Pork Stew with Artichokes: the recipe for a tender and succulent dish

Total time: 80 Min
Difficulty: Low
Serves: 4 people
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By Cookist

The pork stew with artichokes is an easy, tasty main dish, ideal to serve at a Sunday family lunch. We sautéed small, tender artichokes in a pan with a drizzle of extra virgin olive oil. Once soft, add the previously floured cubes of meat, blend with a drop of white wine and continue cooking over a very low heat; the final result will be a tender and succulent dish, which will almost melt in your mouth.

Serve this pork stew with artichokes with a few slices of toasted bread, to flavor the juices. This recipe also turns into a rich dish. So let’s find out how to make pork stew with artichokes by following our recipe step by step.


Clean the artichokes and collect them gradually in a bowl with cold water, acidulated with lemon juice. In this way you will prevent them from blackening. Anyway, be careful to wear latex gloves to prevent your hands from getting stained.

For an impeccable result, use very fresh and tender artichokes. If they are no longer available, you can replace them with frozen ones.

In our recipe we used pork, but, for an even more elegant result, you can replace it with beef, veal or chicken.

If you don't like mint, add basil or fresh parsley. You can also add potatoes, to obtain an even more complete and rich dish.

You can cook your stew in a classic pan or, if you are particularly in a hurry, you can also use a pressure cooker; in the latter case you will halve the cooking time.

How to store Pork Stew with Artichokes

The pork stew with artichokes can be stored in the refrigerator, inside a special airtight container, for a maximum of 1-2 days. You can also freeze it for 1-2 months.

Pork loin
800 g
4 to 5
1 clove
White wine
400 ml
Extra virgin olive oil
Fine salt
Black pepper

How to make Pork Stew with Artichokes

Using a sharp knife, cut the meat into cubes.

Pass the meat in the flour.

Clean the artichokes; peel the stems and remove the hardest and most outer leaves. Then cut the artichokes into wedges, remove the internal beard and gradually collect them in a bowl acidulated with lemon juice. Heat the garlic in a pan with a drizzle of extra virgin olive oil; add the artichokes, add salt and let them cook over low heat for about ten minutes, until they are slightly soft.

Add the meat to the pan with the artichokes.

Stir and brown over high heat, until the meat is lightly browned.

Add the white wine and let it evaporate, then cover with the lid and cook for about 40 minutes, or until the meat is tender (if necessary, add a drop of boiling broth). Season with salt and pepper.

Transfer the pork stew to a serving dish, flavor with the chopped mint and serve immediately 7.

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