World Food Spain (World Food Series)
Artichoke Hearts and Peas (Alcachofas y guisantes)
Page 248
Cuisine: Spanish/Portugese | Course Type: Sides
(1 review)
View photos (1)Tags: peas peppers broad beans red pepper artichokes
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friederike from Berlin,
Not too bad. It was a bit of a shame that what you tasted most were the artichokes, or rather: the fact that they came from a tin. Pity. For this dish its definitely worth it to use fresh artichoke hears, regardless of what the authors uses. You might also consider using more (fresh!) artichoke hearts to give them a dominant position within the dish.
We used broad beans as well instead of peas as we didn't have enough of the latter; peas work better in this dish.
Served with Sherry Rice and Turkey Schnitzel with an Almond Crust (family recipe).
(edited 29th July 2012) (1) comment (1) useful
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