Whether you eat them fresh or canned, the edible flower buds are sure-fire winners in a variety of delicious recipes.
January 08, 2009
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Try a New Ingredient
Whether eaten fresh and whole or canned in sections, artichokes are delicious additions to salads, main dishes, and dips. They're fat-free, so use them to up the flavor of your favorite dishes without adding to your waistline.
2 of 9Photo: Randy Mayor; Styling: Jan Gautro
Artichokes with Roasted Garlic Dip
Artichokes with Roasted Garlic Dip Recipe Whole fresh artichokes take some time to prepare and steam, but as appetizers go they're a show stopper. Here they're paired with a simple dip made by simmering wine, broth, butter and roasted garlic. Roast garlic the night before to save time.
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Chicken with Artichokes
Chicken with Artichokes Recipe Top everybody's favorite meat with a simple sauce that blends canned artichokes, chicken bouillon, green onions and a splash of sherry. It may taste like something from a fancy restaurant, but weeknight supper doesn't get any easier.
4 of 9David Prince
Sautéed Baby Artichokes
Sautéed Baby Artichokes Recipe Fresh baby artichokes take just 10 to 20 minutes to steam and then can be dressed up any way you like them. This easy recipe sautés the chokes with salty pancetta, garlic, white wine, mint, and Parmesan.
5 of 9Becky Luigart-Stayner; Cindy Barr
Roasted Chicken-Artichoke Calzones
Roasted Chicken-Artichoke Calzones Recipe All the flavors of an Italian restaurant can be on the table in a flash with this simple calzone recipe that uses refrigerated pizza dough. It's as simple as cutting the dough and stuffing it with canned artichoke hearts, provolone, and chicken. Dust with cornmeal and they'll taste "brick oven" good.
6 of 9Photo: Gemma Comas
Tuna with Black Pepper, Artichokes, and Lemon
Tuna with Black Pepper, Artichokes, and Lemon Recipe Fresh tuna is lightly sautéed and then tossed with an artichoke ragout that hits all the right flavor notes: sweet, salty, tart, and tangy. Serve it over instant steamed rice or couscous for an easy weeknight supper.
7 of 9James Carrier
Linguine with Artichokes and Lemon
Linguine with Artichokes and Lemon Recipe Stash some frozen artichoke hearts in the freezer and this refreshing lemon linguine can be on the table in just about 15 minutes. While the pasta cooks, simmer the artichokes with cream, wine, lemon, parsley to make a simple but flavorful sauce.
8 of 9Photo: Jim Franco
Spinach-Artichoke Dip Recipe A simple version of everyone's favorite dip, this recipe calls for stirring together thawed frozen spinach, canned artichoke hearts, shredded cheddar, whipped cream cheese and sour cream. Bake for 15 minutes and serve. Want to save a few calories? Switch to reduced-fat cheeses and low-fat sour cream.