Grilled Artichokes

Name: Grilled Artichokes (Alcachofas Parrilladas)
Total time: 45 min
Cuisine: Spanish
Ingredients: 3 artichokes, trimmed, halved, thistle and chokes removed; 1 cup extra-virgin olive oil, divided; 1 lemon, halved; 1 teaspoon kosher salt; 1 teaspoon whole black peppercorns; 2 cloves garlic, thinly sliced; ½ teaspoon red pepper flakes; Microgreens, for garnish; 2 ounces Spanish ham or Jamón Ibérico, diced (optional); 2 ounces Spanish ham or Jamón Ibérico, diced (optional)

Alcachofas Parrilladas

Preparation info

Serves:
2 to 4
as a tapa or an appetizer

Difficulty
Easy
Ready in
45 min

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

Originally North African and eastern Mediterranean, the artichoke came to Spain with the Moors in the ninth century. In a strange twist, the Romans, notorious for artichoke reliance, were introduced to the plant after the Spanish, unlike most food traditions that stemmed from the Roman empire across the region.

Ingredients

3 artichokes, trimmed, halved, thistle and chokes removed
1 cup extra-virgin olive oil, divided
1

Method

To a large pot over high heat, add the artichoke halves, 6 cups of water to cover, ½ cup of the olive oil, the lemon halves, squeezed, salt, and the peppercorns and bring the mixture to a boil. Place an inverted plate atop the artichokes to keep them submerged. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, until a knife slides easily into the leaves. Drain the artichokes and a