Easy dinner recipes: Four perfect ideas for artichoke lovers

Love artichokes? Whether deep-fried, stewed, used as a flavoring in a larger dish or cooked with bacon, have we got some tempting ideas for you.

Roast chicken with fried artichokes and lemons: Tender roast chicken is served with crisp fried artichoke and lemon “chips.” The whole meal comes together in only an hour.

Artichoke, bacon and new potato stew: Doesn’t everything taste better with bacon? Here, artichokes are paired with bacon and new potatoes in a rich and hearty stew that comes together in less than an hour.

Artichoke and sun-dried tomato frittata: The flavors of artichoke hearts and sun-dried tomatoes are combined with cheddar and Parmesan cheeses and fresh basil, parsley and chives in this colorful frittata.

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Hog’s Breath Inn’s artichoke soup: Artichoke lovers, rejoice! We loved this rich, creamy soup from Carmel’s own Hog’s Breath Inn, which touts its “Old West ambience” with scenic fireplace murals, mounted hog heads and paintings of Clint Eastwood. A simple ingredient list nicely brings the artichoke to the forefront, the flavors nicely rounded out with a touch of sherry.

You can find the recipes below.

For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight! page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

ROAST CHICKEN WITH FRIED ARTICHOKES AND LEMONS

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Total time: 1 hour | Serves 4

Note: From test kitchen director Donna Deane.

1/4 cup olive oil, divided
2 tablespoons butter, plus 1 teaspoon cold butter cut into small pieces, divided
2 cloves garlic, mashed or pressed through a garlic press
4 chicken legs with thighs attached (about 12 ounces each)
Salt
3 Meyer lemons, divided
8 baby artichokes
1/2 cup heavy whipping cream
1/2 cup flour
1/3 cup chicken broth
3 tablespoons white wine
Chervil leaves for garnish

1. Heat the oven to 375 degrees. Place 2 tablespoons of the olive oil and 1 tablespoon of the butter with the garlic in a small saucepan. Heat over low heat until the butter is melted. Cook for about a minute more until the garlic is fragrant, then remove from the heat.

2. Wash the chicken under cold water and pat dry with paper towels. Brush the chicken with the garlic mixture. Season each chicken leg with one-fourth teaspoon salt and allow to stand at room temperature while you prepare the lemons and artichokes for frying.

3. Fill a large bowl with cold water and halve one of the lemons, squeezing the juice from one half into the water. Trim the artichokes down to the hearts: Using a sharp knife, cut away the tough outer leaves until you see only light green at the base. Cut away about the top half-inch of the artichoke tip. Trim the end of the stem, then peel the stem and base of the artichoke; there should be no dark green tough spots left, only pale green and ivory. Place the peeled artichokes into the bowl of lemon water.

4. When all of the artichokes are trimmed, slice them lengthwise no thicker than one-fourth inch, using a mandoline or by hand with a sharp knife. As you slice them, return them to the bowl of lemon water.

5. Using a mandoline or a sharp knife, slice two of the lemons crosswise into slices no thicker than one-fourth of an inch. Set aside.

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6. Drain the artichokes well and pat them dry. Place the cream and flour into separate medium bowls and one by one dip the artichoke and lemon slices into the cream. Let any excess cream drain off, then dip the slices into the flour to coat, shaking off any excess flour. Set them on a wire rack until you are ready to fry them.

7. Heat a large heavy skillet with the remaining 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until hot. Add the chicken pieces in batches and cook until browned on both sides, about 3 minutes per side. Adjust the heat as necessary. Put the browned chicken in a large shallow baking pan. Wipe out the skillet with a paper towel and set aside for the pan sauce.

8. Roast the chicken until tender and a thermometer inserted into the meatiest part of the thigh (not touching the bone) reaches 165 to 170 degrees, about 30 to 35 minutes.

9. While the chicken is roasting, fill a large, heavy stock pot with enough oil for deep-frying (the oil should come about 3 inches up the sides of the pan). Heat the oil until a thermometer inserted reads 350 degrees. Add the lemon slices in batches to the deep fryer and cook until the slices are golden brown and puffed on both sides, about 1 1/2 minutes total. Fry the artichokes until lightly browned on both sides, about 1 minute total. Drain on paper towels and sprinkle lightly with salt. Set aside in a warm place until ready to serve.

10. Remove the cooked chicken from the oven and drizzle the pieces with the juice from the remaining half of the lemon. Remove the chicken from the pan and set aside in a warm place. Pour the chicken broth over the baking pan to loosen the juices and browned bits. Stir in the wine, then pour all of the liquid back into the saute pan. Bring the sauce to a boil, then reduce the heat and simmer for 1 to 2 minutes, until slightly reduced. Swirl the remaining teaspoon of butter into the sauce, bit by bit, to thicken. Remove from the heat and strain the sauce through a fine mesh strainer. Set aside in a warm place.

11. To serve, place one chicken leg on each of four plates and spoon some sauce over it. Divide the lemons and artichokes evenly among the servings. Sprinkle each chicken piece with a few chervil leaves and serve immediately.

Each serving: 720 calories; 52 grams protein; 30 grams carbohydrates; 8 grams fiber; 43 grams fat; 15 grams saturated fat; 200 mg. cholesterol; 893 mg. sodium.

