Garlic Sauteed Artichokes Recipe -
Garlic Sauteed Artichokes Recipe
  • READY IN 45 mins

Garlic Sauteed Artichokes

Recipe by  

"Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
  2. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2006

Nice change from the usual method of cooking artichokes. Before I sauteed them, I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes, I poured the sauce from the pan over them. Yum! Thank you for this recipe.

Most Helpful Critical Review
May 20, 2010

I really want to give this more stars, but 1/4 cup of water is too little! My artichokes started to burn in the pan and I had to rush to add more. Otherwise, they turned out well.

Jul 24, 2003

Wow! I love artichokes and always just boiled them before. Had fun getting the choke out, but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time, found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavor! And this week, artichokes are on sale. My boyfriend doesn't care for artichokes, so I just make this recipe with two artichokes as my complete dinner! Yum, yum, yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far.

Jul 24, 2003

I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!

Jul 24, 2003

I tried this recipe, and loved it. I thought scraping out the raw choke would be much more difficult, but I used a melon-baller,and it came right out. My daughter loved not having to deal with it while eating her artichoke. The toasty garlic flavor was great too! I will never make artichokes any other way now. WOW

Jul 24, 2003

This was outstanding!! My husband and I love artichokes and really enjoyed the garlic flavor. I replaced half the water with lemon juice although white wine or chicken broth might enhance the flavor also. Thanks for a great one!!

Jan 25, 2004

Very good and different way to make artichokes! I did, however, use 6 large cloves of garlic since we are garlic lovers. I also added 3 Tablespoons of Chicken Broth in the last 5 minutes of steaming because I have a very powerful stovetop and needed more liquid. Thanks for the recipe John!

Jun 17, 2006

I didn't want my garlic to turn bitter w/ the long cook time so I sliced it, sauteed it for a couple of minutes to infuse the oil & removed it from the pan before adding the artichoke. I normally would have chosen to steam it w/ wine nstead of water but I was serving this w/ a tilapia in white wine sauce & didn't want my flavors to be redundant so I used water & squeezed a half a lemon in. I served it w/a ramekin of melted butter for dipping.


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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