There are a few moments in my life I’ll never forget.
Getting my driver’s licence.
Moving out of home.
And the first time I cleaned an artichoke.
I remember the day I got my licence—it took me 23 lessons. I wanted to be sure. I also remember packing boxes and leaving home for the first time, an especially meaningful milestone with a Greek family—independence felt like a small revolution.
Artichokes were common on our table growing up, but I didn’t have to prepare them myself for many years. In my childhood kitchen they were often braised in a simple tomato and olive oil mixture or roasted in the oven alongside a leg of lamb and potatoes. Like so many traditional foods, it took me a while to truly appreciate them.
Until recently I relied on jarred artichoke hearts from the deli—they are convenient, great for antipasto platters, and save time. But after a hands-on cooking class with a lovely teacher named Trissa, I attempted to clean and prepare fresh artichokes myself. Watching an expert makes everything look simple; in practice my kitchen ended up covered in green bits and fuzzy choke. It was challenging at first, but once I learned the basic technique, it became straightforward.
Cleaning artichokes takes patience but rewards you with fresh flavour. Trim the tough outer leaves and cut off the stem and top, then remove the fuzzy choke in the centre. To keep the prepared hearts from browning, rub them with lemon or place them in acidulated water. Once cooked, artichokes combine beautifully with garlic, chilli, olive oil and a handful of fresh parsley—simple ingredients that let the vegetable shine.
📖 Recipe
Artichokes with Spaghetti
Ingredients
- 6 artichoke hearts (fresh or jarred)
- 2 garlic cloves, crushed
- 1 red chilli, small and finely sliced
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 250 g spaghetti, cooked
Instructions
- Heat the olive oil in a pan over medium heat. When the oil is hot, add the artichokes and fry for a few minutes on each side, taking care not to let them burn. If using fresh artichokes, make sure they are prepared and trimmed before cooking.
- Add the crushed garlic and sliced chilli. Toss and stir everything together for a minute or two until fragrant. Season with salt and black pepper.
- Add the cooked spaghetti to the pan and toss thoroughly to coat the pasta with the oil, garlic and artichokes. If the mixture seems dry, add a little extra olive oil and a splash of reserved pasta water to loosen it.
- Plate the spaghetti and artichokes, then garnish with the freshly chopped parsley. Serve immediately.
Conversions
This recipe is written for two servings. Multiply ingredients as needed for larger portions.
Peter’s Tips
This recipe comes courtesy of the little Italian neighbour who looked after me when I first moved to Melbourne. She would fry artichoke hearts (stem included) in olive oil with garlic and toss them through just-cooked spaghetti. It was her comfort food. I’ve added a few extras to lift the dish: chilli for warmth and parsley for brightness.
If you are cleaning fresh artichokes, trim the outer leaves and cut away the tough top. Remove the hairy choke with a spoon, then immediately rub the exposed surfaces with lemon or drop them into acidulated water to prevent browning. Jarred hearts are a convenient alternative and work well here when time is short.
Nutrition
Serving: 1 serve | Calories: 603 kcal | Carbohydrates: 97 g | Protein: 17 g | Fat: 16 g | Saturated Fat: 2 g
Nutrition information is approximate and provided for convenience only.
© Souvlaki For the Soul
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