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Amazing Artichokes: 10 Tasty Recipes

The best part of the spring isn’t the unlimited sunshine or blooming flowers—it’s the start of artichoke season. Prickly, fibrous, and treasured in the Mediterranean, artichokes are chemically proven to make food taste better. (Seriously, they contain the taste-bud stimulating compound cynarin that turns average recipes into epicurean feats.) If you thought trimming, steaming, and dipping in mayo was the only way to sate your artichoke craving, think again.
Stuffed Artichokes
Artichoke Pie
Lowfat Artichoke Dip
Artichoke and Mushroom Frittata
Spaghetti with Artichoke Hearts and Tomatoes
Artichoke and Potato Soup
Artichoke, Kale, and Ricotta Pie
Grilled Artichokes
Artichokes Braised in Lemon and Olive Oil
Lean Lemony Veal and Baby Artichokes

Photo courtesy of New Amsterdam Market on Flickr

Artichoke and Mushroom Frittata

Equally enjoyable straight out of the oven or chilled, Bon Appétit’s artichoke and mushroom frittata is an ideal snack any time of day. The dish works best with carefully trimmed and halved baby artichokes to enhance the natural texture. Pair it with cappuccino for breakfast or chardonnay for dinner.


 

Artichoke Pie

Sweet, savory, veggie- or meat-filled, pie is always a treat. AllRecipes’ artichoke tart blends parmesan, mozzarella, bread crumbs, and garlic into an aromatic and hearty delicacy. Idyllic as a starter or entrée, artichoke pie is a great choice for a vegetarian feast.


 

Lowfat Artichoke Dip

For a low-fat, speedy, and simple appetizer, there’s nothing as easy and impressive as a bowl of homemade artichoke dip. Made with canned hearts, all you need for Rosie’s Amazing Lowfat Artichoke Dip is five ingredients and a food processor. Serve it on crackers, sit back, and watch your guests swoon.


 

Artichoke and Mushroom Frittata

Equally enjoyable straight out of the oven or chilled, Bon Appétit’s artichoke and mushroom frittata is an ideal snack any time of day. The dish works best with carefully trimmed and halved baby artichokes to enhance the natural texture. Pair it with cappuccino for breakfast or chardonnay for dinner.


 

Spaghetti with Artichoke Hearts and Tomatoes

Ever notice how almost anything on top of spaghetti works wonderfully? This traditional twist on a classic from The Pioneer Woman is tangy, creamy, and totally delicious. Sauté hearty ’chokes with butter, garlic, and onions for an indulgent pasta dinner.


 

Artichoke and Potato Soup

There’s nothing like a bowl of hot soup on a cold day—especially if it’s made with artichokes and potatoes. This clever chowder from Simply Recipes is a smooth blend of Yukon Gold potatoes, shallots, leeks, and (of course) artichokes. Pair it with a crusty loaf of sourdough for a rainy day treat.


 

Artichoke, Kale, and Ricotta Pie

Veggie frittatas are a common breakfast dish, but when infused with ricotta, kale, and artichokes, they’re just right any time of the day. This six-ingredient crustless pie from The Kitchn takes minimal prep and serves up maximum results. Pair it with a chilled glass of white wine for a Parisian-inspired meal.

 

 

Grilled Artichokes

While steaming is the popular preparation method for artichokes, firing ’em on the grill brings out deep, smoky, and nuanced flavors. Say sayonara to corn on the cob with this recipe from Eating Well; it’s the perfect gourmet addition to your summer barbeque.


 

Artichokes Braised in Lemon and Olive Oil

While trimming and prepping artichokes is no easy task, this recipe from Smitten Kitchen makes it so worth it. By gently braising the artichokes, their natural tangy flavor shines in a strong new way. Make the recipe your own by adding a pour of wine, Italian herbs, high-quality olives, or white beans.


 

Lean Lemony Veal and Baby Artichokes

If you’re a meat lover, cook your artichokes with veal cutlets for a match made in culinary heaven. Delish’s recipe gently cooks the veal in a tender broth with shallots and tarragon. For a flavorsome reminder of that summer spent in Florence, there’s no better choice.


 

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