Pan-fried Artichokes with Garlic & Lemon - Alcachofas Salteadas al Limón 🇪🇸
Crispy Spanish pan-fried artichokes with garlic and lemon, known as Alcachofas al Limón. A quick and easy Spanish tapas recipe made with fresh artichokes, olive oil, and citrus.
Equipment
- Large pot with lid
- Olla de hierra Enameled Cast Iron Dutch Oven
- Spatula
- Wooden cutting board
- Chef knife
Ingredients
- 4 –6 fresh alcachofas artichokes
- 1 lemon half for the lemon water, half for finishing
- Extra Virgin Olive Oil
- 2 garlic cloves thinly sliced
- 2-3 sprigs of fresh thyme
- Salt & freshly ground black pepper
Instructions
Parboil (optional but recommended)
- Cook artichokes in salted water for 5 minutes until just tender. Drain well.4 –6 fresh alcachofas
Sauté
- Heat olive oil in a wide pan over medium-high heat.Extra Virgin Olive Oil
- Add fresh thyme, garlic, and artichokes.2 garlic cloves, 2-3 sprigs of fresh thyme
Brown
- Cook undisturbed for 5 minutes, then toss until edges are golden and slightly crisp.
Finish
- Season well. Squeeze over fresh lemon juice, toss, and serve!1 lemon, Salt & freshly ground black pepper
Notes
How to Prepare Fresh Artichokes (for Sautéing)
Fresh artichokes need a little prep, but it’s quick once you get the hang of it — and well worth it for the flavour and texture.- Prepare lemon water
Fill a bowl with cold water and squeeze in half a lemon. This will stop the artichokes from browning as you work. - Trim the stem
Cut off the stem close to the base (or peel it and keep it if it’s tender). - Remove tough outer leaves
Pull off the dark green outer leaves until you reach the paler, softer layers (usually 3–4 layers). - Trim the top
Using a sharp knife, cut off the top of each artichoke, removing about 2–3 cm from the tip. - Halve, then segment
Cut each artichoke in half lengthways, then cut each half into 4–5 wedges or segments. - Drop into lemon water
Place the prepared artichoke segments straight into the lemon water until ready to cook.