Pan-fried artichokes are an easy way to enjoy artichokes as a starter, side dish, or even as a snack in a sandwich.
Course: Lunch, Side dish, Snack, Starter
Cuisine: Italian, Mediterranean
⅓cupdry white wineor vegetable broth
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 mintleaves 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.
To learn more about artichokes, check out our guide on "how to cook artichokes" which includes our best and easiest artichoke recipes.