Pan-fried artichokes with garlic and oil are a simple, quick, and flavorful side dish, perfect to accompany any dish.
Thanks to the pan cooking, the artichokes become tender yet slightly crispy, enhanced by the aroma of garlic and the intense flavor of extra virgin olive oil. With a few ingredients and not much effort, you can bring a Mediterranean traditional dish to the table, perfect both hot and at room temperature.
Great as a side for meats and fish, but also delicious with toasted bread or as a base for other recipes, these pan-fried artichokes will win everyone over with their aroma and simplicity.
Discover all the secrets to prepare them perfectly and bring them to the table in just a few minutes!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for pan-fried artichokes with garlic and oil:
- 6 fresh artichokes
- 2 cloves fresh garlic
- 3 tablespoons extra virgin olive oil
- 1/2 cup vegetable broth (or water)
- 1 lemon
- to taste freshly chopped parsley
- to taste fine salt
- to taste black pepper
Tools Needed for Pan-fried Artichokes with Garlic and Oil:
- 1 Knife
- 1 Bowl
- 1 Pan
Steps for Preparing and Cooking Pan-fried Artichokes with Garlic and Oil:
Remove the outer and tougher leaves of the artichokes until you reach the more tender ones, cut the tip (about 1 inch), then cut the stem, clean it, and cut it into pieces.
Halve each artichoke, remove any internal fuzz with a sharp knife, then cut each half into 4 or 5 slices and place them in a bowl with water and lemon juice (this way they won’t darken). Do these steps wearing plastic gloves otherwise your hands will darken too.
After preparing all the artichokes, put the extra virgin olive oil and garlic cloves in a large pan, let them flavor well, add the drained artichokes, and mix well to season them.
Add the vegetable broth or water, salt, pepper, and some chopped parsley.
Cook for about 15-20 minutes, adding more broth if necessary.
If you desire a more intense flavor, before adding the broth, deglaze with white wine, then once evaporated, add the broth.
Before serving, add fresh parsley. They are excellent both hot and at room temperature.
Storage:
Pan-fried artichokes can be stored in the refrigerator for 2-3 days in an airtight container. Before serving, heat them in a pan for a few minutes.
FAQ (Questions and Answers)
Which artichokes are best for the recipe?
The best artichokes for this preparation are:
✔ Roman Artichokes – tender and sweet
✔ Sardinian Spiny Artichokes – with a more intense flavor
✔ Violet Artichokes from Tuscany – thin and delicate
You can also use frozen or pre-cleaned artichokes to save time, cooking them directly in the pan without thawing, extending the cooking by a few minutes.How to prevent artichokes from darkening?
Artichokes tend to darken when exposed to air. To prevent this:
✔ Immediately immerse them in water and lemon juice after cutting.
✔ Use gloves or rub them with lemon to avoid staining your hands.Can I add other ingredients to enhance the flavor?
Yes! You can make them more flavorful with:
✔ Fresh parsley for a fresh touch
✔ Chili pepper for a bolder taste
✔ White wine for deglazing and more aroma
✔ Capers and black olives for a Mediterranean note
✔ Parmesan or pecorino for a richer tasteWhat can I accompany pan-fried artichokes with?
✔ As a side dish for meat, chicken, or fish
✔ On crostini or bruschetta for a tasty appetizer
✔ As a filling for savory pies or omelets
✔ In a warm salad with potatoes and legumes.
