Artichokes Montillana Recipe: Easy Cordoban Tapa Classic 2026

Isabel Gaines
Artichokes Montillana Recipe: Easy Cordoban Tapa Classic
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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.


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Artichokes Montillana served in a rustic cazuela with serrano ham and saffron sauce

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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.

Artichokes Montillana ready to serve, garnished and glistening with reduced sauce

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

Ingredients for Artichokes Montillana laid out on a kitchen counter

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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.

Hands peeling the outer leaves and stem of a fresh artichoke

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.

Cutting the pointed top third off an artichoke with a knife

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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.

Cleaned artichokes submerged in a bowl of cold water with fresh parsley

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.

Artichokes boiling in a pot of salted water

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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.

Garlic and onion sofrito cooking in olive oil in a cazuela

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.

Pouring Montilla-Moriles wine into the sofrito in the pan

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7. Add the saffron water

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

Adding saffron dissolved in artichoke cooking water to the sauce

8. Add the serrano ham

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

Serrano ham cubes added to the simmering saffron wine sauce

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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.

Cooked artichoke quarters stirred into the sauce in the cazuela

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.

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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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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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