Today I take you into my kitchen to prepare one of my all-time favorite side dishes: Sautéed Artichokes with Sweet and Sour Sauce. It’s one of those recipes I’ve been making for years, throughout the long artichoke season, which lasts from autumn to spring.
It’s a simple dish, made with few ingredients but rich in flavor and especially fragrant, and every time I serve it, it wins everyone over. It can also be served as an appetizer or alongside any dish. The great thing is that it can be enjoyed both hot and at room temperature: the flavors settle, becoming even better. This is how I make them. Surely ideal for the Christmas holidays, ready to impress with a truly unusual side dish.
Let me know in the comments if you try them.
Anna Giovannini – lappetitovienmangiando
If you love artichokes like I do, don’t miss the following links:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 large artichokes
- 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon desalted capers
- 1 tablespoon plenty of raisins
- 2 tablespoons white wine vinegar
- 2 tablespoons plenty of raw cane sugar
- to taste salt
- to taste Roman mint for garnish
Tools
- 1 Pan non-stick
- 1 Cutting board
- 1 Knife
- 1 Bowl
Preparation
I start by cleaning the artichokes: I cut them into wedges (about 8 per artichoke), and as I go, I dunk them in a bowl with cold water and a sliced and squeezed lemon. This way, they won’t turn black and will keep their bright color.
In a non-stick pan, I put a whole garlic clove, add the artichokes only after letting them drain, and season them with extra virgin olive oil and salt. I cover with a lid and let them stew slowly over medium-low heat for about half an hour. If necessary, I add a splash of hot water.
When they are well softened, I add the sugar, desalted capers, and raisins previously soaked with vinegar (I pour everything into the pan, including the raisins and vinegar). At this point, I slightly increase the heat and let them brown well, cooking for about ten minutes.
Once ready, I serve my Sautéed Artichokes with Sweet and Sour Sauce, piping hot or at room temperature, and garnish them with fresh mint leaves.
Tips and Storage
The sweet and sour artichokes can be stored in the fridge for at least 2-3 days, but in an airtight container.
For a more pronounced flavor, you can add toasted pine nuts.
If there are leftovers, which I strongly doubt, they can also be frozen, but remember to thaw them only at room temperature.
Moka via one cup
FAQ (Frequently Asked Questions)
Can I use frozen artichokes?
Yes, if you’re in a hurry, but they won’t have the same texture as fresh ones.
Can I substitute the white vinegar?
Yes, apple cider vinegar is also excellent.
Can I prepare them in advance?
Absolutely yes, in fact, the sweet and sour artichokes will become even more flavorful.
