| Prep: 45 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 324 | 14g | 2g | 51g |
| sugars | fibre | protein | salt |
| 5g | 14g | 12g | 0.73g |
Why I Love Spanish Alcachofas a la Montillana
Imagine biting into a dish so perfectly composed that it carries you off to a world. A place where the intoxicating fragrance of garlic dances with the earthiness of artichokes, while the subtle swirls of white and sherry wine play a delightful symphony in the background. That’s the essence of Alcachofas a la Montillana, a singularly exotic Spanish recipe that has a permanent place in my heart and kitchen.
Flavors of Adventure
With artichokes as the star player and herbs bringing the melody, Alcachofas a la Montillana is more than just a recipe – it’s an adventure. As someone who grew up in scenic Montana, diverse flavors are in my blood. From hearty bison burgers to Native American inspired venison steaks, my culinary journey has always been about embracing the new while honoring the old. And this dish does just that. The layers of flavors in this recipe hold an uncanny resemblance to the layers of Montana’s vast landscapes, complex but harmonious.
The ingredients, while seemingly straightforward, sing a gentle serenade of their individuality yet blend most harmoniously, taking you on a gastronomic journey that’s a tad bit exciting, a dollop soothing, and above all, incredibly satisfying. Though it may not seem like it at first, this dish stretching from the heart of Spain has managed to marry the authenticity of its homeland with the rusticity of my Montana roots.
My Culinary Inspiration
One cannot help but admire the genius behind this masterpiece – Gabriela Llamas, famed Spanish chef and host of traditional cooking show. Her passion for authentic Spanish cuisine mirrors my fascination with different food cultures and her Alcachofas a la Montillana recipe drew me in with its simplicity and depth of flavor.
Alcachofas a la Montillana not only holds its own as an exquisite dish by itself, but it also pairs incredibly well with a tangy paella or a simple pan-seared tilapia, much in the same way a well-aged wine complements a good steak. It lends itself well as an appetizer, impresses as a main course, and can equally hold fort as a side. The velvety notes of artichoke and the sultry touch of all-purpose flour command respect, much like a Montana bison, the king it shares its culinary inspiration from.
So while it may have begun as a recipe for me, Alcachofas a la Montillana has become a culinary journey that I find myself returning to often – a journey where every bite narrates a tale – a tale of different cultures coming together, of silken textures and fascinating flavors,
of a cuisine that’s as inviting as it is inspiring.
What You’ll Need
- 12 fresh artichokes
- 3 tablespoons of olive oil
- 6 cloves of garlic, minced
- 1 medium-sized onion, chopped
- 1 bell pepper, chopped
- 1/2 cup of dry white wine
- 1 teaspoon of paprika
- 1 tablespoon of all-purpose flour
- 1/2 cup of Montilla or sherry wine
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
Method
Step One
First, begin by preparing the artichokes. Remove the tough outer leaves and cut off the top part of the artichoke. Then, cut them in half lengthwise. Rinse them in cold water and set them aside.
Step Two
In a large frying pan, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic, chopped onion, and chopped bell pepper to the pan. Sauté the ingredients until they are soft and the onions are translucent.
Step Three
Next, add the prepared artichokes to the pan. Stir them to combine with the other ingredients and allow them to cook for about 10 minutes, or until they start to brown.
Step Four
After the artichokes have begun to brown, add the dry white wine to the pan. Increase the heat to high and allow the wine to reduce by half.
Step Five
As the wine is reducing, add the paprika and the all-purpose flour to the pan. Stir the ingredients to combine them and then add the Montilla or sherry wine to the pan. Reduce the heat to low and let the mixture simmer until the wine has reduced and the sauce has thickened.
Step Six
Finally, season the dish with salt and pepper to taste. Stir well to combine the ingredients and remove the pan from the heat.
Step Seven
Serve the Alcachofas a la Montillana with a sprinkling of chopped fresh parsley. Enjoy while hot.
