Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. Recipes
  3. Healthy Artichoke Recipes

Healthy Artichoke Recipes

April 05, 2010
Skip gallery slides
Pin
From creamy dips to tasty pasta dishes, find some of our favorite recipes for globe and baby artichokes. Like most of the other items on this list, you can get artichokes any time of year, but fresh ones grown in season just taste so much better. Fresh artichokes are typically available March through May, and they may pop up again in October.
Start Slideshow

1 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Arugula Pizza with Prosciutto

Credit: Photo Courtesy of Oxmoor House
View Recipe: 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.

1 of 37

Advertisement
Advertisement

2 of 37

Pin
Facebook Tweet Email Send Text Message

Spinach-Artichoke Strata

Credit: Photo: Hector Manuel Sanchez
View Recipe: Spinach-Artichoke Strata

This easy get-ahead dish plays off the appeal of spinach-artichoke dip. Assemble everything the night before; in the morning, let the strata stand while the oven preheats, and then pop it in. You don't need to fully blend in the herbed cheese; it's nice to hit little "pockets" of creamy goodness.

2 of 37

3 of 37

Pin
Facebook Tweet Email Send Text Message

Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel

Credit: Photo: Iain Bagwell
View Recipe: Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel

This is a kind of springtime Greek ratatouille. We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

3 of 37

Advertisement

4 of 37

Pin
Facebook Tweet Email Send Text Message

One-Pan Pasta with Ricotta and Artichokes

Credit: Photo: Linda Pugliese
View Recipe: One-Pan Pasta with Ricotta and Artichokes

One skillet from start to finish—can't beat it on a busy weeknight. The ricotta adds rich creaminess when mixed into each portion on the plate, while fresh mozza creates that ooey-gooey baked pasta feel.

Look for fresh noodles at your grocery store's deli or cheese counter, or near the packaged cheeses.

4 of 37

5 of 37

Pin
Facebook Tweet Email Send Text Message

Creamy Artichoke Soup with Crisped Prosciutto

Credit: Photo: Christopher Testani
View Recipe: Creamy Artichoke Soup with Crisped Prosciutto

Swirling in rich sherry vinegar toward the end of cooking is the difference between flat earthiness and dynamic deliciousness.

5 of 37

6 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Spinach Strata

Credit: Photo: Christopher Testani
View Recipe: Artichoke and Spinach Strata

Thaw the artichoke hearts according to microwave directions or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

6 of 37

Advertisement
Advertisement
Advertisement

7 of 37

Pin
Facebook Tweet Email Send Text Message

Porcini, Artichoke, and Parsley Salad

Credit: Photo: Jason Varney
View Recipe: Porcini, Artichoke, and Parsley Salad

Wild porcini mushrooms and artichokes are in season from late spring to early summer and again in early fall in the Pacific Northwest. Fresh porcini are sweet, woodsy, and delicious when thinly sliced and served raw. Substitute thinly sliced cremini mushrooms if you can't get fresh porcini.

7 of 37

8 of 37

Pin
Facebook Tweet Email Send Text Message

Roasted Asparagus and Baby Artichokes

Credit: Photo: Christopher Testani
View Recipe: Roasted Asparagus and Baby Artichokes

To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.

8 of 37

9 of 37

Pin
Facebook Tweet Email Send Text Message

Chicken with Artichoke Pan Sauce

Credit: Photo: Justin Walker
View Recipe: Chicken with Artichoke Pan Sauce

Serve these juicy chicken breasts with whole-wheat orzo or fettuccine to sop up the rich sauce. 

9 of 37

Advertisement
Advertisement
Advertisement

10 of 37

Pin
Facebook Tweet Email Send Text Message

Fresh Artichoke and Kale Dip

Credit: Photo: Brian Woodcock
View Recipe: Fresh Artichoke and Kale Dip

Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead—it will be a time-saver during the last-minute rush of putting on a party.

10 of 37

11 of 37

Pin
Facebook Tweet Email Send Text Message

Spinach-Artichoke Bites

Credit: Photo: Jennifer Causey
View Recipe: Spinach-Artichoke Bites

Save 167 calories, 3.6g sat fat, and 393mg sodium per serving over traditional spinach-artichoke dip. Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

11 of 37

12 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Pea Sauté

Credit: Photo: Brian Woodcock
View Recipe: 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.

