A good source of vitamins, iron, magnesium and dietary fibers, artichokes can be eaten either raw or cooked and are a great allied for our liver and digestive health.
Eating artichokes is a very good way of adding fiber to the daily diet. You can use them in a lot of recipes and a good way to prepare it is in a simple stir-fry that you can keep handy for busy weekdays when you don’t feel like spending a lot of time cooking.
MEAL PREP TIP
You can follow this recipe and keep the artichokes in a air-tight container up to a week in the fridge. If you buy them in batch you can clean and cook them on Sunday and have it ready-to-use all week long.
The stir-fired artichokes can be used to prepare a tasty frittata, a stir-fried pasta, or a simple side dish for a fish or meat main, or you can use it to prepare this simple and delicious artichokes quiche.
You can whizz them in a blender with some milk of choice and prepare a nice artichoke cream to make risotto or pasta, a quick fix for days when you don’t really want to spend more than 10min cooking.
Ingredients
- cleaned and washed artichokes
- 1 or 2 cloves of garlic
- a bunch of parsley or lesser calamint (know in Italy as mentuccia romana – roman mint)
- extra virgin olive oil
- salt, pepper
- cayenne pepper(optional)
Method
- Cut the artichokes lengthwise in slices
- Heat the pan and pour oil garlic and cayenne pepper, leave it on low for a couple of minutes to infuse the oil with the garlic and cayenne flavor and avoiding overheating
- Add the artichokes, salt and pepper, and 1/4 cup of water or stock
- Cover with a lid and cook on low for 15 to 20min to get a very soft result, if you prefer the artichokes to be on the crispier side, cook on medium without the lid for up to 15minutes depending on the size of the slices and how tender the artichokes are
- Serve with mint or parsley
TIPS
You can cook this artichokes either in a slow cooker or a pressure cooker. In the first case, add all the ingredients to the slow cooker and cook on low for about 2/3h. If you want to use a pressure cooker, you can follow step 1 and two then add the remaining and cook for 5/8minutes.
You can freeze the cooked artichokes, they’ll keep in the freezer for several months, it’s best to vacuum packed them when freezing.
