Stuffed Artichokes
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- artichokes
- water
- salt
- ground meat and jamón (cured ham)
- eggs
- manteca (lard)
- ingredients for sauce
- picatostes (fried bread cubes)
Instructions
- Clean and cook the artichokes in salted water.
- Drain thoroughly and remove all water.
- Fill each artichoke with a picadillo (finely chopped mixture of meat and jamón).
- Coat the filled artichokes in beaten egg, then fry them in hot manteca.
- Prepare a sauce as you would for stuffed potatoes.
- Arrange the fried artichokes on a serving platter and garnish with fried bread cubes (picatostes).