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    Artichokes with Grana Padano

    clock-icon25 minutes
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    Pixicook editorial team

    A delightful dish featuring tender artichokes infused with white wine and lemon, garnished with Grana Padano cheese.

    Ingredients for Artichokes with Grana Padano

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Water

    cups

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    Dry White Wine

    cups

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    Lemon Juice, freshly squeezed

    tablespoons

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    Baby Artichokes, trimmed

    0 lb

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    Fresh Basil, chopped

    cups

    Substitute chevron-down

    White Onion, diced

    each

    Substitute chevron-down

    Garlic Clove, smashed

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Maldon Sea Salt

    to taste

    Substitute chevron-down

    Red Pepper Flakes

    to taste

    Substitute chevron-down

    Mint

    to garnish

    Substitute chevron-down

    Red Onion, thinly sliced

    slices

    Substitute chevron-down

    Grana Padano Cheese, shaved

    0 oz

    Substitute chevron-down

    How to Make Artichokes with Grana Padano

    1. Prepare and Boil Artichokes

    Trim the baby artichokes and submerge them in a mixture of water, lemon juice, and white wine. In a medium pot, add the artichokes, reserved basil stems, diced onion, smashed garlic cloves, and a bay leaf. Pour in the soaking liquid and bring to a boil. Reduce heat and simmer for 10-15 minutes until tender.

    2. Sauté Artichokes

    Remove the artichokes from the pot, cut them in half, and sauté in a pan with olive oil and additional smashed garlic cloves for 12-15 minutes until they are tender and lightly browned.

    3. Garnish and Serve

    Arrange the sautéed artichokes on a serving plate, garnish with fresh mint leaves, red onion slices, and shave Grana Padano cheese over the top. Season with Maldon sea salt and a pinch of red pepper flakes.

    Pitfalls and tips

    Select Quality Artichokes

    Look for firm, heavy artichokes with tightly packed leaves and vibrant green color. This ensures freshness and better flavor.

    Freshly Grated Cheese

    Always opt for freshly grated Grana Padano to provide a more robust aroma and flavor than pre-grated options.

    Served Warm

    Serve immediately while warm for the best texture and flavor combination.

    Lemon Zest Finish

    Just before serving, grate a little fresh lemon zest over your finished dish to add brightness and balance to the rich cheese.

    Timing

    Cook until a knife slides easily into the base or until a leaf pulls away easily, but avoid overcooking as it can lead to mushy artichokes.


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