Candeli-style artichoke blossoms


Starter - Spain
by Alberto Rivera Restaurante Candeli (2019)
Number of people 5
Preparation 35"
Gluten-free Lactose-free/dairy-free Soy-free Vegetarian
  • 5 medium artichokes
  • 2 large tomatoes
  • 10 toasted almonds
  • 8 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 clove of garlic
  • 1 pinch of chilli
  1. Remove the artichoke stems and the largest, outermost leaves.
  2. Trim the tips of the remaining leaves, then cook the artichokes in boiling water for 25 minutes.
  3. Strain and scoop out the choke from the centre, leaving a flower visible.
  4. Prepare the romesco sauce:
    Chop the tomatoes into small pieces and mix in a blender with the garlic and toasted almonds, adding the oil and vinegar as it processes. Season with salt, pepper and chilli.
  5. Pour the romesco sauce into the artichokes and serve.

Did you know?

Artichokes are rich in inulin, a prebiotic fibre that is an essential source of nourishment for your gut bacteria. They are also rich in vitamins (B9, K), and minerals like magnesium, manganese and even copper.

Candeli-style artichoke blossoms

Nutritional advice

by La Academia Española de Nutrición y dietética
Spanish Academy of Nutrition and Dietetics

This dish features one of the mainstay vegetables of Mediterranean cuisine; high in fibre and potassium, artichokes are also a good source of folic acid and vitamin K. It is an excellent dish to serve as a starter or share as an appetizer.