Artichokes Al Ajillo

artichokes al ajillo

Al ajillo is basically a potent garlic sauce used in some tapas dishes.  Artichokes or alcachofas al ajillo is a common savory dish that you may find in a traditional tapas menu.  You will probably always find gambas al ajillo (shrimp in garlic sauce).  Whether veggies or shrimp, it is always covered in a delectable garlic sauce. As I made this dish I remembered how back in Peru you can buy freshly chucked artichoke hearts at any local market.  Next best thing is to buy artichoke hearts canned, or even better vacuum packed if you can find them.  I buy mine from a company in California called Monterey Farms. My local Whole Foods carries these in the produce section.  I keep two or three bags at a time in my fridge and use the artichoke hearts in other dishes, including tossing them in salads.

 You can use plain artichoke hearts or grilled ones like the ones I used for this recipe.  The ajillo taste is strong and will seep into most anything you cook in it.

The key is to lose fear and mince up the entire garlic bulb and use it proudly in your sauce.

Once you eat all the artichokes in the ajillo take some bread and pick up whatever you have left of the sauce.  It is out of this world!

Simmering garlic sauce will keep all the vampires away.

The tomatoes and freshly cracked pepper give it an extra kick.

Artichokes al ajillo ready for attack!

Place any leftovers in a sealed container overnight to marinade even more.  Eat on toast or over salad the next day and you have a delectable meal…