A tasty seasonal side dish, the Sautéed Artichokes with Olives are easy and quick to prepare. Depending on whether you prefer them more or less cooked, you will spend more or less time on this dish.
We left them crunchy because we like them that way, but if you want, you can simply extend the cooking time by another 10 minutes and they will become very tender.
The only hassle with Sautéed Artichokes with Olives is having to clean them, but don’t worry, it’s not that complicated. I managed, so you can too.
A rich and flavorful side dish perfect for this period, which we often suggest even for the Easter table. Have you ever considered it?
If you like artichokes, below you’ll find more ideas to cook them in a delicious and simple way. And then, right after the photo, let’s find out how to prepare the Sautéed Artichokes with Olives!!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sautéed Artichokes with Olives
- 8 artichokes
- 2 stalks celery
- 1 onion (large)
- 1.8 oz black olives (or Taggiasca olives)
- Half cup white wine
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- to taste parsley
- 1 lemon
- 1 pinch black pepper
Preparation of Sautéed Artichokes with Olives
To prepare the Sautéed Artichokes with Olives, first clean the artichokes by removing the end of the stem.
Remove the tougher outer leaves with a quick flick of your fingers and trim them, then cut them in half and remove the inner choke.
Then cut them into quarters or wedges if they are too large.
As you clean the artichokes, place them in a bowl with water and the juice of 1 lemon along with lemon slices.
This prevents the artichokes from turning brown immediately.
Once all the artichokes are cleaned and cut, finely chop the onion and celery and sauté them in a pan with extra virgin olive oil for 4 or 5 minutes.
Drain the artichokes and add them to the pan, deglaze with white wine and let it evaporate over high heat.
Then add the olives, salt, and pepper, incorporate a little warm water, cover with a lid, and cook for 15 minutes.
Occasionally uncover and stir, adding a little more water if the cooking base dries up too much, but only a little at a time.
If you like your artichokes crunchy, after 15 minutes, raise the heat, remove the lid, and let the cooking base reduce well.
If you like, sprinkle with freshly chopped parsley at the end of cooking.
If instead, you prefer them softer, cook them for 20/22 minutes, then raise the heat to dry the cooking base.
Serve them hot immediately after preparation or at room temperature.
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How to Store Sautéed Artichokes in a Pan
You can store them in the fridge well sealed in an airtight container for 2/3 days.
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