Carciofi in Padella Sauteed Artichokes

English: Stacked artichokes in a fruit and veg...

English: Stacked artichokes in a fruit and vegetable store. (Photo credit: Wikipedia)

Carciofi in Padella

Sauteed Artichokes

(4 servings)

Ingredients and kitchen equipment

4-5 medium, fresh artichokes

1 lemon

1/3 small clove of garlic, turned into a paste with a pinch of salt

4 Tbs. best-quality olive oil

1 Tbs. minced fresh Italian parsley

1 Tbs.  minced fresh mentuccia romana (wild mint)

freshly ground black pepper to taste

sharp peeling knife to clean the artichokes

frying pan



Carefully remove tough leaves from artichokes, cut the stalk at about 3’’ from the flower and peel off tough skin.  Rub artichokes with lemon juice as you clean them to prevent oxidation. Gently warm the garlic paste together with a pinch of parsley in 2 Tb. olive oil and remove from fire as soon as it starts sizzling.  Cut (lengthwise) the artichokes into quarters (if they are on the large size into 6-8 pieces). Toss artichokes in the pan as you are cutting them, turn the flame to high and saute for about five minutes. Add the black pepper, reduce the heat to low, sprinkle with about 1 Tbs lemon juice, cover, and finish the cooking (about 15-20 minutes). Add water if artichokes look as if they might burn, but a few crisp leaves make the dish more interesting.  When ready, add the salt, and the rest of the olive oil and parsley. Serve warm or at room temperature. You can store any leftovers in the refrigerator, covered, for up to 4-5 days or you can freeze them.


Artichokes prepared this way can also be:

A)   tossed in an omelette, maybe along with some mozzarella or

B)   sauteed together with slices of boiled potatoes

C)   tossed into a rice salad together with (for instance) hard-boiled eggs, mayonnaise, and corn beef

D)   roughly chopped and used to dress fettuccine or short pasta, or to prepare artichoke risotto


Go back to Recipes from my Year in Rome

Go back to Recipes

Related articles