Favorite Artichoke Recipes
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.