Aunque la técnica del confitado, en aceite a baja temperatura, parezca un descubrimiento moderno, se trata de un método de cocción muy tradicional que se usaba desde hace mucho tiempo para la conservación de los alimentos.
Hoy en día se ha puesto muy de moda cocinar de esta manera y la verdad es que, además de conservar el producto durante más tiempo, le confiere un sabor especial muy apreciado actualmente.
El caso es que como ya las había probado y me resultaron exquisitas, he decidido preparar estas alcachofas para tomar como aperitivo con una cerveza fría.
Ingredientes
- 12 alcachofas
- Un diente de ajo
- Aceite de oliva virgen extra
Elaboración
1. Limpiamos la alcachofas, dejando solo la parte tierna
2. Las sumergimos en el aceite caliente junto con el diente de ajo, sin que llegue a hervir, durante 40 minutos +/-(pinchar el corazón y si esta tierno ya están hechas)
3. Una vez hechas, las escurrimos bien del aceite, abrimos las hojas, espolvoreamos con unas escamas de sal y chorrito de aceite y listas para tomar.
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