Golden pan-fried artichokes are one of those super-simple side dishes that become incredibly tasty with a few right moves. In this version I made them crispy outside and tender inside thanks to toasted breadcrumbs, grated cheese and a light splash of dry white wine. In short… an easy, indulgent recipe without the oven, perfect when you crave something flavorful but quick to make. And remember that artichokes are at their best in winter and early spring when they’re tender and flavorful. Take advantage of them!
Other artichoke ideas you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 3 Servings
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the golden pan-fried artichokes
- 3 artichokes
- 1 clove garlic
- 1 tbsp butter
- 3.4 fl oz dry white wine
- 2 tbsp breadcrumbs
- Grated Grana Padano (or Parmesan)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Skillet with lid
Preparation of the golden pan-fried artichokes
Clean the artichokes by removing the tougher outer leaves and the tips, then cut them into wedges. Mine weren’t very large so I cut them into quarters. Remember to remove the inner choke if present. And please don’t throw away the stems — they are delicious. Remove the fibrous outer layer with a vegetable peeler and slice them into rounds or sticks. Then cook them together with the artichokes (same blanching, same pan). At my house they disappear first!!!
Then blanch them in salted water for 8–10 minutes, then remove them with a slotted spoon and dry them very well by patting them with paper towels.
In a large skillet, heat a few tablespoons of oil and 1 tablespoon of butter and sauté a clove of garlic cut in half and de-veined. Then add the artichokes and leave them undisturbed until a crust forms. Only at that point turn them and cook the other side as well.
Once nicely browned, deglaze with the white wine, raise the heat and let it evaporate completely. Only the aroma of the wine should remain, not the liquid.
Move the artichokes to one side of the skillet. In the free space, add a drizzle of oil and a couple of tablespoons of breadcrumbs. Let them toast and, when they turn golden, quickly mix them with the artichokes.
Finally, turn off the heat, sprinkle the artichokes with grated cheese (amount to taste), then put the lid on so the residual heat will slightly melt it.
The golden pan-fried artichokes are ready to serve. You can perfume them with freshly ground black pepper and chopped parsley. Enjoy! Paola.
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