12 of 37

Advertisement
Advertisement
Advertisement

13 of 37

Pin
Facebook Tweet Email Send Text Message

Creamy Artichoke and Asparagus Lasagna

Credit: Photo: Rob Culpepper
View Recipe: Creamy Artichoke and Asparagus Lasagna

Lemon rind brightens the sauce, making for a more delicate lasagna. To save on salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.

13 of 37

14 of 37

Pin
Facebook Tweet Email Send Text Message

Pan-Roasted Artichokes with Lemon and Garlic

Credit: Photo: Brian Woodcock
View Recipe: Pan-Roasted Artichokes with Lemon and Garlic

With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.

14 of 37

15 of 37

Pin
Facebook Tweet Email Send Text Message

Broiled Artichoke Hearts with Lemon Crumbs

Credit: Photo: Randy Mayor
View Recipe: Broiled Artichoke Hearts with Lemon Crumbs

You're only 15 minutes away from this show-stopping side dish that gets added flavor from lemon rind, Parmesan cheese, and panko.

15 of 37

Advertisement
Advertisement
Advertisement

16 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke Galette

Credit: Photo: Randy Mayor
View Recipe: Artichoke Galette

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

16 of 37

17 of 37

Pin
Facebook Tweet Email Send Text Message

Spinach-Artichoke Pasta with Vegetables

Credit: Photo: Grant Cornett
View Recipe: Spinach-Artichoke Pasta with Vegetables

We love everything about T.G.I.Friday's Spinach & Artichoke Cheese Dip, but calories and sodium can add up quickly after just a few bites. But what if those few bites were used to flavor an entire meal? A little low-fat milk helps stretch this creamy dip into a light, luscious sauce that dresses up hot cooked pasta and fresh, crunchy veggies—a healthy, hearty weeknight meal, ready in just 25 minutes.

17 of 37

18 of 37

Pin
Facebook Tweet Email Send Text Message

Mushroom-Artichoke Stuffing

Credit: Photo: Randy Mayor
View Recipe: Mushroom-Artichoke Stuffing

Make your stuffing stand out from the bunch. Mushrooms lend an almost meaty texture to this holiday side dish.

18 of 37

Advertisement
Advertisement
Advertisement

19 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke, Spinach, and White Bean Dip

Credit: Photo: John Autry
View Recipe: 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.

19 of 37

20 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Goat Cheese Strata

Credit: Photo: John Autry
View Recipe: 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.

20 of 37

21 of 37

Pin
Facebook Tweet Email Send Text Message

Artichokes with Roasted Garlic-Wine Dip

Credit: Randy Mayor
View Recipe: 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.

21 of 37

Advertisement
Advertisement
Advertisement

22 of 37

Pin
Facebook Tweet Email Send Text Message

Hot Artichoke Dip

Credit: Photo: Randy Mayor
View Recipe: Hot Artichoke Dip

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

22 of 37

23 of 37

Pin
Facebook Tweet Email Send Text Message

Open-Faced Chicken Sandwiches with Artichoke Pesto

Credit: Photo: John Autry
View Recipe: Open-Faced Chicken Sandwiches with Artichoke Pesto

Be sure to look for artichoke hearts that are canned in brine, not oil.

23 of 37

24 of 37

Pin
Facebook Tweet Email Send Text Message

Classic Menu: Roasted Fingerling Potatoes and Baby Artichokes

Credit: Photo: Sang An
View Recipes: 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.

24 of 37

Advertisement
Advertisement
Advertisement

25 of 37

Pin
Facebook Tweet Email Send Text Message

Kale Salad with Grilled Artichokes

Credit: Photo: Randy Mayor
View Recipe: Kale Salad with Grilled Artichokes

Let those fresh artichokes simmer with lemon, wine, and herbs, then use them to top this supremely satisfying salad. Kale offers earthy flavor and chewy texture; pine nuts add crunch; plumped raisins balance the zingy Dijon-spiked dressing.

25 of 37

26 of 37

Pin
Facebook Tweet Email Send Text Message

Brandade of White Beans with Baby Artichokes

Credit: Photo: Becky Luigart-Stayner
View Recipe: 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.

26 of 37

27 of 37

Pin
Facebook Tweet Email Send Text Message

Spinach-and-Artichoke Dip

Credit: Randy Mayor and Iain Bagwell
View Recipe: 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.

27 of 37

Advertisement
Advertisement
Advertisement

28 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Goat Cheese-Stuffed Chicken

Credit: Photo: Randy Mayor
View Recipe: 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. Salty artichokes and tangy goat cheese bring vibrant flavor to your chicken breast, without adding excessive calories and fat.

