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Garlic Sauteed Artichokes


"Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!"
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45 m servings 92 cals
Original recipe yields 4 servings


  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 65
  1. 96 Ratings

Most helpful positive review

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 mo...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 mo...

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 t...

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!

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 i...

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 ...

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 normal...

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 st...

We love artichokes!! This recipe is one of the easiest and is delicious. I've served it twice and both times we've loved it. My husband likes it because the choke is gone and it makes eating t...

Excellent, but then I love artichokes so much Santa always put them in my Christmas stocking! I used white wine for part of the water called for which added great complexity of flavor. Not an ...