Pan Fried Artichokes with Basil and Pine Nuts
Elevate your next meal with the vibrant flavors of Pan Fried Artichokes with Basil and Pine Nuts, a stunning Mediterranean-inspired dish that's as nourishing as it is elegant. Tender baby artichokes are delicately browned, then steamed to perfection, infusing them with the aromatic notes of garlic and fresh lemon. A finishing touch of golden toasted pine nuts and fragrant fresh basil adds both texture and a burst of herbaceous freshness. Perfect as a side dish or appetizer, this recipe requires just 35 minutes and features wholesome ingredients like olive oil, fresh produce, and pantry staples. Serve it warm with a squeeze of lemon for a beautiful, healthy addition to your table that’s sure to impress! Keywords: artichoke recipe, Mediterranean side dish, healthy appetizer, pan fried artichokes, basil and pine nuts.
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Recipe Information
Ingredients
- 8 Fresh baby artichokes
- 1 Lemon
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 2 tablespoons Pine nuts
- 10 Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Water
Instructions
Fill a large bowl with cold water and squeeze the juice of half a lemon into it. Set aside.
Trim the artichokes by removing the tough outer leaves until you reach the pale yellow-green inner leaves. Cut off the top third of each artichoke and trim the stem. Halve or quarter each artichoke, depending on their size, and rub all cut surfaces with the other half of the lemon to prevent browning.
Place the trimmed artichoke pieces in the bowl of lemon water to keep them fresh while you prepare the rest.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Drain the artichokes and pat them dry with a clean kitchen towel or paper towels.
Add the prepared artichokes to the skillet, cut side down. Cook for 3-4 minutes without stirring, allowing the cut sides to brown lightly.
Stir the artichokes and add the garlic cloves (minced or thinly sliced) to the skillet. Cook for an additional 2 minutes until the garlic is fragrant.
Pour 1 cup of water into the skillet and cover with a lid. Allow the artichokes to steam for 6-7 minutes, or until they are tender when pierced with a fork. Remove the lid and let any remaining water evaporate.
In the meantime, toast the pine nuts in a small dry skillet over medium heat for about 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
Season the artichokes with salt and black pepper, and drizzle the remaining tablespoon of olive oil over them. Toss gently to coat.
Remove the skillet from heat and scatter the toasted pine nuts and fresh basil leaves over the cooked artichokes.
Serve warm as a side dish or appetizer, garnished with a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 74.6 g | 266% | |
| Total Sugars | 10.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1005 mg | 77% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4557 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