ARTICHOKE, BACON AND NEW POTATO STEW

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Total time: 50 minutes | Serves 4 to 6

1 pound new potatoes
2 strips thick bacon, cut into 1/2-inch crosswise strips
1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives

1. Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into bite-sized pieces.

2. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes.

3. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes.

4. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes.

5. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes.

6. Remove from heat and stir in the minced chives before turning into a serving bowl.

Each serving: 194 calories; 5 grams protein; 23 grams carbohydrates; 8 grams fiber; 10 grams fat; 5 grams saturated fat; 31 mg cholesterol; 2 grams sugar; 125 mg sodium.

ARTICHOKE AND SUN-DRIED TOMATO FRITTATA

Total time: About 1 hour, plus cooling time | Serves 12

Note: Adapted from Gayle’s Bakery & Rosticceria.

3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

1. Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

2. In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

3. Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

4. Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

5. Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.

Each serving: Calories 388; Protein 19 grams; Carbohydrates 8 grams; Fiber 1 gram; Fat 31 grams; Saturated fat 18 grams; Cholesterol 320 mg; Sugar 2 grams; Sodium 538 mg.

HOG’S BREATH INN’S ARTICHOKE SOUP

Total time: 1 hour | Serves 2 to 4

Note: Adapted from the Hog’s Breath Inn in Carmel by the Sea, Calif. We tested the recipe using artichoke hearts canned in water.

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and saute until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.

4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Each of 4 servings: 591 calories; 10 grams protein; 40 grams carbohydrates; 21 grams fiber; 46 grams fat; 29 grams saturated fat; 143 mg cholesterol; 6 grams sugar; 597 mg sodium.

20 Ways to Eat Artichokes

Ashton Keefe

One of the first spring vegetables, artichokes are low calorie, and one medium cooked contains a whopping 10 grams of fiber. But these mild-tasting green globes can be daunting and intimidating to prepare. Steaming is really super easy (learn how below), or you can buy artichoke hearts (packed in water, not oil) and enjoy them in any of the following recipes too.

1. Steamed Artichokes

Cut bottom and top off artichokes, and remove outer more fibrous leaves. Place in a pot, add 1 inch water, and bring to a boil. Cover and steam until fork tender, about 25 minutes. To eat, pull leaves from choke and pull leaves between teeth to remove the pulpy part at the bottom. Discard leaves. Once you reach the heart, discard the fuzzy choke and eat the remaining bottom part.

2. Artichoke Flatbread

Preheat oven to 425 degrees. Drizzle 1 whole-wheat tortilla with 1 teaspoon olive oil. Top with 5 chopped artichoke hearts and 1/4 cup Parmesan cheese. Bake until golden and bubbly. Serves 1.

3. Artichoke Salsa

Combine 1 cup chopped artichoke hearts, 1 chopped tomato, 1/2 chopped red onion, 1 diced jalapeno pepper, and 1 minced clove garlic. Season with salt to taste.

4. Grilled Baby Artichokes

Preheat grill. Split 5 baby artichokes lengthwise and toss with 1 tablespoon olive oil and 1 teaspoon salt. Grill 2 to 3 minutes per sides until charred and crispy. Serves 4 to 6 as an appetizer.

RELATED: 12 Surprising Foods to Grill

5. Artichoke Cream Cheese

Mix 1 cup lowfat cream cheese with 1/2 cup chopped artichoke hearts.

6. Artichoke-Stuffed Chicken Breasts

Preheat oven to 350 degrees. Butterfly 2 chicken breasts. Blend 1 cup artichoke hearts, 1 teaspoon olive oil, and salt to taste in a food processor. Spread mixture on chicken and fold over breasts. Cook for 35 minutes or until internal temperature reaches 165 degrees. Serves 2.

7. Braised Artichokes

Preheat oven to 375 degrees. In a casserole dish, toss juice of 1 lemon, 1/2 cup dry white wine, 1 cup sliced roasted red peppers, 1/2 cup smashed green olives, and 5 artichokes hearts. Braise 40 to 45 minutes until tender. Serves 6 to 8 as a side dish.

8. Artichoke Pasta

Cook 1 pound whole-wheat pasta until al dente. Toss with 1 cup artichoke hearts, 1/2 cup Parmesan cheese, and 1 tablespoon olive oil. Serves 4 to 6.

RELATED: 10 Healthy Pasta Alternatives

9. Artichoke Soup

Heat 1 quart low-sodium chicken stock. Blend with 2 cups artichoke hearts and season with salt and pepper. Serves 4 to 6.

10. Artichoke and Avocado Mash

Mash 1 avocado with 1 cup chopped artichoke hearts. Season with salt and spread on whole-wheat toast.

11. Artichoke Omelet

Whisk 1 egg and 2 egg whites, and season with salt. Cook into a omelet and stuff with 1 cup chopped artichoke hearts.

12. Lowfat Artichoke Dip

Combine 1 cup lowfat sour cream with 1/2 cup each chopped artichokes and steamed spinach, 1 teaspoon salt, and 1 tablespoon olive oil.

13. Artichoke Deviled Eggs

Hard-boil 6 eggs. Halve eggs and remove yolks to a bowl. Add 1/2 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1 pinch cayenne pepper. Mash until well blended. Pipe or spoon mixture back into egg whites.

