Our Best Artichoke Recipes
Cheesy Crab Artichoke Toasts
Save time the day of the party by preparing the crab mixture one day ahead. Cut and store the sliced bread in an airtight container until ready to assemble, and then broil as the recipe instructs shortly before party time.
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.
Chicken with Artichoke Pan Sauce
Serve with whole-wheat orzo or fettuccine to sop up the rich sauce.
Arugula Salad with Shaved Artichokes
While it may seem simple, there's nothing ordinary about this arugula and artichoke toss. This recipe easily doubles for a crowd. Place greens in a large bowl, add dressing, and mushrooms, and toss to coat. Top with parmesan cheese, if desired.
Italian-Style Green Bean Casserole
Artichoke hearts, breadcrumbs and parsley add Italian-style flair to this holiday staple.
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.
Creamy Artichoke Soup with Crisped Prosciutto
Complete with a crispy piece of prosciutto on top, this creamy artichoke soup is the perfect way to prepare the palate as an appetizer or serve alongside one of your favorite dishes as an accompaniment.
Creamy Feta-Spinach Dip
Classic Grilled Artichokes
A touch of char adds a pleasantly bitter counterpoint to artichokes' natural sweetness. Once you clean and simmer them, they grill in about the same time as boneless chicken breasts--cook both, and call it a meal with one of our sauce recipes.
Wine pairing with the caper sauce: A crisp, citrusy white like Grgich Hills 2013 Fumé Blanc (Napa Valley; $30)--bright enough to keep up with the capers, but earthy and minerally to pick up on the smoke from the grill too. --Sara Schneider
One-Pan Chicken with Lemon, Olives, and Artichokes
You’ll love the bold flavors of this Mediterranean-inspired dish. Lemony chicken and artichokes are topped with a bright and tangy relish of green olives, parsley, and thyme. We love serving this dish over pearl couscous to soak up the delicious pan sauce, but you can swap it out for rice or even pasta.
Asparagus, Artichoke, And Feta Frittata
Lunch: Keep hunger pangs away with these healthy and delicious dishes! 150 calories and under. Lose weight the 5:2 way. This healthy, quick and easy recipe is featured in the lunch section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
Artichoke-Goat Cheese Spread
Baby Greens and Artichoke Salad
Artichoke and Melted Fennel Lasagna
You've heard that people eat with their eyes. Well, it's not true. That's impossible. People do, however, respond to color in ways both physiological and psychological. Lasagna, of course, is a classic comfort food. And monochromatic color schemes are recognized as soothing. This, then, is an exercise in making lasagna both soothing and comforting. The result is rich, subtle, and luxurious, highlighting the flavors of artichoke and fennel with the bright touch of lemon. Add a glass of crisp white wine and a frisée salad with a drizzle of olive oil and a pinch of salt, and all your stresses will melt away.
Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
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.
Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
"Don't even try this salad unless you have very early artichokes, the first ones to show up in the spring markets," says chef Joshua McFadden of Ava Gene's in Portland. "As with all spring vegetables, the still-cold nights help the artichoke's sugars develop for the best flavor; and because they are smaller, young artichokes are less fibrous and more tender…but only if you slice them very fine."
Goat Cheese, Artichoke, and Olive Bruschetta
As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvignon Blanc that balances refreshing citrus acidity with some oak for richness. The recipe comes from chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California. You can start with a fresh artichoke, as he does, or use frozen hearts if you're short on time.
Creamy Artichoke Soup
This taste-of-spring soup is made creamy with silken tofu and just a touch of half-and-half instead of the heavy cream—slashing the calories and fat found in traditional cream soups. Frozen artichoke hearts add all the flavor of fresh artichokes without the extra prep time. If frozen artichokes aren’t available at your market, you can use three 14-oz. cans drained and rinsed artichokes hearts packed in water instead. When pureeing hot liquids in a blender, it’s always a good idea to remove the center piece of the blender lid and place a towel over top. The center hole lets steam escape and prevents a hot soup accident. Serve as a light supper with a baby kale salad tossed with a Dijon mustard vinaigrette or with toasted baguette slices topped with melted fontina or Gruyère cheese.
Roasted Garlic, Artichoke and Asparagus Pasta
Lemon Chicken with Artichokes and Kale
This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. Avoid thin cutlets here; the thickness of the breasts will keep them juicy as they roast.
Shrimp and Artichoke Linguine Alfredo
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.
Nothing says autumn like a hearty casserole—something you can make on a weekend afternoon, and have for leftovers over the next couple days. Here, rich Gruyere cheese marries with the bright acid of a dry white wine (try a Sauvignon Blanc) to bring a touch of elegance to this yummy comfort food.
Spinach Artichoke Quinoa Cakes
The women behind the blog Dirty Gourmet, dirtygourmet.com, pack up these savory homemade cakes as an alternative to trail bars. They're great for a snack or a trail lunch with a handful of nuts. You'll need 4-oz. ramekins for baking.
Artichoke and Fava Pappardelle
White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.
Chicken Kale Caesar With Crispy Artichokes
Step up your Caesar salad game with crispy artichokes and grilled chicken. Toss kale with half of dressing and top with chicken, onion and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve. Tip: Slice the chicken with the grain for a smooth and even cut.
Chicken with Artichokes and Lemon
You only need to use one skillet for this simple citrusy chicken thigh and artichoke entrée.
Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.
Spinach, Artichoke, and Gouda Casserole
A handheld Microplane grater makes it easy to add fresh Parmesan flavor.