Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)

Artichokes with Garlic and Oil (Carciofi All’Aglio E Olio)
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Amy Riolo's Note: In addition to their creamy texture and buttery flavor, artichokes contain healthful antioxidants. If you’ve never worked with fresh artichokes before, don’t be intimidated. The steps to prepare them are simple, and after cooking them once, you’ll be a pro. When baby artichokes are in season, try using those—they cook in only half the time. When fresh artichokes are not in season, substitute canned, reduced-sodium artichoke hearts or frozen hearts.

This recipe from The Italian Diabetes Cookbook, by Amy Riolo. To purchase this cookbook directly from the ADA, click here.

  • Prep time
    15 min
  • Cook time
    35 min
  • Servings
    4 Servings
  • Serving size
    1 artichoke (or 2 baby artichokes)
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 artichoke (or 2 baby artichokes)
  • Amount per serving Calories 150

  • Total Fat 10g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 14g
    • Dietary Fiber 6g
    • Total Sugars 2g
  • Protein 4g
  • Potassium 420mg
  • Phosphorus 95mg

Choices/Exchanges: 2 Vegetable, 2 Fat



  • fresh baby artichokes
  • lemons, juiced, divided
  • extra virgin olive oil
    3 tbsp
  • garlic, minced
    4 clove
  • unrefined sea salt
    1/4 tsp
  • freshly ground black pepper
    1/8 tsp
  • crushed red chile flakes
    1 pinch
  • finely chopped fresh flat-leaf parsley
    1 tsp


  1. Soak the artichokes in water to clean; drain and repeat until water is clear. Peel away the outside leaves of the bottom half of the artichokes. Cut off the top quarter of the artichoke (at this point the artichoke should look like a flower, and the tough, dark leaves should all be removed, leaving only lighter-colored, tenderer leaves). If tough, dark green leaves remain, peel those as well. Add juice of 1 lemon to a bowl full of cold water, and place cleaned artichokes inside to avoid discoloration.

  2. Bring a large pot of water to a boil, and add cleaned artichokes. Bring back to a boil on high heat. Reduce heat to medium-low and simmer artichokes 25–30 minutes, or until tender. Drain artichokes well, pat dry with a paper towel, and set aside.

  3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until garlic begins to release its aroma, approximately 1 minute. Add artichokes, turn to coat in oil, and season with salt, pepper, and crushed red chile flakes. Sprinkle with parsley and serve warm.