This parmesan artichoke hearts dish is easy when it comes to cooking artichoke recipes. This tasty and easy side dish recipe only takes 10 minutes and uses 5 ingredients!
Parmesan Artichoke Hearts will only set you back 10 minutes! After that, you will have an amazing artichoke side dish!
Artichoke hearts are not usually thought of as a side dish but this recipe is here to change your mind!
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. This prickly plant is a thistle and a flower that is consumed by humans before the bloom matures.
Dating back to ancient Egyptian times, this could make artichokes one of the first edible flowers. And if you don’t know, now you know…
With peak season for artichokes being in spring, usually April, and only lasting about 6 weeks, the lover of artichokes has only one other option for the rest of the year. Jarred.
Luckily artichoke hearts hold flavor and texture fairly well. Most people think of artichoke hearts in an Artichoke Dip, on an Antipasto Platter or even in an Artichoke and Lemon Pasta, but really they also make a fabulous side dish.
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:
- 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!