Artichoke stems in a pan are an easy and at the same time very tasty recipe. Sometimes I think I love them more than the actual artichoke, perhaps due to the quick and less tedious preparation. If you wonder “Can you eat the artichoke stem?” Here you’ll find how to cook them, and yes, you can eat them.
Do you know all the properties and benefits of artichokes? Read here.
SEASON for harvesting #artichoke – from October to May depending on the variety.
RECIPES with artichokes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
- Energy 78.58 (Kcal)
- Carbohydrates 10.90 (g) of which sugars 1.40 (g)
- Proteins 2.43 (g)
- Fat 2.62 (g) of which saturated 0.40 (g)of which unsaturated 0.13 (g)
- Fibers 4.67 (g)
- Sodium 337.65 (mg)
Indicative values for a portion of 90 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
Artichoke Stems in a Pan
- Half kg artichokes (STEMS to clean)
- Half onion (or a leek or a spring onion)
- to taste Extra virgin olive oil (or peanut oil)
- 25 g water
- Half glass white wine (optional)
- 1 clove Garlic (optional)
- to taste salt
- to taste chopped parsley
- to taste oregano (or another aromatic herb)
Tools
- Cutting Board
- Knife well-sharpened straight blade
- Pan
- Ladle
Artichoke Stems in a Pan
How to clean artichoke stems?
First, remove the final part of the stem, the one that is harder and woodier. Then cut about 4-inch pieces of stem and use a straight-blade knife to peel away the tougher, fibrous outer part.
Wash them in water and then cut the stem into slices about 1/4 inch thick (the larger ones can be halved).
Prepare the sauté
Thinly slice the onion (or leek or spring onion, both the green and white parts). In a pan, soften the onion with a drizzle of oil and some water.
The more sauté you prepare, the creamier sauce you get.
Cook the artichoke stems
Add the artichoke slices, season them in the sauté, and if desired, deglaze with some white wine.
Then salt, season with the Greek oregano (dry and crumbled) and the optional garlic clove. Cook for about 25 minutes or until the desired doneness is reached. Add more water if necessary.
Serve the artichokes sprinkled with fresh chopped parsley.
To store cooked artichoke stems in a pan, let them cool completely, then transfer them to an airtight container and store in the refrigerator for up to 3 days.
HOW TO REHEAT
Quickly heat them in a pan with a bit of water, in the microwave, or add them to soups or risottos towards the end of cooking to gently reheat them.
Other RECIPES with artichoke stems
RAW sliced in salad with salt, lemon juice (or other citrus fruit) and oil. Alternatively, dip the raw, cleaned stem in a brine of extra virgin olive oil and salt.
Cooked stems sliced in a pan are excellent as sauce for pasta or to prepare risotto. For an extra flavor note, finish with a sprinkle of bottarga.
Try also cooking them along with potato cubes or make them fried.
If you already have boiled artichoke stems, you can prepare the recipe above by browning them for a few minutes in onion or leek sauté.
PESTO of artichoke stems: blend well-cooked artichokes with your choice of nuts (cashews, peanuts, almonds, hazelnuts, walnuts, pine nuts, pistachios…), the most tender and fresh ones can also be used raw.
VEGETARIAN variant
Spreadable cream of artichoke: once cooked and soft, blend them with an immersion blender and make them creamy by adding oil, ricotta, or another soft cheese (without animal rennet).
Sauce for pasta: artichokes and tuna
Add canned tuna to the artichoke stems and dilute everything with pasta cooking water. Then toss the al dente pasta with the sauce, mix it with grated cheese (pecorino, parmesan, grana, scamorza). Finally, perfume this flavorful main dish with lemon zest or citrus juice.
How to STORE raw artichoke stems?
Fresh artichoke stems can be kept for more than a week, cut obliquely and immersed in a jar full of water in a cool place.
Alternatively, place in the refrigerator inside a damp cloth (or moistened kitchen paper).
How to choose and BUY artichokes?
Fresh artichokes are firm and have a uniform color without spots. The stem is hard without soft or yellowed parts, long and with dark, turgid lateral leaves.
