Recipe: Pan-Roasted Artichokes

Simply delicious.

By: Rossella Rago, Cooking with Nonna


Serves: 1

For the Artichokes:

  • 10 baby artichokes
  • 4 cloves of garlic – very finely chopped
  • 2 tablespoons fresh parsley – very finely chopped
  • Extra virgin olive oil
  • 1 lemon
  • Salt & pepper

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  1. Clean the artichokes by removing the outer leaves until you reach the yellow, light green part of the artichoke.
  2. Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem.
  3. Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon.
  4. Clean all your artichokes and keep them in water for about 10 mins.
  5. Put a very light coat of EV olive oil in a cast iron pan and let it get very hot.
  6. Coat each piece of artichoke with a very thin film of EV olive oil and put them in the pan facing down.
  7. Cook them for about 5-6 mins. or until they begin to turn brown.
  8. Turn them over and cook them for another about 7-8 mins.
  9. Put all the artichokes in a platter facing up.
  10. In a little bowl, put 5 Tbs of EV olive oil and add the garlic and parsley.
  11. Mix well and with a teaspoon spread over each artichoke.
  12. Sprinkle with salt and fresh black pepper.

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