Artichoke Confit in EVOO Dehesa El Molinillo
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EVOO Dehesa El Molinillo, 1 bottle of Reserva Familia (Coupage is also suitable)
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8 artichokes
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1 sprig of rosemary
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2 cloves of garlic
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Salt
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Black peppercorns
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1 lemon
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Remove the hard outer leaves from the artichokes, leaving the smooth heart. This recipe uses the hearts, but you can also use the stalk for salads or appetisers.
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Place the artichokes in a saucepan or tray, and cover with our EVOO Dehesa El Molinillo, along with the rest of the ingredients. Cook on a low heat to make the confit and monitor the cooking time, which may be from 20 to 50 minutes depending on the size.
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Once tender, drain and set aside ready to use as desired.
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The EVOO used can be left to cool and set aside to make vinaigrette dressings.
- You can also use this oil three more times without it losing its characteristics and nutritional properties. Remember that confiting is a technique that does not spoil the oil as the temperature does not exceed 80 degrees.
ARTICHOKES:
A food with purifying properties and a diuretic effect, which eliminates toxins and reduces cholesterol and triglycerides.
They are very versatile to use and prepare. You can use them in salads, rice dishes, sautés, garnishes, either fried or braised, in a wok or on the grill, always accompanied by our EVOO Dehesa El Molinillo to enhance their flavours; the perfect combination given the qualities of our EVOO.
The season lasts from November to May and they are at their best in the mid-season months.
