An Abundance Of Artichokes

One of the things I love about Spain is the readily available fresh and seasonal produce, Spaniards have a great respect for what's in season. Markets are prevalent throughout Spain where you will find many small proprietors stalls, each selling their speciality-meat, fresh fruit and vegetables, ham, cheese and sausage makers, bakeries and seafood.

                                                   The market in Jacarilla

Whenever I buy fresh ingredients in Spain I find that they don't last for more than a few days, for me that's a good sign. Interestingly, before I left for Spain 17 days ago I filled the fridge for Bert, amongst other things I left a sliced loaf, milk, tomatoes and apples, Bert hadn't touched any of these yet the bread was without mould and still soft, the milk hadn't gone sour and the fruit was in still perfect condition. It's rather worrying actually and just goes to prove how many preservatives are added to our everyday food!

Artichokes are abundant in Spain and quite honestly they have always mystified me! I've often wondered why anyone would go to the lengths of preparation involved for what amounts to a small portion of a rather bland vegetable. However, artichokes are an important winter vegetable in Mediterranean cultures and are eaten in various different ways. Whilst eating tapas at a restaurant recently we were served artichokes which had been cooked on a plancha and were utterly delicious. I watched the chef prepare and cook the chokes and was surprised at how easy this was.

Pan fried artichokes

Recipe
Artichokes
Olive oil
Lemon
Salt and pepper

Trim artichokes, removing hard pointed tips, rub with lemon to stop discolouring
Cut artichokes into 1/4 inch slices, remove the fuzzy choke
Heat a glug of olive oil in a pan and fry choke slices 2-3 minutes per side
When the edges are crisp sprinkle with salt and pepper and serve hot

With such an abundance of fresh fruit and vegetables lots of salad is eaten in Spain, my neighbour Tony makes some delicious concoctions.

Cucumber salad

Recipe
2-3 cucumbers, peeled and thinly sliced, omitting the seeds
200ml cider vinegar
2 teaspoons of sugar
A handful of sesame seeds

Arrange cucumber in a bowl
Lightly toast sesame seeds in a dry pan, keep a close eye as you don't want them to burn
In a separate bowl mix vinegar and sugar
Pour vinegar over cucumber and scatter sesame seeds on top

This salad is so simple but so utterly refreshing and delicious, you can add beetroot for a different twist

Olive oil is widely used in Spain and has a sunny, fragrant taste. Olive oil marinates meat or fish to a melting richness and can transform texture and flavour on many ingredients, enjoy a good olive oil drizzled over cheese with a pinch of salt and a scattering of herbs to compliment the above salads.

'Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.'
-Bobby Flay

Love Donna xxxxxxxxxx