Stuffed artichokes and onions
Ingredientes
For 6 people
- 6 medium artichokes
- 6 small onions
- 1 kg. broad beans
- 1 kg. Palermo peas
- 2 green onions
Stuffing:
- 300 g. minced meat
- 150 g. pork fat from a Serrano ham
- 1 cup dry white Condado wine
- Crumbs from one loaf of bread
- 2 garlic cloves
- Parsley
- 1 egg
- Salt and pepper
Preparation
Soak the breadcrumbs with the wine and a little water. Chop the garlic and parsley. Mix all the stuffing ingredients and season with salt and pepper.
Remove the hard leaves of the artichokes and the heart, leaving a gap in the centre. Peel the onions, also leaving a gap in the centre. Fill these gaps with the stuffing.
In a saucepan with olive oil, place the two green onions, cut into strips, the peas and the peeled broad beans. Place the stuffed artichokes and onions on top.
Cover everything with water and two tablespoons of olive oil and let it cook, covered, over a low heat, for 40 minutes.
When the ingredients are tender, remove from the heat and serve.
OTHER INFORMATION
Towns:
Huelva
