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Side Dishes

Sautéed Artichokes with Sun-dried Tomatoes

Sautéed Artichokes with Sun-dried Tomatoes are a delicious side dish that also works perfectly as an appetizer for many occasions. They're excellent when served with cured meats or cheeses, quick and easy to prepare, and if desired, can be stored for extended periods.
Recipe Sautéed Artichokes with Sun-dried Tomatoes
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for Serves 4

Side dishes are often underappreciated: people rarely think about serving something special alongside main courses, usually opting for a simple green salad instead. However, with this recipe for Sautéed Artichokes with Sun-dried Tomatoes, you’ll discover that bringing an Easy and Quick Side Dish to the table isn’t that difficult. Additionally, these Sautéed Artichokes are perfect for those following a vegetarian or vegan diet, so you’ll have no more excuses.

Of course, preparing vegan side dishes is relatively simple since this course rarely involves the use of animal products. However, it often takes some creative effort to create combinations that work well, and our Sautéed Artichokes with Sun-dried Tomatoes will significantly simplify your life.

If you love Artichoke Recipes, you shouldn’t miss the Artichoke Lasagna with Bacon and Taleggio Cheese (Taleggio is a semi-soft Italian cheese with a strong flavor – you can substitute it with fontina or mild brie), Artichoke Carpaccio, or Butterfly Pasta with Pumpkin, Artichokes, and Pistachios.

Ingredients for Serves 4

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Method

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  1. To prepare Sautéed Artichokes with Sun-dried Tomatoes, start by removing the tough outer leaves of the artichokes. Cut off the tips and remove the fuzzy choke using a melon baller or spoon. Cut them into small pieces and immediately place them in a bowl of cold water acidulated with the juice of half a lemon to prevent oxidation.
  2. Finely chop the shallot and sauté it in a pan with olive oil and whole garlic cloves.
  3. After sautéing the aromatics, add the well-drained artichoke pieces and sauté them over high heat for a few minutes.
  4. Season with parsley, add the chopped sun-dried tomatoes and a pinch of salt. Cook for about ten minutes, adding a few tablespoons of water as needed.
  5. When the cooking liquid has reduced and the artichokes are tender, your side dish is ready to be served. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Want to make these sautéed artichokes truly unforgettable? Sauté the initial herb mixture with diced speck (smoked prosciutto) to give your side dish an extra special touch!

Tips

If you’re not familiar with cleaning artichokes, you can buy ready-cleaned artichoke hearts or opt for frozen artichokes. In this case, you’ll need to extend the cooking time, but you’ll still get an excellent flavorful side dish.

Storage

Sautéed Artichokes with Sun-dried Tomatoes can be stored in the refrigerator, well covered with plastic wrap, for 2-3 days. You can reheat them either in a pan or in the microwave before serving. For long-term storage, you can preserve them in sterilized airtight jars following proper canning procedures to make perfect Oil-preserved Sautéed Artichokes with Sun-dried Tomatoes

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