Tapas Revolution by Omar Allibhoy

Author:Omar Allibhoy
Format: mobi
Publisher: Ebury Press

ALCACHOFAS Y ESPÁRRAGOS A LA GRANADINA

ARTICHOKES AND ASPARAGUS ‘GRANADA’ STYLE

SERVES 4 AS A TAPA

PREPARATION TIME: 15 MINUTES

COOKING TIME: 20 MINUTES

4 GLOBE ARTICHOKES

½ LEMON

1 BUNCH GREEN ASPARAGUS

50 ML OLIVE OIL

3 GARLIC CLOVES, THINLY SLICED

1 TABLESPOON PINE NUTS

PINCH OF CUMIN SEEDS

10 SAFFRON THREADS

1 TABLESPOON FRESHLY CHOPPED MINT

SPRIG OF THYME, LEAVES PICKED

40–50 ML WHITE WINE

SALT AND FRESHLY GROUND BLACK PEPPER

1 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.

2 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.

3 Meanwhile, heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until light 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 as you toss the pan. Add the white wine and let it reduce until it has almost all evaporated.

OMAR’S NOTE

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.

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