SAUTÉED ARTICHOKES WITH SWEETBREADS

INGREDIENTS

36 Tudela artichokes
1 dl virgin olive oil
1⁄2 kg flour
1 lemon
Jabugo ham in wafers
200 g select lamb sweetbreads
Olive oil
Potato purée
100 gr fresh black truffles

PREPARATION

Artichokes
Wash the artichokes and remove the outer leaves. Scrape the stems and leave intact. Mix some flour and lemon juice in a bowl of water and submerge the artichokes in it to prevent them from losing their colour. Bring a pan of water with a little oil to the boil. Insert the artichokes and, when the water comes back to the boil, remove the pan from the heat. Take the artichokes directly from the water and sauté in a little virgin olive oil with wafers of jabugo ham. The artichokes must be exposed to the air

as little as possible to prevent discolouring.

Sweetbreads
Coat with breadcrumbs and flour and deep fry at 180ºC.

TO SERVE

Arrange the artichokes with their stems facing up. Dress with oil and serve with the jabugo ham and fried sweetbreads. At the last minute, add the finely sliced or grated truffles and a strip of potato purée.