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Recipes with artichokes, vegetables rich in beneficial properties


Artichokes are Mediterranean vegetables. They have a lot of fiber, very few calories, have a slight diuretic effect and are highly valued as they detoxify and help lower cholesterol.

These are just some of the beneficial properties of artichoke, but here we treat the recipes and then let’s now put the tastiest and most delicious recipes for artichokes.

An equal premise for all recipes, cleaning artichokes. The artichokes should be cleaned by removing the harder outer leaves and cutting at the base of the artichoke and the tips. Then normally they put for about half an hour to bathe in water to which you will have added the juice of a lemon.

Butter artichokes

Necessary for butter artichokes.

  • 6 artichokes already cleaned and thinly sliced
  • grams 35 butter
  • grated Parmesan cheese and salt just enough
  • a glass of nut broth

Preparing butter artichokes

In a large frying pan put the butter and when it is melted the artichokes in to pieces (which were about 30 minutes in water and lemon). Adjust the salt, add the broth and with the lid simmer for about 40 minutes. Serve warm with a sprinkling of grated Parmesan cheese.


Baked artichokes

Necessary for baked artichokes

  • 8 artichokes
  • the juice of half a lemon
  • a tablespoon of chopped parsley
  • a clove of garlic
  • 4 mint leaves, chopped
  • half a glass of white wine
  • olive oil, salt and pepper just enough

Preparation of baked artichokes

Once cleaned, take off the outer leaves and cut at the base and tips, leave the artichokes whole and soak for half an hour in water with lemon juice.

Prepare the mince to put inside the artichokes by mixing the chopped parsley with garlic, mint leaves, add a few tablespoons of olive oil, salt and pepper and put this mixture inside each artichoke. Place the artichokes in a tin with the bottoms facing down, having the care to use a tin that allows the artichokes to stand quite compressed between them.

Add oil that covers the entire surface of the pan, adjust the salt and place in the oven already hot at 180 degrees for about 30 minutes with the lid. After 30 minutes add the white wine and cook for 30 minutes more.

Serve warm.


Artichokes at Judia

Necessary for artichokes to Judia

  • 8 artichokes (ideal are artichokes called Roman mammole)
  • 2 decilitres of olive oil
  • 1 lemon
  • salt and pepper just enough

Preparing artichokes for Judia

After preparing the artichokes as usual, put a little salt and pepper inside the artichokes. Heat the olive oil in a frying pan with high edges and when it is hot (be careful that it should not smoke) put the artichokes next to each other so that they do not fall and cook them for about 20 minutes turning them from below up to mid-cooking.

Remove the artichokes from the heat and allow to cool. Once cold adjust the salt and pepper put the artichokes upside down and open the leaves as if they were flowers. Return the oil to temperature and fry the artichokes again, for a couple of minutes, making a slight pressure on each of them to make the leaves open better. Remove the artichokes from the oil, dry them with paper towels and serve still warm.

Fried artichokes

Required for fried artichokes

  • 6 clean artichokes cut and passed in water and vinegar for half an hour
  • 2 eggs
  • 60 grams grated Parmesan cheese
  • 50 grams of flour
  • salt and pepper and seed oil just enough

Preparation of fried artichokes

After preparing the artichokes as always, cut them into wedges, normally 8 wedges per artichoke.

Prepare the batter by whisking the two eggs, adding the grated Parmesan cheese, flour, salt and pepper.

Pass each artichoke clove into the batter and fry in plenty of seed oil.

Serve warm after removing excess oil with paper towels.

Gratin artichokes

Necessary for gratin artichokes

  • 8 artichokes
  • 40 grams of diced fontina
  • a tablespoon of chopped parsley
  • 1 lemon
  • 2 tbsp flour
  • a glass of milk
  • 250 grams pack of cooking cream
  • 40 grams of butter
  • nutmeg, breadcrumbs, salt just enough

Preparation of artichokes with gratin

Prepare the artichokes the usual way, cleaned, cut and immersed in water and vinegar.


