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
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. With the same flavor profile as artichokes, Swiss chard is an excellent substitute.
How do you soften hard artichokes? ›
Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves. Remove the choke: Allow the artichoke to cool slightly.
What is a substitute for marinated artichoke hearts? ›
The best substitute for artichoke hearts. Chayote marinated with garlic, coriander, bay or curry leaves, and mellow fruity vinegar. Homemade and economical.
How do I get the most out of my artichokes? ›
With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. Cut the heart into pieces and eat: Underneath the artichoke choke is the heart. Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.
What is the closest relative to the 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 ...
What root vegetable tastes like an artichoke? ›
With more names than the devil, sunchokes/Jerusalem artichokes/sunroots can intimidate those unfamiliar the scraggly root vegetable. It looks like ginger, cooks like a potato, but tastes like an artichoke.
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.
Should you rinse canned artichokes? ›
When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.
What pairs with artichokes? ›
The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.
Can you eat marinated artichoke hearts out of the jar? ›
In other words, take the artichokes out of the jar and put them on a plate with all of that other stuff. Scratch that: Just eat them straight out of the jar.
The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories. Fresh artichokes can be expensive to buy and laborious to trim and cook. That's what makes canned and frozen ones excellent alternatives when it isn't practical to use fresh artichokes.
Why are artichoke hearts so expensive? ›
Artichoke heads are still harvested by hand and, since this depends on their ripening, this may span several weeks. This leads to particularly high production costs, making artichokes among the most expensive vegetables on the market (at equivalent edible quantities).
Why are my artichokes so tough? ›
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.
Why are my artichokes hard after cooking? ›
If it's undercooked, it'll be tough and stringy. If it's overcooked, slimy and mushy. When it's perfect it will be silky, creamy and hold together well.
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.
What foods are related to artichokes? ›
Artichokes, specifically the globe artichoke, belong to the Asteraceae family. Related food plants include sunflowers, lettuce, and daisies.
What tastes like artichoke? ›
The fleshy parts of the bracts are edible, as is the trimmed stem and the base of the artichoke. Artichokes have a mild taste, similar to asparagus, but contain a compound called cynarin, which inhibits your tongue's ability to detect sweetness.
What is the fruit that tastes like an artichoke? ›
This strange looking fruit is called cherimoya, and is related to the Custard-apple.
Are there 2 types of artichokes? ›
The tender choke and the sweet, delicate ends of the leaves negate their ties to weedy thistles and provide endless recipes. There are both elongated and globe types of artichoke.
