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
Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning. Although it looks like ginger, it varies in flavor from ginger, providing a spicy or peppery taste that may resemble a mild mustard flavor.
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.
How do you use jarred artichoke hearts? ›
The artichoke hearts sold in jars are already cooked. They're tender and ready to eat, but not very flavorful. The best thing to do with them is marinate them and roast them. A simple vinaigrette of lemon juice or vinegar, garlic and olive oil is all you really need to give them a flavor punch.
What is the difference between Chinese ginger and ginger? ›
This ginger variety tends to be slightly drier in texture, making it a preferred choice for ground or powdered forms in Indian cuisine. On the other hand, Chinese ginger takes on a slightly milder persona, with a subtly sweet undertone that elegantly balances its spiciness.
Why do Chinese eat ginger? ›
In China, for example, ginger has been used to help digestion and treat stomach upset, diarrhea, and nausea for more than 2,000 years. Ginger has also been used to help treat arthritis, colic, diarrhea, and heart conditions.
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 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.
Why do you soak artichokes in 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 vegetable tastes like an artichoke? ›
Sunchokes are also called “Jerusalem artichokes,” but look nothing like artichokes and have no apparent ties to Jerusalem. The name is associated with early-world Italian explorers who thought they tasted similarly to artichokes and looked like girasole (“jeer-uh-SOLE-ay”) or “sunflower” in Italian.
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.
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 are the benefits of eating artichokes? ›
Artichokes are packed with powerful nutrients. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamin C, they also supply important minerals, such as magnesium, phosphorus, and potassium ( 2 ).
Are artichoke hearts in a jar healthy? ›
It doesn't matter how you find 'em--frozen, canned, bottled, marinated or discovered at the center of the beautiful fresh vegetable--artichoke hearts have amazing flavor and boast some serious nutrients. First, they're loaded with potassium, a mineral that helps maintain normal heart rhythm and controls blood pressure.
What is the Chinese root that looks like ginger? ›
Ginger and galangal are cousins. They are both members of the Zingiberaceae family, which includes other pungent, aromatic spices like cardamom and turmeric. The resemblance ginger and galangal bear to each other is striking, particularly if they're seen when they are fresh.
What is the vegetable that looks like ginger but isn t? ›
They are small, cylindrical tubers, with the rings and rough surface that make them look like single fingers of ginger.
What is Chinese ginger called? ›
Alpinia officinarum, or lesser galangal. Boesenbergia rotunda, also called Chinese ginger or fingerroot.
Can you eat Chinese wild ginger? ›
Edible Uses: A ginger-like rhizome with a strong potent flavour [1-2]. They are commonly referred to as wild gingers (not a culinary gingers) as their rhizomes have a similar spicy scent.
