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.
Table of Contents
To learn more about artichokes, check out our guide on “how to cook artichokes” which includes all our tips and our favorite artichoke recipes.
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.
Serving suggestions
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.
Storage
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
Ingredients
- 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
Instructions
Clean artichokes
- 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.
Notes
Nutrition
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