Despite their somewhat intimidatingappearance, artichokes aredelicious—plain and simple. After a little prep work and a little more time cooking, you would not believe how tender this tough veggiecan be and now that grilling season is upon us, you’ll want to be sure to add these artichoke recipes to your BBQ menu.
If you’ve always been too hesitant to tossa fresh artichoke into your shopping basket at the grocery store, fear no more!We’ve rounded up 11 of thebest artichoke recipes for you to get familiar with the veggie—from hot-off-the-grill chokes with fresh aioli to savory artichoke heart pasta dishes, you’re sure to find something you’ll love.
featured image from Renée Kemps
Open-Faced Lemon Pepper Artichoke and Arugula Sandwiches from Veggie and The Beast
There’s nothing quite like a fresh sandwich for lunch especially when it’s drizzled in balsamic! This has a little bit of prep work to prepare the lemon-pepper artichoke but it’s so worth it.
Spinach Artichoke Quiche Cups by Gimme Some Oven
Now, here’s a recipe to fuel the entire family and a great way to disguise your greens for fussy eaters.
Grilled Artichokes With Lemon Garlic Aioli from Camille Styles
We can’t imagine a better friendship than grilled artichokes and aioli: we’ll wait…
Vegan Artichoke Olive Tapenade from Keepin’ It Kind
Prep this tapenade on the weekend and eat it all week. Yum!
Creamy Artichoke, Leek, and White Bean Hummus by Blissful Basil
Okay, we couldn’t compile a list of artichoke recipes without including a dip. This one is super creamy with the added protein of white beans and a twist of lemon.
Turnip Pesto Pasta with Artichoke Hearts and Kale from The Roasted Root
Yes, artichoke hearts are the secret to dialing up your pesto from pretty good to next level. Try it! You won’t be disappointed.
Spinach Artichoke and Brie Crepes With Sweet Honey Sauce from Half Baked Harvest
If you’re looking for some simple ways to upgrade your work lunch then look no further. Tieghan from Half Baked Harvest knows how to turn vegetables into next-level comfort food.
Garlic and Lemon Roasted Artichoke With Almonds and Basil from Renée Kemps
This would be the perfect entree for a family gathering or dinner party (when we can safely have those again) as you can cook multiple artichokes at once and you don’t need to worry about the salad going cold – haha!
Artichoke Chive Pesto from Cali Zona
Pesto isn’t just for pasta—spread this delicious mix onto sandwiches or on top of eggs for a seasonal twist that is sure to delight the tastebuds every time.
Spinach, Artichoke and Caramelized Leek Tart by Savory Simple
You really can’t beat a tart. They’re delicious – period. But this recipe will be a guaranteed crowdpleaser.
Panzanella with Artichokes and Olives from KitchenConfidante
If you’ve never had (or heard of) Panzanella then click through to KitchenConfidante stat and make this delicious artichoke recipe this week.
Comments (2)
Gregory Ruffa says:
This is an old recipe from Italy. Select a few well rounded artichokes and clip off all of the leave about halfway down,
and trim off the stem to leave the bottom flat. Mix into a large bowl, a generous amount of bread crumbs, 2 eggs, chopped parsley 2 or 3 garlic cloves and a pinch of salt & pepper to create paste like mixture. Using a spatula put a generous amount on the tip,
pull back the leaf and push the slurry in fairly deep. When all are filled, open the center and pour in a table spoon of olive
oil, remove the pit from a black Italian wrinkled olive and some chopped garlic, place deep down the center of the stuffed artichokes, Place them into pot or pan with about one inch of water. Cover and place in the 350° oven. Thirty minutes could make the center soft and tender. This is a family delight and prepared when fresh Artichokes are available.
TIP: Serve and instruct family or guests to pull off each leaf and place between the teeth an scrape off the stuffing and some
to the tender part of the leaf in one delicious stroke, do not chew the leaf. When the center is reached, pull off the hairlike center until the center prize is reached. The center core is cleaned of the hanging on fragments and taste the most delicious center. MMMmmmm.
