Grilled artichokes with pancetta veil recipe
Last Updated on
Total: 1 h Diners: 4
Artichoke season is here in Spain and it is a good occasion not only to enjoy them if you already like them, but also the best time for you, if you don’t like them, to give them the definitive opportunity by preparing recipes like these grilled artichokes with bacon veil and amontillado gel, a haute cuisine dish served at Los Patios restaurant in Gijón.
Nutritional properties of artichokes
They contain potassium, iron, phosphorus, magnesium and calcium and also vitamins such as vitamin B1 and C.
They also have very few calories, are rich in fiber and are said to help protect against heart disease and control cholesterol levels.
According to the Spanish Nutrition Foundation “after water, the major component of artichokes are carbohydrates, including inulin and fiber. The major minerals are potassium and phosphorus. Potassium contributes to the normal functioning of the nervous system and muscles. In the case of phosphorus, it contributes to the maintenance of bones and teeth in normal conditions. It is a food with very few calories (44 kcal/100 g artichokes).
One serving of artichokes covers 20% of the recommended phosphorus intakes for the study population.
However, the most remarkable of their composition are a number of substances found in small amounts (sterols and cynarin), but endowed with remarkable positive physiological effects.”
How to make grilled artichokes with Los Patios pancetta veil
Ingredients
Ingredients
. Artichoke hearts, 4 Taco of Iberian bacon Amontillado wine, 400 ml Agaragar, 2 g Extra virgin olive oil Salt flakes
Step 1
Mix the amontillado with the agar agar agar and let it rest in the refrigerator for an hour. Set aside.
Step 2
Semi-freeze the pancetta cube so that we can then, with the slicer or with the help of a very sharp knife, make very thin slices as a veil.
Step 3
We clean the artichokes until we get a perfect heart and confit them in virgin olive oil. Once confit, drain the oil. Then we open them in flower and put them on the grill until golden brown.
Step 4
We put the bacon veil on each heart taking advantage of the heat so that it melts.
Step 5
Insert the amontillado gel in a piping bag and impregnate the veils.
Finally, add a pinch of salt flakes to the whole.
More topics about artichokes
Reasons why you should always eat artichokes Cooking artichokes at their peak, the trick to do it in a moment How to cook artichokes easily and quickly Nine easy recipes with artichokes Artichokes in sauce How to choose, how to preserve and how to cook artichokes.
