Irresistible Garlic Artichokes | Easy Spanish Tapas Recipe

artichokes

🥗Healthier: asparagus

💰Cheaper: canned artichokes

Canned artichokes are more affordable and easier to prepare.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper offers spice without added cost.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a fresh taste at a lower price.

Cut off about 1 inch (2.5 centimeters) from the top of each artichoke and a little from the stem.

Remove the outer leaves until reaching the yellow pale inner leaves.

Rub lemon all over the artichoke to prevent browning after each step.

Peel the bottom of the artichoke with a potato peeler to remove tough leaves.

Cut the artichoke in half lengthwise and scrape off the fibers inside with a spoon.

Prepare all artichokes using the same technique.

Add the artichokes into a deep pan in a single layer and fill with cold water until they float.

Season the water with sea salt and heat on medium-high for about 20 minutes, checking for doneness with a toothpick.

Remove artichokes with a slotted spoon and let them air dry in a sieve.

Heat a large fry pan over low medium heat and add 2 tablespoons of extra virgin olive oil.

Roughly chop 6 cloves of garlic and add to the pan, mixing continuously to prevent browning.

Add the artichoke halves cut side down to the pan and shake continuously while sautéing.

After 3 minutes, gently flip the artichokes to sauté the other side for another 3 minutes.

Season with sea salt and freshly cracked black pepper, then transfer to a serving dish.

Drizzle remaining garlic and olive oil from the pan over the artichokes and sprinkle with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary