Artichokes and Pine Nuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Spanish alcachojas con piñones makes an excellent appetizer or side dish for lamb.


  • 8 large fresh artichoke bottoms, quartered
  • ¼ cup/60 ml olive oil


  1. Blanch the artichoke quarters by boiling them in salted water for 5-8 minutes, then drain. Heat olive oil in a deep frying pan, add the lardons and cook over low heat, stirring until the fat runs, 6-7 minutes. Add the onions and cook over low heat until very soft and starting to brown, 8-12 minutes. Stir in the garlic and stock, wine, salt and pepper, and add the articho