Sautéed Artichokes are the perfect spring side dish: quick, easy, and with a delicious flavor that makes them ideal for a holiday meal or spring feast. In this recipe, I used the artichoke hearts and their long stems, and it’s another example of a simple Italian dish where a few humble ingredients when combined, give life to a delicious side dish. In particular, the EVOO combined with garlic, lemon, and vegetable broth creates a tasty but light glaze around the vegetables, which become soft and meaty. This recipe is a spring favorite in my family and I must confess that I stole its secrets from my parents.
Why you will love this recipe
– Easy and quick, only 8 ingredients and ready in less than 40 minutes, what more could you ask for?
– Sautéed Artichokes will be an A++ side dish for your Easter lamb.
– Artichokes are very versatile, and you can use the leftovers in many other preparations
– Everyone will love it and don’t be surprised if your family gets more than one serving
– This recipe is vegetarian, vegan and gluten-free.
How to prepare Sautéed artichokes
Start by cleaning your artichokes by following the steps here. Place the artichokes in the lemon water after cleaning.
Meanwhile, take a cast iron skillet or saute pan. Put in 2 tablespoons of EVOO and a few cloves of garlic. When the oil shimmers, add the artichokes and let them brown lightly on all sides.
Add 3/4 cup of vegetable broth with 2 tablespoons of lemon juice and simmer for 10 minutes until the broth is absorbed.
Remove the garlic, sprinkle with basil and transfer to a serving platter. MANGIA!
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Sautéed Artichokes Variations
This recipe is simple and perfect for really savoring the flavor of this spring vegetable, but if you’d like, I have a few variations for you here:
– Cut the artichokes into quarters instead of leaving them whole, and sauté some prosciutto before adding the artichokes.
– If you prefer to add a touch of cheese, you can warm the artichokes in the oven for 15 minutes after sautéing, until the Parmesan has turned golden.
Do you have any Sautéed artichockes leftover? Lucky you!
– Chop them up and add them to a pasta with some parmesan on top, easy, quick and delicious.
– Put the artichokes in a food processor with 2 tablespoons of ricotta cheese and 2 tablespoons of parmesan, plus add some extra parsley: this makes a great dip for your crostini or crudité.
Serving suggestions
Sautéed Artichokes are the perfect side dish for an Easter dinner. For a wow effect, serve them with roasted veal and some potatoes.
This dish is perfect as a side dish with a whole baked fish, grilled chicken or roast lamb.
Storage suggestions
I recommend storing in the refrigerator in an airtight container and eating them within 2 days. I don’t like freezing vegetables, so I don’t recommend it.
Ingredients
- 8 artichokes
- 4 tsp parsley
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 4 tbsp lemon
- 1 tsp salt
- 1 tsp black pepper crushed
- ¾ cup vegetable broth
Instructions
- Start by cleaning your artichokes by following the steps here. Place the artichokes in the lemon water after cleaning.
- Meanwhile, take a cast-iron skillet or saute pan. Add 2 tablespoons of EVOO and 4 cloves of garlic. When the oil shimmers, add the artichokes and let them brown lightly on all sides.
- Add 3/4 cup of vegetable broth with 4 tablespoons of lemon juice and simmer for 10 minutes until the broth is absorbed.
- Remove the garlic, sprinkle with parsley and transfer to a serving platter. MANGIA!
Nutrition
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Piatto delizioso che accompagna in modo principesco molti altri piatti