A combination of seasonal products, in this case winter. A mixing spoon food artichoke hearts, roasted and crispy, with the sweetness and aroma of the forest camagrocs. The whole amalgamated with pea and their cooking water. A perfect dish to warm spoon dinner late autumn.
200g black peas cooked
50g camagrocs (dry, if not the season)
extra virgin olive oil
1. Clean and cut the artichokes in a pan with oil mark the sides so catching color and cover them so that they cook with their own steam reserve.
2. Clean and fry the camagrocs, add the peas and artichokes black.
3. Sauté the set and serve