Italian artichokes with parsley

    45 min

    This vegan recipe is a very easy way to prepare fresh artichokes: briefly sauteed in oil with parsley and garlic, then cooked in water till tender. In Italy we use mammole, a local variety of big artichokes without thorns.

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    Serves: 6 

    • 6 large artichokes, preferably mammole
    • 4 tablespoons extra virgin olive oil
    • 3 cloves garlic, unpeeled
    • salt and pepper
    • 1 small bunch parsley, minced
    • 400ml water, more as needed

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

    1. Clean the artichokes removing the external leaves. Keep them whole.
    2. Heat the oil in a large saucepan and snugly fit the artichokes in the pan with the stems down.
    3. Add the whole garlic cloves, salt, pepper and half of the parsley.
    4. Fry over low to medium heat for 5 minutes, then add water. Cover with a lid and simmer till the artichokes are tender, about 30 minutes. Add more water if it evaporated, the pan should not be dry.
    5. Remove from heat, sprinkle with remaining parsley and serve.

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