Artichokes alla Napolitana

Artichokes in Naples

This is the first Artichoke dish I found in Naples. It’s a side dish, which is very simple and full of flavour. All you need is a few ingredients you’re already likely to have in the fridge. The true Neapolitan recipe calls for green olives. The dish presents a lot better with green olives rather than the black, which I have used. Either way it’s a tasty treatment of the artichoke.


It only take about 30 minutes from the time you start preparing to the time you’re devouring. They can also be served cold which makes them fantastic as an antipasto which you can prepare ahead of time. Read on for the recipe

Ingredients (serves 4)

8 artichokes

100g green or black olives ( stones removed and chopped)

2 garlic cloves

1 Tiny handful of capers (rinsed)

1 Small handful of flat parsley leaves (chopped)

Extra Virgin Olive Oil

1 Lemon

Salt & Pepper


Prepare the artichokes. Cut them into quarters or eighths and put them straight into lemon water.

Brown off the garlic in a large pan with a  generous drizzle of oilve oil on a gentle heat.

Remove the garlic once browned and discard.

Drain and pat dry the artichokes. Place them in the pan on a high flame.

De-stone the olives and roughly chop them. (Traditionally this recipe calls for green table olives. I’ve used black because I prefer black to green.)

Toss the olives and  capers into the pan with the chokes.

Saute the artichokes until they become a nice golden colour.

Season with salt & pepper. NB. Additional salt is optional as the olives and capers are already salty.The additional salt is to salt water in the next step.

Add a little water to the pan, bring to the boil, reduce the heat and cover with a lid for about half an hour ocassionally stirring.

Remove the lid and allow the liquid to evaporate.

Add the chopped parsley.

Toss well and serve immediately.

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