Artichokes in Cream Sauce

Artichoke is one of the most appreciated and used vegetables in our cuisine. It is a seasonal vegetable, although canned and frozen artichokes are available all year round. They are grown throughout the region, but those from Benicarló are most recognised for their quality. Artichokes can be eaten boiled, in rice and soups, sautéed, in omelettes, grilled, baked, fried, in vegetable stews, and as side or main dishes. They are present in most dishes and stews. This recipe belongs to what has been called "new Valencian cuisine".

Chop the meat into very small pieces and fry in a clay pot with oil. Add the artichokes, the chopped garlic and a little salt. When the ingredients are browned, add the spoonful of flour, the white wine, the water and a pinch of pepper. Cook until the artichoke is tender, stirring with a wooden spoon from time to time. Add the beaten egg and chopped parsley when the stew is cooked and tender. The sauce should be smooth but not thick.