Pan-fried baby artichokes are a very easy side dish that can be prepared quickly, as the baby artichokes require about 15 minutes of cooking. I made them with the same flavors as those in the Roman-style (recipe here). Great for accompanying both meat and fish main courses.
Discover other recipes with artichokes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 16 baby artichokes
- 1 clove garlic
- parsley
- mint
- 1/2 cup extra virgin olive oil
- salt
- 1 lemon
Tools
- 1 Pan
- 1 Knife
- 1 Bowl
Steps
Clean the baby artichokes, removing the tougher outer leaves, cleaning the stem from the dark green part, and trimming the tips.
Rub the lemon over the entire artichoke and soak in water and lemon juice to prevent it from turning dark. Do the same with all the baby artichokes. Wash and chop the parsley, mint, and garlic.
In a saucepan, add the oil and heat, add the baby artichokes, the prepared mixture, and a few tablespoons of water. Cover with a lid and let cook for 15 minutes, checking if more water needs to be added.
Advice
They can be stored in the refrigerator for 3-4 days.
They can also be frozen.
They can also be frozen.
They can also be frozen.
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