Tapas Revolution: asparagus and artichokes ‘Granada-style'

Alcachofas y esparagos a la Granadina is an easy, summer recipe - quick to prepare with maximum flavour
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Asparagus and artichokes ‘Granada’ style
Simple to prepare but filled with flavour
Serves 4 as a tapa
Preparation time: 15 minutes
Cooking time: 20 minutes

* 4 globe artichokes
* 1/2 lemon
* 1 bunch green asparagus
* 50ml olive oil
* 3 garlic cloves, thinly sliced
* 1 tbsp pine nuts
* pinch of cumin seeds
* 10 saffron threads
* 1 tbsp freshly chopped mint
* 1 sprig of thyme, leaves picked
* 40–50ml white wine
* salt and freshly ground black pepper

1. First prepare the artichokes. Trim the stalks and peel away the outer leaves so you are just left with the artichoke hearts. Scrape away any furry choke with a teaspoon and then run half a lemon over the hearts so they don’t discolour.

2. Trim the asparagus by peeling the bottom of the stalks and snapping off the hard ends.

3. Bring a large pan of salted water to the boil and squeeze the lemon half into it. Boil the artichokes for 10 minutes, adding the asparagus two minutes before the end of the cooking time. Drain and refresh under cold water.

4. Meanwhile, heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until lightly golden. Add the cumin seeds and saffron and very quickly add the drained asparagus and artichokes.

5. Sauté for a couple of minutes, adding the chopped mint, thyme leaves and seasoning as you toss the pan. Add the white wine and let it reduce until it has almost evaporated.
Tapas Revolution (Ebury Press)

Omar’s note
Replace the artichokes and asparagus with any of your favourite greens that are in season. That way you can eat this dish at its best, all year round.

More recipes from Tapas Revolution

Cod with peas and parsley
Churros with Chocolate

Tapas Revolution by Omar Allibhoy, published by Ebury Press, £20.

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