14. Mediterranean Tuna Salad

Combine 1 drained can tuna (packed in water), 1/2 cup chopped artichoke hearts, 1/4 cup chopped sundried tomatoes, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Spread between bread or serve with crackers. Serves 2.

15. Artichoke Hummus

In a food processor, blend 1 can rinsed and drained chickpeas with 1 cup artichoke hearts, 1 teaspoon salt, 1 tablespoon each tahini sauce and olive oil, and juice of 1 lemon.

RELATED: The Definitive Guide to Homemade Hummus

16. Quinoa-Stuffed Artichokes

Preheat oven to 375 degrees. Steam 1 artichoke (see #1), slice lengthwise, and remove prickly choke. Combine 1 cup cooked quinoa, 1 tablespoon olive oil, zest and juice of 1 lemon, and 1/2 cup feta cheese. Stuff artichoke and bake about 15 minutes until cheese is melted and quinoa is slightly browned. Serves 2.

17. Artichoke Crab Cakes

Preheat oven to 350 degrees. Combine 1 pound lump cramp meat, 1 cup chopped artichoke hearts, 1/2 cup lowfat mayo, and 1 teaspoon each salt and Old Bay seasoning. Form mixture into balls and place on a sprayed baking sheet. Bake 12 to 15 minutes until slightly browned and cooked through. Serves 4.

18. Artichoke Relish

Chop 1 cup each artichoke hearts and dill pickles. Combine.

19. Artichoke Quesadilla

Spray a pan with nonstick baking spray and place over medium-high heat. Place 1 whole-wheat tortilla in the pan. Top with 1/4 cup each chopped artichoke hearts and shredded pepper jack cheese. Top with another tortilla. Cook about 3 to 5 minutes until melted and tortilla is toasted. Flip and cook other side another 3 to 5 minutes. Serves 2.

20. Healthy Stuffed Artichokes

Stuffed artichokes are a signature menu item at every Italian restaurant, and they’re generally loaded with cheese, breadcrumbs, and butter. Here is a lighter and healthier version of the classic.

Ingredients:

4 whole artichokes

1 lemon, halved

1 cup whole-wheat panko

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup chopped parsley

1/2 cup Parmesan cheese

Directions:

Preheat broiler. Cut bottom and top off artichokes, and remove outer more fibrous leaves. Rub cut sides of artichokes with lemon. Place artichokes bottom-side down in a pot. Add 1 inch water and 1/2 lemon, and bring to a boil. Cover and simmer until tender, about 30 to 35 minutes. Remove from the pan and allow to cool completely.

Combine panko, butter, olive oil, parsley, and Parmesan until it resembles a crumble. Stuff artichoke leaves evenly with mixture. Place on a baking sheet and broil 4 to 5 minutes until browned and crispy. Serves 4.

  • By Ashton Keefe

The Most Amazing Roasted Artichokes

This post may contain affiliate links. Please read my disclosure policy.

No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave!

Since moving to Barcelona, our veggie bowl has mysteriously been stocked with fresh artichokes pretty much 24/7.

I’ll give you one guess who’s responsible for this. (Hint hint 👇😘)

I’ve mentioned on here before that artichokes are by far and away Barclay’s favorite food. And ever since we discovered our favorite little fruit and veggie stand here that sells the absolute tastiest alcachofas — for a tiny fraction of the price we used to pay back in Kansas City — let’s just say that the owners of this shop now know my husband by name.

We are eating a million artichokes here!

That said, after a long history of steaming our artichokes — first on the stovetop, and then in the Instant Pot — I began feeling the need for a little variety in our (ahem, frequent) artichoke game happening here in Spain. So I challenged Barc to experiment with some various methods and seasonings for roasted artichokes. And now, dozens of alcachofas asadas later, we’ve both agreed that he’s landed upon a winner of a recipe.

Behold…Barclay’s famous roasted artichokes.

Roasted Artichoke Ingredients:

To make them, you only need a few simple ingredients:

  • Artichokes: Any variety will do! You can read my tutorial here on how to select, trim and store fresh artichokes. But in general, look for artichokes that have tightly-packed leaves, feel dense and heavy, and are a healthy green color (without too much browning).
  • Olive Oil: Or melted butter, you pick.
  • Garlic: The more, the merrier. Once it’s roasted, you can either eat it with your artichoke (my fave!) or stir it into your dipping sauce.
  • Fresh Herbs: We like to use lots of fresh rosemary in these, plus maybe an addition hint of fresh thyme, oregano, or sage, if you happen to have them on hand. If you don’t have fresh herbs on hand, you can sub in a generous pinch of Italian seasoning per artichoke.
  • Fresh Lemons: We’ll use lemons at three different points in this recipe, so be sure to have a few good ones on hand.
  • Sea Salt and Black Pepper: I recommend coarsely and — of course — freshly ground.

