Spanish Garlic Artichokes Recipe

Picture this: a lazy Sunday afternoon where you’re feeling fancy but not too fussy, and that’s when this deliciously savory dish of pan-seared baby artichokes swoops in to save the day, bursting with garlicky goodness, a hint of smoked paprika warmth, and a citrusy twist that makes every bite taste like pure, herby magic.

I love making dishes that celebrate straightforward yet pronounced flavors, and my Spanish Garlic Artichokes recipe fits that bill. Baby artichokes marinating in the sumptuousness of olive oil and the warmth of smoked paprika are perfectly seasoned with bright lemon juice and just the right amount of red pepper flakes.

Sliced so thinly they practically disappear, the garlic in this dish brings not only the fragrance that announces, “Dinner is served!” but also some serious nutrition. A dish this good makes you want to put it on repeat.

The good news is there’s plenty of room in your kitchen and slotted pan for all the heart-healthy artichokes you can handle.

Ingredients

• Baby Artichokes: Rich in dietary fiber, aids digestion, low in calories.
• Olive Oil: Heart-healthy fats, packed with antioxidants, enhances flavors.
• Garlic: Boosts immune system, reduces blood pressure, adds bold flavor.
• Smoked Paprika: Provides smoky depth, rich in vitamins A, C, and E.
• Red Pepper Flakes: Adds heat and spice, boosts metabolism, low in calories.
• Fresh Lemon Juice: Enhances tangy flavor, rich in vitamin C, aids digestion.
• Fresh Parsley: Freshens dishes, rich in vitamins A and C, adds color.

Ingredient Quantities

• 2 cups of baby artichokes, trimmed and halved
• 4 tablespoons of olive oil
• 6 cloves of garlic, finely sliced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of fresh parsley, chopped

How to Make this

1. In a large skillet set over medium heat, warm the olive oil.

2. Introduce the slices of garlic to the skillet and allow them to cook until they emit a lovely fragrance and start to show signs of turning golden—this should take about 1-2 minutes.

3. Add the halved baby artichokes to the skillet with care. Stir them well to ensure they are thoroughly coated in the oil that has been infused with garlic.

4. Over the artichokes, sprinkle the smoked paprika, red pepper flakes, salt, and freshly ground black pepper. Stir once more to incorporate all the flavors.

5. Put a lid on the skillet, reduce heat to low, and cook the artichokes for about 10-15 minutes, stirring now and then. Tenderness is the goal, but you want to avoid mushy artichokes.

6. Discover the skillet and turn the heat to medium-high. Let any extra moisture evaporate and concentrate in the pan, allowing the artichokes to get a nice golden color.

7. Combine the fresh lemon juice with the artichokes, making sure that all the artichokes are drenched.

You will need:

– fresh lemon juice
– artichokes (cooked)

8. Take the dish off the stove and scatter the chopped parsley all over the artichokes.

9. Stir everything one last time to achieve even distribution of the parsley.

10. Serve as an appetizer or a side dish, enjoying the rich and vibrant flavors. Serve hot.

Equipment Needed

1. Large skillet with lid
2. Measuring cups and spoons
3. Cutting board
4. Knife
5. Stirring spoon or spatula
6. Citrus juicer (optional, for fresh lemon juice)
7. Serving dish

FAQ

• Q: Can I use large artichokes instead of baby artichokes?
  
  A: Yes, you can use large artichokes, but make sure to trim and cut them into smaller pieces for even cooking.
• Q: Is there an alternative to smoked paprika?
  
  A: If you don’t have smoked paprika, regular paprika can be used, but it won’t have the same smoky flavor.
• Q: Can I prepare this dish in advance?
  
  A: Yes, you can prepare the dish a few hours in advance. Reheat gently before serving to preserve texture.
• Q: What can I pair with these garlic artichokes?
  
  A: They pair well with crusty bread, grilled meats, or as a tapas-style appetizer with other Spanish dishes.
• Q: Can I omit the red pepper flakes for a milder dish?
  
  A: Yes, you can omit red pepper flakes for a less spicy version of the recipe.
• Q: How should I store leftovers?
  
  A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Spanish Garlic Artichokes Recipe Substitutions and Variations

Artichokes: Substitutes for artichokes include canned or frozen artichoke hearts. Make sure to drain them well!
Olive oil: Substitute with sunflower oil or avocado oil.
Smoked paprika: Use sweet paprika and a bit of liquid smoke to approximate the flavor of smoked paprika.
Flakes of red pepper: Use cayenne pepper or a tiny amount of chili powder.
Use cilantro or fresh basil for a different twist. Fresh parsley.

Pro Tips

1. When preparing the artichokes, make sure to remove any tough outer leaves and trim the stems to ensure tenderness. You can also rub lemon on the cut surfaces to prevent discoloration.

2. For extra flavor, consider adding a splash of white wine or vegetable broth along with the artichokes in step 5. This can enhance the depth of the dish and help in tenderizing the artichokes.

3. When cooking the garlic, be careful not to let it turn too brown or burn, as this can impart a bitter taste. Aim for a light golden color for a milder garlic flavor.

4. To enhance the smokiness, try using smoked salt instead of regular salt, which will complement the smoked paprika wonderfully.

5. For an extra burst of freshness, add a handful of halved cherry tomatoes during the last few minutes of cooking. This will add color and acidity to balance the dish.