Today I bring you into my kitchen to prepare one of my absolute favorite side dishes: Sautéed Artichokes in Sweet and Sour Sauce. It’s one of those recipes I’ve been making for years, throughout the long artichoke season, from fall to spring.
It’s a simple dish, made with few ingredients but rich in flavor and extremely fragrant. Every time I serve it, it wins everyone over. It can also be served as an appetizer or alongside any main dish. The great thing is it can be enjoyed hot or at room temperature: the flavors settle, becoming even tastier. This is how I make them. Definitely ideal for the holiday season, ready to surprise with a truly unusual side dish.
Let me know in the comments if you try them.
Anna Giovannini – lappetitovienmangiando
If you love artichokes as much as I do, don’t miss the following links:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 large artichokes
- 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon desalted capers
- 1 tablespoon plenty of raisins
- 2 tablespoons white wine vinegar
- 2 tablespoons plenty of raw cane sugar
- to taste salt
- to taste Roman mint for garnish
Tools
- 1 Pan non-stick
- 1 Cutting board
- 1 Knife
- 1 Bowl
Preparation
I start by cleaning the artichokes immediately: I cut them into wedges (about 8 per artichoke) and gradually dip them in a bowl with cold water and a lemon cut into wedges and squeezed. This way, they won’t turn black and will keep their bright color.
In a non-stick pan, I place a whole clove of garlic, add the artichokes only after they’ve been drained, and season them with extra virgin olive oil and salt. I cover with a lid and let them stew slowly over medium-low heat for about half an hour. If necessary, I add a little hot water.
Once they are well softened, I add the sugar, desalted capers, and raisins previously soaked in vinegar (pour everything into the pan, raisins and vinegar included). At this point, I slightly increase the heat and let them brown well, cooking for about ten minutes.
Once ready, I serve my Sautéed Artichokes in Sweet and Sour Sauce, hot or at room temperature, and garnish them with fresh mint leaves.
Tips and Storage
Sautéed artichokes in sweet and sour sauce can be stored in the refrigerator for at least 2-3 days, but in an airtight container.
For a more intense flavor, toasted pine nuts can be added.
If there are leftovers, which I highly doubt, they can be frozen but remember to thaw them only at room temperature.
If there are leftovers, which I highly doubt, they can be frozen but remember to thaw them only at room temperature.
24L 40x30x20 Carry-on Backpack
FAQ (Frequently Asked Questions)
Can I use frozen artichokes?
Yes, if you’re in a hurry, but they won’t have the same texture as fresh ones.
Can I replace white vinegar?
Yes, apple cider vinegar is also excellent.
Can I prepare them in advance?
Absolutely yes, in fact, sautéed artichokes in sweet and sour sauce will become even more flavorful.
