Carciofi alla Napoletana
Sautéed artichokes, Neapolitan-style
- 8 artichokes (1,2 kg - 2 lb and 10 1/4oz)
- 2 garlic cloves
- 100 g (3 1/2oz) green olives
- 1 tablespoon capers in salt
- 20 g (3/4oz) fresh flat-leaf parsley
- 4 tablespoons extra virgin olive oil
- Salt
- Pepper, if liked
- Lemon juice
- Time:
preparation: 20 minutes
cooking: 30 minutes
total time: 50 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 135 (kCal) - 566 (kJ)
Protein: 3.2 (g)
Total fat: 12.4 (g)
Total carbohydrate: 2.9 (g)
Sugars: 2.2 (g)
Sautéed artichokes in the Neapolitan way: a tasty way of cooking artichokes, Mediterranean-style.
It's a simple and quick-to-do side dish.
You'll need few, simple ingredients to do this side dish with artichokes: artichokes, capers, green olives, garlic and parsley, a little lemon and good-quality olive oil.
Here's the recipe of sautéed artichokes, Neapolitan-style!
Prepare artichokes. Use a stainless steel knife. Snap off the stalk close to the base, pulling out any fibers which would extend into the bottom.
Starting at the base, take off all the outside leaves, that are always tough, until you expose a central core of pale leaves. Trim the leaves
to remove thorns and any brown edges. Cut artichokes into slices and dip them in water acidulated with lemon juice in order to prevent browning,
until their cooking.
If you want more instructions about artichoke cleaning, please consult our members-only area. There you'll be able to find step-by-step instructions to clean artichokes and a lot of photos on these steps
Prepare the other ingredients. Clean, wash and chop the parsley.
Clean the garlic.
Stone and slice the green olives.
Wash the capers very well to remove salt.
The cooking. Drain the artichokes very well.
Heat oil together with garlic in a flameproof casserole. Be careful not to brown the garlic cloves too much.
Switch off the cooker, remove the garlic and add the artichokes slices.
Switch on the cooker again and let the artichokes
flavor on a high flame for a few minutes to dry, stirring often.
At this point add the capers, green olives and a glass of hot water.
Season to taste with salt and pepper, reduce heat and continue cooking, half-covered,
until well reduced. (Expected time: about 15 to 20 minutes)
If necessary, add other hot water.
When the cooking liquid is reduced, add parsley. Stir and swtich off the cooker.
Serve after some minutes.
Remember: cooking time depends on your personal taste!
Note
- - For a light and healthy recipe: don't brown the artichokes and garlic. Add all the ingredients except parsley and olive oil to the pan. In Italy we call it "cottura a freddo". Add parsley and olive oil once switched off the cooker at the end of cooking.
- - If you don't like garlic you can substitute it with fresh chives. In this case the first step is sauteing the artichokes in olive oil and then add all the other ingredients included the chives. Or, if you prefer, follow the above recipe "cottura a freddo"
- - Be careful with the amount of salt: capers are already salty.
- - You can prepare artichokes, Neapolitan-style in advance.
- - Serve sautéed artichokes as side dish to accompany roast or grilled fish or meat. We like very much grilled lamb with this side dish.
Healthy eating
- - If you want to serve sautéed artichokes as side dish to accompany roast lamb we suggest to reduce the amount of olive oil. Keep in mind 100 g boneless lamb have 8.8 g fat without the seasoning to cook.
- - More details on the nutritive values of artichokes on this page.
What's the right wine ?
Please, don't match wine with artichokes.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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