Garlic Sautéed Artichokes

Garlic Sautéed Artichokes
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    300

Experience the delicate flavor of artichoke hearts and leaves, transformed by a fragrant garlic butter bath, then gently steamed to tender perfection. A simple yet elegant dish that celebrates the artichoke in all its glory.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    15 mg
  • Fiber
    4 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    117 mg
  • Sugar
    1 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 15 mins Prepare the Artichokes: Rinse the artichokes thoroughly under cold water. Using a sharp chef's knife, slice off the top third of each artichoke and trim the stems to about 1 inch. Remove any small or tough leaves from the base. Snip off the thorny tips of the remaining leaves with kitchen shears. Halve each artichoke lengthwise from base to tip. Use a spoon to carefully scoop out the fuzzy choke from the center of each half. Rinse again to remove any stray fibers. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View 6 mins Sauté in Garlic Butter: Melt the butter in a large, heavy-bottomed skillet over medium heat. Add the chopped garlic and sauté until fragrant, being careful not to burn it, about 1 minute. Arrange the artichoke halves in the skillet, cut-sides down. Sauté until they develop a light golden-brown color, approximately 5-10 minutes.

Image Step 03
03 Step

Recipe View 18 mins Steam to Perfection: Reduce the heat to low. Pour about 1/4 cup of water into the skillet. Cover tightly and steam until the artichokes are tender and the stem can be easily pierced with a fork, about 15-20 minutes. Add more water if needed to prevent burning. Serve immediately.

For an extra layer of flavor, try adding a squeeze of fresh lemon juice during the last few minutes of steaming.
Serve with a side of aioli or melted butter for dipping.
To prevent discoloration, rub the cut surfaces of the artichokes with lemon juice as you prepare them.
If you don't have a lid for your skillet, you can use a baking sheet to cover it.

Maggie Spencer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 100 Ratings)
Total Reviews: (3)
  • Cory Heidenreich

    This recipe was so easy to follow, and the artichokes came out perfectly tender!

  • Terrence Glover

    My family loved this! Even my picky eaters enjoyed the artichoke hearts.

  • Nelda Adams

    I added a pinch of red pepper flakes for a little kick – delicious!

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