7 Ways With Artichokes

Whether you eat them fresh or canned, the edible flower buds are sure-fire winners in a variety of delicious recipes.

  • Try a New Ingredient
    Story by Maureen Callahan

    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.

  • Artichokes with Roasted Garlic-Wine Dip
    Story by Maureen Callahan, Photo: Randy Mayor; Styling: Jan Gautro

    Artichokes with Roasted Garlic Dip

    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.
  • Chicken with Artichokes
    Story by Maureen Callahan

    Chicken with Artichokes

    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.
  • Sautéed Baby Artichokes
    Story by Maureen Callahan, David Prince

    Sautéed Baby Artichokes

    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.
  • Roasted Chicken-Artichoke Calzones
    Story by Maureen Callahan, Becky Luigart-Stayner; Cindy Barr

    Roasted Chicken-Artichoke Calzones

    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.
  • "Tuna with Black Pepper, Artichokes, and Lemon"
    Story by Maureen Callahan, Photo: Gemma Comas

    Tuna with Black Pepper, Artichokes, and Lemon

    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.
  • Linguine with Artichokes and Lemon
    Story by Maureen Callahan, James Carrier

    Linguine with Artichokes and Lemon

    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.
  • Spinach-Artichoke Dip
    Story by Maureen Callahan, Photo: Jim Franco

    Spinach-Artichoke Dip

    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.
  • Preparing Artichoke
    Story by Maureen Callahan

    How-To Video: Fresh Artichokes

    Watch this how-to video for the steps of preparing fresh artichokes.
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