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Sauteed Artichokes

This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.

  • Servings: 4
  • Yield: Makes enough for 4 servings
Sauteed Artichokes

Source: The Martha Stewart Show, March Spring 2008


  • 2 lemons
  • 8 baby artichokes, trimmed
  • 1 tablespoon extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons white wine
  • 2 tablespoons pistachios
  • Pinch of freshly grated Parmesan cheese


  1. Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.

  2. Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.

  3. Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

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