{"id":1947,"date":"2014-12-21T11:02:19","date_gmt":"2014-12-21T11:02:19","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1947"},"modified":"2024-05-13T21:13:11","modified_gmt":"2024-05-13T19:13:11","slug":"carxofes-amb-cloisses","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/alcachofas-con-almejas\/","title":{"rendered":"Carxofes amb Clo\u00efsses"},"content":{"rendered":"<p>Avui preparem una deliciosa recepta de Carxofes amb Clo\u00efsses. Aprofitant el moment en qu\u00e8 les carxofes fresques estan al millor punt per consumir-les, encara que tamb\u00e9 el pots cuinar amb carxofes congelades. \u00c9s un plat delici\u00f3s.<br><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Carxofes amb Clo\u00efsses\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/SFWY4D9wDPU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>800 grs. Carxofes<\/li><li> 300 grs. Clo\u00efsses <\/li><li> 350 ml. <a href=\"https:\/\/elfornerdealella.com\/ca\/fumet-de-peix\/\">Brou de Peix (Fumet) <\/a><\/li><li> 3 dents d&#039;all<\/li><li> 10 grs. Farina <\/li><li> 60 grs. Vi Blanc<\/li><li> Oli d&#039;oliva, sal, pebre negre i caiena <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>En bol posem aigua freda i uns quants gla\u00e7ons de gel, posarem for\u00e7a julivert sencer i amb les mans ho trepitjarem.<\/li><li>Pelarem les carxofes traient les fulles verdes i deixarem nom\u00e9s la part blanca, i les partirem a trossos. Poseu-les dins l&#039;aigua durant uns 15 minuts.<\/li><li>Les clo\u00efsses les hem posat amb aigua i sal durant 30 minuts. Les escorrerem i les rentarem.<\/li><li>En una cassola amb for\u00e7a oli d&#039;oliva posarem els alls filetejats i la caiena tallada. Deixem fregir suaument, sense que se&#039;ns cremin els alls.<\/li><li>Hi afegim la farina, amb el foc baix, fins que se&#039;ns dauri una mica.<\/li><li>Posarem les clo\u00efsses i for\u00e7a julivert picat i uns 150 ml. De Caldo de Peix. Ho taparem un moment ia mesura que es vagin obrint les clo\u00efsses les traurem de la cassola.<\/li><li>Bullim les carxofes durant 25 minuts.<\/li><li>Afegirem la resta de brou de peix a la cassola i quan comenci a bullir hi tirem les carxofes escorregudes deixant coure uns 5 minuts.<\/li><li>Finalment incorporem les clo\u00efsses i deixem coure un parell de minuts. Rectifiquem de sal, i si ens falta salsa hi afegim una mica m\u00e9s de fumet.<\/li><li><\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us convidem, com sempre, a veure el v\u00eddeo en aquest cas de les Carxofes amb Clo\u00efsses per a una millor comprensi\u00f3.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una deliciosa receta de Alcachofas con Almejas. Aprovechando el momento en que las alcachofas frescas est\u00e1n en su mejor punto para consumirlas, aunque tambi\u00e9n lo puedes cocinar con alcachofas congeladas. Es un plato delicioso. INGREDIENTES: 800 grs. Alcachofas 300 grs. Almejas 350 ml. Caldo de Pescado (Fumet) 3 dientes de Ajo 10 grs. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[4976,1936,1937],"class_list":["post-1947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-alcachofas-con-almejas","tag-alcachofas-con-almejas-paso-a-paso","tag-como-hacer-alcachofas-con-almejas"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1947"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1947\/revisions"}],"predecessor-version":[{"id":11759,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1947\/revisions\/11759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11758"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}