Delicious Pan Roasted Artichokes

The wonderful spiky flower artichoke, yes it’s a flower, often frightens people. Whether it’s the rare sight of it in supermarkets, or simply the fact that by looks it seems difficult to prepare, it’s time to face your fears: Pan roasted artichoke on the side.

Before you start, make sure you know how to handle an artichoke. Here's a quick guide for you.


Pan roasted artichoke flower served on a plate


  • 4 artichokes

  • 4 tbsp breadscrumbs

  • 2 tbsp parmigiano reggiano

  • parsley, finely chopped

  • 2 garlic cloves, finely sliced

  • salt and pepper, to taste

  • 5 tbsp Evo oil

  • 1 lemon

How to make it

  1. Cut in half and squeeze a lemon into a large bowl of water.

  2. Rinse the artichokes and dry them with a paper towel. With a sharp knife, cut off and discard the top of the artichoke.  Snap off the tough outer leaves (about 2 layers of leaves) until you get to the internal tender leaves.

  3. Peel the stem with a knife or cut off it completely to form a flat base.

  4. Using your hands, open the leaves in the middle of the artichoke and carefully pull out the sharp spines you find in the pink center. Put the artichoke in the bowl with water and lemon.

  5. In a bowl mix breadcrumbs, parmigiano reggiano, parsley, garlic, salt, pepper and 2 tbsp of oil very well. With a small tea spoon insert the filling between the leaves and in the center of each artichokes.

  6. Place the stuffed artichokes standing up into a sauce-pan large enough to hold them.

  7. Drizzle with oil, and sprinkle with a little salt.  Put the pan on medium heat and let cook for about 20-30 minutes until the artichokes base is tender. All along the process add a bit of water to prevent the artichoke bottom from sticking or burning.


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Recipe by Mad & Delicacy