chefadora

Artichokes to Hell (Alcauciles al Infierno)

c
@cocinero44
SpanishLunchDinnerMain CourseNut-FreeNon-Vegetarian

A classic dish, 'Artichokes to Hell' (Alcauciles al Infierno), is very easy to prepare and absolutely delicious. Perfect as a winter dish, artichokes also boast excellent nutritional and diuretic properties. This recipe is the most well-known, although there are variations in the filling. You can even substitute the breadcrumbs with...

Artichokes to Hell (Alcauciles al Infierno) recipe
Prep Time
20min
Cook Time
40min
Total Time
1hr

Ingredients

4 Servings
(1 serving = 1/4 of the prepared dish)
  • artichokes
    artichokes
    1kg
  • onion
    onion
    1
  • cooked ham
    cooked ham
    100g
  • glass white wine
    glass white wine
    1
  • vegetable broth
    vegetable broth
  • lemon
    lemon
    1
  • chopped parsley
    chopped parsley
  • breadcrumbs
    breadcrumbs
  • butter
    butter
    2tbsp
  • salt
    salt

How to make Artichokes to Hell (Alcauciles al Infierno)

  1. Step 1

    Clean the artichokes by removing the outer leaves until you reach the more tender ones.

  2. Step 2

    Slightly open each artichoke and place them in a bowl with cold water and the juice of half a lemon.

  3. Step 3

    Finely chop the onion and sauté it in one tablespoon of butter over low heat. Add the chopped cooked ham, minced garlic, parsley, and salt. Remove from heat and set aside.

  4. Step 4

    Take the artichokes out of the water, drain them, and stuff them with the prepared mixture.

  5. Step 5

    Place the stuffed artichokes upright in a baking dish, side by side, and drizzle with vegetable broth, white wine, and the juice of the other half of the lemon.

  6. Step 6

    Cover the dish with aluminum foil and bake in a moderate oven until the artichokes are cooked and tender.

  7. Step 7

    Remove the aluminum foil, sprinkle the artichokes with breadcrumbs, and add small pieces of butter on top.

  8. Step 8

    Broil in a hot oven for 5 minutes until golden and serve.

Nutrition (per serving)

Calories

272.6kcal (13.63%)

Protein

16.6g (33.1%)

Carbs

15.1g (5.49%)

Sugars

1.7g (3.4%)

Healthy Fat

6.6g

Unhealthy Fat

11.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, you can substitute breadcrumbs with grated Parmesan cheese before broiling.

  2. Ensure the artichokes are well-drained before stuffing to prevent excess moisture.

  3. Use fresh parsley for a more vibrant flavor.

  4. Serve alongside steamed vegetables for a complete and balanced meal.

FAQS

  1. Can I use frozen artichokes for this recipe?

    While fresh artichokes are recommended for the best flavor and texture, you can use frozen artichokes if fresh ones are unavailable. Just ensure they are thawed and drained properly.

  2. What can I use instead of breadcrumbs?

    You can substitute breadcrumbs with grated Parmesan cheese for a richer flavor, or use gluten-free breadcrumbs if needed.

  3. How do I know when the artichokes are cooked?

    The artichokes are cooked when the leaves are tender and can be easily pulled off. The heart should also be soft when pierced with a fork.

  4. Can I prepare this dish in advance?

    Yes, you can prepare the stuffed artichokes in advance and refrigerate them. Bake and broil them just before serving for the best results.

  5. What type of white wine should I use?

    A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe.

Loading reviews...

c

@cocinero44

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Chefadora AiOur MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsOur AuthorsIngredientsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy