Skip to content
recipesvibrant

Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette)

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.

5.0 · 1 reviewsRecipe card by Member 610488Editorial by recipesvibrant · Updated October 13, 2026
SpanishEuropeanVeganPotluckBrunch< 60 Mins
Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette)

Total time

40 min

Servings

4

Calories

202.1

Category

Vegetable

Experience the vibrant flavors of Spain with this classic Alcachofas en Vinagreta (Artichokes in Aromatic Vinaigrette). This elegant vegan recipe highlights tender artichoke hearts marinated in a fragrant blend of high-quality olive oil, fresh herbs, and zesty vinegar. Perfect as a refined brunch side, a healthy potluck appetizer, or a light vegetable dish, this recipe comes together in under 40 minutes for a sophisticated Mediterranean culinary experience.

Ingredients

Makes 4 servings

  • 2 lemon juice
  • 4 artichokes
  • 1 salt
  • 2 garlic cloves
  • 1 fresh oregano
  • 1/2 cumin
  • 1/2 dried red pepper flakes
  • 1 sherry wine vinegar
  • 3 olive oil

Method

  1. 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.

  2. 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.

  3. 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.

  4. Strain then drain the artichokes on their cut side. Allow to cool.

  5. 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.

  6. Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).

  7. Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.

Cook's notes

  • Use high-quality extra virgin olive oil, as it is the base of the flavor profile.
  • Allow the artichokes to marinate for at least 30 minutes before serving to ensure the flavors penetrate the hearts.
  • Garnish with fresh parsley or chives for an added burst of color and herbaceous freshness.
  • Serve at room temperature rather than ice-cold to better appreciate the nuances of the vinaigrette.

Easy swaps

  • If fresh artichokes are unavailable, canned or jarred artichoke hearts (in water) make a convenient and delicious alternative.
  • Swap sherry vinegar for apple cider vinegar or white wine vinegar if needed.
  • Add finely minced shallots or garlic to the vinaigrette for an extra savory depth.
  • Include toasted pine nuts or slivered almonds for a crunchy texture contrast.

Frequently asked

Are canned artichoke hearts suitable for this recipe?

Yes! Canned or jarred artichoke hearts in water work perfectly. Just ensure they are drained thoroughly and patted dry before adding the vinaigrette.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free and vegan, making it an excellent choice for guests with dietary restrictions.

Can I make this dish ahead of time?

Absolutely. In fact, this dish tastes better when prepared a few hours in advance, as it gives the herbs and vinegar time to infuse into the artichokes.

You might also like

More Vegetable →