Sunday, May 19 2024

From Naples comes this delicious side dish: artichokes are quickly cooked in a pan with water and other ingredients that impart fragrance and flavor.

Moreover, you should know that this ancient recipe of peasant origin was consumed not only as a side dish but also as a main course.

Artichokes affogati alla napoletana will whet your appetite with their simplicity and traditionality… but also with their flavor!









  • 6 artichokes
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 15 black pitted olives
  • 1 lemon
  • 2 tablespoons capers in salt
  • Parsley to taste
  • Salt to taste


Prepare the Artichokes:
– Remove the outer leaves of the artichoke, trim the stem, and remove any possible fibers inside the leaves.
– Cut the hearts into 2 or 4 parts depending on the size of the vegetable.
– Soak the artichokes in slightly acidulated water with the squeezed lemon juice for 30 minutes.

– In a skillet, heat the olive oil with the garlic clove, and add the drained artichokes.
– Sauté for 2 minutes, then add about 3 ladles of water and adjust the salt.
– Cover half of the skillet with a lid and let it stew over low heat for at least 20-30 minutes, depending on the amount of added liquid.
– Remove the garlic. When the liquid is almost completely absorbed, add the black olives and desalted capers.
– Cook for an additional 5 minutes, sprinkle with chopped parsley, and serve.

Enjoy the rich flavors of Carciofi Affogati alla Napoletana, a delightful dish that captures the essence of Neapolitan cuisine!

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