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Carciofi in Pinzimonio

Carciofi in Pinzimonio

Carciofi in Pinzimonio - a classic Italian recipe for an easy and healthy way to enjoy artichokes.

Course Appetiser, Main, Side
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Manuela Zangara



  • 4 artichokes

Pinzimonio Vinaigrette

  • 4 tbsp extra virgin olive oil
  • 4 tbsp red wine vinegar
  • Salt to taste


  1. Rinse the artichokes and slice the harder part of the stem off.
  2. Put them in a large pot and add water to cover the artichokes half way through.
  3. Cover, bring to a boil and reduce the heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off.
  4. When ready, let them cool down to room temperature.
  5. Make the pinzimonio vinaigrette by mixing the extra virgin olive oil, red wine vinegar and salt in a bowl.
  6. Serve as a dip for the artichokes.

Recipe Notes

Artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). The cooking time depends on how large the artichoke is, the larger it is, the longer it takes to cook.

I also like to dip boiled artichokes in Mayo!