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Experience the rich flavors and textures of this Italian-inspired recipe for grilled artichoke hearts. The artichokes are carefully peeled and the hearts are pan-fried or grilled with garlic, lemon, and anchovies to create a delightful umami saltiness. This dish is versatile and can be served as a side, appetizer, or added to a salad or pasta. Not only is this recipe gluten-free, paleo, and Whole30-friendly, but I also offer a vegetarian/vegan option.
Artichoke Hearts
While many opt for jarred artichoke hearts due to their convenience, cooking with fresh artichokes offers a unique taste that is worth the effort. Although artichokes may seem large, the edible hearts are the true gem. Despite the initial appearance, a few hearts per person are sufficient when using them in recipes or as a side dish. Additionally, fresh artichokes are packed with fiber, nutrients, and antioxidants.
How To Prepare Fresh Artichoke Hearts
If you’re unsure how to prepare fresh artichokes, refer to my detailed step-by-step guide. Once the leaves are removed, slice the hearts into quarters after discarding the fuzzy center.
Cut artichokes tend to oxidize quickly, so store them in water with lemon juice or vinegar if not cooking immediately. Otherwise, heat up a pan and let’s start cooking.
For a variation, you can substitute asparagus or broccoli for artichokes as the flavors in this recipe complement various vegetables. If using younger, smaller artichokes, the fluffy choke inside is underdeveloped and edible.
More Recipes You Might Like
Discover how to make artichoke pesto, try Italian Sheet Pan Baked Eggs With Artichokes, savor Creamy Zucchini Noodle Pasta With Artichokes & Turkey, or indulge in Chicken, Artichoke & Parsnip Tagine Stew.
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Enjoy these exquisite Italian grilled artichoke hearts flavored with lemon, garlic, and anchovies. Whether served as a side dish, appetizer, or added to a salad or pasta, the optional anchovies provide a delightful salty umami touch. For a vegetarian version, omit the anchovies and replace ghee or butter with olive oil for a vegan twist.
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Peel and prepare artichokes following this step-by-step process.
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Cut the hearts into quarters.
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Preheat some ghee or butter in a large frying pan or a wok until hot. Add the artichokes and lemon peel, stir, and cook for 2 minutes.
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Reduce the heat to medium. Add anchovies (if using), garlic, salt, and pepper. Stir and cook for 2-3 minutes. Drizzle with juice from 1/2 lemon and serve with extra lemon on the side.
Nutritional breakdown below is per serving (2 hearts quartered) made with anchovies. Halve the calculations if serving as an appetizer for 4 people.
Calories: 207kcal | Carbohydrates: 30g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 250mg | Potassium: 1021mg | Fiber: 15g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 4mg
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