Garlic-Sauteed Artichokes


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Artichokes can be hard to season, but this recipe does it simply and deliciously. Butter and garlic do the trick!

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  • 2 large artichokes (about 1 lb. each)
  • 3 cloves garlic, chopped
  • 2 Tbs. butter

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Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and sauté for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Sauté for about 5-10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 C. of water, cover, and let steam for 15-20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Yield: 4 servings

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