The pan-sautéed artichokes are the ultimate “dinner-saving” side dish: light, low in fat but rich in iron and purifying properties.
They are the dish that pairs well with a meat course, a fresh cheese, or, why not, tossed with a pasta dish for a last-minute entrée.
The beauty of this recipe is its versatility. Even though I chose the small Violetti for their sweetness, the “trifolatura” technique – that is, quick pan cooking with oil, garlic, and plenty of parsley – perfectly adapts to any type of artichoke.
Whether you have the large Romanesque ones (the famous “mammole”) or the generous Sardinian spiny artichokes, the process doesn’t change: the secret lies in respecting the cooking times and adding the parsley only at the end to keep its aroma intact.
Below, I leave you other delicious artichoke recipes, and then, as always, we go right below the picture to discover how to prepare these Pan-Sautéed Artichokes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pan-Sautéed Artichokes
- 8 artichokes
- 2 cloves garlic
- 1 bunch parsley
- Half cup dry white wine (or water)
- 3 tablespoons extra virgin olive oil
- 1 lemon (for soaking water)
- 2 pinches salt
- to taste black pepper (ground)
How to Prepare Pan-Sautéed Artichokes
1. Cleaning (essential!): Prepare a bowl with cold water and the juice of one lemon. Clean the artichokes by removing the tougher outer leaves until you reach the lighter and more tender ones. Cut the tips (about 1 inch), peel the stem, and cut them in half and then into slices.
Immediately immerse them in the acidulated water with lemon juice and also the remaining sliced lemon to prevent them from browning.
2. The sauté: In a large pan, heat the extra virgin olive oil with the two garlic cloves (you can leave them whole to remove later or chop them if you like the intense flavor).
3. In the pan: Drain the artichokes well and place them in the pan. Sauté over high heat for 2-3 minutes, stirring often to flavor them with the oil.
4. The deglazing: Use the white wine to deglaze the Violetti artichokes and let the alcohol evaporate. Season with salt and add a grind of black pepper.
5. The cooking: Lower the heat, add a little warm water if needed, cover with a lid and let it cook for about 10-15 minutes.
The Violetti are tender, so they will cook quickly: check with a fork that the base of the artichoke is soft.
6. The final touch: At the end of cooking, remove the lid, raise the heat to evaporate any excess liquid, and add a generous sprinkle of fresh chopped parsley.
Storage, tips, and variations for Pan-Sautéed Artichokes
These artichokes are delicious even enjoyed warm or cold the next day. If you want to make them a “rustic” main dish, during the last minutes of cooking you can crack on top two eggs and let them set: an unbeatable farmer’s combination!
Since the Violetti are small, the secret to not letting them fall apart is not to add too much water: “trifolatura” cooking should be done mainly with the heat of the pan and the steam from the lid.
♻️ Waste not: how to reuse scraps
The artichoke has a lot of waste, but did you know the outer leaves are rich in properties? Purifying broth or herbal tea: Boil the outer leaves (well washed) in water for about 20-30 minutes. Strain the liquid, and you will have a perfect broth as a base for a risotto or to drink as a purifying and digestive herbal tea (beware: it is very bitter, you can correct it with a bit of lemon or ginger!).
The Stems: Never discard them! Once well peeled with a peeler, the core of the stem is very tender. Slice it and cook it together with the artichoke hearts.
💡Secrets for a perfect result
Acidulated water: Don’t skip the lemon step (or a tablespoon of flour in the water). Artichokes brown in seconds when in contact with air.
Even slicing: Try to cut the artichokes into wedges of the same size so they will cook evenly without some remaining hard and others overcooked.
The Lid: Use the lid for the first 10 minutes: the steam created by the internal moisture of the artichokes will make them very tender without the need to add too much water, which would dilute the flavor.
Other recipes
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FAQ (Frequently Asked Questions)
Can I use frozen artichokes?
Yes, you can! No need to thaw them, put them directly in the pan with the oil and garlic. The cooking times might increase by a few minutes.
What variety should I choose?
The Violetti: Are ideal if you’re looking for speed and tenderness.
The Mammole: Perfect if you love large and fleshy hearts.
The Spiny: Have a more intense, almost almond-like flavor, but require more attention when cleaning.How do I know if the artichoke is fresh?
When buying, squeeze the artichoke with one hand: it should feel firm and compact. If the leaves bend or are “soft,” it is not fresh.
Can I prepare them in advance?
Absolutely yes. In fact, reheated the next day they are even more flavorful because they have had time to absorb the garlic and parsley aromas well.
