Vegetable Sides/ Vegetarian Recipes

Artichoke Hearts Steamed with Olives, Capers and Garlic

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.

We made this artichoke dish easier and quicker by cutting the time to minimal. How? We used frozen artichoke hearts instead, and skipped the entire cleaning step.
Simply combine all the ingredients together, pan-sear for 1 minute, then cover to steam for 15 minutes. This will infuse all the aromatic flavors of the garlic, kalamata olives, capers and fresh parsley to seep into the artichokes, making them taste amazing!
These artichokes (alla Judea) turn out so good, everyone was surprised. They were soooooo yummy! Plus, your kitchen will smell wonderful too!
Artichoke hearts prepared this way is ideal to serve as a side dish. They will compliment any roast, seafood or poultry.  The artichokes become so moist, tender and flavorful!  Your family will love this dish!  We think we did a pretty good job with our mom’s recipe.  And, she thinks so too!

You may also enjoy our mom’s Artichoke Heart Fritters,  her recipe for
 Stuffed Artichokes, and her Creamy Artichoke Soup.

Enjoy!

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

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11 Comments

  • Reply
    Mary Callan
    April 16, 2014 at 9:44 pm

    Lovely, delicious healthy recipe and YES I will absolutely be using the frozen artichokes!
    Mary x

  • Reply
    Joanne
    April 17, 2014 at 11:48 am

    I love finding new ways to prepare artichokes! This sounds so delicious to me! All of my favorite things.

  • Reply
    nancy at good food matters
    April 19, 2014 at 11:08 am

    delicious recipe! thanks to your mom for the inspiration.

  • Reply
    Cheri Savory Spoon
    February 21, 2017 at 4:56 pm

    Hi Anna and Liz, we are big fans of artichokes, love how you prepared them here. I bet this would be wonderful with pasta too!

    • Reply
      annaliz
      February 21, 2017 at 5:11 pm

      Hi Cheri! We've always made them the way our mother did, neverthought to throw some pasta with them- but it sounds really good! You have inspired us to try it with pasta! Super!
      Thanks. Xo

  • Reply
    Dawn Hutchins
    February 22, 2017 at 11:24 am

    I absolutely love artichokes. I've never tried them with olives and capers but I can imagine they pair well with those salty/briny flavors. I've used artichokes in "crab cakes" and it came out so well. It was an amazingly similar texture to crab and when you use seafood seasonings, you'd never know! I can't wait to try them this way.

  • Reply
    annaliz
    February 22, 2017 at 3:26 pm

    Great idea Dawn! We have never thought of using artichokes with crab cakes in the mix- but we are inspired to try it now! We hope you'll enjoy our moms recipe- thanks again for stopping by…. xoxo

  • Reply
    Tricia Buice
    February 23, 2017 at 1:35 pm

    Yum I bet the flavor is wonderful and love your time saving method! Back in the day, we all had more time to cook. With no social media, cell phones and internet, what did we do with all that extra time!?

    • Reply
      annaliz
      February 23, 2017 at 4:56 pm

      Haha SO True!! Back in those days we didn't mind spending more time in the kitchen! For me, cooking is relaxing- most of the time – but for others it can be stressful…. And social media tends to consume us all day long… Cutting into our leasure time .. Have a great day Tricia!

    • Reply
      annaliz
      February 23, 2017 at 4:58 pm

      Oops it posted before I finished – anyway thank you for the lovely comment!

  • Reply
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