Artichokes with tomato are really simple to prepare and cook in a pan. The tomato sauce, olives, and capers make this side dish extremely appetizing. The slight acidic note given by the lemon juice is also perfect. So, I’d say you just have to try them.
Other artichoke recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Artichokes with Tomato
- 5 artichokes
- Half lemon (the juice)
- water (about 2/3 to 3/4 cup)
- 7 oz tomato pulp
- 1 tablespoon capers
- 1.8 oz Taggiasca olives
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- Mezzaluna
Preparation of Artichokes with Tomato
Clean the artichokes by removing the tougher outer leaves. Trim the stems and remove the tips. Then cut them in half lengthwise and, with a small knife, remove the central choke.
After washing them, salt and pepper to taste even between the leaves.
Brush the bottom of a large pan with a little oil and place the artichokes inside, cut side up.
Pour the water and the juice of half a lemon over the artichokes, bring to the heat and cook with a lid on for 10 minutes.
Then turn the artichokes over and continue cooking, still covered, for another 10 minutes.
Season the tomato pulp with a generous pinch of salt and a tablespoon of oil.
Chop the capers with the Taggiasca olives using a mezzaluna.
After the first 20 minutes of cooking, turn the artichokes again so that the cut side is facing up, cover them with tomato sauce, and sprinkle with the chopped capers and olives (I forgot to take a photo).
Add a few tablespoons of hot water if necessary. I had to add some. You can also use vegetable broth. Replace the lid and let the artichokes absorb the flavors over a low flame for another 10/15 minutes. They should be tender at the end.
Once cooked, adjust the salt, sprinkle the artichokes with finely chopped parsley, and serve them immediately, piping hot. Enjoy! Paola
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