• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact Mutt & Chops

Artichoke Piccata – Vegetable Heaven on a Plate

February 7, 2020 by Lori 4 Comments

Jump to Recipe Print Recipe

Artichoke piccata in a serving bowl

We consume A LOT of artichokes in our house.  And we usually enjoy them like this.  But recently, I decided I needed a more creative preparation.  My goal was to serve artichokes in a whole new way.  But it had to be a preparation that did not overpower the gorgeous flavor of this beautiful vegetable.  Artichoke piccata came to mind.

So, I go online and start researching recipes and guess what?  I found recipes for chicken piccata with artichokes.  And I found recipes for artichoke piccata with pasta, and even artichoke piccata alone.  But they all used prepared artichokes in a jar.  And that’s just not the same thing.  A fresh artichoke is a thing of beauty.  So, I created my own artichoke piccata recipe for these fresh little gifts from mother nature.

A big part of enjoying fresh artichokes comes from eating the bits of heart meat off the leaves.  And you want sauce on every bite.  This method of preparing artichoke allows you to pluck the leaves for easy consumption while still ensuring that every bite is amplified with a generous coating of mouth-watering piccata sauce.

Can you tell we were thrilled with this new preparation?  I’ve served this several times since my first attempt.  And we have sung its praises every single time!

Let’s Make This Artichoke Piccata

Ingredients for making artichoke piccata

For a vegetarian option, substitute the chicken broth with a vegetable broth.

When picking artichokes, I look for supple leaves without cracks.  A healthy color, as opposed to a dull green.  And a nice, fat stem.  We eat the stem, so I want as much of it as I can get.

Many fresh artichoke recipes suggest you trim the ends of the leaves before cooking, as well as cleaning out the choke.  I never do it that way.  Mainly because before cooking, those leaves are tough to cut, and you have to remove too much of the heart when cutting out the choke.  Also, before cooking, cuts to the artichoke make it start to oxidize, requiring you to frequently bathe it in lemon juice to keep it from turning dark in spots.  Why go through the hassle?

Another benefit to keeping the leaves intact is that they create the perfect little bowl for that beautiful piccata sauce!

Cooking the artichokes for artichoke piccata

Remove small, random little leaves that stick out from the top of the stem.  Then turn the artichokes stem side down under a running faucet and let the water fill the spaces between the leaves.  Turn it back over to drain, then repeat.  This will help wash the artichoke and remove any trapped debris between the leaves.

Chop off 1/4-inch from the end of the stem to remove any dry and darkened spots.  Add to a pot of water with a teaspoon of salt.

Cover and bring to a rolling boil over medium-high heat, then lower the flame to medium.  If your lid does not have a venting hole, place the lid at an angle to allow some steam to escape or the lid will dance off your pot.

Cook until one of the larger leaves on the top easily releases from the stem with a firm tug.  That will be approximately 25 minutes after you achieve a rolling boil, depending on the size of your artichoke.

Cutting the artichoke in half with an electric knife

Stand your artichoke on the leaves with the stem up.  Using a sharp knife, cut through the center of the stem and down through the leaves to make 2 equally sized halves.  I find I get a cleaner cut with an electric knife.

Cleaning the inner leaves and the choke for the artichoke piccata

Then remove the small, paper-thin leaves in the center and scrape out the choke.  That is the crown of pointy fibers closest to the heart.  They are not really edible on a large artichoke.

Cleaning out the choke now, after the artichoke has been cooked, is SO much easier than when it is raw.

Dredging the artichoke piccata before searing

Lightly coat the cut side of the artichoke in flour.  Just gently place it face down on the flour but do not press it down.  The flour serves to give the artichoke a beautifully caramelized aspect, but you don’t want flour to fill the spaces between the leaves because it will clump and not cook.

Artichoke piccata searing in a skillet

Heat a large, non-stick skillet to medium-high heat.  Add one tablespoon of the butter and the olive oil.  When the butter has melted, place the artichokes dredged side down and cook until the flour has turned a nice golden brown.

Artichoke piccata seared in a serving bowl

Place in a large serving bowl with raised sides.

Deglazing the pan to make the piccata sauce

De-glaze the pan with the chicken broth and wine, stirring to loosen all the little bits of browned flour.

Finishing the sauce for the artichoke piccata

Then add the garlic, lemon juice, capers, and remaining butter.  I did not add salt because the chicken broth contained enough salt.  But I did add some freshly cracked pepper at this point.

Cook, stirring occasionally, until reduced by about 1/4.  The sauce will still be runny, which is what you want so that it can sink into all the little spaces between the leaves.

Then pour the piccata sauce directly out of the pan equally over the artichokes in the serving bowl.  Be sure to scrape all the bits of garlic and capers out of the pan.  They add so much flavor!

Garnish with freshly chopped parsley and serve!

