Pan-Fried Artichokes: Grandma’s Secret Recipe
Pan-fried artichokes are a classic Italian side dish, simple to prepare yet full of flavor. With their tender texture and slightly bitter taste, they perfectly complement a variety of dishes, from roasted meats to grilled fish, and eggs.
But that’s not all: pan-fried artichokes can also be enjoyed as an appetizing starter, added to mixed salads for a touch of originality, or used as a condiment for pasta or risottos. In short, a true kitchen joker!
This recipe, passed down in my family for generations, is the one my grandmother used to prepare artichokes.
I still remember the aroma that filled the house when she cooked them, and her satisfied expression as she served them on the table.
It was a simple dish, prepared with love and genuine ingredients, just like the ones used in the past.
I remember once, not having the classic pan at her disposal, my grandma used a small pot and the result was still delicious!
Just like back then, I also used a small pot to cook these artichokes.
I hope this recipe brings you the same joy and satisfaction it brought to me and my family.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Heat
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter and Spring
- Energy 63.42 (Kcal)
- Carbohydrates 12.51 (g) of which sugars 1.02 (g)
- Proteins 3.01 (g)
- Fat 1.29 (g) of which saturated 0.22 (g)of which unsaturated 0.17 (g)
- Fibers 5.92 (g)
- Sodium 255.52 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 artichokes
- 2 cloves garlic
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil
- 1 pinch black pepper
- to taste fine salt
Tools
- 1 Casserole Wecook
Steps
To start, prepare a bowl with cold water acidulated with the juice of one lemon. The acidulated water prevents the artichokes from oxidizing, which would otherwise turn them black.
Clean the artichokes by removing the tougher outer leaves, pulling them off one by one until you reach the more tender, light green ones. With a knife, cut off the tip of the artichoke, about a third of its height, and trim the stem, removing the harder, fibrous end with a vegetable peeler.
The stem, often discarded, is actually a very flavorful part of the artichoke; just remove the more fibrous outer part to get a tender, tasty core.
With the help of a sharp knife, remove the internal “beard” of the artichoke, which is the fuzz found inside.
To eliminate the internal “beard” of the artichoke, you can use a sharp knife or, even better, a vegetable brush, which will allow you to remove the fuzz more effectively. Cut the artichoke in half lengthwise, removing with the knife any remaining hard stem end.
Cut each half again into two, obtaining artichoke wedges.
While cleaning and cutting the artichokes, immerse them one by one in the bowl with lemon water, so they don’t darken on contact with the air.
Meanwhile, in a large pan, sauté the lightly crushed garlic cloves with the extra virgin olive oil over low heat.
When the garlic is golden, remove it from the pan and add the well-drained and dried artichokes. Sauté them over a high flame for a few minutes, stirring occasionally. Pour in half a glass of dry white wine, add the salt, a grind of black pepper if desired, and cover the pan with a lid.
Let them cook over medium heat for about 20-30 minutes, or until the artichokes are tender, adding a bit of hot water during cooking if necessary to prevent them from sticking to the bottom.
To check for doneness, you can pierce an artichoke wedge with a fork: if it goes in easily, it means it’s ready.
Once cooked, turn off the heat and, before letting them rest, add the freshly chopped parsley to the pan-fried artichokes.
Gently stir to distribute the parsley, then let the artichokes rest with the lid on for about ten minutes: this will allow the flavors to blend well.
Plate the artichokes, adding a drizzle of raw extra virgin olive oil and a grind of black pepper.
Serve them hot or warm as a side dish to meat, fish, or eggs, or enjoy them as a tasty appetizer.
Here are some storage tips and delicious variations for your “Pan-Fried Artichokes: Grandma’s Secret Recipe”
Storage:
In the refrigerator:
Pan-fried artichokes can be stored in the refrigerator for 2-3 days, in an airtight container.
In the freezer:
You can also freeze cooked artichokes after they have completely cooled. In this case, they keep for about 2-3 months. To thaw them, leave them in the refrigerator overnight or use the “defrost” function of the microwave.
Reheating:
To reheat the artichokes, you can use the microwave or a non-stick pan with a drizzle of oil.Variations:
Pan-fried artichokes with mint:
Replace parsley with fresh mint for a fresher and more intense aroma.
