Alcachofas a la Plancha – Spanish Grilled Artichokes Copy title
8kcal
Ingredients
- 8 medium globe artichokes
- 1 lemon divided
- 4 tbsp 60 ml extra virgin olive oil, divided
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- Water and a little salt for boiling
Method
- Fill a large bowl with cold water. Squeeze the juice of half the lemon into the water and set the remaining half aside for serving.
- Prepare the artichokes one at a time. Remove the tough, dark outer leaves until you reach the lighter, more tender leaves underneath. Cut approximately 2–3 cm (1 inch) from the top of each artichoke.
- Trim the woody ends of the stems, leaving approximately 2–3 cm (1 inch) attached if desired. Peel the tough outer layer from the remaining stems with a small knife or vegetable peeler. Trim away any particularly tough green areas around the base of the artichokes.
- Place each cleaned artichoke immediately into the lemon water to help prevent discoloration while you prepare the remaining artichokes.
- Bring a large saucepan of lightly salted water to a boil. Add the artichokes, reduce the heat to a steady simmer and cook for approximately 15–20 minutes, depending on their size. The base should be almost tender when pierced with the tip of a knife, but the artichokes should still hold their shape.
- Drain the artichokes thoroughly and allow them to cool until comfortable to handle. Cut each artichoke in half lengthwise, from the top through the stem.
- If the artichokes have a fuzzy, fibrous choke in the center, carefully scoop it out with a teaspoon, together with any tough purple-tipped inner leaves. Discard these parts, taking care not to damage the tender heart.
- Place the artichoke halves cut side down in a colander or on a clean kitchen towel for a few minutes so excess water can drain away. A relatively dry surface will develop better grill marks.
- Heat a large grill pan or plancha over medium-high heat until thoroughly hot. Brush the cut surfaces of the artichokes with some of the olive oil and lightly oil the cooking surface if necessary.
- Arrange the artichokes cut side down in a single layer, working in batches if needed. Grill for approximately 3–4 minutes without moving them, until the cut surfaces develop golden-brown grill marks.
- Turn the artichokes over and grill for another 3–4 minutes. The hearts should be completely tender, while the outside develops a slightly roasted flavor.
- Transfer the artichokes to a warm serving platter. Drizzle with the remaining extra virgin olive oil and squeeze over a little fresh lemon juice.
- Finish with coarse sea salt and freshly ground black pepper. Serve immediately, preferably with some crusty bread or a little aioli on the side.
Nutrition
Calories8kcalCarbohydrates3gProtein0.3gFat0.1gSaturated Fat0.01gPolyunsaturated Fat0.03gMonounsaturated Fat0.003gSodium1mgPotassium37mgFiber1gSugar1gVitamin A6IUVitamin C14mgCalcium7mgIron0.2mg
Notes
Choosing fresh artichokes: Look for artichokes that feel heavy for their size, with tightly closed, compact leaves. Avoid specimens that feel dry, have very loose leaves or show signs of spoilage.
Artichoke size: This recipe uses medium globe artichokes. Smaller, more tender varieties may cook faster, while particularly large artichokes can take considerably longer.
Why use lemon water? Freshly cut artichokes oxidize and turn brown when exposed to air. A little lemon juice in cold water slows this process while you prepare the remaining artichokes.
Remove the tough leaves: The dark green outer leaves are often too fibrous to eat comfortably. Continue trimming until the lighter, tender leaves become visible.
Don't waste the stems: The inner part of the artichoke stem is delicious. Peel away the tough, fibrous exterior and leave a short section attached to the heart.
What is the choke? The fuzzy center inside a mature artichoke is called the choke. It is inedible and must be removed before serving. Some small, young artichokes have little or no developed choke.
Boiling time: Allow approximately 15–20 minutes for medium artichokes, but use tenderness as your guide. The hearts should be nearly tender before grilling. Larger specimens may need longer.
Drain well before grilling: Excess water prevents the cut surfaces from browning properly and can cause the oil to splatter.
Choosing the olive oil: Use good-quality Spanish extra virgin olive oil. A mild or medium-fruity oil works especially well because it complements the delicate artichoke flavor without overpowering it.
Grill pan or plancha: A cast-iron grill pan gives attractive grill marks, while a flat plancha creates a larger golden-brown surface. Both methods work beautifully.
Don't overcrowd the pan: Grill the artichokes in batches if necessary. A crowded pan can trap steam and prevent browning.
Lemon: Add fresh lemon juice just before serving. This brings a little brightness to the naturally earthy, slightly nutty flavor of the artichokes.
Sea salt: Coarse sea salt or a good flaky finishing salt provides a lovely contrast to the tender artichoke hearts.
How to eat them: The heart and properly peeled stem are edible. On tougher remaining outer leaves, eat only the soft flesh at the base of the leaf and discard the fibrous portion.
Serving: Enjoy as tapas with crusty bread, alongside grilled fish or chicken, or with a little aioli or romesco sauce.
Make ahead: The artichokes can be trimmed and boiled earlier in the day. Refrigerate them promptly and finish on the plancha shortly before serving.
Storage: Refrigerate cooked leftovers in an airtight container at 4°C (40°F) or below and use within 3–4 days for best quality.
Reheating: Warm the artichokes briefly in a lightly oiled frying pan. Avoid cooking them too long, as the hearts may become excessively soft.