Prep Artichokes

Artichokes with Grana Padano


Serves 6 People

3 cups water
1 cup dry white wine
Juice of 2 lemons
2 pounds baby artichokes (about 16)
¼ cup coarsely chopped fresh basil, stems reserved
1 medium white onion, cut into ¼-inch dice
5 garlic cloves, smashed and peeled
1 bay leaf, preferably fresh
¼ cup extra virgin olive oil
Maldon or other flaky sea salt
Hot red peppers
Tiny fresh mint leaves for garnish (optional)
Thinly sliced red onion for garnish (optional)
A 3-ounce chunk of Grana Padano cheese for shaving


Combine the water, wine, and lemon juice in a medium bowl. Prep the artichokes by pulling off the tough outer leaves from each artichoke, then cut off the top ½ inch of the remaining leaves. Trim the bottom of the artichoke stem, then cut off the top outer layer of the stem with a paring knife. Hold the artichokes in the lemon juice mixture as you work, to prevent oxidation.


Transfer the artichokes and their liquid to a medium pot; if necessary, add more water to cover the artichokes. Add the basil stems, onion, garlic, and bay leaf, put a pan lid on top of the artichokes to keep them submerged, and bring to a boil. Reduce the heat to a simmer and cook until the artichokes are tender (test the centers with the tip of a sharp knife), 10 to 15 minutes. Drain the artichokes, reserve the garlic, and let cool slightly; discard the basil stems and bay leaf.


Halve the artichokes lengthwise with a sharp knife. Chop or mash the garlic. Transfer the artichokes and garlic to a sauté pan, add the oil, and cook over medium heat, stirring occasionally, until the artichokes are very tender, 12 to 15 minutes. Season with salt and red pepper flakes and serve, or let stand at room temperature for up to 1 hour to bring out the flavors. (The artichokes can be refrigerated for up to 3 days; bring to room temperature before serving.)


To serve, transfer the artichokes to a bowl, scatter the mint leaves and red onion on top (optional), and shave the Grana Padano over the top.


Recipe courtesy of molto gusto (Ecco 2010)

Artichoke Bruschetta


Serves 4-6 people

6 large artichokes with long stems, trimmed, halved, choke removed, and held in lemon water
1/4 cup extra-virgin olive oil, plus extra for drizzling
10 garlic cloves
1 red onion, sliced thinly
1 lemon, sliced and seeds removed
1 bunch mint coarsely chopped, leaves and stems and all
2 cups dry white wine
1½ cups water
1 teaspoon red chile flakes, plus more to taste
2 tablespoons orange zest
Coarse sea salt, to taste
Freshly ground black pepper, to taste


Split the trimmed artichoke and remove the choke with a paring knife. Place cleaned artichokes in acidulated (lemon) water.


In a 12 to 14-inch sauté pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.


Place artichokes cut-side down in the pan. Sprinkle them with salt.


Pour in wine and water to almost cover artichokes. Add the chile flakes. Turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes, until tender when pierced with a knife.


Remove cooked artichokes to a plate with a slotted spoon. Finish with orange zest, coarse sea salt, drizzle of olive oil, chile flakes and freshly ground black pepper.


Serve on top of bruschetta or as is.

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How-To Tuesdays

Prep Artichokes

The fickle artichoke: it entices you in the market, but how do you get to that perfect, delicious interior?  Enter Andy Nusser, Executive Chef at Tarry Lodge.  With his guidance, you’ll be whipping up Carciofi alla Romana with your eyes closed.

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