To make the artichokes last longer, put them (without removing the stems) in a plastic bag and keep them in the refrigerator until ready to prepare them.
Ingredients for 4 people
- 12 artichokes
- 8 quail eggs
- 1 onion
- 2 cloves of garlic
- 75 ml txakoli
- 400 ml vegetable broth
- 1 tablespoon of flour
- Extra virgin olive oil
- Salt
- Parsley
Elaboration
Put the eggs in a saucepan, cover them with water and cook them for 5 minutes from the moment the water starts to boil. Refresh, peel and set aside.
Heat water in the pressure cooker and add a few sprigs of parsley.
Peel the artichokes, removing 4-5 layers of leaves. Cut them at the base and the top, and place them in the pot. Season them, close the pot and cook them for 4 minutes. from the moment the valve rises. Remove and drain upside down in a large bowl. Cut them in half and set them aside.
Heat 3-4 tablespoons of oil in a saucepan. Peel the garlic cloves, slice them and add them. Peel the onion, cut it into cubes and add it. Season and sauté the vegetables over low-medium heat for 6-8 minutes. Add the flour and sauté it a little. Pour in the txakoli, mix well and bring to a boil. Pour in the vegetable broth and cook the sauce over low heat for 10 minutes and transfer it to a jug. Blend the ingredients with an electric mixer until you get a homogeneous sauce.
Put the artichokes in a pan (wide, low casserole), pour the sauce over them and cook them in the sauce for 3-4 minutes. Cut the eggs in half.
Divide the artichokes and eggs among 4 plates, sprinkle them with a little chopped parsley and decorate them with some parsley leaves.
