Pan-fried artichokes are an easy way to enjoy artichokes as a starter, side dish, or even as a snack in a sandwich.
All you need is a pan and a few simple ingredients to make this delicious artichoke recipe.
Check out our how to cook artichokes guide!
Ingredients and substitutions
- Artichokes: you can use any type of artichoke for this recipe. Frozen artichoke are also ok.
- Herbs mix: to season the artichokes you'll need garlic, mint (or mentuccia, or Roman mint if you can find it), and flat-leaf parsley.
- Lemon: used to prevent the artichokes from turning black.
- White wine: this is optional, but recommended. You can replace with vegetable broth.
- Extra virgin olive oil: another key ingredient of this recipe.
- Salt & Pepper.
Try them on bruschetta (toasted bread), a couple of pieces per slice of bread.
They are also delicious in our chickpea frittata, a very simple recipe made with chickpea flour and water.
You can store pan fried artichokes in the fridge for up to 2 days in an airtight container.
To warm them up, put them on a pan with a dash of olive oil, or warm them up in the microwave.
More artichoke recipes
Check out our best vegetable sides recipe collection!
Pan fried artichokes
- 5 artichokes
- 1 lemon
- 1 tablespoon olive oil
- 1 clove garlic
- 6 leaves mint
- ⅓ cup dry white wine or vegetable broth
- ½ teaspoon salt
- 2 twists pepper
- 1 handful flat-leaf parsley
- Fill up a bowl with cold water, then cut open a lemon and add it to the bowl, squeezing its juice in the water.
- Now start cleaning the artichokes. First, remove the harder and woodier outer leaves of the artichoke with your hands. You need to remove leaves until you reach softer non-woody leaves.TIP: before touching the artichokes, brush your hands with lemon. If you don't, your hands will turn dark.
- Then, with a paring knife, cut off half of the stem, then remove its outer, woodier part.
- Now cut off the thorns, the top part of the artichoke.
- Now cut the artichoke in 4 pieces, then with a small knife remove the choke, then put the artichokes in the bowl with cold lemon water.
Cook the artichokes
- To a non-stick pan, add a tablespoon of olive oil, a crushed clove of garlic, some mint leaves with their stems, and toss in the artichokes.Sauté on medium heat for about 3 minutes, then when the pan is hot add ¼ cup of dry white wine. You can use vegetable broth if you prefer not to cook with wine.
- Simmer without a lid for about 5 minutes, then the wine has evaporated completely, add a cup of water, and season with a pinch of salt and pepper.Cover with a lid and simmer on low heat for about 15 minutes, or until the artichokes are tender.
- Sprinkle with chopped parsley and serve as a starter, on bruschetta, as a side dish, or in a frittata.
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