Boiled artichokes: the recipe for an easy and tasty side dish

Yo boiled artichokes I am a outline light and tasty, ideal to accompany meat, fish and cheese dishes. In our recipe we have cleaned the artichokes, cut them into slices and then boiled them in water with a pinch of salt, a slice of lemon and a bay leaf, to make them even more fragrant and aromatic.

Once ready, simply drain them well and simply dress with extra virgin olive oil, chopped parsley and a little ground pepper. is a preparation very easy and fast, also suitable for a last-minute family lunch or dinner.

Tender and tasty, boiled artichokes are ideal to complete any second course, but also to enrich omelettes, chickpea porridge, rustic cakes and delicious homemade sandwiches. If you want, you can add the aromatic herbs that you prefer, but also olives, capers and a drop of balsamic vinegar, which will make them even tastier.

Artichokes are a typical vegetable of the winter season: rich in precious beneficial substances, it is also a great ally in the kitchen with which it is possible to create simple and delicious appetizers, first courses, main courses and side dishes.

Discover how to make boiled artichokes by following the step-by-step procedure and tips. Also try the grilled artichokes and the raw marinated artichokes.

How to prepare boiled artichokes

First, clean the artichokes: remove the toughest outer leaves (1).

Clean the top of the stem (2).

Cut them in half and then into quarters (3), then remove the center beard.

Immediately put them in water and lemon to prevent them from turning black (4).

Boil a pot with water, add a bay leaf, salt and a slice of lemon (5).

Add the well drained artichokes (6).

Cook for about 15 minutes, or until the artichokes are soft: just pierce the hard part with a fork (7).

Once ready, drain them well and reserve them. Put them in a baking dish or on a platter, season them with oil, pepper and chopped parsley (8).

Boiled artichokes are ready to serve (9).

Advice

to do even tastier boiled artichokes, you can dress them with a vinaigrette made simply with extra virgin olive oil, vinegar, salt and pepper.

Alternatively, you can do a flavored oil: Collect a sprig of parsley, a few mint leaves and 1/2 clove of garlic in a kitchen blender, then mix well; also add a handful of desalted capers, two anchovy fillets and a drizzle of extra virgin olive oil, and work again until the mixture is homogeneous and creamy. Season the boiled artichokes with salt and pepper, let them aromatize for a couple of hours and then serve them.

Those who prefer it can sauté the boiled artichokes in a pan with a drizzle of extra virgin olive oil, a drop of White wine and some chopped parsley.

If you want to reduce cooking times, you can cook the artichokes in pressure cooker for about ten minutes after the whistle.

You can also accompany the boiled artichokes with mayonnaise, yogurt sauce or mustardto make them even tastier.

Pair the boiled artichokes with a good Red winelike the Primitivo di Gioia del Colle.

storage

You can store the boiled artichokes in the refrigerator for 2 daysin a special airtight container. When ready to eat, heat them in the microwave for a few minutes or take them out of the fridge at least half an hour before serving.