These Spanish Garlic Artichokes, known in Spain as Alcachofas al Ajillo, truly showcase how incredible artichokes really are. We´re talking beautiful textures & flavors, a ton of garlicky goodness and done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish.
The secret to giving artichokes that perfect texture, is to first boil them in salted water until just done, then drain and saute in olive oil with garlic. This gives the artichokes an incredible texture, while absorbing all the flavors from the garlic and olive oil.
For this recipe, you want to use a great olive oil. At the end of the day, this is what really flavors the dish. I used a Spanish olive oil, but you can use any olive oil you like. Just make sure it´s the good stuff.
TIPS & TRICKS to Make this Recipe: It took me about 20 minutes to boil the artichokes, but every pan and stove top heats differently. Start checking at the 15 minute point. Just pierce the artichokes near the stem with a toothpick. It should easily go in, but with some resistance.
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Watch the Video Below on How to Make Spanish Garlic Artichokes
Spanish Garlic Artichokes
- 3 artichokes
- 2 tbsp extra virgin olive oil 30 ml
- 6 cloves garlic
- 1 lemon
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Prep the artichokes one at a time, cut off 1 inch (2.50 cm) from the top of the artichoke and a little bit off the stem, remove the outer leaves until you reach the yellow paled colored ones, then brush the artichoke with lemon to prevent it from browing, using a potato peeler, peel off any tuff outer leaves near the stem, as well as a little from the stem, brush with the lemon, cut the artichoke in half and using a spoon remove the fibrous inner, once again brush with the lemon, do this until all the artichokes are done
Add the artichokes in a single layer into a large deep fry pan or stock pot, fill with cold water, just enough to where the artichokes float, season with sea salt and heat with a high heat
After 20 minutes the artichokes should be fully cooked through, just pierce them with a toothpick in the top part of the stem, if it easily goes in but with some resistance, they are done, using a slotted spatula remove them from the water and transfer into a sieve with a bowl underneath, set aside
Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly chop 6 cloves of garlic
After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil continuously, after 1 minute add in the pieces of artichoke, all in a single layer, gently shake the pan continuously so the garlic doesn´t brown, after 3 minutes flip the pieces of artichoke to saute the other side, once again shake the pan continuously, after another 3 minutes, turn off the heat, season with sea salt & black pepper, shake the pan so the seasonings are evenly distributed
Transfer the artichokes into a serving dish, in a single layer, add the garlic & olive oil in the pan over the artichokes and sprinkle with finely chopped fresh parsley, enjoy!
Get the Spanish Olive Oil I used to make this recipe
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