Crema de alcachofas


 1k de alcachofas

2 cebollas tiernas

4 dientes de ajo

1 patata mediana

1 limón

1 l de agua

Aceite de oliva

Vino blanco



Se limpian las alcachofas, quitandoles las primeras hojas y las puntas, se deja la parte mas tierna y dejandole un poco de rabo. Se van echando partidas en cuatro trozos en una fuente con agua, a la que habremos puesto el zumo del limón. Se pelan los ajos, cebollas y patata.


En una olla, ponemos aceite de oliva, de forma que cubra la base y añadimos los ajos en rodajitas, rehogamos y ponemos la cebolla picada, rehogamos de nuevo dos o tres minutos y añadimos las alcachofas escurridas, la patata hecha trozos y un chorrito de vino, rehogamos de nuevo dos o tres minutos y en ese punto le ponemos el agua y sal al gusto. Cuando comience a hervir, ponemos a fuego medio durante 30 minutos.



Trituramos muy bien y luego la colamos porque siempre queda alguna brizna de las alcachofas; cogemos un colador grande y con la ayuda de un cazo la vamos pasando.


Se puede servir con unos trocitos de pan tostados al horno o jamón serrano muy picadito.


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