Fried Artichokes with rich tomate Sauce

This are the last weeks of the season when we can find fresh artichokes, so we have decided to cook one of our easy to “dip in” recipes.

To make it even easier, we have bought the artichokes canned. This one is an easy recipe.
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Ingredients:

– 8 artichokes (boiled and then fried)
– For the tomato sauce:
– 300 grams of cherry tomatoes
– 1 fresh onion
– 1 head of garlic
– 6 basil leaves
– To finish the sauce:
– Olive oil
– 1/3 cup Philadelphia cheese
– 1/3 cup goat cheese
– Salt, pepper, olive oil

Instructions:

1. **Prepare the Artichokes:**
– Start by cleaning and trimming the artichokes. Boil them until tender. Once boiled, heat olive oil in a pan and fry the artichokes until golden brown. Set aside.
If you buy canned artichokes, you don’t need to boil them just fry them till golden.

2. **Make the Tomato Sauce:**
– Preheat your oven to medium heat.
– Place the cherry tomatoes, fresh onion (whole), head of garlic (whole), and basil leaves in an oven-safe dish.
– Drizzle olive oil over the tomatoes and vegetables. Season with salt and pepper to taste.
– Roast in the oven until the tomatoes are soft and caramelized, and the garlic is tender and golden brown. This typically takes about 20-25 minutes.
– In a small bowl, combine the Philadelphia cheese and goat cheese. Mix well until smooth.
– Remove the roasted vegetables from the oven.
– Squeeze the roasted garlic cloves out of their skins and discard the skins. Mash the roasted garlic and onion into the tomatoes.
– Add the olive oil and the cheese mixture to the roasted tomato mixture. Stir well until the cheeses are melted and incorporated into the sauce. Adjust seasoning with salt and pepper as needed.

3. **Serve:**
– Arrange the fried artichokes on a serving dish.
– Spoon the tomato sauce generously over the artichokes, or just put it on a bowl and let friends dip in.

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Delight in the rich flavors of tender artichokes paired with a savory tomato and cheese sauce.

