When my beloved grandmother didn’t make Roman-style artichokes, she made them in a 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, they’re also great on toasted bread. Artichoke lovers should not 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: 4People
- 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
- 1 cup water
- salt
- pepper
Tools
- 1 Knife
- 1 Pan
- 1 Lid
Steps
Clean the artichokes, removing the tougher outer leaves, clean the stem of the dark green part, and cut off the top of the artichokes.
Rub the lemon over the entire artichoke and soak in water and lemon juice to prevent the artichoke from turning dark. Proceed in the same way with all the artichokes.
Cut the artichokes into slices about 1/8-3/16 inches thick.
Slice the garlic.
In a saucepan, add the oil with the garlic slices, 2 sprigs of marjoram, and heat.
Add the artichokes and all the water. Cover with a lid and cook for 15 minutes over medium heat, checking occasionally to see if more water is needed. Season with salt and pepper, let it flavor for another 5 minutes. Season with the remaining marjoram before serving.
Advice
They keep for up to 3 days in the refrigerator.
They can also be frozen.
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