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Artichokes with Sanlucar Prawns

El Faro del Puerto is the best-known restaurant in El Puerto de Santa María. Their cuisine relies on the freshest of locally caught fish and shellfish. This recipe combines artichokes and wild mushrooms with the famous langostinos, jumbo prawns, from nearby Sanlúcar, cooked in oloroso sherry.


  • 3 kg artichokes
  • A bunch of tender garlic shoots
  • 1 kg large prawns, peeled
  • 150 ml oloroso sherry
  • 100 ml olive oil
  • Juice of 1 bitter orange
  • 100 gr wild mushrooms
  • Salt

Cook the artichokes until tender, and set aside. Finely chop the garlic shoots and brown in the oil, add the artichokes, the peeled prawns, the wild mushrooms, the oloroso sherry and the orange juice. Sauté for one minute and serve with the pan juices.

Recommended wine: The same oloroso sherry used in the cooking, or with a Palomino oloroso from the Condado de Huelva. The special flavor of artichokes, which will even change the taste of water when you eat them, is notoriously difficult to match with wine. Artichokes require a wine of sufficient strength to envelop, but not disguise the delicate, and at the same time strong, flavor of the vegetable. As here they are cooked in oloroso sherry, this would be the most suitable companion. The dish would also go well with an oloroso from the Condado de Huelva, provided it was a Palomino varietal with a good intensity of aromas of vanilla, toffee, and coffee, well combined with aromas of dried fruit, hazelnuts, and walnuts, which indicate proper aging in the cask.


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