Cecina with Artichokes and Amontillado

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

Cecina con alcachofas y amontillado

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

Europe
Spain
Starter
Spicy
Mediterranean
Gluten-free

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