Monkfish recipe with thistle, artichoke and purple potato


  • - For 2 persons:
  • 2 monkfish loins
  • 2 stems of thistle
  • 2 artichokes
  • 2 cloves of garlic
  • 1 purple potato
  • 1 slice of Iberian ham
  • 2 tablespoons flour
  • 1 lemon
  • 1/2 glass of white wine
  • vinegar
  • olive oil
  • Salt
  • Pepper
  • parsley

Preparation of the Monkfish recipe with thistle, artichoke and purple potato:

Fill a bowl of water and introduce the split lemon in half. Clean the thistle, remove the threads and edges, cut it and put it in the bowl. Clean the artichokes, remove the hard leaves, trim the stem and the tip a little and put it in the bowl. Drain thistle and artichokes and cook in a pan with plenty of water, salt and a jet of oil, over low heat for half an hour. Drain the vegetables and reserve the broth. Chop the artichokes into four parts.

Chop the garlic and brown it in a pan with a jet of oil. Add the ham cut into tacos and a pinch of flour and stir. Add the white wine, half a glass of the stock you had reserved and the vegetables.

Cut the potato into thin slices and fry them in a saucepan with plenty of hot oil. Drain the potatoes on a plate with absorbent paper. Reservation.

Sprinkle the monkfish and cook it in a pan with a jet of oil until it is golden on the outside and tender on the inside. Cut it in half. Place the vegetables and monkfish on a deep plate. Accompany with the fries and water everything with a splash of oil.


The presence of thistle in the markets is maintained during the winter months and early spring, and November is the month in which its sale begins.


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