Editors' Picks: Favorite Artichoke Recipes

Randy Mayor

Artichokes with Roasted Garlic-Wine Dip

For a great appetizer and conversation starter for a dinner party, here’s a recipe for cooking whole artichokes and dipping the leaves into a sauce of sweet roasted garlic and dry white wine. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce.

View Recipe: Artichokes with Roasted Garlic-Wine Dip

Randy Mayor

Pappardelle with Lemon, Baby Artichokes, and Asparagus

Beautiful ribbons of pasta intertwine with fresh spring vegetables in a light citrusy dressing. Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

View Recipe: Pappardelle with Lemon, Baby Artichokes, and Asparagus

Becky Luigart-Stayner

Antipasto Salad

Whole artichokes are trimmed down to the tender hearts and combined with baby carrots, cauliflower, pattypan squash, and vinaigrette for a crunchy, fresh salad.

View Recipe: Antipasto Salad

Lee Harrelson

Artichoke and Arugula Pizza with Prosciutto

Cured pork products perform culinary magic: A single ounce of salty, meaty prosciutto gives all four servings of this pizza a nice, savory flavor. A base of pesto and toppings of bitter arugula and slightly sweet artichoke hearts complete the picture for a gourmet pie that beats delivery any day and takes only 13 minutes start to finish.

View Recipe: Artichoke and Arugula Pizza with Prosciutto

Beau Gustafson

Artichoke and Fennel Caponata

This dip is chunky like a salsa, but the similarities end there. Its assortment of flavors―crisp, anise-tinged fennel, plump and chewy raisins, piquant capers, and tender, slightly sweet artichoke―create a uniquely delicious taste. The dip is best with something nice and crunchy; slice baguette very thin and toast well, or use fancy crackers.

View Recipe: Artichoke and Fennel Caponata

Randy Mayor

Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Pure and simple flavors stand out in this dish. In each bite, you'll taste the sweet tang of tomatoes, the salty bite of feta, the tender juiciness of chicken, and the briny sweetness of marinated artichoke hearts. Israeli couscous makes the recipe unique―its grains are much larger than regular couscous and they add a chewy texture that's another layer of depth.

View Recipe: Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Randy Mayor and Iain Bagwell

Spinach-and-Artichoke Dip

This dish represents our philosophy perfectly: It has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with only 148 calories and 5 grams of fat per serving. The recipe was created in 2000, but it's still a go-to dish for staff parties.

View Recipe: Spinach-and-Artichoke Dip

Photo: Sang An

Roasted Fingerling Potatoes and Baby Artichokes

This simple side dish features in-season baby artichokes and fingerling potatoes roasted to perfection. Toss with a small amount of butter, fresh parsley, and grated lemon rind just before serving.

View Recipes: Roasted Fingerling Potatoes and Baby Artichokes

Photo: Lee Harrelson

Mediterranean Orzo Salad with Feta Vinaigrette

Orzo pasta is a versatile base for dishes, and this one is chock-full of zesty ingredients. Red onions add crunch and the combination of artichoke hearts, feta cheese, and kalamata olives all add fresh brininess to the salad.

View Recipe: Mediterranean Orzo Salad with Feta Vinaigrette

Photo: Becky Luigart-Stayner

Veal-and-Artichoke Stew with Avgolemono

Meat cooked with artichokes takes on a delicious sweetness that contrasts with the tart lemon juice. This dish is usually served on its own, but it's equally delicious with rice, orzo, or egg noodles mixed into the sunny sauce.

View Recipe: Veal-and-Artichoke Stew with Avgolemono

Photo: Randy Mayor

Hot Artichoke Dip

Full-flavored Parm adds cheesy goodness to this delectable dip. Light cream cheese and mayo save 340 calories.

View Recipe: Hot Artichoke Dip

Photo: John Autry

Artichoke and Goat Cheese Strata

To make this scrumptious strata ahead of time, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats, then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

View Recipe: Artichoke and Goat Cheese Strata

Photo: Randy Mayor

Artichoke Galette

For a light supper and an unforgettable taste of the season, try this stunning recipe that pairs baby artichokes with peppery radishes.

View Recipe: Artichoke Galette

Photo: John Autry

Artichoke, Spinach, and White Bean Dip

Ready in just 35 minutes and only 87 calories per serving, this easy-to-make dip will be a huge hit at your next family gathering or party. If you can’t find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers.

View Recipe: Artichoke, Spinach, and White Bean Dip

Photo: Becky Luigart-Stayner

Brandade of White Beans with Baby Artichokes

Brandade most often refers to a salt cod puree popular throughout France, but in this vegetarian version, it's a rich puree of beans topped with grilled artichokes.

View Recipe: Brandade of White Beans with Baby Artichokes

Photo: Randy Mayor

Artichoke and Goat Cheese-Stuffed Chicken

This stuffed chicken is sliced and served over a bed of dressed greens to create an elegant and delicious dinner salad.

View Recipe: Artichoke and Goat Cheese-Stuffed Chicken

Photo: Brian Woodcock

Artichoke and Pea Sauté

Get a jump on the season with reliable freezer staples–artichokes and English peas–and turn out a super simple, delicious, spring-inspired dish.

View Recipe: Artichoke and Pea Sauté

Photo: Randy Mayor

Braised Baby Artichokes and New Potatoes

Artichokes appear in the spring in Greece, and the small, tender baby variety works nicely in braised dishes like this one. Because they're so tender, it's not necessary to remove the fuzzy choke from the center of the heart.

View Recipe: Braised Baby Artichokes and New Potatoes

Green Olive and Artichoke Tapenade

This tangy spread is delicious with crackers and the green olives provide a great source of monounsaturated fats.

View Recipe: Green Olive and Artichoke Tapenade

Photo: Randy Mayor

Artichokes with Roasted-Pepper Dip

Easy to prepare, this dip is perfect for impromptu entertaining-–try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.

View Recipe: Artichokes with Roasted-Pepper Dip