How To Make Roasted Artichokes:

Don’t let these little guys intimidate you! They’re actually super simple to make. Here are the steps:

  1. Trim and prepare the fresh artichokes. Feel free to watch my video here for how to trim artichokes, if you’d like a better visual. But in general, you’ll want to:
    • Cut off the bottom of the stem and then top 1-inch of the top of the artichoke
    • Pluck off and discard any of the lowest leaves near the stem
    • Trim off the pointy tops of the artichoke leaves (if they’re pokey)
    • Slice the artichokes in half
    • Use a spoon to hollow out the “choke” in the middle of each artichoke half (see above)
    • Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
  2. Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet.
  3. Fill the artichoke cavities with garlic and herbs. We recommend packing these as full as possible for maximum flavor. Then season with salt and pepper.
  4. Flip the artichokes over. Then brush again with olive oil, season once more with salt and pepper. And…
  5. Roast! First, uncovered for about 10 minutes, so that the edges can get browned and crispy. Then, remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender. You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem. Cooking time will totally depend upon the size of your artichokes.
  6. Drizzle with lemon juice. Once you pull the artichokes out of the oven, discard the herbs (or stir them into your dipping sauce for extra flavor). Give the artichokes one more squeeze of lemon juice, for good measure. And dig in!

How To Eat Roasted Artichokes:

As I mentioned above, first remove and discard the herbs. Then you can decide what to do with the roasted garlic. I highly recommend just scooping it up with those leaves and eating it straight outta the artichokes. (Yum.) But you’re welcome to stir it into your dipping sauce, or discard it if you would rather. Up to you.

Then to eat an artichoke, just peel off the leaves one by one, dip them in your sauce, and then use your teeth to scrape off the tender fleshy part on the underside of the leaves. As you make your way to the center of the artichoke, the leaves will begin to get softer and fleshier (<– ok, I know that sounds weird, but you get what I mean 😂), and you will be able to eat most if not all of the leaves. Once you reach the bottom of the artichoke, pull out a knife and fork and cut up the base and stem of the artichoke, dip it in your sauce, and enjoy.

That said, both Barclay and I agree that these roasted artichokes are so flavorful on their own that they hardly need an additional dipping sauce! But hey, I’ll never turn down a little extra lemon and butter in my life. (Or feel free to check out some other favorite dipping sauce ideas below!)

Hope you all enjoy these as much as we have. ¡Buen provecho!

Description

These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.

Scale 1x2x3x

Ingredients

  • 3 fresh artichokes
  • 2 large fresh lemons, juiced
  • 2 tablespoons olive oil (or melted butter)
  • 6 cloves garlic, peeled and roughly-chopped
  • fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
  • coarse sea salt and freshly-cracked black pepper

Instructions

  1. Heat oven to 400°F.
  2. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
  3. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
  4. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
  5. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
  6. Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
  7. Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
  8. Serve the roasted artichokes warm with your desired dipping sauce.

Notes

Dipping Sauce Ideas:

  • Lemony Melted Butter Sauce: I make mine with about 1 part melted butter, 1 part freshly-squeezed lemon juice, 1 part water, and salt and pepper to taste.
  • Blender Hollandaise Sauce: This version is super easy.
  • Tzaziki Sauce: For a Mediterranean twist.
  • Pesto: Rich and delicious. Feel free to mix in some Greek yogurt to make it creamy.
  • Mayo or Aioli: Always a win.
  • …or whatever sauce sounds good to you!

posted on April 11, 2018 in 5-Ingredient Recipes, Christmas, Easter, Side Dishes, Thanksgiving

What Goes Well With Artichokes?

Artichokes Go Well With

Dairy: melted/drawn butter, cream cheese, goat cheese, sour cream, cream sauces, Parmesan cheese, and feta cheese

Produce: spinach, lemon, garlic, onion, avocado, eggplant, sundried tomatoes, shallots, potatoes and arugula

Herbs & Spices: olive oil, salt, pepper, thyme, lemon pepper, and basil

Protein: chicken, fish, seafood, and eggs

Other: hollandaise sauce, mayonnaise, bread, pasta and pulse

Artichoke Serving Ideas

  • Everyone loves to dip artichoke petals. Try this harissa dip to serve with roasted artichokes. Or this lemon chive aioli for these fried baby artichokes.
  • Use melted butter, garlic butter, or hollandaise as a dipping sauce for hot artichokes.
  • Blend artichoke hearts with sautéed spinach, sour cream, cream cheese and parmesan cheese to make a dip for pita chips or your favourite cracker.
  • Add artichoke hearts to a grilled cheese sandwich or pizza, or stuff them for an impressive and beautiful dish.
  • Toss artichoke hearts, celery and parmesan together for a modern update on a regular green salad.
  • Here’s an inspired idea: deep fry artichoke leaves in beer batter and serve with a creamy, herby dipping sauce.

CA GROWN Blog

20 Amazing Artichoke Recipes

If you’re like me, you could eat artichokes every day of your life. And I am here to make that happen for you with these inventive, think outside-the-box recipes. With ideas including soups, stews and pizzas, I am sure there will be one or two that will whet your appetite.

Ultimate Stuffed Artichoke

Garlic and Parmesan add crunch and depth of flavor to this traditional steamed artichoke.

Recipe via Cooking on the Weekends

Artichoke Spinach Grilled Cheese

Gooey cheese and artichokes nestled between your favorite, crusty bread is the ultimate comfort food.

Recipe via Petite Decadence

Grilled Ham and Cheese with Artichokes

Speaking of sandwiches, how about adding some ham and lemon pesto to that grilled cheese with artichokes. The lemon pesto seriously sets this meal apart.

