Alcachofas en su Salsa 
(Artichokes in Their Own Sauce)

 

Serves 4-8

Faustino Rodriguez, son of Bar Juanito’s owner, created this award-winning dish.

8 small globe artichokes

1 lemon, halved

½ cup La Ina or other fino sherry

½ cup extra-virgin olive oil

4 scallions, trimmed and finely sliced

5 cloves garlic, peeled and minced

¼ bunch fresh parsley, finely chopped

1 tbsp. Dried bread crumbs

Salt and freshly ground black pepper

1. Trim off and discard stem and top half from each artichoke with a sharp knife.  Tear off and discard tough outside leaves, then use a sharp spoon to scrape out fuzzy, inedible center.  Rub trimmed artichokes with lemon to keep them from turning brown.

2. Put prepared artichokes, stem end down, in a large nonreactive pan.  Add enough water to come halfway up sides of artichokes.  Pour sherry and olive oil over artichokes, then sprinkle scallions, garlic, parsley, and bread crumbs over top.  Season to taste with salt and pepper.

3. Bring to a boil over high heat, then reduce heat to low and simmer, basting artichokes occasionally, until tender and liquid has reduced and thickened slightly, 50-60 minutes.  Serve warm or at room temperature.

 

 

Information source:   Saveur Magazine, September/October 1999.