{"id":38428,"date":"2025-06-03T11:42:02","date_gmt":"2025-06-03T11:42:02","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-carxofa-encassecada\/"},"modified":"2025-07-05T09:17:26","modified_gmt":"2025-07-05T09:17:26","slug":"recipe-crispy-battered-artichoke","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/recipe-crispy-battered-artichoke\/","title":{"rendered":"recipe crispy battered artichoke"},"content":{"rendered":"<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">CRISPY BATTERED ARTICHOKE <\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-principal-768x750-1.png\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-gran-1920x700-1.png\"><\/div><div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"579\" data-end=\"919\">The <strong>crispy battered artichoke<\/strong> and <strong>borage<\/strong> use t<strong>he same batter for coating and frying<\/strong>. The <strong>crispy battered artichoke<\/strong> is different<strong> in that, before frying, it is blanched<\/strong> in water with lemon. Borage is traditionally eaten at Christmas with honey on top. These are widespread techniques for making use of everything the vegetable garden has to offer.<\/p><br \/>\n<p data-start=\"921\" data-end=\"1041\">This recipe is part of the <strong>White Book of Gastronomic Tourism in Tortosa<\/strong> and was provided by <strong>Llu\u00eds Duran<\/strong> from <strong>Bar Esther.<\/strong><\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">INGREDIENTS<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">4 artichokes<\/p><br \/>\n<p>250 ml sparkling water (siphon water)<\/p><br \/>\n<p>1 egg<\/p><br \/>\n<p>Flour<\/p><br \/>\n<p>Olive oil for frying<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol14-1.png\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol13-1.png\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">PREPARATION<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4TQ9cS62-rs\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\"><\/p><br \/>\n<p>Video featuring the <strong>traditional Tortosa-style &#8220;encassecada&#8221; artichoke recipe<\/strong>. Recorded at the <strong>Hospitality School of the Dertosa HIgh School in Tortosa<\/strong>, presented by chef <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">step by step<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/02-Abadejo-en-suc-pas-1-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4><\/p><br \/>\n<p>First, clean the artichokes. Keep the heart with a small part of the stem. To peel the artichoke, it\u2019s important to break off the leaves at the base (rather than pulling them out). Use the tip of a small knife to peel the stem, keeping only the tender part.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>Cut each artichoke heart into eight equal pieces.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Texto-con-imagen-900x6006-1.png\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>Bring a pot of water to a boil and cook the artichoke pieces for five minutes. Then, drain them and let them cool.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Texto-con-imagen-900x6005-1.png\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>Meanwhile, prepare the batter. In a bowl, pour about 250 ml of very cold sparkling water, add a pinch of salt and the egg, and mix well. Gradually add flour while stirring to prevent lumps. The batter should be smooth\u2014not too runny and not too thick.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Texto-con-imagen-900x6007-1.png\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Heat olive oil in a frying pan. Dip the artichoke pieces into the batter, making sure they are well coated. When the oil is hot, fry the battered artichoke pieces in batches, fully immersing them in the oil. Once golden and crispy, remove them and place them on a plate lined with paper towels. Repeat with the remaining pieces.<\/div><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol16.png\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol15.png\" alt=\"\"><\/div><div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/en\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\/en\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>[\/vc_column][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-38428","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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