Garlic Sautéed Artichokes

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    Garlic Sautéed Artichokes

    Garlic Sautéed Artichokes

    (99)
    45min


    104 people made this

    About this recipe: Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.

    Ingredients
    Serves: 4 

    • 2 large globe artichokes
    • 3 cloves garlic, chopped
    • 30g (1 oz) butter

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 2cm (3/4 in), and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
    2. Melt the butter in a large frying pan over medium heat. Add the garlic, and sauté for about 1 minute to flavour the butter. Arrange artichoke halves cut-side down in the frying pan. Sauté for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 60ml of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (100)

    by
    65

    Nice change from the usual method of cooking artichokes. Before I sauteed them, I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes, I poured the sauce from the pan over them. Yum! Thank you for this recipe.  -  07 Apr 2006  (Review from Allrecipes US | Canada)

    by
    59

    Wow! I love artichokes and always just boiled them before. Had fun getting the choke out, but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time, found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavor! And this week, artichokes are on sale. My boyfriend doesn't care for artichokes, so I just make this recipe with two artichokes as my complete dinner! Yum, yum, yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far.  -  03 May 2002  (Review from Allrecipes US | Canada)

    by
    37

    I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!  -  03 Jan 2003  (Review from Allrecipes US | Canada)

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