Recipe via Pink Patisserie

Bacon and Artichoke Stuffed Soft Pretzel

Wow! I can’t even take it! Filling pretzels with a cheesy artichoke stuffing is genius!

Recipe via Half Baked Harvest

Crispy Artichoke Hearts with Horseradish Aioli

Baked in the oven on a high heat, these artichoke hearts crisp up nicely. Perfect for dipping!

Recipe via Health Starts in the Kitchen

Spinach Artichoke Mac n’ Cheese

Creamy pasta and delicious artichokes marry in this twist on the classic dish

Recipe via Lemon Tree Dwelling

Artichoke Lasagna

Another artichoke spin on a classic pasta dish, this recipe hits the mark as it’s baked to perfection

Recipe via Kevin and Amanda

Artichoke Broccoli Frittata

Perfect for breakfast or a spring brunch, this recipe combines crisp broccoli and plump artichokes to deliver perfection to your table

Recipe via Linda Wagner

Kale and Artichoke Soup

Fresh kale and robust artichokes are the star in this simple but elegant soup.

Recipe via The Roasted Root

Creamy Artichoke Chicken

I’m always looking for new, creative ways to serve the classic chicken breast. Love this version that uses artichokes and herbs!

Recipe via Ask Anna

Italian Pot Roast

Savory pot roast is paired with artichokes and red peppers to create this hearty meal for any day of the week.

Recipe via The Pioneer Woman

Artichoke Lemon Pesto

Top your favorite sandwich or appetizer with this delectable, tangy sauce.

Recipe via Red Shallot Kitchen

Artichoke Quinoa Bake

Filled with nutrients and healthy grains, this quinoa dish incorporates artichokes and spinach to create a wholesome meal.

Recipe via Two Peas and Their Pod

Green Chile and Artichoke Cheese Bread

Wow! Crusty bread is topped with a cheesy mixture of green chilies and artichokes. Nothing better!

Recipe via Yellow Bliss Road

Artichoke Garlic Dip

Oh, my heavens! This dip is outrageously wonderful. Loaded with cheese, roasted garlic and artichokes. Just try to not devour it in one sitting.

Recipe via Wonky Wonderful

Artichoke Pizza

The classic pizza pie is transformed with a cheesy cream based sauce and tasty artichokes and spinach.

Recipe via Cooking Classy

Spinach Artichoke Pasta

Halved artichoke hearts and fresh spinach create a beautiful and savory dish for your summer table

Recipe via The Pioneer Woman

Baked Artichoke Chicken

This chicken dish is sure to please even the pickiest of eaters. Baked to perfection with garlic and artichokes, make this your next easy weeknight meal.

Recipe via Stacey Snacks

Faux Fried Artichoke Hearts

Faux because these are actually baked and not fried, so you can breathe easy when you eat them all!

Recipe via Eat Live Run

Oyster Artichoke Soup

Bring the sea to the field with this wonderfully creamy soup that will have you licking the bowl!

Recipe via Louisiana Cookin’

6 Easy Ways To Prepare An Artichoke

Artichokes are rich in fiber and nutrients so they’re a nice addition to the dinner table but if you aren’t familiar with them, they can seem a bit strange to cook. The good news is that you don’t have to be a fancy pants chef to get the job done since most of the work is in the prepping (which involves cleaning and trimming), once that’s done the rest is easy.

Here’s a tip sheet outlining how to prep and clean them along with a few different methods of cooking, no fancy equipment or skills required!

Directions

To prepare: Rinse artichokes then plunge several times in cold water to help release any grit from between the leaves.

Use a sharp knife to cut off the stem so it can stand flat and then cut about 1/3 from the top.

Snip off the pointy leaf tips with kitchen scissors if desired. Remove tough outer leaves around the bottom.

Cook immediately or submerge in water with a couple tablespoons of lemon juice or vinegar until ready to cook.

To prevent browning: Rub them with juice from a freshly cut lemon after prepping and cook quickly.

Info:

How to tell when they’re done: Pierce with a fork and it should be soft and tender. Also, a leaf should come off easily when tugged. Note: The cooking times mentioned below are simply guidelines, it will depend on size and freshness of each artichoke.

When done: Remove the inner sharp leaves in the center, scrape out the center fuzzy choke with a spoon. Stuff as desired or cut in half (lengthwise) and then in quarters (lengthwise) and serve.

Boiled: Method #1

  • Bring a large pot of water to a boil (using enough water to cover), add salt and then place artichoke in water (if making more than one, arrange them in a single layer). Weight down with a plate or pot lid to ensure it stays completely covered with water while it’s simmering.
  • Reduce heat and simmer for about 30 minutes or until done (can be up to an hour depending on size and freshness).
  • Drain artichokes upside down for a few minutes before serving.

You can add a bit of sliced onion, fennel or a clove of garlic to the water to add a bit of flavor if you like. Tip: Add a bit of sugar and salt to the water (a teaspoon of each per quart of water), this will help retain the color and add a bit of sweetness. Make ’em shiny: Add a bit of olive oil to the water. Also adding lemon juice or vinegar to the water will help prevent discoloration.

