The sautéed artichokes are a simple and very tasty side dish, one of the simplest ways to cook artichokes that are finally back in season. After cleaning the artichokes and cutting them into wedges, just cook them in a pan with garlic, parsley, and a bit of water or vegetable broth until they are tender and flavorful. You can choose your preferred variety of artichokes to prepare the sautéed artichokes. The most suitable types, however, are violet and spiny artichokes from Sardinia, appreciated for their intense taste and firm texture. Larger varieties, like mammole, are better suited for preparations where they are cooked whole, such as stuffed artichokes or Roman-style artichokes. With a few ingredients and some care, you can prepare a sautéed artichoke side dish that will win everyone over with its inviting aroma and authentic goodness!
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sautéed artichokes in wedges easy and quick recipe for tender and flavorful artichokes il chicco di mais

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter, Spring

139.94 Kcal

calories per serving

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Energy 139.94 (Kcal)
Carbohydrates 12.12 (g) of which sugars 1.05 (g)
Proteins 2.94 (g)
Fat 10.40 (g) of which saturated 1.52 (g)of which unsaturated 0.17 (g)
Fibers 5.70 (g)
Sodium 186.21 (mg)

Indicative values for a portion of 4 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 artichokes

6 artichokes
2 cloves garlic
4 tablespoons extra virgin olive oil
1 bunch parsley
to taste vegetable broth
to taste salt
to taste pepper
1 lemon (for cleaning the artichokes)

Tools

1 Cutting board
1 Knife
1 Bowl
1 Pan non-stick, 11 inches in diameter

How to prepare sautéed artichokes

To prepare sautéed artichokes, start by cleaning the artichokes: in this article you will find a useful tutorial with a video, whether you use violet artichokes or round types like mammole. Once cleaned, cut the artichokes in half, remove any internal fuzz, and cut them into not too thin wedges (1). Also clean the stems, removing the outermost and darkest part (2). As you clean and cut the artichokes, place them in a large bowl with water and lemon juice to prevent them from browning (3).
Wash the parsley, dry it, and chop it finely. In a large non-stick pan, pour the oil and add the two cloves of garlic (4). I leave them whole so they can be removed at the end of cooking, but if you prefer, you can chop them very finely. Heat the oil well, then add the artichokes, after draining them well (5). Sauté them over high heat for one or two minutes, then salt them, add the pepper, and the chopped parsley (6).
Mix carefully, then moisten with a bit of vegetable broth or hot water (7). Not much is needed, just enough to keep the base moist (8). Let the sautéed artichokes cook uncovered for about 15-20 minutes, adding a bit more broth from time to time if they dry out too much. When the artichokes are tender (check especially the leaf area), let the cooking liquid reduce and turn off the heat (9).
Serve the sautéed artichokes hot or at room temperature. They are an excellent side dish for meat, fish, and eggs and can also be used to dress pasta.