One of my relatives did not quite have the right idea of eating off the stuffing from the leaves. He was kissing them and
placing them on the plate uneaten but well kissed.
graciousstore says:
That dish looks delicious
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FAQs
How to Prepare a Raw Artichoke. Chop off the prickly top parts (more than you would for the other preparations), and peel or cut the outer leaves until you get all the way to the choke. Cut or scrape it out; thinly slice the heart with a knife or a mandoline.
How do you eat canned artichokes? ›
Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.
How do you eat long stem artichokes? ›
What most people would see as part of an artichoke to discard is actually edible and good tasting. Enjoy the leaves, heart and stem (once peeled) by steaming, sauteeing or baking them. During preparation, place cut artichokes in cold water with lemon juice added to prevent browning.
Why do you soak artichokes in lemon water? ›
Adding lemon juice to the cooking water is far more important, as many more cells of the artichoke will burst in the boiling water, potentially creating browning throughout the vegetable. Lemon juice in cooking water inhibits the enzymatic reaction that causes browning in cut artichokes.
Why are my artichokes so tough? ›
Cooking artichokes for the wrong amount of time
An artichoke's taste and texture will be off if it is undercooked or overcooked. When undercooked, the leaves will not peel off easily, and the flesh at the end of them will be too tough to enjoy. Similarly, an undercooked artichoke heart is not very enjoyable.
What pairs well with artichokes? ›
The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).
Is artichoke good for your liver? ›
Liver Health
A few small studies have shown that artichoke can improve liver function for people with nonalcoholic fatty liver disease. Though there's no data yet about its effect on alcoholic fatty liver disease, there's evidence that artichoke leaf extract can contribute to overall liver health.
What is the healthiest way to eat artichokes? ›
We prefer steaming to boiling artichokes because so many nutrients get lost in the water. However, you can boil an artichoke for 20 to 40 minutes. Tip: Save the water to use in vegetable stock or for cooking grains! You can also bake or roast whole artichokes in a 400–425° F (200–220° C) oven for 60–80 minutes.
Should you rinse canned artichokes? ›
If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home. Though time consuming, it is worth the effort.
Are jarred artichokes better than canned? ›
Unlike mushy canned artichokes, we find that jarred artichokes stay fairly firm and meaty. We admit they're not quite as fresh-tasting as frozen artichokes, but like we said, they're great in a pinch when we need a quick weeknight meal. These artichoke hearts can round out a frittata or top a quick pizza.
The stem is edible too, so don't toss' em out. Just peel them to get to the tender center. The stem is as tasty as the heart, so worth it.
Are artichokes good for you? ›
The artichoke is an underrated green vegetable you may want to consider adding to your diet. Artichokes contain many nutrients and may offer potential health benefits, including liver health support, blood pressure regulation, and improved fiber and vitamin intake.
Can you eat artichokes raw? ›
Although eating cooked artichokes is more common, they're just as delicious served raw – especially when they're super fresh. And like other vegetables, consuming raw artichokes allows your body to absorb more of its nutrients, like Vitamin C, which is sensitive to heat.
How do you increase artichoke yield? ›
Planting through plastic mulches accelerates early growth and leads to higher yields. Water frequently after transplanting to ensure good root and shoot growth. Maintain healthy vigorous growth during the spring and summer to ensure that artichoke produces for a long time.
How many artichokes do you get off of one plant? ›
If you are looking for artichoke yields to feed your family, plan on 2-3 artichoke plants per person. Expect 6-9 or more artichokes per plant. Green Globe artichokes can produce as many as 30 buds per season. The better the soil, the better the harvest.
Is it better to steam or boil artichokes? ›
Steaming is one of the best and healthiest ways to enjoy a fresh artichoke. This method retains the nutrients and vitamins that are often lost through boiling. (Boiling can also make the artichoke waterlogged and render its taste less distinctive.)
