Among the many artichoke recipes you can experiment with this season, when they are in full bloom, Neapolitan braised artichokes offer a simple, quick, and flavorful side dish. In this preparation, the artichokes are cut into wedges and cooked in a pan with a little water—hence the term “braised”—and enriched with capers and Gaeta olives, two iconic ingredients of Campanian cuisine. The result is a dish with an intense and balanced flavor: the delicacy of the artichokes perfectly matches the saltiness of the capers and the slightly bitter note of the olives. The process resembles that of classic pan-cooked artichokes, but with one more difference: while the fresh aroma of mint prevails in the latter recipe, Neapolitan artichokes usually incorporate oregano and parsley, two herbs that better complement the taste of olives and capers. Perfect to serve alongside meat or fish dishes, Neapolitan braised artichokes are prepared in minutes and allow you to bring a tasty and unique side dish to the table.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Fall, Winter, and Spring
- Energy 196.60 (Kcal)
- Carbohydrates 21.31 (g) of which sugars 1.76 (g)
- Proteins 5.29 (g)
- Fat 12.43 (g) of which saturated 1.81 (g)of which unsaturated 1.28 (g)
- Fibers 10.34 (g)
- Sodium 298.44 (mg)
Indicative values for a portion of 143 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 for Neapolitan Braised Artichokes
- 6 artichokes (violet)
- 1 clove garlic
- 1.4 oz Gaeta olives (pitted)
- 0.7 oz salted capers
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- to taste black pepper
- 1 pinch oregano
- 1 bunch parsley (chopped)
- 1 lemon (for cleaning the artichokes)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan large nonstick with lid
How to Prepare Braised Artichokes with Olives and Capers
To prepare Neapolitan artichokes, start by cleaning the artichokes. Find the step-by-step tutorial with video here. Once cleaned, cut the stem, leaving only about 1 inch attached. You can clean and cook the remaining stem with the braised artichokes, or use it with other artichokes to prepare a risotto or a velvety soup. Cut the artichoke heads in half and then into quarters, then use a knife to remove any choke (1). If the wedges are very large, you can divide them in half again (2). As you clean and cut the artichokes, place them in water acidulated with the juice of 1 lemon to prevent browning (3).
Pour the oil into a large nonstick pan and add the peeled garlic clove (4). Lightly fry it, then add the drained artichokes. Season with a good pinch of salt, some black pepper, and a pinch of oregano (5). Allow them to absorb the flavors for a minute or two over high heat, stirring frequently. Then add half a cup of water (6).
Mix well, cover with a lid (7), and let the artichokes cook on low flame for about 15 minutes, stirring occasionally. When they are tender, add the pitted olives and the capers, after rinsing them under running water (8). Stir and let the flavors meld in the uncovered pan for 2-3 minutes, then turn off the heat, remove the garlic clove, and add the chopped parsley (9).
Serve Neapolitan braised artichokes immediately, as a side dish for meat or fish mains.
Storage
You can store the artichokes in the refrigerator, in a glass container, for 2 or 3 days.
Tips and Variations
Traditionally, Neapolitan artichokes include the addition of Gaeta olives, which are characteristic of the area. However, if they are difficult to find elsewhere, you can substitute them with Taggiasca olives or Greek olives, which come closest in flavor to Gaeta olives, though they are not exactly the same.