Happy cooking,
Ainhoa & Fran

hello everybody and welcome to this new Sunday cooking class hello welcome to travel in the steps this is Francisco This Is AO welcome home so what are we going to cook today we are I love Arch chokes it’s one of my favorite veggies so we eat Arch chokes in many many many different ways we do them French way which is like only boy with a deep with them with h with ham and stew but today we are going to do a little bit more like deep in type of thing like finger food yeah finger food for dinner today when our friends come yeah so that’s what we’re doing our shows to deep in shall we go okay let’s go okay oh we have a new toy in house we have a how do you call it h an air fryer well we’re going to show you now we have a decoration we have peanuts controlling the whole house we love peanuts you know okay so what are we going to do today let me show you no the other way here we go so the important thing is that we have Arch shows they are pre yeah we buy them they are in in olive oil they are preserved in olive oil we can buy several I mean you can cook them boil them and and have your own n chokes but that’s also very handy then for the sauce you’re going to need H cherry tomatoes you’re GNA need one hor head of garlic uh alaka how you say that in English basil basil basil basil basil basil b b a s i l an onion and then you have some cream cheese which is Philadelphia cheese and some goat cheese that’s all we well then olive oil of course and salt to correct uh so I want to start by putting the a chokes Okay so so the pan has already been preheated okay that’s why you already hear them so although they have been boil the arch chopes what we do is you want to I don’t want to say fry them you you fry them Grill them okay I know what’s the work for that because it’s m half oil so maybe fry I don’t know anyway I don’t know uh you just in a p you mark them yeah you you like somehow make a little you make them crispy a little bit crispy there we go I mean there’s not much more that you need just the that choke is flavorful enough you just make you want to get a different texture so you don’t need to use your hands I mean you’re going to be using your hands to eat this to De on this so might as well H use that okay make them a little bit fried so yeah I mean the problem with the the quarters is that it takes a bit longer to fry you’re going to have it in half yeah it’s easier than you know big a as finger to but yeah if you want to have half a choke fine with us yeah completely out to you the only thing is that if you’re going to buy your ATI chok tin buy them preserved in olive oil because the the olive oil preserves the flavor much more yeah it’s an antioxidant and then they don’t add so much anti so many antioxidants to the mix to the atti chokes and they they are uh much better so let me put this up right so new thingy we got yay the new acquisition family our air fryer it took us about 100 years to buy this well the thing is that we are now just the two of us at home so we don’t need the oven what we’re going to do in the air fryer normally we do it in the oven but you know warming up a whole oven and everything it’s too much so we only use it now for baking things like that so the air fryer it’s perfect because it of I mean you can do it in the oven no problem and it’s about it’s a bit longer but it’s okay uh okay so what do we have we have chry tomatoes you put them with a steam and the whole thing everything and you you don’t cut them or anything just do it like that uh this is about 400 G oh then one fresh onion one fresh onion I get this little thing out I mean it is so this sauce is so good yeah it’s it’s a bit like a romesa sauce Som yeah so you have one whole garlic yeah one whole garlic and you open it a little bit so it will just and you can put the I put the Bassel now here uh but you can do whatever a few that will do and then I’ll sa some for afterwards maybe I want a bit more B okay this you’re checking on the art chokes as well uh I’m checking on the chokes I’ve got I’ve got eyes all over a little bit of olive oil right you put it inside in r so it is roast roasted roast for 20 minutes 20 minutes 205 Celsius and you just go ahead and do it and it goes 20 minutes in there meanwhile you just you see how beautiful they are now beautiful [Music] ant so good I mean I’m roasting them quite a lot well the thing is that would like them a little bit more crispy oh you have to be careful because if you are not fast enough they can not burn but they can dissolve I mean because their their chokes are so I don’t want to say I what is the word disintegrate like disintegrate yeah okay so so also you can do this in the oven if you want you don’t need to do it in the no you don’t need to fry them in the pan right you can do it in a different way but I don’t know I like them in the pan I like them in the pan me [Music] too so people put uh pepper on top of them yeah it’s up to you um I’m not going to put pepper because our friend don’t like Pepper too much so I would not risk it I know them okay so you got them all turn around perfect so you turn them around you keep an eye on this and then uh afterwards I so you see them they are roasted fine so now we are going to for the sauce for the sauce so what’s here we’ve we’re not going to wait for 20 minutes we have already roasted exactly the same quantity we have it right there and it’s here okay so this is how it’s going to come out okay yeah yeah the liquid yeah the liquid part you need it so you put everything two good to get the St out is it hot no go we you did it like 5 minutes ago no no is like yeah about 15 15 minutes ago okay it’s not all that I didn’t want to remove the stems um there was a mistake I should have maybe well it’s easier you moove the stems when the tomatoes are cold but I like the I like the keeping the stem because it gives I think it gives a little bit of extra flavor yeah me too I think it brings some flavor to yes it’s easier if you but so also the B basole it’s right there okay so you have Bas of leaves in there they’re also cooked okay so uh the uh the garlic goes all the way in you just if it’s cooked you don’t need to just press it and all the garlic cloths come out so it’s easy easy you don’t need to okay right be careful with the with the skin right I’m going to add one extra Le okay why because she says so and you put it inside okay so all the liquids that come from the air fryer you don’t throw them away you keep them you save them very very important you save them cuz that’s where all the juices are all the flavors and the whole caramelized save them onion we really really save them because we want this flavor and then even if you are like a bit dirty doesn’t matter you make a mess but who cares I made a mess okay and go cheese and Philadelphia cheese so that’s it as you can see here we have the garlic the tomatoes the basil the goat cheese and the Philadelphia cheese all in the blender I mean the chip okay our chokes are already done [Music] yeah let me get all [Music] this okay so this Nutri Bullet Works super good much better than the um and blender and blend for some things I want wow [Music] [Music] okay [Music] meanwhile sorry for the [Music] noise quietness quiet thank you right so I’m going to get this out look at that beautiful art ches oh oh super easy super F that little piece if you want that Cris beer it’s okay up to you I like I like them like this okay I they have to get cold otherwise you’re going to bur your little fingers okay so what do we do so fine um I like this so thi thick you want to deep on it let me try good super tasty it’s good um that’s it so you get it okay we can do that later if so we can do that later and then you put it here oh my God so good you putting a little side of the ball and oh that’s the professional pouch she gave me the look again a little bit of olive oil and yet again an easy and fast cooking glass done so you have this beautiful uh grilled Arch chokes and with this incredibly tasty tomato sauce and that’s it and that’s it that’s that’s it everybody finished finished as you can see easy easy peasy easy peasy you are showing them our cupboard well that’s where we keep all our bowls and everything I have a huge thing for white porcelain well I like col porcelain but she we mix it we mix it anyway thank you so much for joining in today and we shall see you next week mhm tell us how it went out and send out pictures if you cook this and please remember to like our video And subscribe to our YouTube channel here in troubl and STS have a wonderful wonderful week bye we love you guys bye-bye