From creamy dips to tasty pasta dishes, find some of our favorite recipes for globe and baby artichokes.
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
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
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
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
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
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
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
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
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
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
Full-flavored Parm adds cheesy goodness to this delectable dip. Light cream cheese and mayo save 340 calories.
View Recipe: Hot Artichoke Dip
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
For a light supper and an unforgettable taste of the season, try this stunning recipe that pairs baby artichokes with peppery
View Recipe: Artichoke Galette
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
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
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
Get a jump on the season with reliable freezer staples–artichokes and English peas–and turn out a super simple, delicious,
View Recipe: Artichoke and Pea Sauté
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
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
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