When my beloved grandmother didn’t make Roman-style artichokes, she prepared them in the pan. Pan-fried artichokes with marjoram are a very good and quick side dish. You can use any variety of artichokes, from violet to mammole. This side dish pairs well with both meat and fish, and they are also great on toasted bread. Artichoke lovers shouldn’t miss the artichoke and robiola lasagna or the chicken bites with artichokes.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 artichokes
- 1 lemon
- 1 clove garlic
- 4 sprigs marjoram
- 5 tablespoons extra virgin olive oil
- 7 cups water
- salt
- pepper
Tools
- 1 Knife
- 1 Pan
- 1 Lid
Steps
Clean the artichokes by removing the tougher outer leaves, cleaning the stem from the dark green part, and cutting off the tips of the artichokes.
Rub lemon over the entire artichoke and soak in water and lemon juice to prevent the artichoke from darkening. Proceed the same way with all the artichokes.
Cut the artichokes into slices about 1/8 inch thick.
Slice the garlic.
In a saucepan, add the oil with the garlic slices, 2 sprigs of marjoram, and heat.
Add the artichokes and pour in all the water. Cover with a lid and let cook for 15 minutes over medium heat, checking occasionally to add more water if needed. Adjust with salt and pepper, let the flavors blend for another 5 minutes. Garnish with the remaining marjoram before serving.
Tips
They can be stored in the refrigerator for up to 3 days.
They can also be frozen.
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