Sautéed Artichokes

Sautéed artichokes are a delicious and simple side dish to prepare. Here is the recipe:

Ingredients

• 6 artichokes
• 2 cloves of garlic
• Lemon juice
• Extra virgin olive oil
• Salt, to taste
• Pepper, to taste
• Chopped parsley (optional)
• Water or vegetable broth

Preparation

1. To prepare the sautéed artichokes, start by cleaning the artichokes, removing the tougher outer leaves, cutting away the spiny tips, and spreading the leaves to remove any potential hay inside.
2. As you clean the artichokes, immerse them in water acidulated with lemon juice to prevent them from blackening.
3. Thinly slice them and let them sit in the water and lemon for a few minutes.
4. In a large skillet, heat a drizzle of olive oil and add the garlic cloves to flavor the oil. You can leave them whole or cut them, according to your taste.
5. Drain the artichokes from the water and add them to the skillet.
6. Sauté the artichokes over medium-high heat for a few minutes, then lower the heat, add salt and pepper.
7. Pour some water or vegetable broth into the skillet until the artichokes are covered and cover with a lid.
8. Cook over medium-low heat for about 15-20 minutes, or until the artichokes are soft and the water has evaporated. If necessary, add more water or broth during cooking.
9. At the end of cooking, you can add some chopped parsley for a touch of freshness and flavor.
10. Serve the sautéed artichokes hot as a side dish for meat or fish main courses.

Sautéed artichokes can be enriched with additional ingredients as desired, such as olives, capers, or cherry tomatoes for a Mediterranean touch. Enjoy your meal!

Curiosity

In Italy, the region famous for artichokes is Sardinia, where the “Carciofo Spinoso Sardo” (Sardinian Spiny Artichoke) is grown, sought after for its particular flavor and tenderness. Another prized artichoke variety is the Romanesco, typical of the Rome area, with its distinctive round shape and very delicate flavor.