The recipe for these pan-seared artichokes is common and rare at the same time. Common because fried artichokes, that is, stewed with herbs, are a very popular dish in Italy. There are a dozen regions that have typical versions, often with very similar recipes.
Obviously these are recipes that send gods to the table. moist and soft artichokes. This is the case –for example– of the famous Roman artichokes, whose recipe is very similar to the one we offer you. But with a big difference. In fact, our recipe is a rare example of stewed cuisine that sends artichokes to the table. golden, comparable to roasted In the oven.
Honestly, getting golden artichokes like the ones in the photo in a pan is not difficult at all. But it requires a lot pay attention to the kitchen (times and speed of the flame) and the relative liquid management. Which, for the eight artichokes in the recipe, are limited to a glass of wine, a generous dose of oil (about 80 ml for 8 artichokes) and the limited moisture given off by the artichokes themselves.
Therefore: cook over moderate heat and with the saucepan tightly closed, because, between the humidity and the wine, there is very little water left in the saucepan. And if it is lost, there will only be oil left to burn the artichokes, not to brown them.
However, before you turn your attention to cooking, there is an even more important factor in getting great golden artichokes. and it’s there choice of artichokes, which should be fresh and tender. They should be cooked for about 20 minutes, while there are artichokes that require 40 minutes in boiling water to eat.
The final result, however, is excellent: the artichokes are firmer and more flavorful than boiled ones, softer and more fragrant than roasted ones.
- 8 young artichokes
- 4 cloves of garlic
- Green mint
- Parsley
- dry white wine
- 1 lemon
- Extra virgin olive oil
- Clean the artichokes by cutting the stems at the base of the flower, remove the outer leaves and cut the tips, which are the hardest part of all the leaves. Peel the leathery outer part of the stems and cut them into pieces. While you prepare the artichokes, soak them in cold water acidified with lemon.
- Finely chop 2 cloves of garlic with 12 mint leaves and a bunch of parsley. Then make an aromatic sauce by adding 3 tablespoons of oil and a generous pinch of freshly ground pepper.
- Open the hearts of the artichokes a little, remove the beard and season each one with a teaspoon of the aromatic sauce. Close them by squeezing the leaves and place them face down in a pan that fits them, so that they are upright. Add the chopped stems, a clove of garlic cut in half and another 5-6 mint leaves to the pan.
- Add another 3 tablespoons of oil to the remaining flavored sauce and sprinkle over the artichokes. Pour a glass of wine (about 140 ml) into the bottom of the saucepan and cook over moderate heat, covered, for 10 minutes.
- Turn the artichokes, sprinkle them with the cooking juices, season with salt and let them rest – always over moderate heat and covered – for the time necessary for them to cook perfectly. If necessary, add a few tablespoons of waterfall warm, slightly salty. But don’t overdo it: at the end of cooking, there should only be a thick sauce at the bottom of the pan.
- Turn the artichokes again and sprinkle them with the sauce that remains on the bottom. If there is not, dissolve the base by wetting it with another 2 tablespoons of water. Then complete by browning the artichokes – over a slightly higher heat – turning them over the almost dry cooking bottom for the necessary 4-5 minutes.