Prepare the filling in the meantime. Melt the butter in a saucepan, add the two tablespoons of flour, stirring well to avoid lumps, then add the milk first, then the cooking cream, a sprinkling of nutmeg and adjust the salt. Simmer for about ten minutes then add the diced fontina and chopped parsley. When the fontin is dissolved with this compound stuff the artichokes, after opening them from the inside out forming a kind of pocket. Place the artichokes in a baking tin, passing with butter on the bottom, with the high sides, using a baking soil that allows the artichokes to stick without falling.


Sprinkle the artichokes with the breadcrumbs and bake them in an already hot oven at 200 degrees for about 30 minutes. Serve warm.

Greek artichokes

Necessary for Greek artichokes

  • 8 artichokes
  • 2 tbsp parsley
  • 1 garlic clove
  • 1 egg
  • 60 grams of grated Parmesan cheese
  • 2 onions
  • 180 grams of lamb pulp
  • vegetable broth, olive oil, breadcrumbs, salt and pepper just enough

Preparation of artichokes to Greek

After preparing the artichokes that are clean, cut and immersed for half an hour in water and vinegar, cook them about 10 minutes in plenty of salted water.

Remove them from the water and set aside.

Meanwhile, prepare the filling, browning the finely chopped onions with a few tablespoons of olive oil, once golden add the chopped garlic clove and parsley. Add the chopped lamb and cook for about ten minutes. Add the beaten egg, a few tablespoons of breadcrumbs and the grated Parmesan cheese, add salt and pepper.

With this mixture fill the inside of the artichokes.

Place the artichokes in a baking tin with high edges, having the care to use a baking sow that allows the artichokes to stand without falling. Sprinkle the artichokes with plenty of breadcrumbs.

Place about 20 decilitres on the bottom of the vegetable broth and in a hot oven at 180 degrees for about 30 minutes.

Serve hot

Artichoke pasta

Needed for artichoke paste

  • 4 artichokes
  • 400 grams of pasta (spaghetti or penne)
  • 2 cloves garlic
  • a tablespoon of chopped parsley
  • 50 grams of Roman pecorino or Parmesan cheese
  • half a glass of white wine
  • salt, pepper olive oil just enough

Preparing artichoke paste

Clean, remove the outer leaves, cut the base and top of the artichokes and soak for about 20 minutes in water with lemon juice.

Removed from the water, dried and thinly sliced.

In a frying pan with 4 tablespoons of olive oil brown the garlic cloves (they should be removed once the preparation is finished). Add the sliced artichokes, the chopped parsley and cook for a couple of minutes. Season salt and pepper and put the white wine, evaporating completely. Cook with the lid for about 15 minutes.

Meanwhile, cook the pasta in plenty of salted water.

Season the pasta with the artichoke mixture, dusting with the Roman pecorino or Parmesan cheese before bringing to the table and serving warm.

Artichoke risotto

Needed for artichoke risotto

  • 300 grams of rice per risotto (carnaroli type)
  • 4 artichokes
  • 60 grams of butter
  • half onion
  • half a glass of white wine
  • oil, salt, pepper and vegetable broth and parmesan cheese just enough

Preparing artichoke risotto

Prepare the artichokes, remove the outer leaves, the stem and cut the top of the artichoke.

Cut the artichokes into 4 parts and soak them in water and lemon for about twenty minutes.

Meanwhile, in a frying pan with a few tablespoons of olive oil, fry half the finely chopped onion. When golden add the artichokes, adjust salt and pepper, add vegetable stock and cook for about 15 minutes.

In a large frying pan, melt the butter, the remaining onion, finely chopped and add the rice to toast lightly. Add the white wine and let it evaporate completely. Add the broth a little at a time and half-cooked, after about 10 minutes add the artichokes cut into small pieces. Cook for another 10 minutes, gradually adding broth to prevent the rice from sticking. Once ready, serve warm with a sprinkling of parmesan cheese and a knob of butter.


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