Esta receta de alcachofas a la marinera o alcachofas con langostinos queda muy sabrosa. Con una combinación de ingredientes fáciles de conseguir y adaptables en gustos podemos conseguir un guiso que estará listo en pocos minutos. Las alcachofas son bajas en calorías (45 por cada 100 gramos), por lo que se trata de un alimento ideal para dietas.
Alcachofas a la marinera receta
En esta ocasión he empleado langostinos, pero se pueden sustituir por gambas para tener unas sabrosas alcachofas con gambas. Incluso, usar mejillones y disfrutar de unas estupendas alcachofas con mejillones. Además, las alcachofas son ricas en minerales (calcio, fósforo, potasio y sodio) y vitaminas (A, B, C y E), y con un alto contenido en fibra vegetal.
Si os gustan las recetas de alcachofas, os animo a preparar estos garbanzos con alcachofas y las costillas guisadas con alcachofas. También os encantarán las albóndigas con alcachofas y las alcachofas rellenas con salsa holandesa. Y ahora, amigos, vamos allá, ¡al lío!
Tiempo de elaboración:
| Tiempo de preparación: 15 minutos |
| Tiempo de cocinado: 30 minutos |
| Tiempo total: 45 minutos |
Esta videoreceta la podéis ver en mi canal de YouTube. Donde además podréis comentarla, darle al like y suscribiros gratuitamente a mi canal para no perderos nada de lo que allí subo.
Ingredientes:
| 6 alcachofas |
| 250 g de langostinos |
| 150 ml de vino blanco |
| 4 dientes de ajo |
| 1 cucharada de harina |
| 1 cucharadita de pimentón dulce o picante (a tu elección) |
| aceite de oliva virgen extra |
| sal |
| perejil |
| 3 o 4 tomates rallados (opcional para la salsa, yo no los puse) |
Cómo hacer alcachofas a la marinera, receta paso a paso
| 1. Para hacer las alcachofas a la marinera o alcachofas con gambas vamos a poner una cacerola a fuego medio alto (7 sobre 9) con agua y un chorro de vinagre para evitar que se oxiden. |
| 2. Ahora, limpiamos bien las alcachofas. Les quitamos las hojas, el tallo y la parte más verde. |
| 3. Las partimos por la mitad y eliminamos los pelitos internos que suelen tener porque amargan un poco. Seguidamente, las partimos de nuevo. |
| 4. De cada alcachofa vamos a obtener 4 trozos. Mientras se van haciendo las alcachofas, aprovechamos para pelar los langostinos. |
| 5. En un cuenco con agua incluimos las cabezas, el resto de las cáscaras y un poco de sal para obtener una especie de caldo de pescado. |
| 6. Solo queremos que cueza unos 5 minutos a temperatura media (5 o 6 sobre 9) para usar el agua con un poco más de sabor en nuestras alcachofas con langostinos o gambas. |
| 7. Lavamos los tomates, los rallamos y reservamos. Esto es una opción para la salsa. Yo los rallé, pero luego no los usé porque me pareció que la salsa estaba genial sin tomates. |
| 8. Después, pelamos la cebolla y los dientes de ajo. Picamos ambos ingredientes en trozos muy pequeños. |
| 9. Pinchamos las alcachofas en el centro para comprobar que están listas, a nuestro gusto. Si es así, las sacamos bien escurridas y reservamos. |
| 10. En una cacerola o sartén grande vertemos un chorro de aceite de oliva, incluimos los dientes de ajo picados y los cocinamos 10 segundos. |
| 11. Transcurrido el tiempo, echamos la cebolla y pochamos las verduras a temperatura media (6 sobre 9) durante 10 o 15 minutos. |
Alcachofas con gambas o langostinos, el guiso
| 1. Si hiciera falta, bajamos la temperatura a 4 sobre 9 y seguimos haciendo las verduras. Cuando estén en su punto, incluimos la harina y la cocinamos durante 1 minuto. |
| 2. La harina nos ayudará a espesar la salsa. Con la harina lista, añadimos el vino y lo mantenemos al fuego 1 minuto más. |
| 3. Agregamos el pimentón e integramos bien. Ahora, podemos continuar con la receta de alcachofas con gambas o triturar todo para no encontrarnos nada al comer. |
| 4. Colamos el caldo y lo incluimos poco a poco en la cacerola para las alcachofas a la marinera. |
| 5. De esa manera vamos a ir controlando la cantidad de caldo que nos hace falta para lograr la consistencia o espesor deseado. |
| 6. No echaremos mucho caldo porque vamos a cocinarlo todo durante 2 o 3 minutos, nada más, y queremos que la salsa tenga consistencia. |
| 7. Transcurrido el tiempo, ponemos las alcachofas y los langostinos o gambas peladas y sin la tripa (esta se puede quitar con la ayuda de un palillo o cortando un poquito el lomo). |
| 8. Mantenemos al fuego solo unos 3 o 4 minutos, a lo sumo, para que no se nos pasen los langostinos. |
| 9. Ya tendríamos listas nuestras alcachofas a la marinera o alcachofas con langostinos. Realizamos movimientos de vaivén para que se vaya integrando y haciendo todo. |
| 10. Picamos un poco de perejil fresco y apagamos el fuego. Si vemos que a algún langostino le falta un poco de tiempo, le damos la vuelta y lo metemos bien en la salsa. |
| 11. Así se terminará de hacer, con el calor residual. Emplatamos y llevamos las alcachofas a la marinera a la mesa con una buena barra de pan para disfrutar comiendo. |
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