Artichoke with persillerelish and serrano
AppetizersCook time: 0 min.
Servings: 5 pcs
Servings: 5 pcs
Ingredients for Artichoke with persillerelish and serrano
| Pepper | ||
| Dried Serrano ham | ||
| Water | ||
| 0.5 | bundle | Flat-leaf parsley |
| 0.5 | dl | Olive oil |
| 1 | Lemon juice thereof | |
| 1 | tsp | Dijon mustard |
| 1 | Boiled eggs | |
| 2 | clove | Garlic |
| 30 | g | Capers |
| 30 | g | Cornichons |
| 5 | Artikskokker fresh |
Instructions for Artichoke with persillerelish and serrano
To prepare the Artichoke with persillerelish and serrano recipe, please follow these instructions:
The stem is cut of the artichokes, outer petals and stamens removed and artichoke bottom is cleaned. The emphasis is in abundant water with lemon juice and boil until tender 8-10 minutes.
Persillerelish: Blend the remaining ingredients roughly together, and let it rest on ice for about 6 hours before use.
Serving: Serve the artichokes with relish and cured Serrano ham.
Tips:
Instead of fresh artichokes can be used artichoke bottoms canned.
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