{"id":4166,"date":"2022-09-05T12:18:08","date_gmt":"2022-09-05T12:18:08","guid":{"rendered":"https:\/\/pagodevaldecuevas.es\/blog\/portfolio-items\/carpacio-de-alcachofa\/"},"modified":"2025-02-19T16:33:55","modified_gmt":"2025-02-19T16:33:55","slug":"carpacio-de-alcachofa","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/carpacio-de-alcachofa\/","title":{"rendered":"Artichoke Carpaccio"},"content":{"rendered":"<p data-sourcepos=\"3:1-3:102\">Artichoke carpaccio + cod, chopped tomato, black olive compote &amp; old-fashioned mustard vinaigrette<\/p>\n<p data-sourcepos=\"5:1-5:12\">INGREDIENTS:<\/p>\n<p data-sourcepos=\"7:1-7:18\">For the Carpaccio:<\/p>\n<ul data-sourcepos=\"8:1-9:0\">\n<li data-sourcepos=\"8:1-9:0\">2 artichoke hearts scalded for 5 min (can be raw)<\/li>\n<\/ul>\n<p data-sourcepos=\"10:1-10:16\">For the garnish.<\/p>\n<ul data-sourcepos=\"11:1-15:0\">\n<li data-sourcepos=\"11:1-11:60\">VINAIGRETTE (ARBEQUINA OIL + OLD-FASHIONED MUSTARD GRAINS)<\/li>\n<li data-sourcepos=\"12:1-12:33\">Salt cod, desalted and shredded<\/li>\n<li data-sourcepos=\"13:1-13:24\">Chopped natural tomato<\/li>\n<li data-sourcepos=\"14:1-15:0\">Black olive compote<\/li>\n<\/ul>\n<p data-sourcepos=\"16:1-16:12\">PREPARATION:<\/p>\n<p data-sourcepos=\"18:1-24:37\">STEP BY STEP: Step 1: Scald the artichoke hearts over high heat for 5 min and cut the cooking with ice water. Cut into very thin slices and spread on a plate Step 2: Cut the natural tomato into cubes and place over the artichoke slices. Step 3: Place the pieces of cod, add our points of black olive compote. Finally, dress everything with our vinaigrette. ** Approx. Preparation Time : 35 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Artichoke carpaccio + cod, chopped tomato, black olive compote &amp;  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":2932,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[108,109,105],"class_list":["post-4166","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en","portfolio_tags-gambones-en","portfolio_tags-pollo-en","portfolio_tags-receta-aove-en"],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio"}],"about":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/types\/avada_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4166\/revisions"}],"predecessor-version":[{"id":4167,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4166\/revisions\/4167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media\/2932"}],"wp:attachment":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media?parent=4166"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_category?post=4166"},{"taxonomy":"portfolio_skills","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_skills?post=4166"},{"taxonomy":"portfolio_tags","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_tags?post=4166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}