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Artichoke salad

PREPARATION

Mix the artichoke pieces and tuna with the mayonnaise to taste. As a presentation idea we propose anchovies and olives.

INGREDIENTS

COHEVI artichoke pieces

Mayonnaise

Tuna

Artichoke crisp

PREPARATION

Fry the sliced COHEVI artichoke in sunflower oil together with the Serrano ham. A fried or baked egg is then added.

INGREDIENTS

COHEVI laminated artichoke

Egg

Serrano ham

Artichomole

PREPARATION

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.

INGREDIENTS

COHEVI artichoke bottoms

Chickpea flour

Guacamole

Fried onion

Fresh onion

Artichoke Pizza

PREPARATION

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.

INGREDIENTS

COHEVI Artichoke

Egg

Grated cheese

Bacon

Cherry tomatoes

Spicy Artichokes (Medium Spicy)

PREPARATION

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

INGREDIENTS

COHEVI Artichoke

Garlic

Prawns

Chilli

Olive oil

Sweet Pepper Cream

PREPARATION

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.

INGREDIENTS

Roasted pepper COHEVI

Cream cheese

Gluten-free bread

Lemon

Sugar

Andalusian Artichoke

PREPARATION

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.

INGREDIENTS

COHEVI Artichoke

Chickpea flour

Sunflower oil

Lemon

Water

Salt

Artichoke Delicacies

PREPARATION

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

INGREDIENTS

COHEVI Bottoms

Salmon

Caramelized onion

Egg

Avocado

Cherry tomatoes

Artichoke Bottom Nest

PREPARATION

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.

INGREDIENTS

COHEVI Funds

Strips Peppers

Crab salad

Cherry tomatoes

Oil

Marriage With Artichoke Heart

PREPARATION

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.

INGREDIENTS

COHEVI Artichoke

Anchovies

Marinated Anchovies

Olives

Lemon

Arugula

Artichoke Bottoms With Pepper Jam And Goat Cheese

PREPARATION

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.

INGREDIENTS

COHEVI Artichoke Bottoms

COHEVI Peppers

Sugar

Goat cheese

Lemon

Spanish Potatoe Salad With Artichoke

PREPARATION

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

INGREDIENTS

COHEVI Artichoke

Surimi

Mayonnaise

Caviar

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