Garlic butter sauteed artichokes
Garlic butter sautéed artichokes offer a rich, earthy flavor with a crispy edge from sautéing. This simple side dish is prepared by boiling and then browning artichokes in garlic-infused butter.
Cook time 30 min
Prep time 15 min
Ingredients:
2 artichokes3 garlic cloves
2 tbsp butter
Garlic butter sautéed artichokes are a delightful and flavor-packed side dish that combines the subtle earthiness of artichokes with the rich, savory taste of garlic butter. This recipe is simple to prepare but yields impressive results, making it perfect for both weeknight dinners and special occasions.
Instructions:
- Start by trimming the artichokes. Remove the outer tough leaves until you reach the tender, pale green ones.
- Cut off the top 1/3 of each artichoke to remove the thorny tips.
- Trim the stem, leaving about 1 inch.
- Slice the artichokes in half lengthwise and use a spoon to scoop out the fuzzy choke and any small, spiky inner leaves.
- Bring a pot of salted water to a boil.
- Add the artichoke halves and boil for about 8-10 minutes until they are just tender but not falling apart.
- Drain and pat the artichokes dry with paper towels.
- While the artichokes are boiling, peel and mince the garlic cloves.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
- Place the artichoke halves, cut side down, in the skillet. Cook for about 3-4 minutes until they start to brown and develop a crispy edge.
- Flip the artichokes over and cook for another 3-4 minutes on the other side.
- Transfer the sautéed artichokes to a serving plate.
- Drizzle any remaining garlic butter from the skillet over the top of the artichokes.
- Optionally, season with a pinch of salt and pepper to taste.
- Serve immediately while hot.
Garlic butter sautéed artichokes offer a simple yet elegant way to enjoy this often underutilized vegetable. With minimal ingredients and effort, you can create a dish that is not only healthy but also rich in flavor. Serve these artichokes as a side dish or appetizer to impress your family and guests with your culinary skills.
Garlic butter sauteed artichokes FAQ:
Boil the artichokes for about 8-10 minutes. They should be just tender when pierced with a fork but still retain their shape.
Yes, you can substitute butter with olive oil or a dairy-free butter alternative to suit dietary preferences.
Store leftover sautéed artichokes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet to retain crispness.
A large skillet (12 inches or more) is ideal to ensure ample space for browning the artichokes evenly without overcrowding.
The artichokes should be golden brown on the cut side and have a crispy edge. They should be heated through and tender when pierced.
Tips:
- When selecting your artichokes, choose ones that are firm and heavy for their size, with tightly packed leaves.
- To prevent the cut surfaces of the artichokes from browning, you can rub them with a lemon half or submerge them in water with lemon juice while you prepare the rest of the recipe.
- Make sure to remove the tough outer leaves and trim the thorny tips for a more pleasant eating experience.
- Don’t sauté the garlic for too long before adding the artichokes as it can become bitter if overcooked.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 2.55g
Carbohydrates 10g
Fiber 4.68g
Sugar 0.87g
Fat 6g
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