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Alcachofas al ajillo in a skillet ready to serve
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Alcachofas al Ajillo

Alcachofas al Ajillo are a delicious tapas recipe of artichokes pan-roasted with tomatoes, garlic, oil, and butter!
Course Appetizer or Tapas
Cuisine Spanish
Keyword alcachofas al ajillo, artichoke appetizers, artichoke hearts recipe, artichokes
Prep Time 6 minutes
Cook Time 11 minutes
Total Time 17 minutes
Servings 4
Calories 274kcal
Author Sunday Supper

Equipment

  • Non-stick pan

Ingredients

  • 1 can artichoke hearts or jar, 5.8 oz.
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 8 large garlic cloves
  • 10 grape tomatoes
  • 1 small red chili pepper
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
  • Few sprigs fresh parsley to taste

Instructions

  • Drain 1 can or jar of small artichoke hearts by placing them bud-side down in a strainer or on paper towels.
    Draining artichoke hearts on a paper towel
  • Finely chop 8 large garlic cloves and halve 10 grape tomatoes.
    Halved cherry tomatoes and chopped garlic on a round wooden board
  • Split 1 small red chili pepper down the middle, but leave it in one piece. For less spice, remove the seeds.
    Roughly chop a few sprigs of fresh parsley and set aside.
    Chopped parsley next to sliced red chili pepper, minced garlic, and halved cherry tomatoes on two separate wooden boards
  • Heat 1 tablespoon butter along with half of the olive oil in a small non-stick skillet over medium high heat.
    Once the skillet is hot and the butter melts, add your drained artichoke hearts.
    Cooking artichoke hearts in a skillet with olive oil
  • Cook for 6-7 minutes, until the artichoke hearts begin to brown. Stir gently to brown all sides.
    Then, add in your garlic, tomato halves, red chili pepper, and the remaining half of olive oil.
    Lower the flame to medium and cook for a few minutes, stirring often.
    Pouring olive oil into the skillet with cherry tomatoes, garlic, artichoke hearts, and red chili pepper
  • When the tomatoes have softened and the garlic changes color, turn off the heat. Sprinkle with salt and black pepper, and stir.
    Completed alcachofas al ajillo in a skillet next to a cutting board with fresh chopped herbs
  • Top with chopped parsley, serve, and enjoy!
    Adding fresh herbs to alcachofas al ajillo in a skillet

Nutrition

Calories: 274kcal | Carbohydrates: 10g | Protein: 2g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 406mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1539IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg