"Artichokes in the style of Córdoba." Artichokes stewed in meat stock containing garlic and saffron.
Artichokes stewed in a mixture of white wine, chicken stock and vinegar with onions. The sauce is thickened with flour.
"Artichokes in the Greek style." Artichokes stewed with white wine, oil, fennel and herbs usually including coriander (US: cilantro), served hot or cold as an appetiser.
"Artichokes in the style of Seville." Artichoke hearts sautéed with potatoes, then stewed with garlic in chicken stock with saffron and the sauce thickened with flour.
Artichokes stewed and divided into hearts and leaves. The hearts are served with aïoli and the leaves are dipped into a vinaigrette.