Artichoke With Anchovies (Alcachofas Con Anchoas)
Another instant classic in my Tapas collection, this artichoke and anchovies “salad” is perfect for those fishy fans. I know it’s not for everyone, but I personally love anchovies that have been marinated in oil. They are full of flavor and have a good amount of fat which acts as it’s own dressing.
This salad has 3 main ingredients: artichoke hearts, jamon serrano (cured ham), and marinated anchovies. It is perfect as a starter salad or for your next tapas party. Just serve with some toothpicks and let people have at it.
Artichoke With Anchovies Ingredients
12 Artichoke Hearts; quartered
24 Anchovies; marinated
50 grams Serrano Ham; chopped or ripped up
75 ml Olive Oil
1 tbsp Sherry Vinegar
1 tsp Salt; to taste
Artichoke With Anchovies Instructions
1. Take the quartered artichoke hearts and put them in a skillet with a tablespoon or two of olive oil on medium heat. You want to saute the hearts until they are soft/tender and actually edible. While you are doing this, you can rip up the ham. If you want you can salt the artichoke hearts, just be careful as both the ham and anchovies can be salty themselves.
2. Take the anchovies and slice them length ways. You can leave them as is, or tie them into knots like in the picture. This makes it easier to get full bites on your fork, but it’s also just more aesthetically pleasing.
3. Combine the artichoke hearts with the ham and anchovies, and toss in a mixture of salt, olive oil and the sherry vinegar. This artichoke with anchovies dish will last for a few hours, so you can easily prepare it in advance of a party or gathering. I would recommend not letting it sit overnight as the fish can go rancid.
If you want to add some more color, you can add some sliced bell peppers, and some parsley or coriander to really make this more of a salad that pops. If you or your guests do not like anchovies, you can substitute it with canned tuna which is much milder in flavor, but still tasty.