Artichoke pintxo with bacon, tomato and piquillos

Ingredients

• 4 globe artichokes
• 4 cherry tomatoes
• 2 slices of smoked bacon (urdaiazpiko)
• 4 green peppers
• extra virgin olive oil
• parsley
• salt
• flour

Fill a saucepan with water, add two tablespoons of flour and a pinch of salt. Bring to a boil.

While you’re doing that, prepare the globe artichokes. Remove the outer leaves without hesitation, then peel the stems without cutting them, until they are thin. Do the same with the other globe artichokes, then carefully trim the tip of each one. It’s important to do this in the right order, otherwise they will quickly turn brown.

Place the globe artichokes in boiling water and let them simmer for about 20 minutes. Turn off the heat, and let them rest until they are warm, then drain them and cut them in half from the tip to the base.

Heat a frying pan with a small amount of oil, then cut the bacon into four pieces and fry until browned.

For serving, arrange the artichoke halves in a row, place the halved cherry tomatoes next to them, and then distribute the bacon and pickled peppers on the other side. Garnish with parsley.