Carciofi alla Sarda

Name: Carciofi alla Sarda
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Sarda
Ingredients: 8 pieces spiny sardinian artichokes; 1 piece Lemon; 60 ml Extra virgin olive oil; 3 cloves Garlic; 25 g fresh flat-leaf parsley; 200 g fresh or frozen tender peas; 150 ml warm water or light vegetable stock; 5 g Fine sea salt; 2 g freshly ground black pepper

Carciofi alla Sarda, known locally as kàrculu in Sardinian, is a classic braise of thorny artichokes stewed gently with sweet peas, fresh garlic, parsley, and olive oil.

🇮🇹Italy· Sardinia

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

8 pieces spiny sardinian artichokes — or purple globe artichokes, trimmed
1 piece Lemon — juiced, for acidulated water
60 ml Extra virgin olive oil — fruity Sardinian olive oil
3 cloves Garlic — finely sliced
25 g fresh flat-leaf parsley — finely chopped, stems separated
200 g fresh or frozen tender peas — shelled
150 ml warm water or light vegetable stock — as needed for braising
5 g Fine sea salt — to taste
2 g freshly ground black pepper — to taste

Equipment

•Wide heavy-bottomed braising pan with lid
•Chef's knife
•Citrus squeezer
•Large bowl

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 14 g
carbs: 16 g
fibre: 9 g
protein: 6 g
calories: 210 kcal

Instructions

1
Fill a large bowl with cold water and squeeze in the lemon juice.
2
Snap away the tough outer dark green leaves from each artichoke until pale yellow petals appear.
3
Trim the thorny tips with a sharp knife and peel the outer fibrous layer from the stems.
4
Cut the artichokes into quarters lengthwise, scrape out any inner hairy choke, and drop them into the lemon water.
5
Heat the extra-virgin olive oil in a wide heavy-bottomed pan over medium-low heat.
6
Add the sliced garlic and finely chopped parsley stems, cooking gently for one minute without browning.
7
Drain the artichokes and arrange them cut-side down in the pan.
8
Add the shelled peas, warm water, salt, and black pepper to the pan.
9
Cover with a tight-fitting lid and simmer over low heat for twenty-five minutes until the artichokes are tender when pierced.
10
Remove the lid and simmer uncovered for five minutes until the braising liquid reduces to a glossy sauce.
11
Stir in the chopped parsley leaves and adjust the salt before serving warm.

Chef's tips

Always keep trimmed artichokes submerged in lemon water to stop oxidation and discolouration. Choose spiny Sardinian artichokes when in season for their distinct grassy crunch and slight pleasant bitterness.

Ingredient substitutions

spiny Sardinian artichokes → globe artichokes or violet de Provence artichokes
fresh peas → sweet frozen garden peas

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a covered pan over low heat with a splash of water and a drizzle of olive oil.

Common mistakes to avoid

•Not trimming enough tough outer leaves, leaving fibrous edges that remain stringy after cooking.
•Allowing the garlic to brown, which creates an unpleasant bitter taste in the delicate braising liquor.
•Boiling too rapidly on high heat, which breaks apart the tender artichoke hearts.

Serving suggestions

Serve warm with crisp sheets of pane carasau.Pair alongside roasted Sardinian suckling pig or baked fish.Enjoy as a light vegetarian lunch with a slice of sharp pecorino sardo.