Artichoke bottoms in a pan are an extremely easy and always very appreciated recipe. They are good both as an appetizer and a hearty side dish.
In Venice and the surrounding cities, you can find artichoke bottoms floating in tubs full of water and lemon at the fruit vendors’ stalls. In some areas of Italy, they are called “Artriciochi”, “artichoke hearts” or “artichoke heads”.
To prepare them at home: clean the artichokes by removing the outer and tougher leaves, then trim and top them with a knife, leaving only 0.39 inches of leaves attached to the heart (bottom). Keep in a bowl with water and lemon juice until ready to use; if necessary, place in the refrigerator.
SEASONALITY of #artichoke – from October to May depending on the variety.
RECIPES with artichoke bottoms
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Fall, Winter, and Spring
- Energy 131.73 (Kcal)
- Carbohydrates 8.34 (g) of which sugars 5.55 (g)
- Proteins 2.79 (g)
- Fat 10.67 (g) of which saturated 1.72 (g)of which unsaturated 0.00 (g)
- Fibers 5.51 (g)
- Sodium 1,148.49 (mg)
Indicative values for a portion of 150 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
Artichoke Bottoms in a Pan
- 2.2 lbs artichoke hearts (BOTTOMS already prepared)
- 1 drizzle Extra virgin olive oil (or peanut or rice oil)
- as needed water (or vegetable broth)
- as needed salt
- as needed parsley (fresh and chopped or frozen)
Optional ingredients:
– 1 clove of garlic
– half a glass of wine (to deglaze)
Tools
- Pan low and wide in steel
- Lid
- Spatula or turner for pan
Artichoke Bottoms in a Pan – How to Cook Them?
If necessary, clean the artichoke bottoms and immerse them in a bowl full of water and juice of half a lemon (or white vinegar) to prevent them from blackening.
Use a low and wide pan with a lid that can contain all the artichokes without overlapping them.
If desired, fry a clove of garlic in the oil in the pan, then remove it and arrange the artichoke bottoms in a single layer.
Brown them for a few minutes on both sides.
Deglaze with white wine (optional).
Then lower the flame, pour in some hot broth (or add hot water directly to the pan with a little salt and/or curry) until they are covered about halfway up their thickness.
Cook the artichoke bottoms covered for 20 – 30 minutes, on low heat. Turn them over as needed.
In the last minutes of cooking, sprinkle with chopped parsley (fresh or frozen).
Serve the artichoke bottoms hot, drizzled with their cooking liquid.
If desired, sprinkle with:
– grated Parmesan cheese
– nutritional yeast flakes (for vegans)
– grated cheese without animal rennet (for vegetarians)
Vegetarian Alternative
In the last minutes of cooking in the pan, place a slice of melting cheese (like Galbanino) on top of each artichoke bottom. Cook until it melts. Serve hot.