Steamed: Method #2

  • Fill steamer with water just below the steamer basket, set the artichoke upside down inside the basket (stem end up), cover, bring water to a boil then cook until done…approximately 40 minutes (small) to 60 minutes (large).
  • If you don’t have a steamer, bring about two inches of salted water to a boil with a tablespoon of lemon juice. Position in the boiling water (stem side down), reduce heat to medium, cover and simmer until done (about 30 minutes).
  • Watch water levels and add more if needed.
  • Drain off any excess moisture by setting them upside down for a few minutes before serving.

Oven Roasted: Method #3

  • Preheat oven to 375°. Prep as mentioned at top then cut into halves (lengthwise) and remove the choke.
  • Rub with a bit of lemon juice, olive oil and garlic. Place pieces in a roasting pan just large enough to fit the pieces closely and add 2 tablespoons of water (per artichoke).
  • Cover pan with a layer of waxed paper then a layer of aluminum foil and bake for 30 minutes. Uncover the pan and roast another 20 minutes until browned and the bottoms are tender when pierced with a fork.

Baked: Method #4

  • Preheat oven to 425°F. Prep them then drizzle a bit of olive oil and balsamic vinegar or lemon juice between the leaves, you can stuff fresh garlic cloves between leaves as well if you like. Season each with a bit of Kosher salt.
  • Wrap tightly with two layers of aluminum foil and bake directly on oven rack between one and one half hours (depending on size).
  • Allow them to cool a few minutes before removing foil.

Microwave: Method #5

  • After prepping, wrap them tightly in microwavable plastic wrap and heat for about 10 minutes (time will depend on artichoke size and microwave).
  • Another way to do this is to place a prepared one upside down (stem end up) in a deep microwaveable dish and add about 1/2″ of water to the bottom and a splash of lemon juice. Cover dish with lid or parchment paper and heat on high for about 6 minutes, rotate half-way through heating time.

Grilled: Method #6

You actually use precooked artichokes (you can make them a couple days ahead then refrigerate until needed).

  • Slice in half lengthwise then brush with olive oil.
  • Place cut side down on hot grill for about 3 to 4 minutes then turn and cook until charred.

Tips

  • If you’re serving them cold: Plunge in cold water immediately after cooking (for about 3 minutes) then drain.
  • How to choose a good one? Lift up a few to compare the weight and select the heaviest one that feels most solid. Older ones will feel light. Leaves should be thick and tightly closed (they’ll open up as they dry out). Rub leaves together and they should “squeak” (sign of freshness).
  • Did you know: Their size isn’t an indicator of maturity, larger ones grow at the top of the plant while smaller ones grow on the sides.
  • How to eat them: Simply pull off a leaf (start at the bottom), dip into sauce then bite down on it and pull between your teeth to scrape off the flesh, discard the tough piece. As you get near the center, remove the smaller undeveloped leaves then cut out the fuzzy choke (if it hasn’t been removed already), you’ll find the heart which is considered the best part.
  • Did you know: You can eat the stems by peeling them first and then boil in salted water with a little vinegar added.
  • How to serve: Serve with melted butter and fresh lemon juice, assorted dips, hollandaise sauce and even mayonnaise.
  • How to store: When fresh they can be kept in the refrigerator for about week.

How to Cook Artichokes

More times that not, this is how I like to prepare artichokes. The method works for whatever artichokes look good at the market – baby artichokes are ideal. The gist is – trim, blanch, saute. You end up with beautiful, tender, succulent, golden-crusted artichoke hearts that can be enjoyed straight from the pan, or in any number of other preparations – I outline a few below.

Artichokes
1 lemon
Extra virgin olive oil or clarified butter
sea salt

Fill a bowl with water, squeeze the juice of the lemon into it. You’ll add the artichokes to the water immediately after trimming.

To trim your artichokes: Actually, before I get into the details of trimming, let’s just establish what we’re after. We’re after the tender. Meaning, we want to trim any tough outer leaves, tips, and stem. We want to get down to the tender parts of the leaves, without trimming so much that we have little left. To start, trim the stem. Pull the outer leaves from the artichoke, until you get down to the more tender leaves. Cut off the top of the artichoke (roughly where it begins to taper in), you want to remove the tough part of the tips. I like to use a serrated knife for that cut. From here decide what shape you’d like your artichoke pieces to be. For this preparation, I cut each artichoke in halves, and/or quarters. If you are using larger artichokes, ones that have developed a fuzzy choke, you’ll need to use a teaspoon (or mellon baller) to carve the fuzz out before moving on to your final cuts. Work efficiently, and get the trimmed artichokes in the lemon water as quickly as possible to reduce browning from oxidation.

While prepping the artichokes, bring a medium saucepan of water to a boil. Salt well, and use a slotted spoon to transfer them from the lemon water to the boiling water. Boil until just tender, typically a minute or two. Drain well, and set aside. Alternately, you can steam the artichokes – this will keep more of the nutrients intact. Either way, you want the artichokes to be cooked tender (and feel free to eat them at this point)!

I can’t resist a bit of crust and crunch to them, so… Heat a tablespoon of oil or clarified butter in a large saucepan over medium high heat. When hot, transfer the artichokes to the pan in a single layer. Toss to coat, and add a pinch or two of salt. Allow to saute, tossing every few minutes, until the artichokes are deeply golden and crusted.

