The Sauteed Artichokes aka Carciofi trifolati is a seasonal side dish, quick and easy to make, perfect for pairing meat and fish main courses, but also for filling crostini and savory pies or to be enjoyed simply alone.
It’s a really scrumptious recipe with a delicate flavour, perfect for the whole family. With just a few simple ingredients (artichokes, parsley, garlic and oil) you can make this delicious and healthy dish.
Let’s see together how to make the Sauteed Artichokes aka Carciofi trifolati recipe. Let’s get started.
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Ingredients
Tools
Steps
First, clean and trim the artichokes. Remove the stems, then the tough outer leaves, lop off the top third, remove the hairy choke with a small knife and cut the artichokes in half and then again in 2.
Once cleaned, put in fresh water with the lemon juice to prevent from blackening: do not overdo with the lemon otherwise they will become too acidic.
Then, heat 3 tablespoons of extra-virgin olive oil in a pan, add the artichokes with a little water (about half a glass), cover with a lid and simmer over a low heat for about 35 – 40 minutes. If necessary, add hot water, a little at a time.
Almost towards the end of cooking, add salt to taste and the chopped parsley and garlic. Stir gently and finish cooking until they are cooked.
Here they are. Sauteed Artichokes – Carciofi trifolati are ready. Enjoy!
Buon appetito.
How to store freshly purchased artichokes
Like all fresh products, artichokes should be eaten as soon as possible. However, if you can’t prepare them immediately, it is best to store them in the refrigerator with the stems dipped in a container full of water. If the stems have already been cut, you can instead wrap them in moistened kitchen paper and keep them in the refrigerator.
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Varied doses for servings
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