My so-called women-in-law are leaving today after 10 very intense days in Puerto Rico – hopefully they won’t have any problems with their flight via Miami*! I have learnt lots of new words, expressions and according to my Spanish teacher it is obvious that I have spent a lot of time speaking to Spaniards – I kept saying vale (ok in Spanish, not an expression used so much in Puerto Rico) yesterday during the lesson! Oh, and on Monday I was told by a South American couple that we met in the Old San Juan that I have a Spanish accent (well, I am concentrating hard on lisping when pronuncing the letters c and z!).
I thought that a fitting recipe for today would be yet another Spanish one; alcachofas revueltas or “artichokes sautéed in egg” (not a very good translation!). I absolutely love artichokes, an obsession that started in Italy with the anti-pasto dish carciofi (usually in oil), and fortunately could continue as it is a very popular vegetable also in Spain. My sister-in-law and new friend E 😉 made the following recipe yesterday and I just say Deliciosas!
1 can of artichoke hearts (in water)
1 deci-litre / cup of flour (you probably need less)
Drain the artichoke hearts and squeeze them lightly to get rid of all the water. Beat the egg in a small bowl, and pour flour onto a small plate. Cover the artichokes with the egg, and then roll them in flour. Fry them in olive oil for a few minutes until golden brown.
Enjoy your alcachofas revueltas as a side-dish together with meat, fish or just a green salad.
*) Updated: There has been a terrible plane accident at Madrid’s airport, I am watching TVE (Spanish television) and hoping that the [at the moment conflicting] number of casualties will stay low. In the end the Spanish family might have problems with their flight from Miami, but not because of the hurricane Fay but due to the accident in Spain. I am glad that they didn’t hear about the accident before leaving for the airport…