{"id":3839,"date":"2026-07-26T11:56:07","date_gmt":"2026-07-26T11:56:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/alcachofas-a-la-dalmata\/"},"modified":"2026-07-26T11:56:07","modified_gmt":"2026-07-26T11:56:07","slug":"alcachofas-a-la-dalmata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/alcachofas-a-la-dalmata\/","title":{"rendered":"Alcachofas a la d\u00e1lmata"},"content":{"rendered":"\n<style>\n#recipe-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans{--bg:#f5f2eb;--surface:#fffdfa;--soft:#f8f4ec;--ink:#1d2421;--ink2:#414a46;--muted:#656c68;--gold:#8f6318;--gold2:#7d4f13;--goldsoft:#efe2c8;--night:#24312e;--night2:#18211f;--line:rgba(36,49,46,.13);--serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--sans:\"Barlow\",\"Avenir Next\",\"Segoe 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato principal vegetariano \u00b7 Receta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><span class=\"gj-title-main\"><b>Alcachofas a la d\u00e1lmata<\/b> guisadas con guisantes<\/span><span class=\"gj-title-accent gj-serif\"> y habas tiernas<\/span><\/h2>\n<p class=\"gj-sub\">Alcachofas enteras rellenas de pan, ajo y perejil, cocidas lentamente sobre guisantes y habas hasta que las hojas quedan tiernas.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal vegetariano<\/strong><\/li><li>Cocina: <strong>Cocina croata<\/strong><\/li><li>M\u00e9todo: <strong>Guisado suave<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>4 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 440 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Braised-Artichokes-with-Peas-and-Broad-Beans-3.webp\" alt=\"Alcachofas rellenas de pan y perejil sobre guisantes y habas en una fuente ovalada\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>El relleno de pan, ajo y perejil queda visible entre las hojas tiernas de las alcachofas.<\/figcaption><\/figure><section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Una cocci\u00f3n de primavera construida por capas<\/h3><\/div>\n<div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Las alcachofas con guisantes y habas forman parte de una cocina estacional que aprovecha la coincidencia de tres verduras en los mercados de primavera. En Dalmacia, la preparaci\u00f3n se reconoce por las alcachofas enteras, abiertas con cuidado y rellenas entre las hojas con una mezcla sencilla de pan rallado, ajo y perejil. La base de guisantes y habas no es una guarnici\u00f3n a\u00f1adida al final: se cuece en el mismo recipiente y absorbe el jugo vegetal, el vino y el aceite.<\/p><blockquote class=\"gj-pull\">El relleno se aloja entre las hojas; no se prensa, porque el pan debe hincharse con el vapor y el caldo.<\/blockquote><p>La elecci\u00f3n de la alcachofa determina gran parte del resultado. Convienen piezas firmes, pesadas para su tama\u00f1o y con hojas cerradas, sin zonas negras extensas. Al recortar el tallo y las puntas aparece una superficie que se oxida r\u00e1pidamente; por eso las piezas limpias se frotan con lim\u00f3n y se mantienen en agua acidulada mientras se prepara el relleno. No se retiran demasiadas hojas exteriores, porque el guisado prolongado vuelve comestible una parte que en otras recetas se descartar\u00eda.<\/p><p>Abrir la alcachofa requiere presi\u00f3n gradual con los pulgares, gir\u00e1ndola sobre la tabla para separar las hojas sin romper el coraz\u00f3n. El relleno se introduce en peque\u00f1as cantidades. No se comprime como una masa: el pan necesita espacio para hidratarse y recoger el l\u00edquido del estofado. El ajo se pica muy fino para distribuirse, mientras el perejil aporta frescor. Una parte del aceite se mezcla con el pan y la restante construye la base de cebolla en el recipiente.<\/p><p>Las alcachofas se colocan de pie, ajustadas pero no aplastadas, sobre la cebolla, los guisantes y las habas. Esta disposici\u00f3n mantiene el relleno en su sitio y permite que el vapor entre desde abajo. El vino se reduce brevemente antes de a\u00f1adir el caldo, de modo que su acidez permanezca sin dejar un gusto alcoh\u00f3lico. El l\u00edquido no debe cubrir las alcachofas: alcanza aproximadamente un tercio de su altura y crea un ambiente combinado de guisado y vapor.<\/p><\/div><div class=\"gj-copy-col\"><p>Durante la cocci\u00f3n se mantiene un hervor muy suave. Un borbot\u00f3n fuerte desprende hojas, expulsa el relleno y rompe las habas tiernas. La tapa conserva humedad, aunque se abre una vez a mitad del proceso para comprobar el nivel. Si el fondo se seca, se a\u00f1ade caldo caliente en peque\u00f1as cantidades. La alcachofa est\u00e1 lista cuando una hoja interior se desprende con poca resistencia y la punta de un cuchillo entra en el coraz\u00f3n sin encontrar una fibra dura.