Sautéed sandy artichokes, this recipe will win you over, a perfect side dish for meat and fish main courses. You can use either fresh artichokes (when in season) or frozen ones. For this recipe, I used frozen artichokes (practical as they are always available). If you prefer fresh ones and don’t know how to clean them, read my article on boiled artichokes and how to cook boiled artichokes. You’ll find all the detailed step-by-step information! But now, let’s get to the recipe!
If you love recipes with artichokes, you should also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 235.38 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 1.11 (g)
- Proteins 5.64 (g)
- Fat 10.22 (g) of which saturated 1.53 (g)of which unsaturated 0.51 (g)
- Fibers 7.09 (g)
- Sodium 573.85 (mg)
Indicative values for a portion of 193 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sautéed Sandy Artichokes
- 10.5 oz artichokes, frozen (quartered (if using fresh, weigh after cleaning))
- 3 cloves red garlic
- 2 tbsps extra virgin olive oil
- 3 tbsps parsley (fresh)
- 2 leaves mint (fresh)
- 2 oz breadcrumbs
- 1 pinch fine salt
- 1/2 cup water
Useful Tools
- Pan
- Wooden Spoon
- Cutting Board
- Knife
- Pot
- Colander
Preparation of Sautéed Sandy Artichokes
Heat lightly salted water in a pot and when it boils, add the frozen artichoke quarters (or fresh and cleaned if you prefer). Cook for 5 minutes, then drain and set aside.
In a pan, pour the oil and add the artichokes with half a cup of water. Put on medium heat and cook, stirring for 5-6 minutes.
Add finely chopped garlic, parsley, and mint to the artichokes, stir and continue cooking for another 5 minutes over medium heat, stirring.
Now add the breadcrumbs and cook on high heat for the last 5 minutes, stirring constantly (taste and adjust salt if necessary). At the end of cooking, the sandy artichokes should be well dried from the cooking liquid but still soft. Once cooked, serve them, great both hot and cold!
