Pan-gratinated artichokes with Parmesan are a tasty side dish you can prepare in a few minutes with just a few ingredients.
These pan artichokes are quick, tender inside, flavorful outside and wrapped in a gooey Parmesan cream — they win everyone over at first bite.
They originate as classic braised artichokes, soft and delicate, but with the addition of cheese they become even more indulgent. An easy, economical recipe ideal as a side or as a vegetarian main course.
They say that the first time someone cooks artichokes the kitchen ends up half full of leaves and hands stained dark… but after tasting these creamy Parmesan ones, nobody complains about the “artistic mess” on the table anymore. The real problem comes after: fighting over who gets to scoop up the last drop of cream from the pan with bread.
In less than 20 minutes you can bring a truly special dish to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for pan-gratinated artichokes with Parmesan
- 6 artichokes
- 2 oz grated Parmesan
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 1/2 cup vegetable broth or water
- 1 lemon
- to taste fine salt
Tools
- 1 Frying pan
- 1 Bowl
- 1 Knife
Steps for pan-gratinated artichokes with Parmesan
To prepare these delicious pan-gratinated artichokes with Parmesan start by choosing fresh artichokes; I recommend reading all the tips HERE.
Clean the artichokes by removing the outer leaves. Cut them in half, remove the choke (the inner hairs) if present, and cut each half into 4 pieces. Immerse them in plenty of water and lemon so they don’t oxidize.
Grease a frying pan with a drizzle of extra virgin olive oil and sauté two cloves of garlic. Then remove the garlic and add the artichokes, cooking for two to three minutes per side. Cover, reduce the heat and add 1/2 cup of vegetable broth or water and salt. Cook for ten to twelve minutes or until tender and soft — cooking time varies depending on the size of the artichokes. At the end of cooking, season with grated Parmesan, let it go for one minute over low heat with the lid on until the Parmesan melts completely. Plate and serve hot. Optionally add fresh parsley. Enjoy — Barbara
Storage
Pan-gratinated artichokes with Parmesan keep in the fridge in an airtight container. Store them once they are cool, not while still hot. Before eating, reheat them in the oven or in a pan for a few minutes.
You can freeze them for one month.
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