Vegan sobrassada and creamy potato cheese stuffed artichokes
This recipe translates into an exquisite combination of accents by mixing the subtle notes of the artichoke with the intense flavor of the vegetable sobrassada and the creamy mouthfeel of the potato cheese.
It is an ideal dish to comfort the body and mind during the coldest months of the year, since it allows us to nourish, pamper and warm the body with a food with a rustic, lively and delicious flavor.
The smoky accents of the sobrasada and the creaminess of the cheese make this dish a true delicacy, which is why this recipe is an ideal way to eat artichokes and benefit from all their nutritional properties while enjoying an authentic explosion of flavors in the mouth where the delicious creamy potato cheese gratin provides the most special touch.
A curious fact about artichokes is that, among other things, they are rich in cynarin, a substance that inhibits taste receptors, so that when we eat certain foods after eating artichokes, and especially when we drink water, they taste sweet.
Thanks to the richness of the ingredients with which it is made, this recipe is rich in protein, fiber, flavonoids, antioxidants such as cynarin, caffeic acid, ferulic acid and terpenoids; lycopene, carbohydrates, essential fatty acids omega 3, omega 6 and omega 9; vitamins A, C, K and group B (B1, B2, B3, B5, B6 and B9 or folic acid); calcium, copper, chromium, iron, phosphorus, lithium, magnesium, manganese, molybdenum, potassium, sodium, vanadium, and zinc.
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- Step 1Remove the toughest leaves from the artichokes and cut off the tips and stem a little so that they can stand up straight. Then put them in a pot with the water, salt and lemon juice and cook them for 15 minutes to soften. After this time, put them in a strainer to release all the water.
- Step 2Preheat the oven to 185ºC and, meanwhile, grease a baking dish with a little oil, place the well-drained artichokes on it and open them a little to stuff them.
- Step 3Fill each artichoke with a teaspoon of vegan sobrasada, then add a teaspoon of creamy potato cheese on top and spread it a little over the surface. Once all the artichokes are filled, place the baking dish on the middle oven rack and grill for 10 minutes, until lightly golden, watching carefully so they do not burn. When they are golden, take them out of the oven and serve.