Carciofi Alla Giudea Recipe
sautéed artichokes, lemon butter, & oven-roasted artisan bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Artichokes
Lemon Butter
Bread
Method
Preparing the Artichokes
- 1
Clean the Artichokes
Remove the tough outer leaves of the artichokes and cut off the top third. Trim the stems and cut them to about 2 inches in length. Rub the cut parts with lemon juice to prevent browning.
- 2
Sauté the Artichokes
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Place the artichokes in the skillet, cut side down, and cook for about 5-7 minutes until golden brown. Flip them over, season with salt and pepper, and cook for another 5 minutes.
Making Lemon Butter
- 3
Prepare Lemon Butter
In a small saucepan, melt the unsalted butter over low heat. Stir in the lemon zest and chopped parsley. Remove from heat once melted and set aside.
Roasting the Bread
- 4
Roast the Bread
Preheat the oven to 375°F (190°C). Brush the artisan bread slices with olive oil and sprinkle with garlic powder. Place them on a baking sheet and roast in the oven for about 10-12 minutes until golden and crispy.
Serving the Dish
- 5
Serve
Place the sautéed artichokes on a serving platter, drizzle with the lemon butter, and serve alongside the oven-roasted artisan bread.
