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Removing Tough Leaves from Artichokes Photo by: Lord-Williams |
small shells or the tough
leaves of artichokes. [Villena/Calero. 2002: 40b]
ARTICHOKES WITH MEAT ADAPTED FROM HUICI’S
TRANSLATION OF ANÓN AL ANDALUS #281 HECHURA DL PLATO DE ALCACHOFAS CON CARNE, p
162
Ingredients
½ lb meat
salt to taste
2 tbsp murri
1 tbsp vinegar
1 tbsp oil
1 tsp caraway
1 tsp coriander seed
1 lb artichokes
1 lemon
2-3 eggs
1/2 c breadcrumbs
Garnish
Pepper
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Artichokes and Meat Ready for Serving Photo by: Lord-Williams |
Preparation
Cut the meat into pieces for stewing. Fill a pot half
full of water. Add the meat, salt, murri, vinegar, oil, pepper, caraway and
coriander seed crushed. Bring to a
boil and reduce heat. Boil gently for 10-15 minutes until meat is teder. Remove the meat reserving the broth.
Wash the artichokes. Cut off stems and crowns. Remove hard leaves. When only light
green leaves are showing, rub the surface with a slice of lemon.
Bring the broth to a boil, adding more water if
necessary. When boiling add the artichokes. Reduce heat and gently boil for 35
minutes. When cooked quarter the artichokes.
Dice the meat into small pieces. Add the beef and the
artichokes to the pot. The Anón Al-Andalus
now instructs to cover the contents of the pot with two eggs and breadcrumbs.
What the Medieval Spanish Chef did:
PREHEAT OVEN TO 360ºF /190ºC
Pour the artichokes and meat with a little broth into
and oven-proof dish. Sprinkle a very thin layer of breadcrumbs on top. Beat the eggs and pour
over the breadcrumbs. Cook in the oven for 10 minutes or until the eggs
solidified.
Sprinkle pepper on it and serve, God willing.
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