You can enjoy these immediately, or at room temperature, or you can save them for a few day, refrigerated, in a coating of olive oil (drain before using)….

A few other notes:

Buying Artichokes: Your success here is going to depend on sourcing good artichokes. Look for tight, dense examples. This is a sign that they have been recently harvested. If you see the leaves have started to flower out, separate, or dry out, give them a pass.

Storage: Store artichokes in a bag in your refrigerator until ready to use. That said, try to use them quickly – within few days of purchase. The sooner the better.

Add-ins: This technique makes beautiful artichokes in their own right, but occasionally I like to flare them out with other things I have on hand. they have a great affinity for olives, orange zest, chopped almonds, chile flakes, fennel, anise, and lemon oil.

Great-on: Once you have a skillet of these, you can eat them on their own, or use them in/on all sorts of things. This artichoke season I’ve had them on farro risotto, quinoa, frittata, pureed cauliflower soup, and chopped into a ravioli filling. As I’m typing this, I’m imagining they’d be amazing as a component in a dumpling filling, or spring roll.

Prep time: 15 minutes

Print Recipe If you make this recipe, I’d love to see it – tag it #101cookbooks on Instagram!

How to Cook Artichokes for a Scene-Stealing Side Dish

Artichokes are the edible immature flowers of a cultivated thistle. There are more than 50 varieties of globe artichokes (the “true” artichoke that is no relation to the Jerusalem artichoke, which is a tuber) grown around the world. Roasted artichokes, in particular, possess a distinctly sweet, nutty flavor and are popular in French, Spanish, and Italian cuisine.

Now that you’ve selected the veggie star of your recipe, it’s time to learn how to cook artichokes. The ways to cook artichokes almost outnumber the delicious leaves on the beautiful piece of produce! For the unacquainted, we’ll share how to eat artichokes and include some choice artichoke recipes, plus dish on the best way to serve stuffed artichokes and grill artichokes.

Related: Try All of Our Favorite Artichoke Recipes

Step 1: Wash the artichokes.

  • Wash artichokes just before you’re ready to use them. If you wash artichokes before storing, the moisture could cause them to spoil more rapidly.

Step 2: Slice off the stem end of each artichoke.

  • Cut off and discard the end of the stem. Or remove the entire stem at the base if you plan to serve the artichokes standing upright for recipes like stuffed artichokes (try our slow cooker variation filled with sausage and sweet peppers!).

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Step 3: Remove outer leaves.

  • Peel off the outer leaves closest to the stem.

Step 4: Remove the top from each artichoke.

  • If you are making stuffed artichokes or simply want to remove the majority of the prickly leaf tips for safer eating, trim the top off each artichoke. Use a sharp, sturdy knife to cut off about 1 inch from the pointed top of each artichoke.

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Step 5: Trim leaf tips.

  • To remove the remaining prickly tips from the outer leaves, use scissors to cut off each leaf tip.
  • Brush all cut edges with lemon juice to prevent browning.

Step 6: Choose how to cook artichokes.

There’s no one best way to cook artichokes—there are many! Try them all or start with whichever method is closest to the artichoke recipe you’ve enjoyed most while dining out.

Test Kitchen Tip: How long to cook artichokes varies based on size. For all methods, you’ll know they’re done when you can slip off a leaf near the center of the artichoke without struggling or having to pull too hard.

Boiling Artichokes

  • Fill a large stainless-steel or enamel pot with lightly salted water; bring to boiling.
  • Add artichokes; return water to boiling.
  • Reduce heat; simmer, covered, about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke.

Tip: Cooking whole artichokes by boiling doesn’t impart flavor. If you’re looking for the purest artichoke flavor, try boiling. Or add butter, sauces, or other toppers to make boiled artichokes more flavorful.

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Grilling Artichokes

The first step in how to cook artichokes on the grill is to boil them first, so be sure you feel confident in that method of cooking artichokes.

  • Fill a large stainless-steel or enamel pot with lightly salted water; bring to boiling. Reduce heat; simmer, covered, about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke.
  • Heat grill or grill pan to high. Cut artichokes in half lengthwise, then scoop out the choke and the delicate inner leaves close to the heart. Season to taste with salt and black pepper; drizzle with olive oil.
  • Place artichokes on the hot grill, flat sides up; cook until golden brown (about 4 minutes). Flip and cook 4 minutes more.

Get the recipe: Grilled Artichokes

Steaming Artichokes

  • Fill a large stainless-steel or enamel pot with 1 inch of water.
  • Place a steamer basket inside the pot.
  • Bring the water to boiling.
  • Using tongs, place artichokes, stem side down, in the steamer basket.
  • Reduce heat to simmering, cover the pot, and allow artichokes to steam about 20 to 25 minutes or until you can easily pull out a leaf from the center of artichoke.

Test Kitchen Tip: Be sure to use a stainless-steel, enamel, or other nonreactive pot to cook artichokes to prevent discoloration or off flavors.

Roasting Artichokes

  • Preheat oven to 425°F.
  • Gently separate the artichoke leaves from the choke.
  • Drizzle with lemon juice and olive oil; season to taste with salt and black pepper.
  • Tightly wrap in aluminum foil, place in an oven-safe baking dish, and cook 70 to 80 minutes.

