Sautéed Artichokes with Garlic and Parsley

Carciofi Trifolati: A Simple and Flavorful Italian Side Dish Recipe

Category: Side Dish
Servings: 4

Ingredients:

Instructions:

1. Prepare the Artichokes:
   Start by wearing gloves to protect your hands, as artichokes can cause staining and blackening of the skin. If gloves are not available, rub your hands with fresh lemon juice. Keep half a lemon close by to periodically rub your hands. This will help keep them free from stains and protect them from turning black.

2. Clean the Artichokes:
   Clean the artichokes by removing the tough outer leaves. Cut off the top third of the artichoke, and trim the stem to about an inch. Cut the artichokes into wedges, removing the furry choke inside. If you prefer, you can also slice them into thinner pieces. Place the artichoke wedges in a bowl of water with a little lemon juice to prevent browning.

3. Prepare the Garlic and Parsley:
   While the artichokes are soaking, peel and finely chop the garlic cloves. Set aside. Chop the parsley, but keep aside a small handful to garnish the dish at the end of cooking.

4. Cooking the Artichokes:
   In a large frying pan, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the garlic and let it sauté for a minute, making sure not to let it brown. Add the artichokes to the pan, stirring gently to coat them in the oil and garlic. Let them cook for a few minutes, stirring occasionally.

5. Adding Broth:
   Once the artichokes have slightly softened, add the vegetable broth to the pan. You only need enough to cover the artichokes halfway. Season with salt and black pepper to taste. Stir everything together, then cover the pan and let it simmer on low heat for about 15-20 minutes, or until the artichokes are tender and the liquid has reduced.

6. Finishing Touches:
   Once the artichokes are cooked, remove the lid and allow any remaining liquid to evaporate. Stir in the chopped parsley, reserving a small amount for garnish. Taste and adjust the seasoning if needed.

7. Serving:
   Transfer the artichokes to a serving dish and garnish with the reserved parsley. Serve immediately as a delicious side dish to complement any meal, from roasted meats to pasta dishes.

This simple yet flavorful dish, Carciofi Trifolati, is a perfect addition to your Italian menu. The tender artichokes, sautéed in garlic and olive oil, then cooked in a savory vegetable broth, create a light, fragrant side dish that is as delightful as it is easy to make. Perfect for any occasion, it’s an authentic and comforting recipe that will bring the taste of Italy to your table.