Mix the artichoke pieces and tuna with the mayonnaise to taste. As a presentation idea we propose anchovies and olives.
COHEVI artichoke pieces
Mayonnaise
Tuna
Fry the sliced COHEVI artichoke in sunflower oil together with the Serrano ham. A fried or baked egg is then added.
COHEVI laminated artichoke
Egg
Serrano ham
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.
COHEVI artichoke bottoms
Chickpea flour
Guacamole
Fried onion
Fresh 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.
COHEVI Artichoke
Egg
Grated cheese
Bacon
Cherry tomatoes
Fry the prawns, the artichoke hearts in half in olive oil and add a little chilli
COHEVI Artichoke
Garlic
Prawns
Chilli
Olive oil
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.
Roasted pepper COHEVI
Cream cheese
Gluten-free bread
Lemon
Sugar
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.
COHEVI Artichoke
Chickpea flour
Sunflower oil
Lemon
Water
Salt
Mix the ingredients in quantities to taste, season and add olive oil.
COHEVI Bottoms
Salmon
Caramelized onion
Egg
Avocado
Cherry tomatoes
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.
COHEVI Funds
Strips Peppers
Crab salad
Cherry tomatoes
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.
COHEVI Artichoke
Anchovies
Marinated Anchovies
Olives
Lemon
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.
COHEVI Artichoke Bottoms
COHEVI Peppers
Sugar
Goat cheese
Lemon
Chop the artichoke and the surimi and mix them with the mayonnaise in quantities to taste. Decorate with the caviar.
COHEVI Artichoke
Surimi
Mayonnaise
Caviar
