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Alcachofas a la Plancha

Serves 4 to 6 Side vegetarian, Sides

Alcachofas a la Plancha

Alcachofas a la Plancha is a beloved staple from the kitchens of Tudela in Navarra, where artichokes are celebrated in their peak season. This dish is woven into the daily rhythm of life, cooked often enough that the recipe is as familiar as a favorite song. In this region, the artichokes are revered, and their preparation is instinctual, passed from hand to hand without the need for written instructions.

The dish delivers a pure taste of Navarra: tender artichokes kissed by the heat of the plancha, with their natural sweetness enhanced by a squeeze of lemon and a drizzle of robust olive oil. Garlic and parsley add a fragrant depth, while a sprinkle of flaky sea salt provides the perfect finishing touch. Each bite is a reminder of the bounty of Tudela, simple yet profoundly satisfying.

Ingredients

  • 12young artichokes from Tudela — trimmed and halved
  • 1lemon — for the acidulated water
  • 5 tbspextra virgin olive oil
  • 3 clovesgarlic — minced
  • 3 tbspflat-leaf parsley — chopped
  • to tasteflaky sea salt

Method

  1. Begin by preparing the artichokes. Trim the tough outer leaves until you reach the tender, pale green ones. Cut off the top third of each artichoke and trim the stem, leaving about an inch. Halve the artichokes lengthwise and immediately rub the cut sides with a lemon half to prevent browning.
  2. Mince the garlic cloves finely and set aside. Chop the flat-leaf parsley coarsely and reserve for later. This preparation will ensure that the flavors are ready to be incorporated smoothly during cooking.
  3. Heat 5 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil is shimmering, add the minced garlic and sauté gently until it becomes fragrant and just begins to turn golden. Be careful not to let it burn, as this will impart a bitter taste.
  4. Place the artichoke halves cut-side down in the skillet, arranging them in a single layer. Allow them to cook undisturbed for about 5 minutes, or until the cut sides develop a deep golden-brown color. This caramelization is crucial for the dish's characteristic flavor.
  5. Flip the artichokes over and continue to cook for another 5 to 7 minutes, adjusting the heat as necessary to maintain a steady sizzle. The artichokes are done when a knife inserted into the center meets little resistance, indicating tenderness.
  6. Remove the skillet from the heat and sprinkle the artichokes generously with flaky sea salt. Scatter the chopped parsley over the top, allowing its fresh aroma to complement the warm artichokes.
  7. Transfer the artichokes to a serving platter, arranging them attractively. Serve them warm or at room temperature, making them a versatile side dish that pairs well with a variety of main courses.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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