The recipe for Jewish-style pan-fried artichokes is truly tasty and delicate.
After cleaning, the artichoke is boiled whole, then opened like a flower and cooked in a pan with a drizzle of extra virgin olive oil. It is served accompanied by a delicious cream made from the artichoke stems and potatoes. Everything is seasoned with grated Parmesan, fresh parsley and a drizzle of EVO oil.
The result is really surprising, with a slightly crunchy surface and a soft, succulent interior; the final cream gives the dish an extra touch that makes it irresistible.
Ideal to serve as a side dish with both fish and meat dishes.
Artichokes are a very versatile vegetable in the kitchen and there are countless recipes you can prepare.
This vegetable is a true source of well-being, as it has purifying and diuretic properties and is rich in vitamins.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing the pan-fried artichokes
- 4 artichokes
- 2 large potatoes
- 3 tbsp grated Parmesan
- 1 lemon
- as needed water
- to taste fine salt
- as needed extra virgin olive oil
- as needed parsley
Tools
- 1 Pot
- 1 Frying pan
- 1 Mixer
- 1 Knife
Steps to prepare the pan-fried artichokes
To prepare the pan-fried artichokes, start with cleaning. Remove the tougher, spiny outer leaves of the artichoke until you reach the more tender, lighter ones. Cut about 3/8–3/4 inch off the top of the artichoke where the leaves are toughest. Do this with a sharp knife and, using the knife, make an incision in the center to remove the choke.
Leave about 3/8 inch of stem. Peel the remaining stem with a vegetable peeler or knife to remove the fibrous outer part until you reveal the tender white flesh underneath. Place them in a bowl with cold water and the juice of one lemon so they don’t darken.
Then, cook the artichokes in a pot with plenty of salted water for about ten minutes. Drain and let cool. Once at room temperature, gently open them like a flower with your hands, as shown in the photo.
Meanwhile, in a small saucepan, with salted water, cook the peeled potatoes cut into pieces and the previously cleaned artichoke stems for 10–15 minutes. When cooked, place them in the blender beaker and blend with the immersion blender until you obtain a thick cream.
Then heat a non-stick frying pan, oil with a drizzle of EVO oil, and brown the artichokes on the leaf side for 5–7 minutes until golden.
Then, on a serving plate, spread the artichoke and potato cream, creating 4 circles and place an artichoke in the center of each. Season with grated cheese, chopped parsley and a drizzle of EVO oil, then serve hot and…
Enjoy your meal from Barbara!
Storage and notes
Pan-fried artichokes can be stored in the refrigerator for two days.
Choose artichokes that feel firm and heavy to the touch. Press the artichoke lightly between your hands to check its texture. It should be solid and not soft or withered. This indicates they are full of water and fresher.
The outer leaves should be compact and green, without dark spots or signs of drying. Avoid artichokes with yellowish or dry leaves.
Choose artichokes with closed, compact buds. The outer petals should be tightly attached to the body of the artichoke. Avoid those with open flowers or that are starting to fade.
FAQ (Questions and Answers)
Can I use any type of artichoke?
Yes
