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Artichokes with Broth and Jerusalem Artichokes

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

Original recipe using canned vegetables, by chefs Pepe Solla and Juan Antonio Medina.

"The artichokes, fresh from the can, are dressed in a veal broth or a clarified consommé. The flavor of this sauce can be enhanced by adding the preserving liquid from the artichokes," explains Juan Antonio Medina. To garnish it, the chef adds strips of fried artichoke and a cream of Jerusalem artichoke, which has a very similar flavor to the artichoke itself.

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  • Title: Artichokes with Broth and Jerusalem Artichokes
  • Location: A'barra restaurant (Madrid, Spain)
  • Rights: David de Luis
  • Products: Catedral de Navarra
  • Photographer: David de Luis
  • Chef: Pepe Solla, Juan Antonio Medina
Real Academia de Gastronomía

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