Fried artichoke hearts with parsley

Serves 6, as a starter Starters and mains

076 Artichoke Hearts



  • 6 globe artichokes
  • juice 1 lemon
  • 15g salted butter
  • 2tbsp olive oil
  • 1 garlic clove, peeled
  • small bunch flat-leaf parsley, roughly chopped
  • 150ml vegetable stock


To prepare the artichokes, snap off the tough outer leaves, working your way around each artichoke until the leaves begin to feel soft to the touch and become paler. Use a sharp paring knife to trim away the green skin around the base of the artichoke and the stem. Cut across the top of the artichoke just below the point where the leaves meet the heart, then cut across the bottom so you are left with a thick, flat disc. Discard all the leaves and scoop out the choke. Put the hearts in a large bowl of water acidulated with the lemon juice as you prepare them to prevent discoloration. You can do this up to a day in advance, and leave them in the acidulated water.

Put the butter and olive oil into a large frying pan, add the garlic clove and leave over a medium heat until the butter has melted. Add the artichoke hearts, face down, and cook gently for 3-5 minutes, turning occasionally, until lightly coloured. Add the parsley and season with a little salt and pepper. Pour in the stock, cover the pan and cook for around 20 minutes until the artichokes are tender; if you pierce them with a paring knife you should feel very little resistance. Lift the lid, turn the artichokes and cook for around 10 minutes until the stock has evaporated. Serve hot or at room temperature.

Recipes and photographs taken from A Table in Venice by Skye McAlpine. (Bloomsbury, £26).
076 Artichoke Hearts
Recipes and photographs taken from A Table in Venice by Skye McAlpine. (Bloomsbury, £26).


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