Mini purple sauté artichokes

Mini purple sauté artichokes

May 18 2021



Serves 2

The season for these is quite short and the preparation a bit demanding... If you ask me, it is totally worth it! It reminds me of summer in Italy or Provence and is so yummy and unique! I know I am always all about easy and fast but sometimes it is worth slowing down a bit...


  • 4-5 small purple artichokes
  • 2 garlic cloves
  • 2 tbsp of olive oil
  • Salt and pepper
  • 1 lemon juice and zested
  • Toppings: shaved parmesan, toasted pine nuts


With a know cut the stem and tip of the artichokes. Remove the external layer of leaves. You should be left with just a little e part of it which is the heart.

Prepare a medium bowl of water with lemon juice in it (optional but will prevent from turning brown).

Cu the artichokes in 2 and remove the little hair in the middle, return to water.

Thinly slice the hearts.

Heat up the oliv oil with the minced garlic and add the artichokes. Cook on medium high for 5-7 minutes until they turn gold brown and start to crisp.

Season with some salt and pepper and add some shaved parmesan and toasted pine nuts on top.

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