Approx. 140 kcal per person
Stewed artichokes are a classic at my house, and during the period when they are more available, I cook them at least once a week, even if my daughter turns up her nose every time.
The artichoke is a plant of the Asteraceae family cultivated in Italy and other countries for food and, secondarily, medicinal use.
Italy holds the world’s record in the production of this vegetable (accounting for about 30%), with the main production areas being Sicily, Sardinia, and Apulia.
The low-calorie content of the artichoke makes it suitable for weight loss diets and a good detoxifier for our body.
If it’s not common for you to prepare them as I do, then try it, and you’ll see that the simplicity of the recipe will win you over.
A side dish that I often prepare even in the morning, I put in the fridge already ready, seasoned in the pot, and in the evening, I cook them… they become flavorful, and I avoid rushing.
If you make this recipe or others on my blog, feel free to send me your photos, and I’ll post them under your name on my page if you like.
- Difficulty: Easy
- Cost: Affordable
- Portions: 4 servings
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making Stewed Artichokes
- 8 violet artichokes
- 5 cloves garlic
- as needed extra virgin olive oil
- as needed salt
- as needed chopped parsley
- lemon juice for washing
Preparation of Stewed Artichokes
Take the artichokes, cut the stem (if you like you can cook them later with the artichokes cut into pieces, otherwise you can use them in other recipes), round off the bottom part by removing the tougher leaves; cut the tip so that the artichoke becomes even, and there are no sharp leaves sticking out.
Soak the artichokes in cold water and lemon juice for at least 10-15 minutes to wash them, slightly spreading the leaves.
Drain them by tapping them a bit on the sink and place them on the sink drainer to let them drain well.
Cut the garlic into strips, chop and wash the parsley, and set aside.
Insert 2-3 strips of garlic and some pieces of parsley between the leaves of each artichoke.
Place the artichokes with the bottom down in a pan, add salt and extra virgin olive oil on the artichokes, and 2 fingers of water for cooking, cover with a lid and cook over medium heat for about 25-30 minutes (depending on how tender or tough the artichokes are).
Check the cooking by inserting the tip of a fork into the bottom of the artichoke, and if it is soft, turn them upside down with the help of the fork and continue cooking for about 10 minutes.
Plate and serve hot.
