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Pan-fried Artichokes With Basil and Pine Nuts

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“Sometimes less is best. This recipe has only a few ingredients so that the artichokes really are the stars. Adapted from Vicki Wild's 'Wild Sides: an A-Z of exceptional vegetable side dishes', the most recent cooking book which I just couldn't resist buying. The title captured my interest, and when I started to read the recipes - some simple like this one; others less so - I was totally won over.”
READY IN:
22mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
  2. Peel the remaining stalk and remove the tough outer leaves and discard them.
  3. Blanch the artichokes in water with lemon juice and a little salt.
  4. Cook for 5 minutes or until just tender.
  5. Drain.
  6. Cut the artichokes into quarters lengthwise, and set aside.
  7. Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
  8. Add the artichokes and sauté until the outsides are just browned.
  9. Stir through the basil leaves and pine nuts and serve.

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