Recently we were traveling in Marbella, Spain. We stayed a few nights at the Marbella Club. A fabulous hotel with fantastic food. Twice we ordered an artichoke off the menu that had such amazing flavors I wanted to try and create it at home. This is my rendition of the Marbella Club’s artichoke with chimichurri.
Yield 2 servings 
2 large artichokes
½ cup kalamata olives, pitted and finely chopped
3 cloves garlic, minced
1 cup finely chopped parsley
¼ cup finely chopped cilantro
¾ cup olive oil
Salt and pepper
Red chili flakes for garnish 
Wash and dry the artichokes. Steam them in water until the leaves can be pulled off easily. Approximately 45 minutes. 
Add the olives, garlic, parsley, and cilantro, into a small bowl. While whisking, slowly pour in the olive oil and season with salt and pepper. 
Place each artichoke on a small plate or platter and gently pull the leaves to open the artichoke up. Spoon the chimichurri over each artichoke filling the crevasses with the mixture. Serve the artichokes warm with a sprinkling of chili flakes. 
Just Salt It, and enjoy!