28 of 37

29 of 37

Pin
Facebook Tweet Email Send Text Message

Pappardelle with Lemon, Baby Artichokes, and Asparagus

Credit: Randy Mayor
View Recipe: 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.

29 of 37

30 of 37

Pin
Facebook Tweet Email Send Text Message

Artichokes with Roasted-Pepper Dip

Credit: Photo: Randy Mayor
View Recipe: 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.

30 of 37

Advertisement
Advertisement
Advertisement

31 of 37

Pin
Facebook Tweet Email Send Text Message

Antipasto Salad

Credit: Becky Luigart-Stayner
View Recipe: 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.

31 of 37

32 of 37

Pin
Facebook Tweet Email Send Text Message

Artichoke and Fennel Caponata

Credit: Beau Gustafson
View Recipe: 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.

32 of 37

33 of 37

Pin
Facebook Tweet Email Send Text Message

Couscous With Artichokes, Feta, and Sun-Dried Tomatoes

Credit: Randy Mayor
View Recipe: 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.

33 of 37

Advertisement
Advertisement
Advertisement

34 of 37

Pin
Facebook Tweet Email Send Text Message

Mediterranean Orzo Salad with Feta Vinaigrette

Credit: Photo: Lee Harrelson
View Recipe: 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.

34 of 37

35 of 37

Pin
Facebook Tweet Email Send Text Message

Veal-and-Artichoke Stew with Avgolemono

Credit: Photo: Becky Luigart-Stayner
View Recipe: 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.

35 of 37

36 of 37

Pin
Facebook Tweet Email Send Text Message

Braised Baby Artichokes and New Potatoes

Credit: Photo: Randy Mayor
View Recipe: 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.

36 of 37

Advertisement
Advertisement
Advertisement

37 of 37

Pin
Facebook Tweet Email Send Text Message

Green Olive and Artichoke Tapenade

View Recipe: Green Olive and Artichoke Tapenade

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

37 of 37

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 37 Artichoke and Arugula Pizza with Prosciutto
    2 of 37 Spinach-Artichoke Strata
    3 of 37 Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
    4 of 37 One-Pan Pasta with Ricotta and Artichokes
    5 of 37 Creamy Artichoke Soup with Crisped Prosciutto
    6 of 37 Artichoke and Spinach Strata
    7 of 37 Porcini, Artichoke, and Parsley Salad
    8 of 37 Roasted Asparagus and Baby Artichokes
    9 of 37 Chicken with Artichoke Pan Sauce
    10 of 37 Fresh Artichoke and Kale Dip
    11 of 37 Spinach-Artichoke Bites
    12 of 37 Artichoke and Pea Sauté
    13 of 37 Creamy Artichoke and Asparagus Lasagna
    14 of 37 Pan-Roasted Artichokes with Lemon and Garlic
    15 of 37 Broiled Artichoke Hearts with Lemon Crumbs
    16 of 37 Artichoke Galette
    17 of 37 Spinach-Artichoke Pasta with Vegetables
    18 of 37 Mushroom-Artichoke Stuffing
    19 of 37 Artichoke, Spinach, and White Bean Dip
    20 of 37 Artichoke and Goat Cheese Strata
    21 of 37 Artichokes with Roasted Garlic-Wine Dip
    22 of 37 Hot Artichoke Dip
    23 of 37 Open-Faced Chicken Sandwiches with Artichoke Pesto
    24 of 37 Classic Menu: Roasted Fingerling Potatoes and Baby Artichokes
    25 of 37 Kale Salad with Grilled Artichokes
    26 of 37 Brandade of White Beans with Baby Artichokes
    27 of 37 Spinach-and-Artichoke Dip
    28 of 37 Artichoke and Goat Cheese-Stuffed Chicken
    29 of 37 Pappardelle with Lemon, Baby Artichokes, and Asparagus
    30 of 37 Artichokes with Roasted-Pepper Dip
    31 of 37 Antipasto Salad
    32 of 37 Artichoke and Fennel Caponata
    33 of 37 Couscous With Artichokes, Feta, and Sun-Dried Tomatoes
    34 of 37 Mediterranean Orzo Salad with Feta Vinaigrette
    35 of 37 Veal-and-Artichoke Stew with Avgolemono
    36 of 37 Braised Baby Artichokes and New Potatoes
    37 of 37 Green Olive and Artichoke Tapenade

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    Healthy Artichoke Recipes
    this link is to an external site that may or may not meet accessibility guidelines.