Artichoke with Vinaigrette, Homemade Ciabatta and Salsa Roja

5 from 7 votes
Prep Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 350 kcal

Ingredients
 

For the artichoke:

  • 5 Pc. Artichokes
  • 2 Discs Organic lemon
  • Salt
  • Sugar

For the vinaigrette:

  • 3 tbsp Apple Cider Vinegar
  • Juice of one Amalfi lemon
  • Zest of half an Amalfi lemon
  • 1 Pc. Clove of garlic
  • 1 Pc. Onion
  • 2 tsp Granulated Dijon mustard
  • 1 tsp Dijon mustard
  • 4 tbsp Olive oil
  • 3 tbsp Warm water
  • Salt
  • Pepper

For the ciabatta:

  • 21 g Yeast
  • 700 g Wheat flour type 550
  • 3 tsp Salt

For the Salsa Roja:

  • 2 Pc. Red onions
  • 4 Pc. Garlic cloves
  • 3 cm Ginger
  • 1 Pc. Chilli pepper
  • 0,5 Pc. Red peppers
  • 2 tbsp Olive oil
  • 1 tbsp Tomato paste
  • 1 tbsp Agave syrup
  • 2 Pc. Vine tomatoes
  • 4 tbsp Soy sauce
  • 1 Pr Cinnamon
  • Sea salt
  • Pepper

Instructions
 

Artichokes:

  • Bring two large pots with water, sugar and salt to the boil. Wash the artichoke and cut off the stalk.
  • Then add the artichokes, each with a slice of lemon, to the boiling water.
  • The artichokes must always be covered with water and simmer over medium heat for 40-45 minutes.

Vinaigrette:

  • Coarsely chop the onion and garlic in a multi-chopper. Then add the remaining ingredients and mix everything together for 20 seconds.

Salsa Roja:

  • Peel the garlic, onions and ginger. Core and wash the paprika and chilli pepper, cut everything into small cubes and sauté in a pan with olive oil.
  • Then stir in the tomato paste and agave syrup and caramelize. Wash the vine tomatoes, cut into small cubes and add to the pan.
  • Pour the soy sauce and a little water and bring to the boil. Finally season with cinnamon, salt and pepper and let cool down.

Ciabatta:

  • The day before, dissolve the yeast in 500 ml of cold water with a whisk. Then mix 600g flour and salt in a large bowl and add the yeast water.
  • Stir with a wooden spoon for about 1 minute to get a smooth dough. Then knead another 100 g of flour by hand.
  • Seal the dough as tightly as possible, for example cover with plastic wrap or a large plate and store in the refrigerator overnight.
  • Take the dough out of the fridge the next day and let it stand for about 1 hour at room temperature.
  • Sprinkle flour on the baking sheet. The best way to do this is to use a dough card to push the soft dough out of the bowl onto a well-floured work surface.
  • Dust the dough with plenty of flour, then cut in half with the dough card or a knife. Important note: The dough should not be kneaded again so that the air generated is still trapped in the dough and the necessary pores form during baking.
  • Now form two loaves of bread about 35 cm long and place them on the baking sheet. Preheat the oven to 240 ° C fan oven.
  • Lastly let the dough rise for another 15 minutes. Then put it in the oven for about 20 minutes.

Nutrition

Serving: 100gCalories: 350kcalCarbohydrates: 46.8gProtein: 8.2gFat: 14.2g

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