Artichokes with White Wine Sauce and Burrata

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

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)


  • 2 large globe artichokes (or 3 small)
  • 2 lemons
  • 2 tbsp butter
  • 2 cloves garlic, thinly sliced
  • 2 tsp capers
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. Arrange artichokes on a platter. Drizzle wine sauce with capers and garlic over artichokes. Tear burrata into large pieces and arrange around artichokes.
  7. Drizzle lightly with olive oil. Sprinkle with salt and pepper to taste.
  8. Serve with toasted bread, or on top of a salad or pasta.


  • 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:

  1. 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.
  2. Close the lid and make sure the steam vent is set to "Sealing".
  3. Pressure cook on high for 10 minutes.
  4. 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.

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