30 MINS / EASY
The traditional taste of artichokes with the exotic touch of Kombu seaweed.
1
Wash the artichokes and remove the toughest leaves.
2
Cut them into julienne strips.
3
Sauté them on the grill in a frying pan with a drizzle of Extra Virgin Olive Oil.
4
In another frying pan, grill the Chorizo Criollo with Kombu seaweed in thick slices.
5
Add the chorizo to the pan with the artichokes at the end.
6
Place a handful of artichokes in a deep dish with several pieces of chorizo sausage on top.
7
When the mixture is in the pan, an egg can be added to complete the dish.