Test Kitchen Tip: In a hurry? Here’s how to cook an artichoke in the microwave: Place two artichokes in a microwave-safe casserole dish with 2 tablespoons water. Cover with waxed paper, vented plastic wrap, or the lid of the casserole dish. Microwave, covered, on 100 percent power (high) 7 to 9 minutes, flipping artichokes once for even cooking.

How to Eat Artichokes

Now that your artichoke recipe is ready, it’s time to peel and dig in.

To eat a whole cooked artichoke:

  • Break off each leaf, one at a time; dip the leaf into melted butter, mayonnaise, or other sauce (see below) and draw the base of the leaf through your teeth to remove the tender portion.
  • After all the leaves have been removed, scrape off the inedible prickly “choke” to expose the inner artichoke heart.
  • Cut the heart into pieces (and prepare to battle over the last bite).

To use the cooked artichoke heart in a recipe:

  • Peel leaves from artichokes. Scrape off the inedible prickly “choke” to expose the heart.
  • Cut the heart in half or as directed in a recipe (psst…spinach-artichoke dip is always a hit!).

Related: Party-Ready Make-Ahead Dips

Optional Sauces to Serve with Your Artichoke Recipe

Whether steamed, boiled, grilled, or roasted, artichoke leaves taste even better when dunked into one of these stir-and-serve sauces:

  • Herb-Butter Sauce: Melt 1/4 cup butter. Stir in 1 tablespoon lemon juice and 1 teaspoon snipped fresh dill, tarragon, or oregano (or 1/4 teaspoon dried dill weed, tarragon, or oregano, crushed). Makes 2 servings.
  • Lemon-Mustard Mayo: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1/2 teaspoon finely shredded lemon peel, 2 teaspoons fresh lemon juice, and 1 teaspoon Dijon-style mustard. Season to taste with ground black pepper. Serve with warm or chilled artichokes. Makes 4 servings.
  • Curry Dip: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion, 1 teaspoon curry paste or curry powder, and 1/8 teaspoon salt. Cover and chill 2 to 24 hours before serving with chilled artichokes. Makes 4 servings.

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How to Choose and Store Artichokes

Use these Test Kitchen tips to select the very best artichokes and store them properly:

  • The peak season for leafy green globe artichokes lasts from March to May.
  • Look for artichokes with tight leaf formation and a deep green color. They should seem heavy for their size, and the leaves should squeak when squeezed together. Avoid artichokes that are dry-looking or have split leaves. The color should be a vibrant green, and the outside should be unblemished. Generally, the smaller the artichoke, the more tender it will be. However, plump, round-looking artichokes tend to have a larger heart, which is the sweetest part of the artichoke.
  • Store unwashed artichokes in a plastic bag in the refrigerator up to 4 days.

Tip: Don’t confuse Jerusalem artichokes, also called sunchokes, with globe artichokes. They are actually a tuber from a type of sunflower plant.


Grill ’em. Halve artichokes, coat with olive oil, a pinch of salt and pepper and heat on grill until heated through and softened. Video: How To Prepare Whole Artichokes
Sun-Dried Tomato & Artichoke Pasta. Combine cooked whole wheat pasta, Italian seasonings, cooked artichoke hearts, sun-dried tomatoes, garlic and olive oil for a delicious, nutritious and quick dinner!
The Edible Utensil. Soften artichokes in the oven (with olive oil and seasoning) or by boiling. Allow to cool, separate each leaf and remove tough ends on leaves. Use leaves as scoops for all of your favorite low-fat dips!
Add to Sauce! Add fresh or frozen varieties to your favorite low-sodium sauces. Serve over pastas, chicken or fish.
Have a Heart! Add artichoke hearts to dips, salads, pizzas, soups, wraps, sandwiches, pastas, and all of your favorite dishes. Check out our Using Artichoke Hearts video for ideas.
Roasted with Savory Herbs. Bake artichokes in the oven with lemon, olive oil, basil, mint and Italian parsley.
Recipe: Roasted Herb Artichokes w/Leeks
Slow Cook Them! Add artichokes to any of your traditional soup or roast recipes. Combine ingredients in a crock pot in the morning, cook on low heat for several hours for a nutritious lunch or dinner! Recipe: Spring Vegetable Soup
Just Microwave & Serve. Place whole artichoke (with top 1/3 and stem removed) in microwave steam bag. Heat on high for about 5 minutes. Remove, top with low-fat cheese and spices and serve!
Pizza! Layer artichokes and your favorite fruits and vegetables on whole wheat pizza crust with low-sodium pizza sauce and low-fat cheese! Try them on our Technicolor Pizza!
Stuff ’em. Sauté your favorite vegetables, lean meat and cooked brown rice in olive oil until heated through. Cut an inch off the top and hollow out a whole artichoke then place vegetable and meat mixture inside. Bake in oven until artichoke is slightly softened. Video: Stuffing, Steaming and Broiling an Artichoke
See Videos About Artichokes
See Nutrition Information for Artichokes

Fruit & Veggie Database
Key Nutrients in Fruits & Veggies
Dietary Guidelines for Americans
Fruit & Vegetable Recipe Search

Ways to eat artichoke

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