Artichokes with Broth and Jerusalem Artichokes

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.