Pan-seared artichokes, an aromatic, easy, and tasty side dish perfect to prepare in advance and ideal to accompany many different second courses.
This time, for my recipe, I chose small and very tender artichokes that resemble ‘mammole’.
Among the types of artichokes, ‘mammole’ are my favorite because they are easy to clean, don’t have the so-called thorns, and I find the leaves much more tender.
In this recipe, I also use the stems, and to complete it, a bit of vegetable broth is needed. Even a bit of bouillon dissolved in very hot water will do. In this case, I use homemade bouillon, which I often prepare with very fresh vegetables and store in the freezer, but you can use whatever you prefer, and also make a small broth at the moment with celery, carrot, and onion.
You can find my homemade bouillon recipe below if you wish to make it.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 10.5 oz artichokes (medium-sized)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 0.85 cup vegetable broth
- to taste parsley
Tools
- 1 Knife
- 1 Bowl
- 1 Cutting Board
- 1 Pan
- 1 Lid
- 1 Spatula
Steps
To prepare the Pan-Seared Artichokes, first, we prepare the broth.
I chose half a teaspoon of homemade bouillon in a bowl of boiling water.
You can prepare it as you prefer.
We clean the artichokes by separating the stem from the top part.
We remove the darker part of the stem and peel the outer part with a small knife.
Then divide it into pieces.
Repeat for all the stems and place them in a large bowl with cold water.
Now let’s focus on the artichokes.
Remove the tougher outer leaves and clean the part of the stem that is still attached, also remove part of the artichoke cap.
Cut the artichokes in half. Remove any inner fuzz with a small knife and then cut the artichokes into slices.
Also place the artichokes in the bowl with water and lemon.
Let it rest for about a quarter of an hour.
Meanwhile, clean the garlic and chop it.
In a pan, sauté it with the oil for a minute and add the drained artichokes.
Stir for a minute, add the broth, and cover with a lid.
Cook for 10 minutes, remove the lid, and continue cooking for another 5 minutes.
If necessary, adjust the salt, and if you like, you can also add some pepper.
Turn off the heat, garnish with fresh chopped parsley, and serve.
Pan-seared artichokes are ideal for accompanying many second courses, especially meat-based ones, like cutlets or rolls.
