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200 gr de arroz Nerone
	
1 txipirón mediano
	
6 langostinos
	
2 alcachofas
	
2 dientes de ajo
	
Perejil
	
1 guindilla
	
Aceite de oliva virgen extra


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Poner en una cazuela tres partes de agua por cada parte de arroz Nerone y cocer durante 40 a 50 min.
	
Limpiar las alcachofas quitando las hojas duras y la punta y cortar longitudinalmente en 6 trozos.
	
Cocer durante 10 min en agua con sal.
	
Escurrir y reservar.
	
Limpiar y trocear el txipirón y pelar los langostinos.
	
Poner en una sartén el ajo picado, la guindilla y un buen chorretón de aceite de oliva virgen.
	
Dorar un poco los ajos sin que se quemen y añadir el txipirón y los langostinos.
	
Saltear un poco, añadir las alcachofas y seguir cocinando.
	
Por último añadir el arroz y mezclar todo.
	
Añadir al plato perejil picado antes de servir.


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6 alcachofas
	
3 tomates maduros
	
1 pimiento rojo
	
3 dientes de ajo
	
80 gr almendras tostadas
	
40 gr avellana tostadas
	
75 ml de aceite de oliva virgen extra

	 


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Colocar en una bandeja de horno los tomates, el pimiento y los ajos y hornearlos 30 min a 180º.
	
Dejar templar y pelarlos.
	
Triturar los frutos secos en una robot de cocina.
	
Añadir el tomate, el pimiento y los ajos y trituras junto.
	
Agregar el aceite poco apoco sin dejar de batir. Rectificar de sal y reservar.
	
Pelar las alcachofas, quitándole el tallo, las hojas duras exteriores y cortar la punta.
	
Cocer en abundante agua con sal durante 12 min.
	
Sacar del agua y colocar boca abajo sobre un papel de cocina para que escurran bien.
	
Abrir las hojas de cada alcachofa con cuidado, hasta formar una flor.
	
Poner un poco de aceite de oliva en una sartén y dorar las alcachofas 2 min por cada lado.
	
Servir acompañadas de la salsa romesco.


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