Grilled Roman Artichokes in a Pan are a mix between Roman-style and Jewish-style artichokes. Especially ideal for those who want to use less oil or avoid frying altogether. I find them really delicious, and depending on their size, it will take 5 to 10 minutes of boiling. In this case, I used Roman artichokes, which are larger than the violet or Sardinian ones. I recommend checking their tenderness after 5 minutes and continuing until fully cooked. They could also be boiled without vinegar, but they would lose color and become very dark, iron-like. A little vinegar in the water does not affect their flavor. Excellent not only as a side dish but also as an appetizer. Eating artichokes is very good because they contain many beneficial properties useful to our body. Moreover, in addition to helping our intestines, they reduce the risk of colon cancer. So, let’s eat them in abundance from October to May.
If you like artichokes, then don’t miss the upcoming recipes.
- Preparation time: 20 Minutes
- Portions: 4 Roman artichokes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 Roman artichokes
- 7 oz white wine vinegar
- 1 clove garlic
- 1 bunch fresh mint
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 qt water
Tools
- 1 Knife
Preparation
After removing the toughest leaves from the Roman artichokes, remove the entire stem (do not throw it away, use it for other recipes) and with a pointed knife, remove the inner part with the fur. Boil the water with the vinegar, immerse the artichokes, and if they are large, cook for about 10 minutes. Drain and let cool.
Once at room temperature, starting from the center of the artichoke, gently open them by turning them with your hands until they open like flowers (they really are). Finally, season with salt and pepper.
At this point, chop the garlic and mint and sauté with the extra virgin olive oil. Now place the opened artichokes in the non-stick pan and cook for about 20 minutes, or until they are tender and roasted. Turn them gently from time to time to avoid burning.
Serve our Grilled Roman Artichokes in a Pan hot or at room temperature, but before bringing them to the table, decorate them with fresh mint leaves.
Advice
Grilled artichokes in a pan can be stored for a few days in the refrigerator but inside an airtight container, preferably glass or ceramic.
Avoid plastic carefully, as it continuously releases toxic substances.
If necessary, we can also freeze them, but never thaw at room temperature, as we could risk serious food poisoning.
