1. This recipe is for artichoke with anchovy pintxos, which are small appetizers made with bread. 2. The ingredients include bread, cream cheese, artichoke hearts, piquillo peppers, and anchovy fillets. 3. The bread is toasted and cut into circles. Cream cheese is spread on the bread and topped with pepper slices. Anchovies are wrapped around artichoke pieces and secured on top with sticks.

1. ARTICHOKE WITH ANCHOVY PINTXO1
Ingredients for 8 pintxos:
• 2 Slices of sandwich loaf
• 2 Tablespoons of cream cheese
• 4 Piquillo Peppers Olmeda Orígenes
• 8 Artichokes Heart SIMES
• 8 Anchovy Fillets in Olive Oil from the
Cantabrian Sea Olmeda Orígenes
Directions:
1. Toast the 2 slices of sandwich loaf on both sides
2. Cut 4 circles of each slice of bread with a round cutter (or a little glass)
3. Spread the bread with cream cheese.
4. With a little smaller round cutter, cut the Piquillo Peppers. You will obtain 2
pieces per Piquillo pepper. Place them above the bread smeared with cream
cheese.
5. Drain the artichoke hearts boat. Dry the Artichokes with absorbent paper,
to prevent release of water into the pintxo.
1
Recipe
written
by
the
Blogger
Rebeca
de
Torres
on
08/01/16.
Available
at
http://www.lacocinaderebeca.es/2016/01/canape-­‐alcachofa-­‐anchoa.html

2. 6. Stretch a fillet of Anchovy and wrap it around the Artichoke
7. Place them above the Piquillo Pepper and secure pricking with a stick.
8. Serve freshly made at room temperature
Tips:
• Use Artichoke hearts very small and Olmeda Origenes Piquillo Peppers to
be sure that they are very tender
• Fillets of Anchovies should be Olmeda Origenes, so that they are not
excessively salty nor have many thorns.
• Do not choose a cream cheese with strong flavour (blue cheese, for
example), to leave the stage to the anchovy.
• You can change the kind of bread, but if you use rigid toast, you could
not prick to hold the pintxo.