Parmesan Artichoke Hearts
These Parmesan Artichoke Hearts are an easy recipe when it comes to cooking artichokes. Tasty and easy, this side dish recipe takes 10 minutes to make and only uses 5 ingredients!
Parmesan Artichoke Hearts will only take 10 minutes of your time. After that, you will have an amazing artichoke side dish to serve with your meal!
Most people think of artichoke hearts in an Artichoke Dip, on an Antipasto Platter or even in an Artichoke and Lemon Pasta, but they make a fabulous side dish.
I know what you are thinking, “Artichoke hearts as a side dish”? Well, yes! Artichoke hearts are often seen in dips or a topping of some sort, but this recipe changes all that.
Writing this post made me realize I wasn’t sure if an artichoke was a fruit or a vegetable. A quick Google search proved that it is in fact neither. It is a flower bud that is part of a prickly plant in the sunflower family.
It is consumed before the bloom matures. Crazy, right?! These are written about throughout history and said to be native to the Mediterranean. And if you don’t know, now you know…
With peak season for artichokes beginning in Spring, usually April, and only lasting about 6 weeks. They can also be a bit of a chore (read laborious and time-consuming) when it comes to cooking. So what is an artichoke and time-saving lover to do?
Welp, look no further than the glorious artichokes you can purchase in a jar. Available year-round and pre-prepped, you truly can’t go wrong.
You can also purchase the canned variety, but the jarred is almost always marinated which means more flavor. They also tend to hold onto their texture a bit better.
After making this recipe, artichoke hearts became a pantry staple along with so many other things. They are prepped and ready to go and with little simple prep and short cook time, you are ready to serve.
And, bonus, artichokes are low in fat and high in things like fiber and loaded with nutrients. Some have even said they may have the ability to lower things like “bad” cholesterol and blood sugar.
Parmesan Artichoke Hearts quickly became one of my favorites because they are so darn simple. As long as I have artichoke hearts in the pantry, I’m sure to have the other simple ingredients. So easy, in fact, I even debated posting this recipe!
If you want to make your own artichoke hears, this is how to cook artichokes:
- Start off by rinsing your artichokes throughly
- Trim the stem of the artichokes, but leave most of it
- Discard any bottom leaves close to the stem
- Cut 1 1/2 inches off the top
- Place into a bowl of water
- In a pot add a few inches of water
- Once boiling, steam your artichokes for 15 to 20 minutes
- Drain your artichokes stem up
- Serve as desired
If you enjoyed this artichoke side dish, make sure you check out some of these other artichoke recipes:
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Sauteed Artichoke Hearts
- 14 ounces whole artichoke hearts
- 3 tablespoons extra virgin olive oil
- freshly cracked pepper
- Coarse Sea Salt or Maldon Sea Salt
- 1 tablespoon Parmesan cheese finely grated
- Drain artichoke hearts well. Set upside down on a paper towel lined plate to allow excess liquid to drain out of all the crannies and crevices, pat exteriors dry. Liquid will spit and sizzle when added to hot oil so you want to get as much off as possible.
- In a medium frying pan, heat extra virgin olive oil over medium heat. Add artichoke hearts. Rotate or turn every minute for approximately 4 minutes or until the majority of surface area has a nice light brown coloring.
- Remove to a paper towel lined plate to soak up the excess oil. Season with a few twirls of freshly ground peppercorns and a few shakes of course seas salt.
- If you’ve tried this recipe, come back and let us know how it was!