Alcachofas al Ajillo – Photos by Stacy Rushton
Alcachofas al Ajillo – garlicky artichokes – are a traditional tapas dish from Spain. They are easy to make but bursting with flavor from the garlic and the chili pepper. Make sure to serve them with some crusty bread alongside. You won’t want to leave behind even drop of all the lovely garlic sauce.
This week Sunday Supper is descending en masse on Orlando for the fourth annual Food Wine Conference, to learn, to grow, to connect and to be inspired. We’ll say our final, unofficial farewells after the live Twitter party at Tapa Toro Restaurant. So we wanted to share tapas recipes for #SundaySupper today. We wish every member could join us in person but this is the next best thing.
The difference between appetizers and tapas, those small bites that accompany drinks both in Spain and Spanish restaurants abroad, is quantity. Our American appetizers are often served on large platters, two or three of each for each guest. They are passed around at parties or placed on a buffet table where folks can help themselves. Tapas are small plates that are served at your table with just one little serving per person.
This is going to be a funny analogy but I think tapas are kind of like dim sum. You order some. Then maybe you order some more. Or you try something different. They can just keep coming. Unlike dim sum, tapas are traditionally a prelude to dinner. They are meant to soak up the alcohol from your pre-dinner drink and whet your appetite for the meal to come. For a little tapas history, read the great Sunday Supper Movement preview post by Marion of Life Tastes Good.
Alcachofas al Ajillo can be made with fresh, frozen or canned artichoke hearts so it’s entirely possible that you already have the ingredients for this fast and tasty dish.
- 1 can or jar drained weight 5.8 oz or 165g small artichoke hearts
- 1/4 cup or 60ml virgin olive oil
- 1 rounded tablespoon butter
- 8 large cloves garlic
- 10 grape tomatoes
- 1 small red chili pepper
- Fine sea salt
- Freshly ground black pepper
- Few sprigs fresh parsley
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Drain the artichokes well, bud side down in a strainer or on some paper towels.
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Chop the garlic finely and slice your tomatoes in half.
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Split the chili pepper down the middle but leave it in one piece. You can remove the seeds if you don’t like dishes too spicy. I always leave mine in.
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Chop the parsley roughly and set aside.
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Heat the butter with half of the olive oil in a large non-stick skillet over a medium high flame and add in the well-drained artichoke hearts.
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Cook for about 6-7 minutes, until they are turning brown in places, stirring gently so they can color on both sides.
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Add in the garlic, tomato halves, the red chili pepper and the rest of the olive oil.
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Lower the flame to medium and cook for a few minutes, making sure to stir often to keep the garlic from burning.
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When the garlic is starting to color slightly and the tomatoes have softened, turn the heat off. Sprinkle the top with salt and a few good grinds of black pepper and stir again.
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Mix in the chopped parsley.
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Serve with sliced crusty bread.
This dish is enough for four people as part of a greater tapas experience.
Para Empezar, Las Tapas (Appetizers/tapas)
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Beef Sweet Sour Meatballs with Pineapple by Asian In America
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts)
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks)
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
This dish looks amazing! I love the colors and perfect for spring.