Artichokes stuffed with spider crab, served with txacoli caviar and a licorice and orange vinaigrete

For the artichoke broth

Wash the artichokes in the usual way. Cut off the stem forming a flat base so they can stand upright. During preparation, place in a pan of water with a little flour to prevent them from turning brown. When all the artichokes are ready, place in boiling salted water. When cooked, use a melon baller to remove the heart, forming a hollow in the center.

For the spider crab

Heat the water with the bay leaf and salt. When boiling, insert the crab and cook. Remove and place in ice water to prevent overcooking. Shell and remove all the flesh. Set aside.

For the txacoli caviar 

Place the txacoli in a pan over low heat and reduce to half. Add the agar agar and boil for 10 seconds, stirring the entire time. Remove from the heat and transfer to a dropper bottle. Squeeze out drops onto a pan with the very cold sunflower oil to form tiny spheres. Refrigerate.

For the liquorice vinaigrette

Mix all the ingredients and refrigerate for 12 hours.

Fill the artichokes with the crabmeat. Top with the txakoli caviar. Beside them place the seasonal salad sprouts and finally drizzle over a little of the licorice and orange vinaigrette.

Chef's Remark:

Artichokes are particularly versatile: they can be boiled, roasted, grilled, fried, etc. In the area of Navarre where our featured restaurant is located (Cintruénigo), they are often served stuffed–a delicacy that everyone should try at some point in their lives. Preparation by: Enrique Martínez