I’m going to be honest with you, guys, I pretend to be a gourmet and stuff but, at home, we hadn’t ever cooked artichokes; until today.
Well, for me artichokes were those things that come in a can and that with the proper dressing (olive oil + lemon juice) are already done and, hey, they are delicious. But, what about natural artichokes? What are you supposed to do with that?
Thanks to the gastronomy gods, last summer I came across an amazing dish of artichokes with foie and I can swear that I have never ever tried anything like this again. It was in a restaurant in Dénia (Alicante) really closed to Quique Dacosta’s (it wasn’t his, I wish).
Since then, every time I go to a restaurant I ask for artichokes, not with the same luck, unfortunately. So I have decided to try them myself and, ignoring my mother’s advices (”that looks difficult” or “you have never cleaned an artichoke”), I cooked them and I succeeded (almost that restaurant level, I promise).