Vegetables & LegumesDifficulty: easy
Alcachofas al Ajillo (Garlicky Roasted Artichokes)
Spanish tapa magic: artichoke halves roasted until crisp-edged in garlic oil with a splash of vinegar.
15
Prep Time
35
Cook Time
4
Servings
Ingredients
Instructions
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1Toss the artichoke halves with olive oil, garlic, salt and pepper in a clay dish, cut-side down.
2Roast at 200°C for 25 minutes, flip, and roast 10 more until edges are browned and crisping.
3Splash with sherry vinegar off the heat, scatter parsley, and serve with lemon.
Chef's Tip
- Roast cut-side down first to caramelize the flesh, then flip to crisp the outer leaves.
More tips ↓Show less ↑
- Use a clay dish if you have one: it heats evenly and keeps the edges from burning.
- Add the sherry vinegar off the heat — it brightens the garlic oil without cooking off.
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