Pan-Fried Artichokes
Spiky artichokes from Italy star in this recipe. Sourced directly from growers in Liguria and Sardinia by our friends at Natoora in Chiswick.
Pan-Fried Artichokes Recipe
Ingredients
- 4 spiky artichokes
- 4 tbsp olive oil
- a couple knobs of butter
- 4 cloves garlic, sliced
- 4 shallots, thinly sliced
- 2 lemons, juiced
Serves 4 as a starter
Takes 15 minutes
Method:
- Trim the stalks of the artichokes with a peeler removing the outside layer
- Remove the outside leaves and cut each artichoke in half, then each half into 3 - 4 wedges depending on its size
- Melt the olive oil and butter in a frying pan, then add the prepared artichoke pieces and cook for 3 minutes on each side
- Add the garlic and shallot slices, cook for a further 3-4 minutes
- Remove from the heat; add the lemon juice and serve
BK Tips
- Artichokes should feel heavy for their size and have firm stems; the leaves should be quite tight (if they are loose it means they are going to flower and will have a woody texture)
