Sautéed Artichokes, a seasonal side dish, easy and quick, perfect to accompany meat and fish main courses, but also to fill crostini and savory pies or simply enjoy on their own.
The preparation is very simple: after cleaning the artichokes and cutting them into wedges, I cooked them in a pan over low heat for about half an hour and then, almost at the end of cooking, I chopped the garlic and parsley and added them to the artichokes.
And, since we do not waste anything, with the stems I removed, I prepared a delicious risotto: first and second course in one shot. 😉
Artichokes, besides being very healthy (they are purifying, diuretic, and digestive, reduce bad cholesterol, improve liver function and counteract various pathologies), are very versatile and lend themselves to many recipes in the kitchen. They are excellent both cooked and raw. Certainly, not everyone likes them for their slightly bitter taste, but we love them.
But now, let’s see together how to make the recipe for Sautéed Artichokes. Prepare the ingredients and let’s begin.
A seasonal, easy, and tasty side dish.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 artichokes
- 3 tablespoons extra virgin olive oil
- parsley (fresh)
- 1 clove garlic
- as needed water
- as needed salt
Tools
To make the Sautéed Artichokes recipe, you will need:
- 1 Pan
- 1 Cutting Board
- 1 Bowl
- 1 Chopper
Steps
HOW TO MAKE SAUTÉED ARTICHOKES
First, clean the artichokes: cut the stems of the artichokes (not flush, but keeping at least 1 – 1.5 inches from the base), but do not throw them away, we will use them to make a delicious risotto.
Then, remove the outer leaves, which are tougher, trim the remaining leaves, peel the stems, remove the inner choke with the tip of a knife, and cut them in half and then again into 2, into wedges.
Tip: to prevent them from browning, immerse the cleaned artichokes in water and lemon, without overdoing the lemon, otherwise they will become too acidic.
At this point, heat 3 tablespoons of extra virgin olive oil in a pan, add the artichokes with a little bit of water (about half a cup), cover with a lid and cook over low heat for about 35 – 40 minutes. If necessary, add hot water, a little at a time.
Almost at the end of cooking, season with salt to taste and add the chopped parsley and garlic with a corded chopper, then mix gently and finish cooking.
Finally, here are your Sautéed Artichokes ready. Enjoy your meal!
Until the next recipe.
Storage
You can store sautéed artichokes in the refrigerator for 2 days, in a sealed container.
How to store freshly bought artichokes
Like all fresh products, artichokes should be consumed as soon as possible. However, if you can’t prepare them immediately, it’s advisable to store them in the refrigerator (or in a cool place) with the stems immersed in a container full of water. If the stems have already been cut, you can instead wrap them in moistened kitchen paper and store them in the refrigerator.
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