Tender artichokes seared in butter with a garlic and caper white wine sauce team up with creamy burrata for a delicious appetizer, side dish or pasta topper! (gluten-free, vegetarian)

artichoke half on a plate with toasted bread, burrata and white wine sauce with garlic and capers with a glass of wine in the background.

Fun fact: did you know artichokes are flowers? They are! And how tasty these flowers are, too! If you're an artichoke fan, you will love this appetizer of artichokes with white wine sauce and burrata.

Why You'll Love Artichokes with White Wine Sauce and Burrata

This appetizer takes artichokes to a new level! Steamed artichokes get the VIP treatment when they are seared in butter and drizzled with a luxurious sauce made by garlic, capers and white wine. To make things even more delicious, creamy burrata joins the party. Yes, artichokes are a bit of a pain to clean and prepare, but this appetizer makes all that work worth it!

How To Prepare Raw Artichokes:

four image collage showing steps for prepping fresh artichokes.

Have a large bowl of ice water with one juice from one lemon squeezed into it nearby to place your cut artichokes in. This will help prevent oxidation and subsequent browning once you cut the artichokes. You can also rub the cut parts of the artichoke with lemon halves to keep prevent browning.
Use a large, sharp knife to trim off the top third of the artichoke, then pull off any very large, woody leaves. You can use gloves to do this if you wish.
After cutting in half down the center, use a small paring knife to cut right under the fuzzy choke, then gently pull on the innermost sharp leaves to remove the leaves and fuzzy parts.

How To Steam Artichokes on the Stove

Place the artichokes, cut side down, in a steamer basket. Add about an inch of water to the pot (the water should not touch the basket), then insert the artichokes.
Cover the pot, bring to a simmer over medium heat, and let the artichokes steam until fork tender, about 20 minutes for large artichoke halves.

How To Make Artichokes with White Wine Sauce and Burrata

four image collage showing steps for making artichokes with white wine sauce in a skillet.

Heat the butter in a skillet over medium heat.
Add the artichokes, cut side down, and cook until artichokes are golden on the bottom, 1-2 minutes. Remove the artichokes and cover them to keep warm.
Turn the heat down to low, add the garlic and capers, and cook for about a minute.
Add the wine and simmer until wine is reduce by about half, about 10 minutes.
Pour the sauce over the artichokes.
Tear burrata into large pieces and add to the plate with the artichokes. Drizzle everything lightly with olive oil and sprinkle with coarse salt and freshly cracked pepper.

Can The Artichokes Be Made In The Instant Pot?

Yes! To make artichokes in the Instant Pot, prepare them according to the directions above, then:

Place the trivet into the bottom of the Instant Pot. Add one cup of water to the bottom of the pot. Arrange artichokes on the steamer basket and place the steamer basket into the Instant Pot on top of the trivet.
Close the lid and make sure the steam vent is set to "Sealing".
Pressure cook on high for 10 minutes.
Once timer goes off, carefully turn the vent to "Venting" (away from your hands and face) to release pressure until valve has dropped. Open the lid and carefully remove steamer basket and trivet with a pair of tongs.

artichoke half with caper garlic white wine sauce on a plate with burrata and more artichokes.

How To Serve Artichokes with White Wine Sauce and Burrata

I love these artichokes with some delicious toasted bread. You can also serve as-is with a few forks, over salad greens, or over pasta as a meal! Just like with the sauce, a light, dry wine is best, such as pinot grigio or sauvignon blanc.

overhead view of artichoke halves with burrata and white wine sauce on small plates with toasted bread and black forks.

More Delicious Artichoke Recipes You'll Love

If you made this recipe, please leave a star rating in the comments!

Artichokes with White Wine Sauce and Burrata

Print Recipe

Tender artichokes seared in butter with a garlic and caper white wine sauce team up with creamy burrata for a delicious appetizer, side dish or pasta topper! (gluten-free, vegetarian)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 30 minutes minutes
Total Time: 5 minute
Yield: 4 servings 1x
Category: appetizer
Method: stovetop
Cuisine: American

Ingredients

Scale

2 large globe artichokes (or 3 small)
2 lemons
2 tbsp butter
2 cloves garlic, thinly sliced
2 tsp capers
½ cup light, dry white wine, such as pinot grigio or sauvignon blanc
3 oz burrata
Good quality extra virgin olive oil
Coarse sea salt
Freshly cracked black pepper

Instructions

Fill a large bowl with ice and water. Slice one lemon and add to the water. Cut the other lemon in half. Squeeze the juice into the water and reserve the spent halves for rubbing cut artichokes. You can place cut artichokes in the lemon water to prevent browning.
To prepare artichokes, use a sharp knife to cut off top third of each artichoke and trim stems to about one inch. Remove any very large, woody outer leaves. until you have mostly softer yellow and pale green leaves. Cut each artichoke in half from top to bottom. Remove the sharp inner leaves and fuzzy choke. I usually run a small paring knife under the fuzz to cleanly remove it all. Rub the cut sides of cleaned artichokes with the lemon halves and place into the bowl of lemon water.
Add a steamer basket to a large pot on the stove. Add water to the bottom of the pot to reach just below the basket, about 1 inch or so. Place artichokes cut side down on the steamer basket. Cover the pot and steam artichokes over medium-low heat until fork-tender, about 20 minutes. Carefully use tongs to remove the artichokes from the pot.
In a skillet, heat butter over medium heat. Add the artichokes, cut side down, and cook until golden on the bottom. Remove to a plate and cover to keep warm.
Add garlic and capers to the butter. Turn heat to low and cook, stirring, about 1 minute. Add wine and simmer until the wine is reduced by half, about 10 minutes.
Arrange artichokes on a platter. Drizzle wine sauce with capers and garlic over artichokes. Tear burrata into large pieces and arrange around artichokes.
Drizzle lightly with olive oil. Sprinkle with salt and pepper to taste.
Serve with toasted bread, or on top of a salad or pasta.

Notes

To make the best toasted bread, pan fry slices of sourdough bread in equal parts butter and olive oil.
Store leftovers in the refrigerator in an airtight container up to 3 days.

To cook artichokes in the Instant Pot:

Place the trivet into the bottom of the Instant Pot. Add one cup of water to the bottom of the pot. Arrange artichokes on the steamer basket and place the steamer basket into the Instant Pot on top of the trivet.
Close the lid and make sure the steam vent is set to "Sealing".
Pressure cook on high for 10 minutes.
Once timer goes off, carefully turn the vent to "Venting" (away from your hands and face) to release pressure until valve has dropped. Open the lid and carefully remove steamer basket and trivet with a pair of tongs.

Keywords: artichokes with white wine sauce, artichoke and burrata appetizer, artichokes with white wine and burrata

Comments

Andrea Erdossy Evanick says

May 16, 2018 at 5:13 pm

Can't wait to try this. Sounds delicious! Please keep artichoke recipes coming!

- Kaleigh says
  
  May 17, 2018 at 4:34 pm
  
  Thanks Andrea! Enjoy!
  
Whitney E. RD says

May 10, 2018 at 1:47 pm

Oh this sounds delicious! I recently got an Instant Pot and have been looking for recipes to try - can't wait to give this one a go!

- Kaleigh says
  
  May 10, 2018 at 4:16 pm
  
  Thank you Whitney! You'll love this!