Fry COHEVI artichoke bottoms in chickpea flour. Place guacamole with finely chopped fresh onion on top of the artichoke bottoms, so that the mouthfeel flavour is enhanced. Garnish with the fried onion.

The base has been made with 1 pot of 1 / 2kg of COHEVI whole artichoke, an egg and 100gr of grated cheese.
Drain the artichokes well and crush creating a uniform dough with the mixture and spread on a baking tray, while preheating the oven to 180ºC for 10 minutes, bake until we see that the dough is firm and lightly toasted, add the ingredients to taste and gratin.

Fry the prawns, the artichoke hearts in half in olive oil and add a little chilli

For the pepper jam a 3kg pot of roasted COHEVI pepper has been used. Drain the liquid and crush the product. Add 1kg of sugar and the juice of one lemon. Heat for 40min to make the jam. Then spread the bread with the cream cheese and the pepper jam to taste.

Mix the chickpea flour with the water to make a dough and coat the artichoke quarters in it. Season with lemon and salt to taste. Heat the oil in the deep fryer and put the artichoke in it.

Mix the ingredients in quantities to taste, season and add olive oil.

Make a circle with the pepper strips and put the artichoke bottom inside. Fill the artichoke with the crab salad and garnish with cherry tomato and oil.

Use the artichoke heart as the base of our dish. Put an anchovy, an marinated anchovy and an olive on it. Add lemon to taste. Present it on the basis of arugula.

For the pepper jam a 3kg pot of roasted COHEVI pepper has been used. Drain the liquid and crush the product. Add 1kg of sugar and the juice of one lemon. Heat for 40min to make the jam. Mount the sliced ​​goat cheese on the Cohevi artichoke bottoms and cook au gratin. Garnish with the pepper jam.

Chop the artichoke and the surimi and mix them with the mayonnaise in quantities to taste. Decorate with the caviar.