Artichokes Montillana is a traditional Cordoban dish where Montilla-Moriles wine takes center stage and gives the recipe its name. Tender artichoke quarters simmer in a savory sauce built from garlic, onion, saffron and little cubes of serrano ham, and the result is deeply aromatic and irresistible.
It works beautifully as an entrante or tapa, and it comes together in under an hour with just nine ingredients. Serve it warm with plenty of bread to soak up the golden, wine-scented sauce.

If fresh artichokes are not available, canned or jarred cooked artichokes work perfectly here. In that case you skip the cleaning and boiling and start right at the sofrito, swapping the cooking water for the same amount of vegetable broth or plain water.

Ingredients for Artichokes Montillana
This makes 2 servings as an entrante or tapa.
- 4 artichokes
- A few sprigs of parsley
- Salt
- 5 saffron threads
- 2 tablespoons olive oil
- 1 garlic clove
- 100 g onion
- 75 ml fino Montilla-Moriles wine
- 50 g serrano ham, cut into small cubes

How to Make Artichokes Montillana Step by Step
1. Clean the artichokes
The first thing we are going to do is clean 4 artichokes. To do this, first remove all the outer leaves and cut off practically the entire stem, also removing its outer layers.

2. Trim the tips
Next, cut off the top third of the artichoke so that only the heart remains, as shown in the following photograph.

3. Keep them in water with parsley
As we clean each artichoke, we immediately submerge it in a bowl with cold water and a few sprigs of parsley. Artichokes oxidize very quickly, so this step is essential to keep them from browning.

4. Boil the artichokes and dissolve the saffron
Now we are going to boil the artichokes. Put a cazuela with water over high heat and as soon as the water starts to boil, add a little salt and the artichokes. Let them cook for about 15 minutes, then remove them from the pot and cut them into quarters. We will also prepare a mixture of 100 ml of the artichoke cooking water with 5 saffron threads, which we will use later to make the sauce.

5. Sofrito the garlic and onion
Put a cazuela over medium-high heat with 2 tablespoons of olive oil, and when the oil is hot, add 1 very finely chopped garlic clove and saute it for a few moments. Then add 100 g of very finely chopped onion, a pinch of salt, and mix well. Let it cook for about 6-7 minutes over medium heat.

6. Add the Montilla wine
Then raise the heat and add 75 ml of fino Montilla-Moriles wine, and cook for 2 minutes so the wine reduces and the alcohol evaporates.

7. Add the saffron water
Next, add the mixture of artichoke cooking water and saffron, and cook for 5 minutes over medium heat.

8. Add the serrano ham
Now add 50 g of serrano ham cut into small cubes and cook for a couple of minutes.

9. Add the artichokes and serve
Then add the artichokes, mix them into the sauce, cook for a couple of minutes over low heat, and these artichokes Montillana are ready to serve.

Tips for the Best Artichokes Montillana
Work quickly to stop oxidation
Artichokes brown fast once cut, so drop each one into the bowl of cold water with parsley the moment it is cleaned. This keeps the hearts pale and sweet instead of gray and bitter.
Adjust the sauce consistency
In our case the sauce came out well reduced and thick, but if you see that it is too thin, you can thicken it by adding a little cornstarch dissolved in cold water. Let it bubble for a minute so it thickens properly.
Shortcut with cooked artichokes
This recipe works perfectly with canned or jarred cooked artichokes when fresh ones are not available. You save the cleaning and boiling steps, start directly at step 5, and replace the cooking water with the same amount of vegetable broth or simply water.
| Prep time | 20 minutes |
|---|---|
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Servings | 2 |
| Category | Entrante |
| Cuisine | Cordoban |
| Calories per serving | 262 kcal |
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