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
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.
What vegetable is similar 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. With the same flavor profile as artichokes, Swiss chard is an excellent substitute.
What is a substitute for marinated artichokes? ›
The best substitute for artichoke hearts. Chayote marinated with garlic, coriander, bay or curry leaves, and mellow fruity vinegar. Homemade and economical.
What Italian vegetable is similar to an artichoke? ›
Cardone, also known as Cardoon, is a traditional Mediterranean vegetable considered a delicacy by many who specialize in traditional French and Italian cuisine. A cousin of the artichoke, the cardone has an edible stalk like celery; however, it is not eaten raw.
What is the fruit that tastes like an artichoke? ›
Hearts of palm are cut from the core of a handful of palm tree species native to South and Central America. After harvesting, they are cut into cylinders or sliced into rings and packed in water or brine. They look like smooth, thick white asparagus spears and are often said to taste like artichokes.
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 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 tastes like an 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.
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.
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.
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. Just remember to sterilize the jars before canning!
Why does artichoke dip taste like vinegar? ›
So why was the dip such a disaster? Horton admitted she used marinated artichokes instead of fresh (thus the vinegar taste) and a “dry mandarin orange” instead of fresh lemon juice. Lastly, she improvised her spices. “It turns out celery salt does not belong in artichoke dip,” Horton said.
What flavors go 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).
What is the best chip for artichoke dip? ›
Pita chips are made from baked or fried pita bread, and they go exceptionally well with artichoke dip. Even if you don't like artichoke, you're bound to love this fantastic dip. Made with artichoke hearts, mayo, sour cream, parmesan cheese, and onion, this dip tastes great warm or cold.
What plant tastes like an artichoke? ›
To harvest stems (especially of cardoon) pick before the plants bloom in the cool season. They taste like artichokes only they look like celery. You can steam or braise them. If you blanch them (deprive the stems of light by tying up the stems together) they will be a LOT tastier.
What plant is similar to the globe 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 vegetable is artichoke related to? ›
The artichoke belongs to the same family as thistles, sunflowers, lettuce, salsify, chrysanthemums, and thousands of other species. The true artichoke should not be confused with the so-called Jerusalem artichoke-which did not come from Jerusalem and is not an artichoke.
