Roasted artichokes

Roasted artichokes

1. Soak the bread in milk.
2. Meanwhile, clean the artichokes by removing the tails and the toughest leaves. Trim them with a knife so that only the heart is removed. Set them aside in a bowl with water and lemon juice so they don't darken.
3. Turn the oven to 200º with top and bottom heat.
4. Drain the bread and mash in the mortar and pestle with salt, chopped parsley and freshly ground pepper. Add four tablespoons of extra virgin olive oil Corona de Baena and dissolve with a little water until you get the consistency of light porridge.
5. Drain and pat the artichokes dry. Open the leaves a little with your hands, especially the central part, to leave room and make them somewhat loose.
6. Wrap each artichoke heart in a thin slice of pork belly and place them in a baking dish sitting on the stem, so that they are very close and tight.
7. With a spoon, place the mash in the center of each artichoke, as much as it allows, taking care that it enters well into the heart of the artichokes.
8. Add a drizzle of extra virgin olive oil on top Corona de Baena and pour water into the base.
9. Bake the artichokes until they are tender and the water is reduced, it will take about forty-five minutes (to check that they are cooked, prick with a needle in the center of one of them). After that time, put the honor with heat only on top and grill for a few minutes until it forms a crust.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5