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Pan-fried artichokes


Pan-fried artichokes

How to make pan-fried artichokes? Here is a quick and easy recipe for a tasty side dish (and all the tips for making them at their best).

Today we are preparing some wonderful pan-fried artichokes, crunchy on the outside and soft on the inside: a perfect side dish to pair with any dish you want. You can also offer them as a single dish , serving them with an accompaniment of your choice such as, for example, potatoes: you don't know how delicious!

The preparation is quite simple and, as always happens when talking about recipes with artichokes, the longest step is cleaning them . Don't worry though, once you have acquired a minimum amount of dexterity you will proceed quickly. Alternatively (if you're in a rush) you can buy already cleaned artichoke hearts or opt for a frozen product .

Violet artichoke
Violet artichoke

Preparation

How to prepare the pan-fried artichoke recipe

1

The first thing, obviously, is to clean them : remove all the external leaves and the internal beard, removing the hard parts that would be unpleasant in the mouth. As you obtain your artichoke hearts, leave them to soak in water and lemon , so as not to oxidize the vegetables.

2

When you have finished this phase, take the artichokes and cut them in half, or into segments if you prefer.

3

In a pan, pour the oil and add a clove of garlic , then when it is hot add the artichokes . Pour in the white wine , season with salt and pepper and cook for 10-15 minutes.

4

Add the parsley and serve your artichokes which, as mentioned, you can combine with meat, fish or enjoy alone.

Here is a video with all the steps to make them. Easy right?

Pan-fried artichokes: preparation tips

Never eliminate the soaking step in water and lemon , even if it may seem superfluous: black (or rather, blackened) artichokes are not a pretty sight and lose a little when plated .

If, however, you want to make frozen artichokes in a pan, it is much simpler: in this case they will already be clean and you will save some time. Place them in a pan over medium heat with oil and herbs to taste, close the lid and wait 10 minutes, enough for them to thaw. Then raise the heat and continue cooking for a maximum of 5/10 minutes.

For an even richer side dish, you can opt forpan-fried artichokes and potatoes , one of the most successful combinations of the season. If, however, you want to experiment with a new combination, then try the orange artichokes : they are incredible and perfect to pair with cured meats and cold cuts (try them with raw ham).

Conservation

We recommend consuming fresh artichokes cooked in a pan in slices or segments at the moment , when they are still nice and warm and delicious. We do not recommend freezing in the freezer.

Read also
Sautéed artichokes

Riproduzione riservata © - WT

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