Garlic Artichokes

"This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!"
Garlic Artichokes created by pandur
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  • Cut off the stems of the artichokes.
  • With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  • Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  • Now cut each artichoke in half through the stem, from the top to the bottom.
  • Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  • Melt the 3 tablespoons butter in a large saute pan.
  • Add the garlic and saute over medium low heat to flavor the butter.
  • Arrange the artichoke halves cut side down in the pan.
  • Saute for about 5 minutes or so, until just lightly browned.
  • Add the wine and the seasonings.
  • Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  • Test the doneness of the artichokes by piercing with a fork.
  • It should penetrate easily.
  • Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  • Dip the leaves and the delicious heart in the butter and enjoy.

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  1. whtbxrmom
    I didn't make any changes to this recipe until the end. I cooked off most the liquid remains in the pan after removing the artichokes and then melted my butter for dipping in it. So my butter had the flavor of the Old Bay, lemon, garlic and wine. It kicked it up a notch. I am grateful that they were so easy to make after working a twelve hour shift! And so much better than anything I could have just picked up at a late night drive thru! Saved the day for sure.
  2. Joseph M.
    Cooked in a dutch oven, and had it simmering for over 30 minutes, and the artichoke was too tough to eat. So into my pressure cooker it all went. I added some chicken broth, and a dash of low sodium soy sauce to it. Then a dash of hot pepper. It smells delicious, but my 3 stars to due to the poor details and in inaccurate coking details. Maybe you didn't have giant California artichokes? In any case, it is hard to over cook an artichoke. My usual way is to pressure cook for 60 minutes, then spread out the leaves as i put a mixture of bread crumbs, grated cheese, black pepper, salt, and garlic powder over, and in between the leaves. Then drizzle with olive oil, cover, and into hot over for 10 to 15 minutes. I was looking for a new way to make them.
  3. Xochilt J.
    Garlic Artichokes Created by Xochilt J.
  4. Xochilt J.
    Garlic Artichokes Created by Xochilt J.
  5. Xochilt J.
    Cooking them up right now, excited about this recipe. I will post a review once they're done. Followed the recipe exactly. For the exception of using 3/4's teaspoon of old bay seasoning. Used a SoCal Local South Coast Winery Chardonnay Reserve. Exicted to see the results.
    • Review photo by Xochilt J.


<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges.&nbsp; As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic.&nbsp;<img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried.&nbsp; But the good news is that I can control my glucose levels simply by eating very low carb.&nbsp; What a complete turn around it was to&nbsp;pass up&nbsp;all my high carb vegetarian foods like grains, and veggies and embrace meat!&nbsp;<img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p> <p>&nbsp;The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands.&nbsp; Cooking and communicating here was not really on my priority list.&nbsp; But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p> <p>My husband and I continue to enjoy our grandchildren and being closely involved with their day to day activities.&nbsp; I am also the proud owner of a sweet grey and white cat who came to my door as a little kitten 6 months ago.&nbsp; Her name is Bonny and you can read her story here:&nbsp; <a href= target=_blank></a>.</p> <p>&nbsp;When I have time for myself, I love to do all things artistic...drawing, pastels, paper craft, scrapbooking, and most recently jewelry making.&nbsp; I have set up a website on ETSY ( shown on this page by my website)and you can go there and see my creations.<img title=Cool src=../tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /><br /><br /><br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><a href= target=_blank><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><img src= alt= /></p>
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