This simple way of roasting artichokes in the oven makes for a very flavorful small dish, to be served as a tapa or a side.

Ingredients

* 1 tbsp lemon juice or white wine vinegar

* 2 glove artichokes

* 3 tbsp olive oil

* sea salt

* sprigs of fresh flat leaf parsley, to garnish

For lemon oil dip

* 12 garlic cloves, unpeeled

* 1 lemon

* 3 tbsp extra virgin olive oil

Cooking Time 30 Mins.
Serves 4
Vegetarian-friendly yes

Directions
Preheat the oven to 400 F. Stir the lemon juice or vinegar into a bowl of cold water. cut each artichoke lengthways into wedges. Pull the hairy choke out from the center of each wedge and D.O. the wedges into the acidualated water.

Drain the artichokes and place in a roasting pan with the garlic cloves. Toss in the oil. Sprinkle with salt and roast for 40 minutes, stirring once or twice, until the artichokes are tender. Meanwhile, made the dip. Pare away two strips of rind form the lemon and scrape away any pith. Place the rind in a pan with water to cover. Simmer for 5 minutes, then drain, refresh in cold water and chop roughly.

Arrange the artichokes on a plate and set aside to cool for 5 minutes. Flatten the garlic cloves so that the flesh pops out of the skins. Transfer the garlic flesh to a bowl, mash to a purée then add the lemon rind. Squeeze the juice from the lemon, then, using a fork, whisk in the olive oil and lemon juice.

Serve the artichokes warm. Garnish them with parsley and accompany them with lemon dip.
Notes
Pair with a fruity white wine.

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Esqueixada

There are as many (albeit similar) ways to prepare esqueixada (some people leave out the vinegar, add tuna, chop the olives, only use one kind of pepper, etc.) This is just one way…play around with the recipe and see what you like best.

Ingredients
1 pound salt cod(previously soaked in water at least 6 hours, rinsed, then patted dry)
1 small green pepper
1 small red pepper
4 firm yet ripe tomatoes
About 15 black olives (good quality ones!)
One onion
1 cloves garlic
Olive oil
Salt
Pepper
Red wine vinegar (or Jerez vinegar)

Cooking Time 30 min.
Serves 4
Vegetarian-friendly No / can be if salt cod removed

Directions
Shred the cod into pieces with your fingers and place it in a serving dish. Finely chop onion and bell peppers. Cut the tomatoes in half, then, with a cheese grater, grate the tomato pulp (note: some prefer the tomatoes chopped rather than grated…if that’s your thing, go for it). Mince the garlic. Throw all of the previously prepared ingredients onto the plate of fish and toss. Top with the olives, then dress with olive oil, vinegar (some people omit it) and salt and pepper to taste. Toss once more and you’re done.


Wine Pairing
Serve with any Catalan white or a Raimat Gran Brut, cava DO Catalunya
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Crema catalana

Ingredients

2 cups milk
1 cinnamon stick
Peel of 1/2 an untreated lemon
3 eggs
1/2 cup of sugar

Akin to Creme Brulee the national dessert of Catalonia is now available almost anywhere in Spain. Crema catalana is also known as Crema de San José because it is eaten on March 19th, St. Joseph’s Day.

Add the cinnamon stick and the lemon peel to the milk and bring to the boil over a low heat, then take off the heat. Mix just under 1/2 cup of sugar with the egg and stir until creamy. Remove the cinnamon and lemon peel from the milk. Gradually stir the egg and sugar mixture into the milk. Place it back on the hob and at very low heat, stir until the custard thickens. Fill the custard into oven proof dishes, let it cool down. Then place the dishes into the refrigerator for a minimum of 30 minutes. Now take out of the refrigerator and sprinkle with sugar. Caramelize briefly under the grill.

Cooking Time 45 Mins.
Serves 4
Vegetarian-friendly - Yes