Pan-fried artichokes, a very tasty side dish that cooks in a few minutes, in about 20 minutes.
The artichoke is a perennial herbaceous plant that is primarily cultivated for food use, but secondarily it also has medicinal uses. It is recognized for various properties, including being a liver detoxifier.
Artichokes have a low-calorie content and are often used in dietary regimens.
They are widely used in cooking for their particularly savory taste. In Roman cuisine, they are seasoned with garlic, oil, parsley, and mint, but they are also used fried. Since they are usually harvested in spring, they are commonly used in Easter recipes.
To prepare the pan-fried artichokes, we need to cut them into wedges. You can buy already cleaned artichokes or clean them yourself. Start by removing the tougher outer leaves. When you reach the soft leaves, cut off the top of all the leaves with a horizontal cut, as it will still tend to be thorny. While washing the artichokes, I suggest keeping a bowl with water and lemon so that the cleaned artichokes don’t darken. The artichoke stem should be completely peeled; only the white inner part is eaten.
With pan-fried artichokes, we can also dress excellent pasta dishes or prepare vegetarian lasagna.
For vegetable lovers, I also remind
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 132.45 (Kcal)
- Carbohydrates 16.54 (g) of which sugars 1.32 (g)
- Proteins 3.96 (g)
- Fat 7.33 (g) of which saturated 1.09 (g)of which unsaturated 0.21 (g)
- Fibers 7.39 (g)
- Sodium 458.89 (mg)
Indicative values for a portion of 130 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
- 4 artichokes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste chili pepper
- 1 bunch parsley
- 100 ml water
Tools
To clean the artichokes, I recommend a vegetable knife, a large bowl for the water and lemon. For cooking, a non-stick pan with a lid.
- 1 Knife
- 1 Bowl
- 1 Pan
Preparation
The preparation of pan-fried artichokes, once the artichokes are cleaned, is really simple.
Once the artichokes are cleaned, cut them into wedges and place them in a pan. Add the chopped garlic, salt, chili pepper, chopped parsley, and water. Cover well with a lid and bring everything to a lively flame for the first five minutes, stirring occasionally. When you see the artichokes begin to turn slightly pink, reduce the heat and continue cooking until they are tender enough to be easily pierced with a fork. It will take about 20 minutes in total.
NOTES
Pan-fried artichokes are excellent as a side dish but can also be used for preparing main dishes. They are great served hot but can also be enjoyed at room temperature, enriching your appetizers with pan-fried artichokes.
They keep well in the refrigerator for a couple of days, but you can also freeze them already cooked to have them ready for any occasion.
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Frequently Asked Questions
Which artichokes should I use?
You can use all varieties of artichokes for this recipe.
Can I freeze them?
Yes, you can freeze the pan-fried artichokes already cooked so you have them ready in five minutes by heating them in the microwave.
