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Alcachofas a la Cordobesa (Artichokes of Córdoba)

Spanish food recipes - Alcachofas a la Cordobesa (Artichokes of Córdoba)

You will need
12 artichokes, trimmed of tough outer leaves and left in a bowl of water with lemon juice
2 cloves minced garlic
500g new potatoes
1 taablespoon vinegar
100ml stock or water
1 tablespoon flour

Make a paste with the garlic and saffron and add it to the water and vinegar. Heat some oil in a casserole and add the drained artichokes to it along with the potatoes. Sauté them for 5 minutes then stir in the flour. Let this cook for a few more minutes then pour in the saffron and water mixture, cover and leave to simmer until the potatoes and artichokes are tender.

Spanish vegetable recipes:

Alcachofas a la Cordobesa (Cordoba style artichokes)
Esparragos a la Andaluza (Andalucian asparagus)
Berenjena a la Morisca (Moorish aubergines)
Judias Verdes con Chorizo (Green beans with chorizo)
Habas con Jamon (Broad beans and serrano ham)
Puré de Habas (Broad bean puree)
Lombarda a la Castellana (Castillian red cabbage)
Zanahorias con vino de Málaga (Carrots in Malaga wine)
Coliflor al Ajaceite (Cauliflower with garlic sauce)
Guisantes a la Valenciana (Valencian style peas)
Parrillada de Patatas (Grilled potatoes)
Ajoharina de Jaén (Potatoes in garlic sauce)
Pisto (Summer vegetables)

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