<\/p><p>El reposo breve fuera del fuego permite que el pan absorba los \u00faltimos jugos y que el fondo se espese sin harina adicional. El plato puede servirse templado, una temperatura que deja percibir mejor el sabor de la alcachofa y del aceite. Cada comensal retira las hojas exteriores, raspa la parte carnosa con los dientes y avanza hacia el coraz\u00f3n, mientras los guisantes y las habas se comen con cuchara. El ritmo del plato es deliberadamente lento y forma parte de su car\u00e1cter.<\/p><p>Esta versi\u00f3n mantiene el perfil vegetal y utiliza un caldo suave para no ocultar los matices. El pan aporta cuerpo, pero no debe dominar. Las habas grandes se pelan si su piel es gruesa; las muy tiernas se dejan enteras. Al final, la salsa debe quedar brillante, con suficiente l\u00edquido para humedecer el fondo del plato, pero sin parecer sopa. La precisi\u00f3n se encuentra en la disposici\u00f3n y en el fuego bajo: ninguna t\u00e9cnica es dif\u00edcil, aunque cada capa necesita tiempo.<\/p><\/div><\/div>\n<\/section><aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la limpieza al coraz\u00f3n tierno<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Secuencia del guisado<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 15 min \u00b7 Total: 1 h 15 min<\/p><\/div>\n<ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Limpiar las alcachofas y mantenerlas en agua con lim\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Rellenar las hojas y preparar la base de verduras.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Colocar las piezas de pie y a\u00f1adir vino y caldo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H10M\">1:10<\/time><span>Comprobar el coraz\u00f3n, reposar y servir templado.<\/span><\/li><\/ol>\n<p class=\"gj-rail-sum\"><strong>Receta en breve.<\/strong> Las alcachofas se recortan, se abren con cuidado y se protegen del oscurecimiento con lim\u00f3n. Entre sus hojas se reparte una mezcla suelta de pan rallado, ajo, perejil y aceite. En una cazuela ancha se ablanda la cebolla, se a\u00f1aden guisantes y habas y se colocan las alcachofas de pie. El vino se reduce y el caldo llega solo a una parte de las piezas. La cocci\u00f3n contin\u00faa tapada y a fuego suave hasta que una hoja interior se desprende con facilidad y el coraz\u00f3n acepta la punta de un cuchillo. Un reposo de diez minutos liga el fondo antes de servir.<\/p>\n<\/aside><section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Ingredientes<\/h3><\/div>\n<div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Para las alcachofas<\/h4><ul><li><strong>4 alcachofas grandes y firmes, aproximadamente 1,2 kg<\/strong><em>Elegir piezas pesadas, con hojas apretadas.<\/em><\/li><li><strong>1 lim\u00f3n, cortado por la mitad<\/strong><em>Para evitar la oxidaci\u00f3n durante la limpieza.<\/em><\/li><li><strong>80 g de pan rallado<\/strong><\/li><li><strong>4 dientes de ajo, picados muy finos<\/strong><\/li><li><strong>25 g de perejil fresco, picado<\/strong><\/li><li><strong>30 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>1\/2 cucharadita de pimienta negra<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Para el guisado<\/h4><ul><li><strong>250 g de cebolla, cortada fina<\/strong><\/li><li><strong>30 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>250 g de guisantes desgranados<\/strong><em>Frescos o congelados.<\/em><\/li><li><strong>250 g de habas desgranadas<\/strong><em>Pelar las semillas grandes si la piel es dura.<\/em><\/li><li><strong>100 ml de vino blanco seco<\/strong><\/li><li><strong>500 ml de caldo vegetal caliente<\/strong><em>A\u00f1adir solo lo necesario para mantener el fondo h\u00famedo.<\/em><\/li><li><strong>6 g de sal fina<\/strong><em>Ajustar seg\u00fan la salinidad del caldo.<\/em><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene gluten y sulfitos. El pan rallado puede sustituirse por una versi\u00f3n sin gluten; el vino puede reemplazarse por 80 ml de caldo y 20 ml de zumo de lim\u00f3n.<\/aside><\/div><\/div>\n<\/section><section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Preparaci\u00f3n paso a paso<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Limpieza y relleno<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepare el agua acidulada<\/p><p class=\"gj-step-x\">Llene un cuenco con agua fr\u00eda y exprima medio lim\u00f3n. Reserve la otra mitad para frotar las superficies cortadas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Limpie las alcachofas<\/p><p class=\"gj-step-x\">Acorte los tallos, retire las hojas exteriores muy duras y corte el tercio superior. Frote los cortes con lim\u00f3n y mantenga las piezas en el agua acidulada.