Cooking time: 1 hour
Clean the artichokes and only use the hearts. In a pan heat the olive oil and fry the chopped leeks and diced potatoes for a few minutes. Add the stock, lemon, and artichoke and simmer until tender. Remove the lemons and pass through a sieve. Season with salt and pepper, then add the cream and Fino Sherry and reheat gently. Serve.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
