Artichokes in Shallow pan

Carciofi in Tegame

Tender artichokes cooked in shallow pan with garlic, parsley, breadcrumbs and extra virgin olive oil.

4 servings

Easy

The artichokes in shallow pan They're a simple yet hearty dish, perfect for serving as a warm side dish with a bold flavor and a soft texture. Slow cooking enhances the artichoke's heart and allows the seasoning to soak into the leaves, while the breadcrumbs form a delicately flavorful coating. Garlic and parsley add a distinct yet balanced aroma, supported by extra virgin olive oil and pan juicesThe stems, arranged in the shallow pan Together with the artichokes, they contribute to the richness of the sauce and complete the dish without waste. This dish is a classic Italian dish and requires few ingredients, but thorough cleaning and gentle cooking ensure tender, moist, and beautifully flavored artichokes.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the artichokes

Remove the stem, tough outer leaves, and tops of the artichokes. Gently open the center and remove any beards and small internal spines with a sharp knife. Immediately immerse each cleaned artichoke in water to prevent blackening; then finish cleaning the stems, removing any fibrous parts.

Prepare the battuto

Chop the garlic and parsley very finely, until you obtain a battuto uniform and fragrant. Keep it ready to distribute inside the artichokes: the fine consistency allows the dressing to adhere better to the inner leaves during cooking.

Arrange the artichokes

Pour the extra virgin olive oil into a shallow pan Place the artichokes in a large saucepan and let them warm without smoking. Drain the artichokes and arrange them upright, tightly packed and stable. The upright position helps retain the seasoning in the center and promotes even cooking.

Stuff and complete

Enter a teaspoon Of battuto of garlic and parsley inside each artichoke. Sprinkle the surface with breadcrumbs, season with salt to taste and sprinkle with a drizzle of olive oilThe breadcrumbs should remain evenly distributed, ready to form a lightly golden coating.

Add the stems

Place on the bottom of the shallow pan The cleaned stems, letting them savour in the oil along with the artichokes. Mix them together without over-packing them, so the seasoning is evenly distributed and the bottom begins to smell of garlic and parsley.

Cook slowly

Pour a large glass of water into the shallow pan, cover and cook over low heatMaintain a gentle boil, without overheating, and baste the artichokes occasionally with their juices. Continue cooking until the hearts are tender and the bottom is flavorful and still moist.

Chef's Tips

Keep the artichokes straight and cook them covered. over low heat, so the filling stays inside and the hearts become tender without drying out.