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mezcle el relleno<\/p><p class=\"gj-step-x\">Combine el pan rallado, el ajo, el perejil, 30 ml de aceite y la pimienta. La mezcla debe quedar suelta, no compacta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rellene entre las hojas<\/p><p class=\"gj-step-x\">Abra cada alcachofa con los pulgares y reparta el relleno en peque\u00f1as porciones entre las hojas, sin presionarlo.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Guisado lento<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepare la base vegetal<\/p><p class=\"gj-step-x\">Caliente los 30 ml de aceite restantes en una cazuela ancha. Cocine la cebolla 6\u20138 minutos a fuego medio-bajo, hasta que est\u00e9 transl\u00facida.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada guisantes y habas<\/p><p class=\"gj-step-x\">Incorpore los guisantes, las habas y la sal y remueva durante 2 minutos para cubrirlos con el aceite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Coloque las alcachofas<\/p><p class=\"gj-step-x\">Disponga las alcachofas de pie entre las verduras. Vierta el vino y deje hervir 2 minutos; a\u00f1ada caldo hasta alcanzar aproximadamente un tercio de su altura.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza a fuego suave<\/p><p class=\"gj-step-x\">Tape y cocine 35\u201345 minutos con un hervor muy ligero. A\u00f1ada caldo caliente si el fondo se reduce demasiado.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Compruebe y repose<\/p><p class=\"gj-step-x\">Una hoja interior debe salir con poca resistencia y el coraz\u00f3n debe estar tierno al pincharlo. Retire del fuego y deje reposar 10 minutos antes de servir.<\/p><\/div><\/li><\/ol>\n<\/section><section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div>\n<div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve templado, una alcachofa por persona con abundantes guisantes, habas y jugo del fondo. El pan de corteza firme resulta \u00fatil para recoger la salsa.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Las alcachofas cocidas se enfr\u00edan antes de 2 horas y se conservan refrigeradas hasta 3 d\u00edas. Se recalientan tapadas, a fuego bajo, con dos cucharadas de agua o caldo para que el relleno no se seque.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Cuatro variaciones pr\u00e1cticas<\/h4><ul><li>Usar solo guisantes cuando las habas no est\u00e9n en temporada, aumentando su cantidad a 450 g.<\/li><li>A\u00f1adir 40 g de queso duro rallado al relleno para una versi\u00f3n m\u00e1s intensa.<\/li><li>Sustituir la mitad del perejil por eneldo fresco, manteniendo el ajo moderado.<\/li><li>Preparar alcachofas peque\u00f1as y reducir la cocci\u00f3n unos 10 minutos, comprobando siempre el coraz\u00f3n.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>El lim\u00f3n frena el oscurecimiento, pero no reemplaza una limpieza r\u00e1pida y ordenada.<\/li><li>El l\u00edquido debe hervir apenas; una ebullici\u00f3n fuerte desarma las alcachofas.<\/li><li>Las habas maduras agradecen que se retire su piel exterior despu\u00e9s de escaldarlas un minuto.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Cazuela ancha con tapa<\/li><li>Cuchillo de sierra peque\u00f1o<\/li><li>Cuenco grande para agua acidulada<\/li><li>Cuchara para repartir el relleno<\/li><\/ul><\/section>\n<\/div><\/section><section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Valores nutricionales por raci\u00f3n<\/h3><\/div>\n<dl class=\"gj-nutri-row\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 440 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 54 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 520 mg<\/dd><\/div>\n<\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 alcachofa con guisantes y habas. <strong>Estimaci\u00f3n:<\/strong> Estimaci\u00f3n por una alcachofa con una cuarta parte de las verduras y la salsa. El valor var\u00eda seg\u00fan la proporci\u00f3n comestible de cada alcachofa y la cantidad de caldo absorbida.<\/p><\/section><footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">El coraz\u00f3n tierno y el relleno h\u00famedo se sostienen sobre un fondo de legumbres verdes.<\/p><p class=\"gj-close-copy\">La receta recompensa una cocci\u00f3n contenida. 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