Foods Wines from SpainFEDER

Gulas sautéed with mushrooms, artichokes and a pine-nut vinaigrette

Preparation

Wash the artichokes and cook them in three different ways:

1. Brown some garlic in olive oil, then add a little chopped ham. Add artichoke hearts and fry. Add a little milk, a little cream and salt. Leave to cook for a few minutes then blend in the Thermomix, season and strain.

2. Cook artichoke hearts in water with a little flour and lemon. Before they are completely cooked, remove from the heat and leave to finish cooking in the same water.

3. Using an electric slicer, slice artichoke hearts into thin wafers and fry in oil at 145ºC / 295ºF to make artichoke chips.

Brown the remaining garlic in oil, remove then fry the mushrooms, finally adding the gulas and some pine nuts. Roast the remaining pine nuts.

Spanish recipe: Gulas sautéed with mushrooms, artichokes and a pine-nut vinaigrette. Photo by: Toya Legido/©ICEX.

Presentation

 

Make a bed of artichoke purée. Top with the whole, sautéed artichoke hearts then add the mixed gulas, mushrooms and pine nuts. Garnish with the artichoke chips and a few roasted pine nuts.

 

Chef's Remark:

"Once the artichoke season begins, the local farmers bring along their early produce. Here we offer a version of textured artichokes, garnished with gulas to bring out the contrasts."
Preparation by: Koldo Miranda
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