ARTICHOKE WITH ANCHOVY PINTXO1

Ingredients for 8 pintxos:

• 2 Slices of sandwich loaf • 2 Tablespoons of cream cheese • 4 Piquillo Peppers Olmeda Orígenes • 8 Artichokes Heart SIMES • 8 Anchovy Fillets in Olive Oil from the

Cantabrian Sea Olmeda Orígenes Directions:

1. Toast the 2 slices of sandwich loaf on both sides 2. Cut 4 circles of each slice of bread with a round cutter (or a little glass) 3. Spread the bread with cream cheese. 4. With a little smaller round cutter, cut the Piquillo Peppers. You will obtain 2

pieces per Piquillo pepper. Place them above the bread smeared with cream cheese.

5. Drain the artichoke hearts boat. Dry the Artichokes with absorbent paper, to prevent release of water into the pintxo.

                                                                                                               1  Recipe  written  by  the  Blogger  Rebeca  de  Torres  on  08/01/16.  Available  at  http://www.lacocinaderebeca.es/2016/01/canape-­‐alcachofa-­‐anchoa.html  

6. Stretch a fillet of Anchovy and wrap it around the Artichoke 7. Place them above the Piquillo Pepper and secure pricking with a stick. 8. Serve freshly made at room temperature

Tips:

• Use Artichoke hearts very small and Olmeda Origenes Piquillo Peppers to

be sure that they are very tender • Fillets of Anchovies should be Olmeda Origenes, so that they are not

excessively salty nor have many thorns. • Do not choose a cream cheese with strong flavour (blue cheese, for

example), to leave the stage to the anchovy. • You can change the kind of bread, but if you use rigid toast, you could

not prick to hold the pintxo.