075-Barcelona-Casa Batlló and La Pedrera (Casa Milà)
Starters of fried artichokes, “Esqieoxaca” (Codfish salad) with fresh tomato and Kalamata olives, warm octopus carpaccio on potato parmentier (puree) and olive oil, Jamón de Iberico and pan con tomate at Citrus
Artichokes in Spain and Italy are nothing like what we get in New York. We ate baby artichokes fried as whole in Italy which were all tender including outer leaves. In Spain they can cook only the hearts and discard hard leaves because they are so inexpensive apart from being much tastier than our kind.
075-Barcelona-Casa Batlló and La Pedrera (Casa Milà)
Starters of fried artichokes, “Esqieoxaca” (Codfish salad) with fresh tomato and Kalamata olives, warm octopus carpaccio on potato parmentier (puree) and olive oil, Jamón de Iberico and pan con tomate at Citrus
Artichokes in Spain and Italy are nothing like what we get in New York. We ate baby artichokes fried as whole in Italy which were all tender including outer leaves. In Spain they can cook only the hearts and discard hard leaves because they are so inexpensive apart from being much tastier than our kind.