Alcachofas

Artichokes

Preparation info

  • Fills

    Two

    1 litre
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

WATCHING ROGER FELIP FROM MAS TRUCAFORT IN TARRAGONA MAKING A PAELLA FROM SCRATCH WAS INSPIRATIONAL (SEE PAGES 300-303). EVEN BETTER, HE MADE IT WITH A JAR OF PRESERVED ARTICHOKES FROM HIS OWN CELLAR, WHICH HE HAD PREPARED FROM THE ARTICHOKES GROWN IN HIS OWN GARDEN. IN THE SPANISH HOME KITCHEN, THE USE OF PRESERVED FRUIT AND VEGETABLES IS ALWAYS COUNTER-SEASONAL. IF THE ASPARAGUS ARE GOOD IN SPRING, YOU’LL BE EATING THE PRESERVED ONES IN SUMMER AND AUTUMN. IF THERE ARE QUINCES IN THE AUTUMN, YOU’LL BE EATING MEMBRILLO OVER WINTER. THOSE WITH A VEGETABLE GARDEN WILL KNOW THAT WHEN VEGETABLES ARE IN THEIR FULL FLUSH, YOU HAVE SO MANY YOU JUST DON’T KNOW WHAT TO DO WITH THEM. PRESERVING MAKES THE MOST OF THE BOUNTY AND, IN YEARS GONE BY, WAS A WAY OF GETTING THROUGH THE LEAN MONTHS OF WINTER.