The recipe for sautéed 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 and served with a tasty cream made from the artichoke stems and potatoes. The whole dish is seasoned with grated Parmesan cheese, fresh parsley, and a drizzle of extra virgin olive oil.
The result is really surprising, with a slightly crispy surface and a soft and succulent interior, and the final cream gives the dish an extra touch, making it irresistible.
Ideal to serve as a side dish for both fish and meat dishes.
Artichokes are a very versatile vegetable in the kitchen, with a thousand recipes to 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: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the preparation of sautéed artichokes
- 4 artichokes
- 2 large potatoes
- 3 tablespoons grated Parmesan cheese
- 1 lemon
- as needed water
- as needed fine salt
- as needed extra virgin olive oil
- as needed parsley
Tools
- 1 Pot
- 1 Pan
- 1 Blender
- 1 Knife
Steps for the preparation of sautéed artichokes
To prepare the sautéed artichokes, start with cleaning. Remove the tougher and spiny outer leaves of the artichoke until you reach the softer, lighter ones. Cut about 0.5-1 inch from the top of the artichoke where the leaves are toughest. Do this with a sharp knife and, using the knife, cut the center to remove the spiny part.
Leave about half an inch of stem. Peel the rest with a vegetable peeler or knife, removing the outer fibrous part to reveal the tender, white inner tissue. Place them in a bowl with cold water and the juice of a lemon to prevent darkening.
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.
Then heat a nonstick skillet, drizzle with a little extra virgin olive oil, and brown the artichokes on the leaf side for 5/7 minutes until golden.
Finally, on a serving plate, pour 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 extra virgin olive oil. Serve hot and…
Enjoy from Barbara!
Storage and Notes
Sautéed artichokes can be stored in the fridge for two days
Choose artichokes that are hard and heavy to the touch. Press the artichoke slightly between your hands to check its firmness. It should be solid, not soft or wilted. This indicates they are water-rich 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 and compact flowers. The outer petals should be tightly attached to the body of the artichoke. Avoid those with open flowers or fading.
FAQ
Can I use any type of artichoke?
Yes
