ARTICHOKES WITH TWO SAUSE

(See74)ALCACHOFAS CON
DOS SALSAS


The Spaniards admire the beautiful shape of artichokes and don’t cut the leaves unnecessarily. It’s more convenient for the eater, however, if the hairly choke is removed before they come to table. The cup this makes is then filled with mayonnaise, and there is vinaigrette for dipping the outside leaves. The same tow sauces are often served with the white asparagus from Rioja, which is canned and sent all over the country.

SERVES 4

4 large globe artichokes
1 garlic clove, finely chopped
1 tablespoon finely chopped parsley
150 ml (1/4 pt) mayonnaise (See78)
125 ml (4 fl oz) olive oil
3 tablespoons wine vinegar
salt and freshly ground black pepper

Snap off the stalks; with large tough artichokes this will bring away most of the stringy fibres underneath. Trim the bottom almost flat, removing little leaves. This will tell you how tender the artichokes are, and give you a better idea of cooking time. Cook tender heads for 20 minutes, and large tough ones for 40 minutes in plenty of salted boiling water. They will stay green if cooked without a lid Drain them upside down for 10 minutes to cool a little.

To prepare them for the table, start by pulling out the centre leaves. When a soft, lighter cone becomes visible under the first leaves to go, hold the artichoke firm and pull the whole cone out. Underneath is the inedible hairly choke – scoop it out with a spoon. For decoration, turn the cone of small leaves over and lodge it in the artichoke to keep the cup open.

Eat barely warm or cold. To serve, stir a little garlic and parsley into the mayonnaise and fill each cup. Make a vinaigrette with the oil, vinegar and seasoning and pour a little on each individual plate. Eat the outside leaves, dipping each base into vinaigrette. Eat the inside ones – and finally the base itself – with mayonnaise. Remember to put out a plate to use for the discarded leaves.