Pan-Fried Artichokes

Spiky artichokes from Italy star in this recipe. Sourced directly from growers in Liguria and Sardinia by our friends at Natoora in Chiswick.

Pan-Fried Artichokes Recipe


  • 4 spiky artichokes
  • 4 tbsp olive oil
  • a couple knobs of butter
  • 4 cloves garlic, sliced
  • 4 shallots, thinly sliced
  • 2 lemons, juiced
Serves 4 as a starter

Takes 15 minutes


  1. Trim the stalks of the artichokes with a peeler removing the outside layer
  2. Remove the outside leaves and cut each artichoke in half, then each half into 3 - 4 wedges depending on its size
  3. Melt the olive oil and butter in a frying pan, then add the prepared artichoke pieces and cook for 3 minutes on each side
  4. Add the garlic and shallot slices, cook for a further 3-4 minutes
  5. Remove from the heat; add the lemon juice and serve

BK Tips

  • Artichokes should feel heavy for their size and have firm stems; the leaves should be quite tight (if they are loose it means they are going to flower and will have a woody texture)