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How I make artichokes beats everyone: nothing boiled or fried, I make them sautéed and they even lick the plate after devouring them!
They are so tender and tasty that I can’t resist preparing them often as a side dish to accompany traditional dishes, especially at Easter when lamb is eaten and they go great.
Can you imagine the scent wafting through the kitchen as you prepare them? The garlic slowly browns together with the parsley, enveloping the artichokes with its irresistible aroma and then, when you taste them, you realize that it was totally worth it.
Delicious and healthy too, with this recipe you hit the mark in every way
This is exactly the perfect recipe from all points of view: don’t forget that artichokes are rich in fibre, vitamins and antioxidants which are good for our body. So, in addition to being delicious, they are also good for your health. And then they are so easy to prepare and so gratifying to taste that you can’t help but fall in love with them at the first taste: very few ingredients and you’re done!
You might also like: Enough with the Giudia artichokes at Easter, this year I make them ‘Cavour style’ they are soft and tasty
Ingredients
10 artichokes
2 cloves of garlic
Fresh parsley to taste
Salt to taste
Extra virgin olive oil to taste
A lemon
Preparation of sautéed artichokes in a pan
To make this recipe, first start by carefully washing the artichokes under running water, rubbing them well to remove any residual soil. Once cleaned, start removing the outermost and hardened leaves until you reach the heart of the artichokes. Then cut off the thorny upper part and the harder final part of the stem, then also remove the internal hair, leaving only the most tender and edible part.
Once cleaned and cut into segments, immerse the artichokes in water acidulated with lemon juice to prevent them from oxidizing and becoming dark and leave to soak for half an hour. Once the necessary time has passed, blanch the artichokes briefly in the same acidulated water and drain them.
At this point take a large pan, pour in some extra virgin olive oil and fry two whole cloves of garlic, lightly crushed with a knife. When the garlic starts to brown, add the drained and drained artichokes and cook over medium heat, stirring occasionally until they are golden and tender. Add a pinch of salt and some finely chopped fresh parsley to give a touch of freshness and aroma to your sautéed artichokes and let them cook for a few more minutes so that they gain flavour. Once ready, turn off the heat and transfer the sautéed artichokes to a serving dish: serve them immediately, hot or even cold they are always delicious!
