Alcachofas al Ajillo

What could be better than artichoke hearts cooked in a sauce of garlic, tomatoes and olive oil?

Serving it with crusty bread and great company, that’s what.   



  • ½ C virgin Olive Oil

  • 2 Butter

  • 1 bulb Garlic, peeled and minced

  • 10 Cherry Tomatoes cut in half

  • 2 Tbs dry White Wine or Lemon Juice

  • 1 can or 1 package of Artichoke Hearts (about 2 cups)

  • Freshly cracked pepper

  • Sea salt

  • Crushed Red Pepper Flakes, optional

serves 4

Drain the artichoke hearts well.   If I am preparing a single batch, I gently squeeze the chokes between thumb and forefinger with the cut side down.   If I am tripling the batch, I like to use a salad spinner.   Align the chokes with the cut side facing counter to the spin of the basket.   I usually run them through twice.

Add oil and butter to the skillet or chef’s pan, turn on the heat to medium.

When the butter is half melted, add the garlic.   Cook for two minutes, stirring frequently.  Do not let the garlic brown too quickly, adjust the temperature accordingly.


Add the tomatoes, cooking for 2 minutes and stirring frequently.  If you are using the pepper flakes, add them now.

Pour in the wine or lemon juice, and cook for two minutes.

Add the artichoke hearts, and cook for another five minutes, stirring occasionally.

Salt and pepper to taste.   Serve hot with crusty bread and a delicious vino.

For a delicious and easy meal, toss in shrimp and spinach for the last couple of minutes and serve over angel hair pasta.



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