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
I cook an artichoke by cutting the stem off so the artichoke will sit upright. I then steam it until it is cooked. I also steam the stem. I then pull off each petal one by one, dip the base of the petal in some sauce, like melted garlic butter, or hollandaise, then scrape the good stuff out of the base of the petal.
What is a good substitute for artichokes in pasta? ›
Asparagus: They can provide a similar texture to artichoke hearts and add a slightly sweet flavor to dishes. Sun-dried tomatoes: They add a slightly tangy flavor to dishes and can be a good substitute for artichoke hearts in salads and pasta dishes.
Who should not eat artichoke hearts? ›
"Unfortunately, people with irritable bowel syndrome may have trouble tolerating artichoke hearts because they are high in fructans, a FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) that is not well digested," she explains.
What is the closest vegetable to artichoke? ›
Swiss chard is a leafy green vegetable that can be used as a substitute for artichokes. It has a similar flavor and can be cooked in the same way. Swiss chard is also a good source of vitamins A and C, as well as iron.
Why do you soak artichokes in lemon water? ›
It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.
Why do you soak artichokes in water? ›
If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of one lemon) to keep them from oxidizing.
What to do with a jar of marinated artichoke hearts? ›
Just drizzle drained marinated artichoke hearts with a few tablespoons of olive oil, pour them onto a sheet pan, and slide them into a hot oven—450°F—for about 18 minutes, tossing once halfway through, until they're nicely browned around the edges.
How do Italians eat artichokes? ›
The Artichoke in Italian Cuisine
They are eaten raw in salads or alone, dipped in condimento, a simple bowl of good quality olive oil, salt, and fresh cracked black pepper. They're also found whole and stuffed in dishes like Carciofi alla Romana _or deep-fried in dishes like _Carciofi alla Giudia.
What is the healthiest way to eat artichokes? ›
Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.
What meat goes best with artichokes? ›
A simple grilled sirloin steak is sublime, but adding artichokes sautéed with garlic and rosemary puts an Italian spin on this summer favorite. Serve the steak with Chianti Classico, the dry Sangiovese-based red from Tuscany.
When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook.
Is it OK to eat artichokes everyday? ›
When giving a number of recommended artichokes, we could say that there is no exact number. Still, eating about 2 or 3 servings per week is recommended to leave room for other very beneficial foods that will provide other much-needed nutrients.
What vegetables go well with artichokes? ›
Anything! I love tossing roasted root veggies with pasta, or sautéed zucchini and summer squash. You may not think green beans, but I even added fresh, crunchy green beans to this recipe! One of my favorite veg to use is frozen artichokes.
Which are better frozen or canned artichoke hearts? ›
Unfortunately, however, canned and jarred artichokes tend to be lacking in something and the fresh ones really are just a lot of work. Frozen artichokes, then, are perfect. They're as easy to enjoy as canned and jarred but taste a whole lot closer to fresh.
What plant is similar to artichoke? ›
Cardoon (Cynara cardunculus), a close relative of artichoke (Cynara scolymus, although some taxonomists have considered them just varieties of the species cardunculus and they will form hybrids), is a great addition to the garden for making a dramatic statement with its large, spiny, silvery foliage and sometimes for ...
Are canned artichoke hearts as good as fresh? ›
Fresh artichokes aren't worth the trouble
There might be some purists out there, but frozen, canned, or marinated artichoke hearts will do just as well as substitutes, per Cook Think.
Can you just eat canned artichoke hearts? ›
Canned artichokes do not necessarily need to be cooked as they are already pre-cooked during the canning process. They can be consumed straight from the can. Some people prefer to heat them before consuming for various reasons, such as enhancing the flavor or achieving a warmer temperature.
