Alcachofas con champiñones rehogadas

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Alcachofas con champiñones rehogadas. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Alcachofas con champiñones rehogadas is one of the most popular of current trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Alcachofas con champiñones rehogadas is something which I've loved my whole life.

Many things affect the quality of taste from Alcachofas con champiñones rehogadas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Alcachofas con champiñones rehogadas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Alcachofas con champiñones rehogadas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Alcachofas con champiñones rehogadas estimated approx 20 minutos.

To begin with this recipe, we have to first prepare a few components. You can have Alcachofas con champiñones rehogadas using 6 ingredients and 5 steps. Here is how you can achieve that.

Es un plato muy rico y saludable, para hacer esos días que llegas corriendo y no tienes nada, rico y rápido de hacer

Ingredients and spices that need to be Prepare to make Alcachofas con champiñones rehogadas:

1. 1 bote corazones de alcachofa de la ribera del Ebro
2. 200 gr. champiñones
3. 75 gr. jamón en taquitos
4. Ajo
5. 1 cda. harina
6. 100 ml vino blanco (medio vaso de los de agua)

Steps to make to make Alcachofas con champiñones rehogadas

1. Lavar y secar los champiñones, cortar los ajos en láminas y sofreírlos
2. Escurrir los corazones de las alcachofas, partirlos por la mitad y ponerlos en papel de cocina, para que escurra el caldo
3. Cuando estén los champiñones casi hechos, unos 10 min, dándoles vueltas y fuego suave, añadir los taquitos de jamón para que se rehogue pero no mucho
4. Añadir una cucharada de harina y darle vuelta para que se cocine y no se queme. Cuando esté totalmente mezclada añadir medio vaso de vino blanco y dejar que se evapore el alcohol
5. Añadir las alcachofas puesta boca abajo, unos tres minutos, darles la vuelta con cuidado para que no se rompan, otros tres minutos, emplatar y a la mesa

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