Editors' Picks: Healthy Artichoke Recipes - Cooking Light

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.

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Artichoke and Arugula Pizza with Prosciutto

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.

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Spinach-Artichoke Strata

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.

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

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.

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One-Pan Pasta with Ricotta and Artichokes

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.

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Creamy Artichoke Soup with Crisped Prosciutto

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.

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Artichoke and Spinach Strata

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.

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Porcini, Artichoke, and Parsley Salad

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.

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Roasted Asparagus and Baby Artichokes

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.

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Chicken with Artichoke Pan Sauce

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.

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Fresh Artichoke and Kale Dip

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.

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Spinach-Artichoke Bites

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.

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Artichoke and Pea Sauté

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.

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Creamy Artichoke and Asparagus Lasagna

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.

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Pan-Roasted Artichokes with Lemon and Garlic

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.

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Broiled Artichoke Hearts with Lemon Crumbs

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.

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Artichoke Galette

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.

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Spinach-Artichoke Pasta with Vegetables

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.

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Mushroom-Artichoke Stuffing

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.

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Artichoke, Spinach, and White Bean Dip

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.

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Artichoke and Goat Cheese Strata

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.

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Artichokes with Roasted Garlic-Wine Dip

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.

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Hot Artichoke Dip

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.

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Open-Faced Chicken Sandwiches with Artichoke Pesto

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.

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Classic Menu: Roasted Fingerling Potatoes and Baby Artichokes

Roasted Fingerling Potatoes and Baby Artichokes Recipes

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.

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Kale Salad with Grilled Artichokes

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.

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Brandade of White Beans with Baby Artichokes

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.

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Spinach-and-Artichoke Dip

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.

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Artichoke and Goat Cheese-Stuffed Chicken

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.

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Pappardelle with Lemon, Baby Artichokes, and Asparagus

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.

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Artichokes with Roasted-Pepper Dip

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.

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Antipasto Salad

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.

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Artichoke and Fennel Caponata

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.

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Couscous With Artichokes, Feta, and Sun-Dried Tomatoes

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.

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Mediterranean Orzo Salad with Feta Vinaigrette

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.

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Veal-and-Artichoke Stew with Avgolemono

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.

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Braised Baby Artichokes and New Potatoes

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.

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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.

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Healthy Artichoke Recipes

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Artichoke and Arugula Pizza with Prosciutto

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Spinach-Artichoke Strata

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

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One-Pan Pasta with Ricotta and Artichokes

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Creamy Artichoke Soup with Crisped Prosciutto

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Artichoke and Spinach Strata

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Porcini, Artichoke, and Parsley Salad

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Roasted Asparagus and Baby Artichokes

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Chicken with Artichoke Pan Sauce

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Fresh Artichoke and Kale Dip

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Spinach-Artichoke Bites

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Artichoke and Pea Sauté

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Creamy Artichoke and Asparagus Lasagna

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Pan-Roasted Artichokes with Lemon and Garlic

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Broiled Artichoke Hearts with Lemon Crumbs

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Artichoke Galette

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Spinach-Artichoke Pasta with Vegetables

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Mushroom-Artichoke Stuffing

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Artichoke, Spinach, and White Bean Dip

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Artichoke and Goat Cheese Strata

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Artichokes with Roasted Garlic-Wine Dip

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Hot Artichoke Dip

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Open-Faced Chicken Sandwiches with Artichoke Pesto

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Classic Menu: Roasted Fingerling Potatoes and Baby Artichokes

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Kale Salad with Grilled Artichokes

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Brandade of White Beans with Baby Artichokes

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