Artichokes Al Ajillo
Artichokes al Ajillo, also called alcachofas al ajillo, is a great introduction to the world of tapas. This Spanish style of small plates eating has its roots in the 13th century. It's evolved into a great way to enjoy a light snack with a cocktail, or to enjoy a dinner of multiple plates shared between friends.
This small plate is make up of artichokes (alcachofas), cherry tomatoes, a healthy amount of olive oil, and lots and lots of ajillo--garlic. Don't let the amount of garlic scare you; we use our roasted minced garlic, which is already sweeter than fresh garlic. It will only get sweeter as it cooks in this dish. Make sure to use canned or frozen artichokes; the brined ones bring too much of their own flavor to this dish. We left the amount of salt to use to taste because canned artichokes can have a considerable amount of sodium in the can, so taste your dish before adding salt.
Be careful while you are cooking so you don’t break the fragile artichoke hearts. They require a gentle hand to retain their shape while they move around in the pan. Serve these straight from the pan with a piece of crusty bread that's perfect for sopping up savory pan juices.
- 1/2 cup extra virgin olive oil
- 1/4 cup California Roasted Minced Garlic
- 10 cherry tomatoes, cut in half
- 1/4 cup dry white wine
- 16 ounces artichoke hearts, frozen or canned
- 1/2 teaspoon Sweet Smoked Paprika
- Fine Sea Salt and Black Pepper Fine Grind to taste
- In a skillet, heat olive oil over medium-low heat.
- Add garlic and cook for 2 minutes. Lower heat if the garlic starts browning.
- Add tomatoes and cook, stirring gently, for 2 minutes.
- Add wine. Let the alcohol cook off for 2 minutes.
- Add artichoke hearts and Sweet Smoked Paprika and cook for 5 minutes.
- Season to taste with salt and pepper. Garnish with fresh parsley or chives, if desired.
- Serve with crusty bread.
