Artichoke Broth, Vegetable Micro-wafers, Broad Beans and Peas

Preparation

For the artichoke broth
Place the peeled artichokes in the Gastrovac with the water and salt and cook in the oven for 20 minutes at 65ºC / 149ºF. By cooking under pressure and in the absence of oxygen created by the Gastrovac, cooking temperatures are drastically reduced, preserving the texture, color and nutrients of both the artichokes and the cooking water. Set aside the artichokes for the time being. Strain the broth and set aside.

For the vegetable micro-wafers
Wash the vegetables well and cut into wafers using a vegetable peeler. Then cut into julienne strips.

For the peas and broad beans
Peel and season with a little salt, black pepper and extra virgin olive oil.

Spanish recipe: Artichoke broth, vegetable micro-wafers, broad beans and peas. Photo by: Toya Legido/©ICEX.

Presentation

Serve a line of little cakes together with the rose cremeux.

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Time

Cooking time: 50 min. Artichokes: 20 min.

  • 5 artichokes
  • 1 l water
  • 10 gr salt
  • 2 wild asparagus spears
  • 2 white asparagus spears from Navarre
  • 50 gr Pumpkin
  • 50 gr carrots
  • 50 gr green beans
  • 50 gr teadrop peas
  • 50 gr young broad beans
  • Black pepper
  • 1 Spanish extra virgin olive oil
  • Salt
  • 5 artichokes
  • 1.76 pint water
  • 0.353 oz salt
  • 2 wild asparagus spears
  • 2 white asparagus spears from Navarre
  • 1.764 oz Pumpkin
  • 1.764 oz carrots
  • 1.764 oz green beans
  • 1.764 oz teadrop peas
  • 1.764 oz young broad beans
  • Black pepper
  • 1 Spanish extra virgin olive oil
  • Salt
  • 5 artichokes
  • 4.352 cup water
  • 0.076 cup salt
  • 2 wild asparagus spears
  • 2 white asparagus spears from Navarre
  • 0.26 cup Pumpkin
  • 0.26 cup carrots
  • 0.26 cup green beans
  • 0.26 cup teadrop peas
  • 0.26 cup young broad beans
  • Black pepper
  • 1 Spanish extra virgin olive oil
  • Salt
Wine match

Matías Jiménez

The best partner for this dish, with its intense flavors and acidity, is not wine at all but mineral water from Lanjarón, a natural spring in Granada’s Sierra Nevada. Not only does this water have a pleasant taste and no smell, it also has mineral and medicinal properties, serving as a diuretic and helping keep blood pressure down.