Pan-fried artichokes with bacon:
Add 50 g of diced bacon to the garlic sauté for a savory and crispy touch.
Pan-fried artichokes with cherry tomatoes:
Add 200 g of halved cherry tomatoes during the artichoke cooking process for a richer and more Mediterranean taste.
Spicy pan-fried artichokes:
Add a chopped fresh chili pepper to the garlic sauté for a spicy note.
Pan-fried artichokes with red wine:
Replace white wine with red wine for a more robust and intense flavor.
Gratinated pan-fried artichokes: After cooking in the pan, arrange the artichokes in a baking dish, sprinkle with breadcrumbs, grated Parmesan, and a drizzle of oil, and bake at 356°F (180°C) for 10 minutes until they are golden and crispy.
Tips:
For a more elegant presentation, you can use whole artichokes, hollowing them out of the beard and filling them with the garlic, parsley, and oil stuffing.
If using frozen artichokes, there’s no need to thaw them before cooking.
You can add a pinch of sugar during cooking to counteract the bitterness of the artichokes.
For an extra touch of acidity, add a tablespoon of balsamic vinegar at the end of cooking.
I hope these tips and variations help you enrich your recipe and make it even more delicious!
Wine to pair with pan-fried artichokes grandma’s secret recipe;
Here are 5 wines that pair perfectly with “Grandma’s secret recipe” pan-fried artichokes, considering the delicate yet flavorful taste of the dish:
Vermentino di Gallura DOCG (Sardinia):
A fresh and savory white, with notes of white flowers and white-fleshed fruit, balancing the bitterness of the artichokes and enhancing their freshness.
Verdicchio dei Castelli di Jesi DOC Classico Superiore (Marche):
Another elegant white, with aromas of almond, aromatic herbs, and pleasant minerality, perfectly matching the delicacy of the artichokes.
Grechetto di Todi DOC (Umbria):
A fruity and floral white, with notes of citrus, white peach and a slightly bitter finish, recalling the taste of artichokes creating a harmonious pairing.
Franciacorta Brut (Lombardy):
The bubbles of a Franciacorta Brut, with their freshness and savoriness, cleanse the palate from the bitterness of the artichokes and pleasantly accompany the meal.
Ribolla Gialla (Friuli-Venezia Giulia):
This white wine, with its aromaticity and savory note, pairs excellently with artichokes, contrasting their bitter taste and creating a balance of flavors.
Tips:
Serve the white wines well chilled, around 46-50°F (8-10°C). *
If you prefer a red wine, opt for a young and light one, with few tannins, like a Pinot Noir from Oltrepò Pavese or a Schiava from Alto Adige.
With these wines, your “Grandma’s secret recipe” will be even more special!
FAQ (Questions and Answers)
Here are some questions and answers for your “Pan-Fried Artichokes: Grandma’s Secret Recipe”:
What type of artichokes are best for this recipe?
The best artichokes are Roman ones, with tender leaves and a meaty heart, or spiny artichokes, with a more intense flavor. Alternatively, you can also use violet artichokes, which have a more delicate taste.
Can I use frozen artichokes?
Sure, you can use frozen artichokes, already cleaned and ready to use. In this case, the cooking time will be reduced to about 15-20 minutes.
How can I prevent artichokes from turning black during preparation?
To prevent oxidation, immerse the artichokes as you clean and cut them in a bowl with cold water acidulated with lemon juice.
È it necessary to remove the internal “beard” from artichokes?Yes, it is important to remove the beard, or the internal fuzz of the artichoke, because it is indigestible and can be unpleasant on the palate. You can remove it with a sharp knife or a vegetable brush.
How long should the artichokes be cooked in the pan?
The cooking time varies depending on the size and type of artichokes. On average, fresh artichokes cook in the pan for about 20-30 minutes over medium heat. To check for doneness, pierce an artichoke wedge with a fork: if it goes in easily, it means it’s ready.
What can I do if the artichokes dry out too much during cooking?
If the artichokes tend to stick to the bottom or dry out too much, add a little hot water during cooking, one ladle at a time.
What can I serve pan-fried artichokes with?
Pan-fried artichokes are a versatile side dish that pairs with many dishes. They are excellent with roasted meat, grilled fish, eggs, meatballs, but also as a condiment for pasta or risottos. You can also enjoy them as a tasty appetizer, accompanied by toasted bread.
