Here is a quick and tasty way to cook young artichokes: thin-sliced, slowly braised in a skillet in their own juices, and served with a shower of soft pecorino. The method is simple, and will yield delicious results even with the larger, more mature artichokes you'll find in the supermarket.
This dish makes a great vegetarian sandwich, or, for a carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg or a thin slice of prosciutto.
Ingredients
Makes 6 servings
Recommended Equipment:
Step 1
Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
Step 2
Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
Step 3
When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
Step 4
After 10 minutes, the artichoke slices should be softening—if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
Step 5
Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.
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Reviews (7)
Back to TopThe most delicious way to eat artichokes! Made with baby artichokes, and after a few times I have learned to remove enough of the leaves! I wonder how it would taste if made with frozen artichoke hearts?
maryguarra
new york city
3/30/2016
I wish the recipe were more specific about "trimmed." I didn't trim away enough of the thick leaves. I cooked a little longer than suggested and used scissors to trim away some of the thick leaves as it cooked, but there were still some fibrous bits. I added lemon zest, but it was still a bit bland. I prefer basic steamed whole artichokes with lemon butter.
shaxon
San Ramon, CA
2/22/2014
I have always been intimidated by the artichoke cleaning process, and have largely avoided it until now. But, after watching a demo on you tube, I decided that this would be my next attempt. This recipe was beautiful, simple and absolutely delicious. I used 4 large organic artichokes, and subbed leeks for onions, which I would highly recommend! This recipe is definitely going into the rotation.
Anonymous
Toronto, ON
9/9/2009
This was delicious. We used it as a crostini topping but I could have eaten the whole thing right out of the pan.
patois65
Cold Spring Harbor, NY
8/8/2009
This is a delicious way to cook artichokes, and very straightforward. I enjoyed it very much as written, but also find that it holds up to adaptation well. My favorite variation is to use leeks instead of onions, skip the garlic & peperoncino,and use a butter/olive oil blend. Very rich and savory.
robynskil
San Francisco, Ca
7/22/2009
Kept to the directions on this recipe but found I had to cook the artichokes longer than suggested. Used baby artichokes and I sliced them to 1/2 inch but they still took a long time. Flavor was a bit bland even with the cheese. It was just OK for us.
nturbitt
Providence, RI
3/25/2008
This is obviously a very delicious recipe, because I messed it up royallly, and it was still delicious. I cooked it exactly as it is written, with the addition of a bit of extra salt. I wish in there were directions provided on how to prepare the artichokes, however. I'm used to making stuffed artichokes, where most of the vegetable including the leaves are used -- so I didn't take all the outer leaves off when I cleaned them. I realized my mistake at the first bite, and although I don't mind working for my food (as I said, I'm used to eating stuffed), I'll definitely remember to prepare them correctly the next time I make this.
mizzhilton
San Francisco, CA
3/24/2008
