Healthy Artichoke Recipes

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 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.

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.

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.

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

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.

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.

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.

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

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.

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.

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

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.

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.

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

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

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.

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

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.

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.

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.

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

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

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.

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.

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.

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 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.

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.

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.

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

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.

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.

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.

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