ARACELI´S ARTICHOKES

 This is the recipe (a tiny bit) modified of the mother of a colleague and friend, Patricia Sanz, her mother, Araceli is a cooking virtuosa and I am grateful to both of them to have shared it with me.

Cut a lemon in half and squeeze it in the water. Put parsley in the water as well (this prevents the artichokes from acquiring a dark color). Peel the artichokes and put them in the water with the lemon and parsley. Set aside. Put a dash of oil in the fast-pot and sauté 1 onion with 2 cloves of garlic. Peel and cut the carrots into slices and add. Cut the artichokes in halves and add. Fry a teaspoon of flour. Add a glass of white wine and 2 of water (until it is flush with the artichokes) add salt or a vegetable broth pastille. Close the pot and cook for 3 minutes (this will depend on the express pot you have), mine a Kuhn Rickon with 3 minutes is ready.

Add a can of peas once the stew is finished (optional) or ,like me, now in season, fresh, but then you would have to add them at about the same time as the artichokes.