Soft, succulent and flavorful, artichokes in white wine are one of the simplest and most essential ways to cook these delicious vegetables and fully enjoy their taste. If you’re wondering how to cook artichokes easily but with great flavor, this recipe is for you.
In this preparation the artichokes are cooked whole in a pan, just like in the traditional carciofi alla romana recipe, but with the addition of white wine which, during cooking, makes them even more aromatic and tender. The result is a simple but very aromatic dish, perfect as a side of artichokes or as a light home-style dish.
As often happens in the best artichoke recipes, it is advisable to season the vegetables with classic aromatic herbs such as mint, parsley and oregano, together with a clove of garlic. You can place it directly inside the artichoke for a stronger flavor, or leave it in the cooking base, as I did, for a more delicate aroma.
In this version I also added a few black olives, not essential but perfect to enrich the cooking base with a more savory, Mediterranean note.
The result will be artichokes in white wine that are tender and fragrant, perfect served hot with their sauce: a simple, genuine recipe ideal to bring the full flavor of seasonal artichokes to the table.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 185.38 (Kcal)
- Carbohydrates 19.26 (g) of which sugars 1.78 (g)
- Proteins 5.80 (g)
- Fat 10.20 (g) of which saturated 1.48 (g)of which unsaturated 0.63 (g)
- Fibers 9.68 (g)
- Sodium 308.06 (mg)
Indicative values for a portion of 212 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 artichokes in white wine
- 4 Romanesco (mammole) artichokes
- 1 clove garlic
- 1 glass dry white wine
- 4 tbsp extra virgin olive oil
- 1 sprig mint
- 1 bunch parsley
- 1 pinch oregano
- 1 pinch salt
- as needed pepper
- 10 Gaeta olives (optional)
- 1 lemon (or vinegar, to prevent the artichokes from browning)
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Pan stainless steel with lid
How to prepare artichokes in white wine
To prepare artichokes in white wine start by cleaning the artichokes: here you will find a step-by-step tutorial with photos. Remove the outer leaves and clean the inside from any choke, but leave the flowers whole. Do not discard the stems; just clean the outer, more fibrous part. As you clean the artichokes, place them in a bowl of acidulated water with lemon juice or vinegar to prevent them from darkening (1). When you have finished cleaning, drain them well and season the inside with salt, pepper, mint, parsley and a pinch of oregano (2).
Pour the oil into the bottom of a stainless-steel pan and add a peeled clove of garlic (3). Arrange the artichokes and the stems inside the pan so they are close to one another. Season them again on the surface with a pinch of the aromatic herbs and place over medium heat (4).
As soon as they begin to sizzle, raise the heat and pour in the white wine (5). Let it evaporate for a few moments, then lower the heat to medium and add pitted black olives, if using (6).
Cover with the lid and let the artichokes in white wine cook for 30-35 minutes on low heat (7). For most of the time do not lift the lid so that the steam does not escape: this helps the artichokes cook better. After 25 minutes check their doneness and, if the base is too dry and the artichokes still need to cook, add a little hot water. At the end of cooking remove the lid and, if the base is still very liquid, reduce it briefly with the pan uncovered (8).
Serve the pan-cooked artichokes hot or at room temperature: they make an excellent side for meat or egg-based main dishes.
How to store artichokes in white wine
Artichokes in white wine keep in the refrigerator for about 3 days in an airtight container. Allow them to cool completely before storing.
To serve them again, you can reheat the artichokes in a pan over low heat with a few tablespoons of their cooking liquid or with a splash of water or white wine so they remain tender and do not dry out. Alternatively, you can heat them in the microwave, which does not dry them out.
Freezing is not recommended for this preparation because artichokes tend to lose some of their texture and flavor once thawed.
Tips and variations
To obtain tender and flavorful artichokes in white wine, choose fresh artichokes that are compact with tightly closed leaves. Before cooking remember to remove the toughest outer leaves and the outer part of the stem.
Gaeta olives add a savory, Mediterranean note, but you can replace them with Taggiasca olives or mild black olives, or omit them altogether for a simpler version.
To further enrich the recipe you can add:
• a few desalinated capers
• a little grated lemon zest at the end of cooking, which makes the dish even more fragrant.
This preparation is perfect served as a side of artichokes, but it can also become a light vegetarian main course.
FAQ (Questions and Answers)
How can I tell if whole artichokes are cooked?
To check if artichokes in white wine are ready, insert the tines of a fork at the base of the artichoke: if they go in easily it means the artichoke is tender and well cooked. The outer leaves should also be soft and come away without difficulty.
Which variety of artichokes should I use for this recipe?
For artichokes in white wine cooked in a pan you can use different varieties of artichokes. Romanesco artichokes (mammole) are particularly suitable because they are large, tender and have few spines. Alternatively, you can use violet artichokes or other seasonal varieties, provided they are fresh and compact.
Can artichokes in white wine be prepared without olives?
Yes, black olives are not essential. They only serve to enrich the cooking base with a more savory note.
Can you use cooking wine (vino da cucina)?
Yes, but for a better result it is preferable to use a good dry white wine, the same you would serve at the table. During cooking the wine helps to perfume the artichokes and create a more aromatic sauce.
Should artichokes be placed in water with lemon before cooking?
Yes, after cleaning the artichokes it is advisable to immerse them in acidulated water with lemon juice or vinegar to prevent them from darkening when exposed to air. This step is especially useful when preparing artichokes in a pan or skillet, as in this recipe. Just leave them to soak for a few minutes while you finish cleaning the others.
