Prep 20 mins
Cook 20 mins
SPANISH TAPAS RECIPE: This recipe offers an item first introduced by the Moors into Spain in the mid-fifteenth century and combined with the local spices that now is very popular on the tapas bar circuit.
- Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
- Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
- Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
- Strain then drain the artichokes on their cut side. Allow to cool.
- In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
- Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
- Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.
Fabulous recipe for one of my favourite vegetables. I used fresh artichokes from our garden and decided to keep them whole to serve. I used my special artichoke plates that have an indentation for the dressing. The dressing/vinaigrette was amazing, spicy and subtly sherry flavoured. We ate this for a lazy Sunday lunch on the terrace. Thanks for posting, made for Market Garden in the Photo's Forum and Spanish Garlic in the Spain Forum. FT:-)