As soon as I discovered this trick and the recipe with which you can put it into practice, I nearly headed straight to Benicarló to try the version by its own chef, Anay Bueno, from the Cor de Carxofa restaurant. But given that I currently reside in Asturias, things were a bit trickier, so I have no option but to take careful notes of this recipe and make it at home until the occasion presents itself.

Artichokes are rich in fibre and bitter compounds, making them highly recommended for cleansing the liver, lowering cholesterol and looking after the kidneys. So it’s fortunate that we’re in artichoke season. To be precise, their season runs from autumn to spring since they have two flowering periods: one from October to December and another from February or March to April. In any case, it’s the time to prepare easy and healthy artichoke recipes, as handy and reliable as the open-faced artichoke tortilla or artichokes alla Romana, the easy and irresistible recipe.

The trick to crispy artichokes

Besides those cultivated in the Mediterranean basin, in Spain we are fortunate to have artichokes with a designation of origin (PDO) or protected geographical indication (PGI), such as Tudela or Benicarló artichokes. And it is to this locale that we virtually travel to take note of this trick.

The first thing the chef from @rest.cordecarxofa (with that name, literally “heart of artichoke” in Valencian, it’s clear he knows what he’s doing, as the saying goes) does is clean and trim the artichokes with great care and tenderness. Next, he prepares a tempura batter with organic maize flour, gluten-free beer and sea salt, and coats the artichoke hearts in it.

Finally and, pay attention because this is where the trick lies, he fries them in extra-virgin olive oil at 160 °C. As you’ll see, it’s a lower temperature than usual which will ensure the hearts come out perfectly crisp. All that remains is to drizzle with balsamic vinegar and sprinkle sea salt flakes.

Other ways to prepare artichokes

You’ve seen one of the easiest ways to prepare artichokes. Here are several other common methods along with the approximate cooking times for each, which will depend on size, temperature or the quirks of the appliance in question.

  • Boiled artichokes. Once the water comes to a boil, add the artichokes and cook for 15 minutes. Drain, season and enjoy!
  • Steamed artichokes. Once cleaned, place them in the steamer, cover and steam for 25 minutes. Dress with your favourite aromatic herbs and you’re done.
  • Grilled artichokes. Do them in a frying pan with very little oil, on medium–low heat and covered. Remember to turn them every 5 minutes.
  • Roasted artichokes. Preheat the oven to 200 °C, drizzle with a little oil and season. They’ll take about 35 minutes to brown.

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