We love artichokes! However, our mom’s recipe for steamed artichokes hearts is one labor of love! So we decided to modify her recipe to cut the time in half. These artichokes hearts are quickly pan-seared and steamed with kalamata olives, capers, garlic, fresh chopped parsley and extra virgin olive oil. They are simple, yet so amazingly delicious!
I posted this recipe a few years back and modified it a little because every time I make this artichoke dish it gets better and better. So you may want to print a new one and discard the old one.
Mom named this dish “Carciofi alla Judea” which means Jewish artichokes. She claims this is how the Italians in Italy, mainly from Naples, have been making them for centuries. Even though we have heard that in Rome they are prepared somewhat differently; by flash frying in hot oil instead of steaming.
Nowadays, we adapted our mom’s recipe for making her artichokes with a lot more ease. She would normally prepare this dish using only fresh artichokes, cleaning each one herself, which required more tedious work, not to mention – very time consuming labor (to say the least).
Sorry mom, we prefer to make our lives a little easier these days when it comes to cooking, especially when we’re cooking for a dinner party or a holiday.
Artichoke Hearts Steamed with Olives, Capers and Garlic
- 2 packages (each 12 ounces) frozen Artichokes Hearts- slightly thawed
- 2 + 1/2 Tbsp. extra-virgin olive oil
- 3 garlic cloves – thinly sliced
- 5 organic kalamata olives (1/4 cup)- pits removed, chopped
- 1 Tbsp. organic non-pareille capers – rinsed
- 1/3 cup fresh chopped parsley – divided
- 1/4 tsp. salt
- dash of cayenne pepper
- fresh cracked pepper to taste
1. Rinse briefly frozen artichokes and drain them in a colander for about 1 minute.
Place artichokes, olives, capers and half the chopped parsley into a large bowl and gently stir to blend and combine. Set aside.
2. In a large deep skillet, heat olive oil on medium-low heat. Next, add the garlic and the remaining chopped parsley and saute both for 1 to 2 minutes. Place a cover for the pan near by, to avoid splashing of oil.
3. Add the artichoke mixture. Cover immediately. Gently shake the pan, then remove the cover to pan-sear the artichokes for about 1 minute, gently stirring.
4. Then, Cover again, and simmer on low heat to steam for 12 to 15 minutes, stirring occasionally. Be careful not to burn artichokes on the bottom of the pan.
5. Season with salt, a dash of cayenne pepper and some fresh cracked pepper to taste. Transfer to a serving plate. Garnish with extra fresh parsley on top. Serve warm.
Serves 6 to 8