How to prepare them?

- On the grill
1. Directly from the tray, open the artichokes so that they form a flower, one by one.
2. Face down, place them on the preheated grill, and press them so they brown.
3. For a more "elegant" presentation, while they are on the grill, cut the base.
4. After two minutes, flip them so they brown on the base, and keep them in this position for the same amount of time.
5. Place them on a plate and season to taste with Maldon salt or flakes.
- In fryer
1. Heat olive oil in a fryer or saucepan enough to cover the artichokes once you introduce them. Make sure the oil is between 180 and 200º C.
2. Introduce the confit artichoke directly from the tray and leave them in the boiling oil for about 2 minutes.
3. Remove them and drain them face down on a paper towel.
4. Place the artichokes on a plate and open them with your hands or a spoon, so they form a flower.
5. Season to taste with Maldon salt or flakes.

Advantages / Attributes

- Low-fat product. Only artichoke and olive oil as the sole ingredient.
- Possibility of having a seasonal product all year round.
- Suitable for celiacs, certified by FACE.

Consumption / Pairing / Preparation tips

We recommend two ways to serve them on a plate: either cooking them in high-temperature olive oil, then letting them rest on a paper towel to remove the oil; or on the grill, opening them in a flower shape and, in both cases, seasoning with Maldon salt.

Ingredients

Artichoke, olive pomace oil.

Nutritional information (values per 100 g.)

Energy values: 276 Kcal
Energy values: 1136 kJ
Fats: 29 g.
of which saturated: 4.2 g.
Carbohydrates: 0.9 g.
of which sugars: 0.9 g.
Proteins: 2.1 g.
Salt: 0.1 g.