A very simple, light, and tasty seasonal side dish… Sautéed artichokes and asparagus, perfect to accompany meat or egg-based main courses. The recipe is quick and easy; after cleaning the asparagus and artichokes, just cook them in a pan with a drizzle of oil, a fresh green onion, and aromatic herbs. Besides as a side dish, they are great for dressing pasta, preparing a risotto, or garnishing crostini. Try the recipe, it’s really delicious!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring
- Energy 49.66 (Kcal)
- Carbohydrates 9.60 (g) of which sugars 1.93 (g)
- Proteins 3.16 (g)
- Fat 0.89 (g) of which saturated 0.16 (g)of which unsaturated 0.13 (g)
- Fibers 4.69 (g)
- Sodium 119.70 (mg)
Indicative values for a portion of 120 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
- 5 artichokes (small)
- 1.1 lbs asparagus
- 1 green onion
- 1 sprig thyme
- 2 leaves mint
- extra virgin olive oil
- salt
Tools
- Pan
- Bowl
- Cutting board
Preparation
Clean the artichokes by removing the outer leaves and tips. Cut them in half and remove the internal fuzz, if present. If you have the stems, remove the harder part and peel them.
As you clean them, immerse them in a bowl of cold water and lemon juice to prevent browning.
Clean the asparagus by removing the end of the stem, rinse well under cold water, and cut into slices about 1/2 inch thick, leaving the tips intact.
Trim the green onion and chop it. Sauté in a pan with a drizzle of extra virgin olive oil.
Add the asparagus (excluding the tips) and the artichokes, drained and cut into wedges.
Salt and pour a bit of hot water (or light vegetable broth) at the bottom to facilitate cooking. Cover and cook over medium heat for 10-12 minutes.
Now add the asparagus tips and continue for another 5-6 minutes. If necessary, add more water.
Once the artichokes and asparagus are tender, turn off the heat and season with thyme and mint.
Your side dish of sautéed artichokes and asparagus is ready, you can serve it hot or at room temperature.
Tips and Notes
You can replace the green onion with onion, shallot, or even a garlic clove.
You can season with your preferred herbs: parsley, marjoram, fresh oregano, etc.
You can add diced smoked bacon, sautéed separately without oil.
FAQ (Questions and Answers)
Can I use frozen artichokes or asparagus?
If fresh ingredients are not available, you can use frozen ones, making sure to dry them well from excess liquid.
