{"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,"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":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Artichoke carpaccio + cod, chopped tomato, black olive compote &amp; old-fashioned mustard vinaigrette INGREDIENTS: For the Carpaccio: 2 artichoke hearts scalded for 5 min (can be raw) For the garnish. VINAIGRETTE (ARBEQUINA OIL + OLD-FASHIONED MUSTARD GRAINS) Salt cod, desalted and shredded Chopped natural tomato Black olive compote PREPARATION: STEP BY STEP: Step 1: Scald\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"administrador\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/carpacio-de-alcachofa\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.2\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Pago de Valdecuevas -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Artichoke Carpaccio - Pago de Valdecuevas\" \/>\n\t\t<meta property=\"og:description\" content=\"Artichoke carpaccio + cod, chopped tomato, black olive compote &amp; old-fashioned mustard vinaigrette INGREDIENTS: For the Carpaccio: 2 artichoke hearts scalded for 5 min (can be raw) For the garnish. 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