Today I bring you into my kitchen to prepare Pan-Sautéed Artichokes with Breadcrumbs and Parmesan, a simple but super tasty recipe that always pairs well with everything.
This is a preparation that has been with me for years: my mother would bring home artichokes after shopping strictly at the market, and when she didn’t have time to make them Roman-style, she would prepare them this way, crunchy and delightful.
I make them this way, just as she did: I let them stew gently at first, and only at the end of cooking, when they’ve softened, I turn up the heat and fry them to make the breadcrumbs and Parmesan crunchy. Let me know if you try them in the comments.
Anna Giovannini – lappetitovienmangiando
If you like artichokes, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 large artichokes
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 3 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan cheese
- to taste salt
- to taste dry or fresh mint
- 1 lemon
Tools
- 1 Pan non-stick
- 1 Oil Sprayer
- 1 Knife
- 1 Bowl
Preparation
First, I prepare a bowl with water and a lemon cut into chunks. I start cleaning the artichokes by peeling them until I reach the tender parts. I cut off the tip, split them in half, and remove the interior, but only the toughest part, the one with the fuzz. I cut them into wedges, about 8 for each artichoke, and immerse them one by one in the bowl with lemon water. Then, I rinse them under running water and let them drain.
I arrange them in a non-stick pan along with a garlic clove, extra virgin olive oil, and salt, and sauté over high heat for a few minutes.
Once sautéed, I lower the heat, add the wine, and let them stew until they are well softened (usually, it takes about twenty minutes, but it could take longer. If necessary, add a bit of boiling water). After this time, I add the breadcrumbs and continue cooking for another 5 minutes. Finally, I add the grated Parmesan and mix well all the ingredients, letting them cook for another 5 minutes. At this point, the artichokes are ready, but since I prefer them crunchy, I turn up the heat and let them brown a bit more.
I serve my Pan-Sautéed Artichokes with Breadcrumbs and Parmesan immediately, piping hot.
Tips and Storage
They keep in the refrigerator for about 2 days, and when reheated in a pan, they are delicious again.
It is also possible to freeze them, but never defrost them outside the refrigerator at room temperature.
In both cases, always use airtight glass or ceramic containers.
If you can’t find mint, you can opt for mint or thyme.
FAQ (Questions and Answers)
Can I use frozen artichokes?
Yes, of course, preferably the ones in wedges.
Can I make them more gratinated?
Sure, just finish cooking with 5 minutes of grilling in the oven.
Does the breading remain crunchy?
Yes, especially if you let the liquids evaporate well in the last minutes.
