How to make Crunchy artichokes with parsley and white wine

Hello there, fellow foodies! It’s Mark Zoch from The Dinner Dude, excited to share my latest culinary journey with you. Today, we’re diving into the wonderful world of artichokes! Specifically, I’m sharing my favorite recipe – Crunchy Artichokes with Parsley and White Wine. Now, I know what you might be thinking. ‘Artichokes? Really, Mark?’ But trust me on this one! These crunchy, flavorful bites are a game-changer. They’ve got texture, they’ve got taste, and they’ve got that unique Dinner Dude touch. So why not join me on this adventure?

Crunchy artichokes with parsley and white wine

Crunchy artichokes with parsley and white wine
Artichokes being steamed – my preferred cooking method.

Crunchy artichokes with parsley and white wine

Artichokes are really an “all around” vegetable; they can be considered as an appetizer, as a main course or, as in this case, as an accompanying dish. An easy recipe which finds it’s best essence in the freshness and quality of the product: chose them one by one, use a good dry white wine and the result is guarantee.
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Course: Vegetables
Cuisine: American
Keyword: artichokes
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 100kcal
Cost: $40


1 bowl
1 pan


  • First of all wash the artichokes, take a bowl, put some water with a squeezed lemon inside and start cleaning them, removing the hardest leaves with your hand. Leave them in the water for 15 minutes. Do not throw away the stems: clean them removing the hardest external part and put them in the water too.
  • Cut the parsley and the garlic and mince them together in the mixer or by hand, as you prefer.
  • Prepare a pot with the oil, heat it and when oil starts to fry throw the minced parsley and garlic in, mix it for just some seconds, it doesn’t have to fry too much.
  • At this point arrange the artichokes and the stems in the pot, paying attention to leave the artichokes standing. Add the white wine, wait until it has completely evaporated and then, if you want, add some pecorino cheese on the top of the vegetables.
  • Cover and let them cook for about 30 minutes: if needed, add some hot water: they have to result crunchy but not burnt.



If you want to add a “pinch” of character, use grated pecorino cheese on them while cooking.
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Calories: 100kcal | Carbohydrates: 20g | Protein: 5g | Fat: 0.003g | Polyunsaturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.01mg
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Alternative Cooking Methods for Crunchy Artichokes with Parsley and White Wine

Crunchy artichokes with parsley and white wine
Fresh artichokes ready to be transformed into a delicious dish.

Want to try this recipe but lack a deep fryer? Don’t worry. Here are some alternative methods to whip up this dish:


Arrange the breaded artichokes on a baking sheet in a single layer. Bake at 375°F (190°C) for about 30-35 minutes or until golden brown and crispy.

Air Frying

Set your air fryer to 400°F (200°C). Arrange the artichokes in a single layer and air fry for 10-12 minutes, or until they’re crunchy and golden brown.

Tips for making Crunchy artichokes with parsley and white wine

Crunchy artichokes with parsley and white wine
The final product – Crunchy Artichokes with Parsley and White Wine.

Cooking Tips

  1. Choosing the Right Artichokes: Look for artichokes that are deep green, with tightly closed leaves. They should feel heavy for their size.
  2. Preparation: Before cooking, trim the stem and top of the artichoke. Remember to remove the tough outer leaves as well.
  3. Cooking Method: While you can boil, grill, or bake artichokes, I personally prefer steaming them. It retains the nutrients and gives just the right amount of moisture.
  4. Cooking Time: Artichokes are ready when the stem is fork-tender and you can easily peel away the outer leaves. This usually takes around 35-45 minutes.
  5. Flavor Boost: To enhance the flavor, I recommend using a combination of spices and herbs. In this case, parsley and white wine work wonders.

Serving Suggestions

  1. Presentation: Serve the artichokes on a platter, drizzled with the white wine sauce. Garnish with fresh parsley for that extra touch.
  2. Pairing: This dish pairs well with a crisp, dry white wine. It also goes great with grilled chicken or fish.
  3. Leftovers: If you have leftovers, store them in an airtight container in the fridge. They make a great addition to salads or sandwiches the next day.
READ MORE  How to make Fennel au gratin on a seasoned bechamel


  1. Can I use canned artichokes instead of fresh ones? While fresh artichokes are always the best choice, canned ones can be used as a last resort. Just make sure to rinse them thoroughly to remove any preservatives.
  2. What other herbs can I use? Feel free to experiment with other herbs like rosemary, thyme, or basil. Each brings a unique flavor to the dish.
  3. Can I make this dish ahead of time? Absolutely! You can prepare the artichokes a day in advance and reheat them before serving.
  4. What’s the best way to eat an artichoke? Start by pulling off the outer leaves one at a time. Dip the base of the leaf in the sauce and scrape off the tender part with your teeth. Once you reach the heart, cut it into pieces and enjoy!
  5. Why is my artichoke bitter? Artichokes can turn bitter if they’re old or overcooked. Make sure to choose fresh artichokes and cook them just until they’re tender.

I hope you found these tips helpful. Remember, cooking should be fun and experimental. So, don’t be afraid to put your own spin on this recipe. Happy cooking!

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