Calabrese Artichokes

Carciofi alla Calabrese


This is a side dish from my home region of Calabria. It’s fast, easy and and like most food in Calabria, incredibly tasty. A dish like this will show those of you who think artichokes are too much work just how easy and how quickly you can get great results in half an hour. Get ’em while they’re hot.

Ingredients (serves 4)

4 large artichokes
2 cloves of garlic
50g / 1.8 ounces of hard pecorino (grated)
1 heaped tablespoon of breadcrumbs
Extra virgin olive oil

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

Gently heat a little olive oil in a pan and lightly brown off the garlic.

Remove the garlic once well browned and add the artichoke, which have been drained of the lemon water.

Season with a sprinkle of salt. Toss the chokes in the oil and cover with a lid.

Allow to continue cooking, and occasionally add a little water to moisten the bottom of the pan.

When the artichokes are ‘al dente’ and a couple of minutes before serving remove the pan from the heat.

Sprinkle the artichokes with the breadcrumbs, grated cheese and a pinch of the origano.

I like to pre toast some breadcrumbs in a frying pan with some olive oil. I use these as a garnish and it adds a little crispiness to the dish.

Mint and /or parsley are great accompanying herbs.

That’s what we’re talking about.

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One Response to “Calabrese Artichokes”

  1. […] pan fried with lots of breadcrumb and, again, grated Pecorino (the latter items both being traditional […]

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