Ingredientsextra virgin olive oilsalt2 cups of flour1 tablespoon of yeastlardbeans20 Calçot de Valls PGI calçots8 artichokes200 g of butifarra sausageCal Ganxo calçot sauceType of plate: appetizerLactose-freeAbout calçotsCalçots are a great source of fibre and folates. Fibre helps to ensure that intestinal flora are working properly and also helps us to feel satiated for longer. On the other hand, folates are ideal for pregnant women, as they promote proper tissue growth and are involved in maintaining the immune system.Steps to followCut the artichokes into quarters and sauté the hearts in olive oil. When they are cooked, add two tablespoons of oil and blend it.Mix the flour and the yeast. Then add the artichoke and 3/4 cup of water. Knead the dough and leave to rest for 30 minutes. Then roll out the dough on a baking sheet, season with salt and pepper, add sesame seeds and bake for 20 minutes at 180 °C.Coat the artichoke leaves with flour and fry them.Sauté the beans in light oil. If you prefer, you can add a little bit of lard..Tear the black butifarra sausage into small pieces and mix it with the other hot ingredients to break it up.Separate the roots of the calçots, clean them and keep them moist. Fry them and put them to one side.Cook the calçots over a flame made from grapevine prunings (if that’s not possible, use a simple flame) until the first layer is black. Wrap them in newspaper and leave them to rest for 15 minutes. Peel the calçots and set the green leafy part aside.Presentation and recommended garnishesPlace the coca in the centre of the plate, spread the black sausage pieces around the base, and add the artichoke and beans randomly with touches of sauce. Then place the calçots at the end and the roots on top. To decorate the dish you can play with salt, sesame seeds and Cal Ganxo calçot sauce.Other related recipes that you can prepareBreaded calçotsGrilled calçots