A spring favourite in Spanish kitchens
Springtime in Spain means artichokes, and I can’t think of a better way to prepare them than gently braised with garlic and a splash of white wine. This dish feels elegant but rustic at the same time, and I often make it as part of a vegetable tapas spread when artichokes are in season.
I first enjoyed this in Valencia, where artichokes are abundant, and the freshness of the wine sauce against the earthy artichoke made a lasting impression. It’s lighter than crispy patatas bravas with smoky tomato sauce or Spanish chickpea stew with spinach and paprika, but it has the same comforting quality.
For variety, I often pair these artichokes with grilled Spanish aubergine with olive oil and sea salt or Spanish courgette fritters with Manchego cheese. On a lighter tapas table, roasted Spanish peppers with capers bring sweetness that balances the garlic.
Ingredients for Spanish artichokes
- 6 fresh artichokes
- Juice of 1 lemon
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 150 ml dry white wine
- 150 ml vegetable stock
- 1 tsp sea salt
- Fresh parsley, chopped, for garnish
Ingredient notes
Fresh artichokes can look intimidating, but once trimmed, they cook down into tender, flavour-packed bites. Look for tightly closed leaves and a heavy feel in the hand. Lemon juice prevents discolouration during preparation.
The white wine should be dry, not sweet. Albariño or Verdejo are good choices, adding acidity and fruitiness. Garlic is sliced, not minced, so it infuses gently without overpowering.
Instructions for Spanish artichokes
Artichokes are trimmed to remove tough outer leaves, halved, and placed in lemon water to prevent browning. Olive oil is heated in a pan, garlic is softened until fragrant, then artichokes are added cut side down. After a few minutes, wine and stock are poured in, and the pan is covered.
They simmer for 15–20 minutes until tender, the sauce reducing slightly. Artichokes are served warm, spooned with the garlic wine sauce and finished with parsley.
Cooking techniques explained
Artichokes absorb flavours readily, so cooking them in wine and stock ensures depth in every bite. Covering the pan is essential, as steam helps them soften while keeping the sauce concentrated. The garlic should only be lightly golden before adding liquid. If browned too much, it turns bitter and dominates the dish. Timing here makes all the difference.
What to serve with Spanish artichokes
They make a light centrepiece for a spring tapas menu. I like to set them beside roasted peppers with olive oil and capers or garlic Spanish mushrooms with sherry. For something heartier, artichokes work beautifully with crispy patatas bravas or Spanish courgette fritters.
Wine and beer pairings
This dish pairs naturally with the same dry white wine used in cooking. A Verdejo or Albariño keeps the flavours bright. For red drinkers, a light Garnacha is soft enough not to overwhelm. If you prefer beer, a crisp pilsner refreshes between bites, while a saison with subtle spice highlights the artichokes’ earthiness.
Frequently asked questions about Spanish artichokes
Do I have to use fresh artichokes?
Fresh is best, but jarred or tinned artichokes can be used. Drain them well and add directly to the garlic and wine for a shorter cooking time. For a tapas that holds well in jars, see my roasted peppers with capers.
Can I make this dish vegan?
Yes, it already is as long as vegetable stock is used. Pair it with Spanish spinach with chickpeas for a complete vegan spread.
How do I stop artichokes turning brown?
Keep them in lemon water as soon as they’re cut. The acidity slows oxidation. The same trick works with aubergine when preparing grilled Spanish aubergine.
Can artichokes be reheated?
Yes, gently warm them in their sauce. They also taste good at room temperature, which makes them handy for tapas tables.
Tips for success with Spanish artichokes
Prepare a bowl of lemon water before trimming so the artichokes don’t brown. Work quickly and keep them submerged until cooking. Taste the sauce at the end and adjust seasoning. The balance of garlic, acidity, and salt is what makes the dish shine.
Recipe variation suggestions
Add a pinch of chilli flakes for gentle heat, or finish with toasted almonds for crunch. Some versions stir in a spoonful of chopped anchovies for extra savouriness, though this makes the dish non-vegetarian.
Storage and reheating for Spanish artichokes
They can be stored in the fridge for up to 3 days. Reheat gently in a pan with a splash of stock or serve cold as part of an antipasti-style tapas platter.
Spanish Artichokes with Garlic and White Wine Sauce
Ingredients
- 6 Artichokes fresh, trimmed
- 1 Lemon juiced
- 3 tbsp Olive oil extra virgin
- 4 cloves Garlic thinly sliced
- 150 ml White wine dry
- 150 ml Vegetable stock
- 1 tsp Sea salt
- 1 tbsp Fresh Parsley chopped, for garnish
Instructions
- Artichokes are trimmed to remove tough outer leaves, halved, and placed in lemon water to prevent browning. Olive oil is heated in a pan, garlic is softened until fragrant, then artichokes are added cut side down. After a few minutes, wine and stock are poured in, and the pan is covered.
- They simmer for 15–20 minutes until tender, the sauce reducing slightly. Artichokes are served warm, spooned with the garlic wine sauce and finished with parsley.