Sautéed sandy artichokes, this recipe will win you over, a perfect side dish for meat and fish main courses. You can use either fresh artichokes (when in season) or frozen ones. For this recipe, I used frozen artichokes (practical because they’re always available). If you want to use fresh ones and don’t know how to clean them, read my article on boiled artichokes and how to cook boiled artichokes to find all the detailed step-by-step information! But now, let’s get to the recipe!
If you love artichoke recipes, you must try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 235.38 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 1.11 (g)
- Proteins 5.64 (g)
- Fat 10.22 (g) of which saturated 1.53 (g)of which unsaturated 0.51 (g)
- Fibers 7.09 (g)
- Sodium 573.85 (mg)
Indicative values for a portion of 193 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 Sautéed Sandy Artichokes
- 10.5 oz artichokes, frozen (quartered (if using fresh, weigh after cleaning))
- 3 cloves red garlic
- 2 tbsps extra virgin olive oil
- 3 tbsps parsley (fresh)
- 2 leaves mint (fresh)
- 1/4 cup breadcrumbs
- 1 pinch fine salt
- 1/2 cup water
Useful Tools
- Pan
- Wooden Spoon
- Cutting Board
- Knife
- Pot
- Colander
Preparation of Sautéed Sandy Artichokes
Heat the slightly salted water in a pot, and when it boils, add the frozen quartered artichokes (or fresh and already cleaned if preferred). Cook for 5 minutes, then drain and set aside.
In a pan, pour the oil and add the artichokes with the half cup of water, place on medium heat, and cook while stirring for 5/6 minutes.
Add finely chopped garlic, parsley, and mint to the artichokes, stir and continue cooking for another 5 minutes on medium heat, stirring.
Now add the breadcrumbs and cook on high heat for the last 5 minutes, stirring continuously (taste and adjust salt if necessary). By the end of cooking, the sandy artichokes should be dry from cooking liquid but still soft. Once cooked, serve them, excellent both hot and cold!
