Name: Cecina with Artichokes and Amontillado (Cecina con alcachofas y amontillado)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 150 ml dry or medium amontillado sherry (see Sherry Suppliers); 200 g cecina, sliced as thinly as possible; ½ small bunch fresh flat-leaf parsley, roughly chopped; 2 large or 4 small globe artichokes; 3 tablespoons olive oil; juice of ½ lemon; 2 large garlic cloves, thinly sliced; 50 ml water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The earthy flavours of smoked cecina and nutty amontillado sherry go beautifully with these slightly caramelised artichokes.

Ingredients

2 large or 4 small globe artichokes
juice of ½ lemon
3 tablespoo

Method

To prepare the artichokes, cut the stalks off 5 cm from the base, and with a potato peeler peel the tough exterior of what is left of the stalk. The general rule when preparing artichokes is that what is green is tough and what is yellow is tender. Now carefully pull off enough layers of the tough, green outer leaves until you reach the ones that are mostly yellow and therefore tender. Cut the

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Ingredients

Method

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