Alcachofas Granadina (Artichokes Granada-Style) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Beloved throughout the Mediterranean region and served with olive oil dressing, hot or cold artichokes and olive oil go together like young married couples. Set the table with heavy wrought-iron candlesticks, maybe a paella, and these lovely artichokes. In the background, some guitar or flamenco music to set the atmosphere. I miss her so much. Ingredients:
3 tablespoons olive oil |
1 medium onion, peeled & chopped |
2 medium carrots, peeled, coarsely grated |
2 teaspoons flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon dried rosemary |
1 cup chicken broth |
2 (9 ounce) packages frozen artichoke hearts, thawed (see alternate below) |
2 teaspoons lemon juice |
Directions:
1. About 20 minutes before serving: heat olive oil in saucepan then saute onion & carrots until tender.
2. Stir in flour, salt, pepper, rosemary, broth.
3. Boil and stir; then add 'chokes and cook another few minutes (covered)-6-8 minutes, until tender.
4. Stir in lemon juice.
5. ALTERNATE: instead of the frozen 'chokes, use 3-4 (15 oz) cans, drained; do NOT boil, just reheat until warmed through.
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