Artichokes and asparagus 'granada' style
Chef:
Omar Allibhoy
Prep:
15 mins
Cook:
20 mins
This is a beautiful, fresh vegetarian tapas option.
4 globe artichokes
½ lemon
1 bunch green asparagus
50ml olive oil
3 garlic cloves, thinly sliced
1 tbsp pine nuts
Pinch of cumin seeds
10 saffron threads
1 tbsp freshly chopped mint
Sprig of thyme, leaves picked
40-50ml white wine
Salt and freshly ground black pepper
First prepare the artichokes.
Trim the stalks and peel away the outer leaves so you are just left with the artichoke hearts.
Scrape away any furry choke with a teaspoon and then run a lemon half over the hearts so they don't discolour.
Trim the asparagus by peeling the bottom of the stalks and snapping off the hard ends.
Bring a large pan of salted water to the boil and squeeze the lemon half into it.
Boil the artichokes for 10 minutes, adding the asparagus 2 minutes before the end of the cooking time.
Drain and refresh under cold water.
Meanwhile, heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until lighty golden.
Add the cumin seeds and saffron and very quickly add the drained asparagus and artichokes.
Sauté for a couple of minutes, adding the chopped mint, thyme leaves and seasoning with salt and pepper as you toss the pan.
Add the white wine and let it reduce until it has almost evaporated.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Alcohol, Vegetables
Recipe Type
Dinner, Side Dish, Tapas, Salads, Vegetarian
Cuisine
Spanish
Special Info
Vegetarian
Level of Difficulty
Easy
Replace the artichokes and asparagus with any of your favourite greens that are in season. That way you can eat this dish at its best, all year round.
