European
Spain - Vegetarian
Alcachofas Salteadas al Ajillo
Chef's Menu Description
Tender young fresh artichoke hearts trimmed and sliced, sautéed in fragrant extra virgin olive oil with sliced garlic, fresh parsley, white wine, and sea salt flakes.
Ingredients
- • 8 fresh young artichokes, trimmed down to pale yellow hearts and sliced
- • 1 lemon (for acidulated water)
- • 4 tbsp Spanish extra virgin olive oil
- • 4 cloves garlic, thinly sliced
- • 60ml dry white wine (or Fino sherry)
- • 2 tbsp fresh flat-leaf parsley, chopped, and flaky sea salt
Preparation Steps
1
Phase 1
Snap outer tough leaves off artichokes until pale yellow hearts remain. Cut off top half, trim stems, cut into quarters, and place immediately in lemon water to prevent oxidation.
2
Phase 2
Boil drained artichoke quarters in salted water for 8 minutes until tender-crisp. Drain well.
3
Phase 3
Heat olive oil in a wide frying pan over medium heat. Sauté sliced garlic until fragrant, add drained artichokes, and sear for 4-5 minutes until edges are golden brown.
4
Phase 4
Splash in white wine or sherry, simmer until evaporated, toss with chopped parsley and flaky sea salt, and serve hot.