Ingredients:

4 Sea Breams 200gr each

6 Artichokes

1 Packet of Saffron

1 Clove of Garlic

Extra Vergin Olive Oil

Salt t.t.

Proceeding:

Clean the Sea Breams from the scales and  remove the innards. Clean the artichokes as explained in the introduction and put them in the soluction.

Once cleaned, put all the sea breams into a backing dish, put a little bit of salt, add the oil, cover them with foil (to prevent them from drying) and cook them for 15 minutes at 158°C.

Cut the artichokes slightly and cook them in a pan with hot oil and garlic dissolvw the saffron with a little bit of oil and put it above the artichokes. Prepair the bed of artichokes in a serving dish and put the sea breams on it. Serve it with a little olive oil and parsley. 

Ingredients:

10 Artichokes

A quarter of a Lamb

1 Onion

2 Cloves of Garlic

Parsley

Chili Pepper

White Wine

Extra Vergin Olive Oil

Proceeding:

Clean and cut the artichokes as explained in the Introduction and put it in the soluction. In the meantime, cut the lamb into not really big pieces. Chop finely the onion, garlic, parsley and chilli, and in the meantime, in a frying pan heat the oil that will be used to fry the lamb. Saute the meat, then add the white wine and let it evaporate. Add the chopped garlic, onion, parsley and chili prepared previously and do isaporire. Take a couple of artichokes and chop finely, put them together with the meat and cover with water and once done cook for 50 minutes. Take the remaining artichokes and cook them with a little 'oil and a clove of garlic for 10 minutes. When the meat is cooked, add the whole and served at the table on a serving plate.

Ingredients:

5/6 Cuttlefish relatively fresh (depends on size)
5/6 Artichokes
2 Cloves of Garlic
Parsley t.t.
Salt t.t.
1 Glass of Wine or White Grenache
Extra Virgin Olive Oil

Proceeding:

Clean the artichokes until you get to the heart, cut them into quarters and put them to soak in a solution of water and lemon juice (as explained in the Introduction). Meanwhile, prepare a pesto garlic, parsley and chilli. Clean the squid and cut into very thin strips not. In a pan heat the oil and then brown the garlic which will be removed after cooking. Once golden add you cuttlefish and sprinkle with white wine (or Vernaccia) and let it evaporate.
In another pan, cook the artichokes in another pan for 15 minutes and when ready add them to the cuttlefish and mixed with two tablespoons of pesto that you prepared earlier. Serve hot.
This recipe exists in two other variants, you can replace the cuttlefish with squid, or shrimp. Or you can use the mint in pesto in place of the parsley.