Recipe: Delicious Sauteed Artichokes

Recipe: Delicious Sauteed Artichokes Delicious, fresh and tasty.

Sauteed Artichokes. Nice change from the usual method of cooking artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.

Arrange artichoke halves cut-side down in the skillet.

A fork should easily pierce the.

Bring a medium saucepan of water to a boil.

You can have Sauteed Artichokes using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sauteed Artichokes

1. You need 1 can of Artichoke Hearts.

2. It’s 1 stick of butter.

3. Prepare 2 clove of minced garlic.

4. You need 1 of Garlic Salt.

5. Prepare 1 of Parsley.

6. Prepare 1 dash of Lemon.

Halve each of the artichokes, then drop them into the lemon water.

Heat oil in a sauteé pan over medium high heat.

Add garlic and artichokes and season with salt and pepper.

Transfer artichokes to a medium nonreactive saucepan.

Sauteed Artichokes instructions

1. Cut Artichoke Hearts in half, length wize, put into medium sauce pan..

2. Add 3/4 stick of butter cut into small squares (4-5).

3. Add spices and lemon. Feel free to add a tomato or onion (if so, dice into small squares). They go great with the artichokes..

4. Cook on stove over medium heat for 8-10 minutes. Butter will sizzle in the pan. I like to taste test my Artichokes to make sure they are done. They will be hot, soft and full of flavor..

5. Eat them on the side or add them to a pasta. Either way this is a great add on, and its very simple..

Using a small heat-proof plate, weigh down the artichokes to keep them submerged.

Bring to a simmer over high heat.

Transfer to a colander to drain.

Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat.

Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper.