Majorcan artichokes

Majorcan artichokes are in season from December to April and if you’re here at this time of year then you must try them because they are very special.

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Every region of Spain has a hot-pot dish that is called cocido on the mainland. In Majorca it goes under the name of bollit (meaning boiled) and contains, meat, poultry, charcuterie, potatoes and vegetables cooked in a flavourful stock.

Bollit; great local dish.

The stock is drained off, small pasta is added and it is served as a soup. Not an easy dish to find on local menus, but worth trying when you come across it at restaurants specialising in Majorcan cooking.

Majorcan artichokes are in season from December to April and if you’re here at this time of year then you must try them because they are very special. You’ll see them on menus as alcachofas rellenas, which means they are stuffed, a dish Majorcan cooks do extremely well. The filling is usually made with minced meat but you also get them with fish stuffings. Artichokes are a favourite Majorcan veggie, so look out for them breadcrumbed and deep-fried (alcachofas rebozadas) or grilled on a hot plate (alcachofas a la plancha).

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