{"id":38430,"date":"2025-06-03T11:42:02","date_gmt":"2025-06-03T11:42:02","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-carxofa-encassecada\/"},"modified":"2025-07-04T16:51:22","modified_gmt":"2025-07-04T16:51:22","slug":"receta-alcachofa-rebozada-crujiente","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/receta-alcachofa-rebozada-crujiente\/","title":{"rendered":"receta alcachofa rebozada crujiente"},"content":{"rendered":"<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">alcachofa rebozada crujiente<\/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=\"102\" data-end=\"423\">La <strong>alcachofa rebozada<\/strong> y la <strong>borraja<\/strong> utilizan la <strong>misma masa para rebozar y fre\u00edr<\/strong>. La <strong>alcachofa rebozada<\/strong> se diferencia en que, <strong>antes de fre\u00edrla, se escalda<\/strong> en agua con lim\u00f3n. La borraja se consume en Navidad con miel por encima. Son t\u00e9cnicas extendidas para aprovechar cada uno de los elementos que ofrece la huerta.<\/p><br \/>\n<p data-start=\"425\" data-end=\"554\">Esta receta forma parte del <strong>Libro Blanco del turismo gastron\u00f3mico de Tortosa<\/strong> y ha sido facilitada por <strong>Llu\u00eds Duran<\/strong> del <strong>Bar Esther<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">Ingredientes<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">4 alcachofas<\/p><br \/>\n<p>250 ml de sif\u00f3n (agua con gas)<\/p><br \/>\n<p>1 huevo<\/p><br \/>\n<p>Harina<\/p><br \/>\n<p>Aceite de oliva para fre\u00edr<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol14-1.png\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol13-1.png\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">ELABORACI\u00d3<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4TQ9cS62-rs\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\"><\/p><br \/>\n<p>V\u00eddeo con la <strong>receta tradicional tortosina de alcachofa rebozada crujiente<\/strong>. Grabado en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong>, a cargo de la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><\/div><script>(function($) {\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\">pas a pas<\/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>[\/vc_incubalia_text_1_column][vc_incubalia_image_3x2_centered mobilepicture=\"37777\" desktoppicture=\"37781\"][vc_incubalia_text_image image_position=\"left\" image=\"37532\" title=\"Preparaci\u00f3n\" subtitle=\"1\"]Primero limpiamos las alcachofas. Hay que conservar el coraz\u00f3n con una peque\u00f1a parte del tallo. Para pelar la alcachofa, es importante romper la hoja (no arrancarla) a la altura del coraz\u00f3n. Con la punta de un cuchillo peque\u00f1o, pelamos el tallo hasta dejar solo la parte tierna.<\/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>Cortamos el coraz\u00f3n de la alcachofa en ocho trozos iguales<\/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>A continuaci\u00f3n, ponemos agua a hervir y cocemos las alcachofas durante cinco minutos. Pasado este tiempo, las retiramos, escurrimos y dejamos enfriar.<\/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>Mientras tanto, preparamos la masa para rebozar las alcachofas. En un bol ponemos unos 250 ml de sif\u00f3n bien fr\u00edo, a\u00f1adimos sal, el huevo y mezclamos. Agregamos la harina poco a poco mientras removemos, para evitar que se formen grumos. La masa debe quedar lisa, ni demasiado l\u00edquida ni demasiado espesa.<\/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>Ponemos aceite a calentar en una sart\u00e9n. Incorporamos los trozos de alcachofa a la masa, removiendo para que queden bien cubiertos. Cuando el aceite est\u00e9 caliente, vamos friendo porciones de alcachofa rebozada, sumergi\u00e9ndolas en el aceite. A medida que est\u00e9n doradas, las retiramos y las colocamos en un plato con papel absorbente. Repetimos la operaci\u00f3n con todos los trozos de alcachofa.<\/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\/es\/\"><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\/es\/\"><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-38430","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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