Artichoke piccata in a serving bowl

Don’t they look amazing?  And see how the whole leaves serve as the perfect little cup for that luscious piccata sauce?  Gosh I love these things!

a single artichoke piccata, plated

Serve with the protein or pasta of your choice.  Or hey, make it an artichoke-only meal!  You can’t go wrong with these beauties.

Lemony, buttery, briny, and garlicky.  This sauce is so bright and full of flavor, it does not disappoint.

So tender, the leaves easily separate from the heart.  Pinch them off, dip them in the sauce cup, and scrape the meaty head off with your teeth.  Then finish it off with big bites of that decadent heart.  It truly is vegetable heaven on a plate!

Artichoke Piccata served, with banner

Artichoke piccata in a serving bowl

Artichoke Piccata - Vegetable Heaven on a Plate

Lori
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 halves

Ingredients
  

  • 2 large fresh artichokes untrimmed
  • 1 cup chicken broth or vegetable broth for a vegetarian version
  • 1/2 cup dry white wine
  • 1 large clove garlic minced
  • 3 tablespoons butter separated
  • 1 lemon juiced (about 1/4 cup)
  • 3 teaspoons capers drained
  • 1 tablespoon olive oil
  • 1/4 cup flour for dredging
  • 2 tablespoons chopped fresh parsley for garnish
  • 1 teaspoon salt plus more, to taste
  • Fresh ground pepper to taste

Instructions
 

  • Remove small, random little leaves that stick out from the top of the artichokes' stems.
  • Turn the artichokes stem side down under a running faucet and let the water fill the spaces between the leaves. Turn it back over to drain, then repeat.
  • Chop off 1/4-inch from the end of the stems to remove any dry and darkened spots.
  • Place the artichokes in a pot of water with a teaspoon of salt.
  • Cover and bring to a rolling boil over medium-high heat, then lower the flame to medium. If your lid does not have a venting hole, place the lid at an angle to allow some steam to escape.
  • Cook until one of the larger leaves on the top easily releases from the stem with a firm tug. That will be approximately 25 minutes after you achieve a rolling boil.
  • Remove from the pot and drain.
  • Stand your artichoke on the leaves with the stem up. Using a sharp knife, cut through the center of the stem and down through the leaves to make 2 equally sized halves.
  • Then remove the small, paper-thin leaves in the center and scrape out the chokes.
  • Lightly coat the cut side of the artichoke in flour. Just gently place it face down on the flour but do not press it down.
  • Heat a large, non-stick skillet to medium-high heat. Add one tablespoon of the butter and the olive oil. When the butter has melted, place the artichokes dredged side down and cook until the flour has turned a nice golden brown, approximately 2 minutes.
  • Place the artichokes browned side up in a large serving platter with raised sides.
  • De-glaze the pan with the chicken broth and wine, stirring to loosen all the little bits of browned flour.
  • Then add the garlic, lemon juice, capers, and remaining butter. Taste for seasoning. Add salt and fresh cracked pepper to taste, if necessary.
  • Cook, stirring occasionally, until reduced by about 1/4. The sauce will still be runny.
  • Pour the piccata sauce directly out of the pan equally over the artichokes in the serving platter. Be sure to scrape all the bits of garlic and capers out of the pan, then serve.

 

 

Thanks for sharing!

Filed Under: Entrée, Sides Tagged With: Artichoke, Butter, Capers, Fresh Artichoke, Healthy Eating, Italian Cuisine, Lemon Juice, Mediterranean Food, Piccata, Vegetable Side Dish, Vegetarian, White Wine

Previous Post: « Easy Cioppino – A Delicious Seafood Stew
Next Post: Cinnamon Rolls – A Betty Crocker Classic »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Mary Tappe says

    February 8, 2020 at 8:18 am

    This looks fabulous and yet another of your recipes that I be trying. You mentioned you & Steve eat the stems. I know they are edible but with this do you just scrape out the goodness and enjoy? I would think that is the simplest and tastiest way. Just curious.

    Thank you for continuing Mutt & Chops! Oh…. you need to get a picture of Aspen on here too!

    Reply
    • Lori says

      February 8, 2020 at 2:44 pm

      Hey Mary! With the sauce coating the stem, Steve and I have just eaten them whole with a fork and knife. Thanks so much for being a Mutt & Chops fan! And yes, you are quite right. I need to update my pictures. I hope to do that soon.

      Reply
  2. Mary Tappe says

    February 29, 2020 at 11:29 am

    I had 2 beautiful artichokes and fixed them using this recipe and OMGosh! They were fantastic!! You nailed down the proportion of ingredients to a “T”. I had never ventured out of my comfort zone when fixing artichokes and boy am I glad I did. Thank you Lori!!

    Reply
    • Lori says

      February 29, 2020 at 2:42 pm

      Thank you for your comment, Mary. And I’m very glad you enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
43 shares
  • 2
  • 9