ARTICHOKES IN A PAN

The artichoke (Cynara scolymus) is a vegetable belonging to the Asteraceae family. Known already by the Egyptians, Greeks and Romans, it seems to have been introduced in Europe by the Arabs.

Pan-fried artichokes are a simple and delicious seasonal side dish, artichokes cut into slices and sautéed in a pan with oil, garlic and parsley! A quick recipe, perfect for cooking, also known as sautéed Artichokes.

Artichoke wedges are also excellent as a condiment for a good risotto or pasta dish, as a filling for a savory pie or to make an omelette.

INGREDIENTS:

8-10 Artichokes.
1 Lemon.
3 Tablespoon of extra virgin olive oil.
1 Clove of garlic.
1/2 glass of white wine.
1/2 Tablespoon of Parsley.
Salt.

PREPARATION:

Clean ① and cut the artichokes into thin slices (about 1/4″) ②, and put them in water acidulated with lemon juice to prevent them from blackening. The artichokes must be deprived of the tougher outer leaves (you have to get to the heart).

Take part of the tops of the artichokes and put them in a saucepan ③ with cold water, a teaspoon of salt ④ and a squeeze of lemon; bring to the boil, and cover the saucepan with the lid ⑤. Simmer over medium-high heat for about 30 minutes.

Take a large-bottomed pan and pour 3 tablespoons of olive oil, add the garlic and, if you want them spicy, a little chilli pepper (you can use shallots or spring onions if you want).

Fry the garlic for a couple of minutes ⑥, remove it and then add the artichokes and mix ⑦.

Brown the artichokes over medium-high heat for about 5 minutes, stirring constantly to let them dry a little. Pour in the white wine ⑧, mix, wait for the alcohol to evaporate and at this point add two ladles of the stock ⑨ that you have prepared with the tops of the artichokes.

put the lid on the pot ⑩ and cook over medium heat for about 20-25 minutes, stirring occasionally. If the artichokes start to dry out too much, add half a ladle of stock.

After this time, check that they are tender, add salt, add the previously chopped parsley ⑪ and serve.

With the stock that you have left, strain it and put it in the refrigerator. You can use it for a risotto.