Despite their somewhat intimidatingappearance, artichokes aredelicious—plain and simple. After a little prep work and a little more time cooking, you would not believe how tender this tough veggiecan be and now that grilling season is upon us, you’ll want to be sure to add these artichoke recipes to your BBQ menu.
If you’ve always been too hesitant to tossa fresh artichoke into your shopping basket at the grocery store, fear no more!We’ve rounded up 11 of thebest artichoke recipes for you to get familiar with the veggie—from hot-off-the-grill chokes with fresh aioli to savory artichoke heart pasta dishes, you’re sure to find something you’ll love.
featured image from Renée Kemps
Open-Faced Lemon Pepper Artichoke and Arugula Sandwiches from Veggie and The Beast
There’s nothing quite like a fresh sandwich for lunch especially when it’s drizzled in balsamic! This has a little bit of prep work to prepare the lemon-pepper artichoke but it’s so worth it.
Spinach Artichoke Quiche Cups by Gimme Some Oven
Now, here’s a recipe to fuel the entire family and a great way to disguise your greens for fussy eaters.
Grilled Artichokes With Lemon Garlic Aioli from Camille Styles
We can’t imagine a better friendship than grilled artichokes and aioli: we’ll wait…
Vegan Artichoke Olive Tapenade from Keepin’ It Kind
Prep this tapenade on the weekend and eat it all week. Yum!
Creamy Artichoke, Leek, and White Bean Hummus by Blissful Basil
Okay, we couldn’t compile a list of artichoke recipes without including a dip. This one is super creamy with the added protein of white beans and a twist of lemon.
Turnip Pesto Pasta with Artichoke Hearts and Kale from The Roasted Root
Yes, artichoke hearts are the secret to dialing up your pesto from pretty good to next level. Try it! You won’t be disappointed.
Spinach Artichoke and Brie Crepes With Sweet Honey Sauce from Half Baked Harvest
If you’re looking for some simple ways to upgrade your work lunch then look no further. Tieghan from Half Baked Harvest knows how to turn vegetables into next-level comfort food.
Garlic and Lemon Roasted Artichoke With Almonds and Basil from Renée Kemps
This would be the perfect entree for a family gathering or dinner party (when we can safely have those again) as you can cook multiple artichokes at once and you don’t need to worry about the salad going cold – haha!
Artichoke Chive Pesto from Cali Zona
Pesto isn’t just for pasta—spread this delicious mix onto sandwiches or on top of eggs for a seasonal twist that is sure to delight the tastebuds every time.
Spinach, Artichoke and Caramelized Leek Tart by Savory Simple
You really can’t beat a tart. They’re delicious – period. But this recipe will be a guaranteed crowdpleaser.
Panzanella with Artichokes and Olives from KitchenConfidante
If you’ve never had (or heard of) Panzanella then click through to KitchenConfidante stat and make this delicious artichoke recipe this week.
Comments (2)
Gregory Ruffa says:
This is an old recipe from Italy. Select a few well rounded artichokes and clip off all of the leave about halfway down,
and trim off the stem to leave the bottom flat. Mix into a large bowl, a generous amount of bread crumbs, 2 eggs, chopped parsley 2 or 3 garlic cloves and a pinch of salt & pepper to create paste like mixture. Using a spatula put a generous amount on the tip,
pull back the leaf and push the slurry in fairly deep. When all are filled, open the center and pour in a table spoon of olive
oil, remove the pit from a black Italian wrinkled olive and some chopped garlic, place deep down the center of the stuffed artichokes, Place them into pot or pan with about one inch of water. Cover and place in the 350° oven. Thirty minutes could make the center soft and tender. This is a family delight and prepared when fresh Artichokes are available.
TIP: Serve and instruct family or guests to pull off each leaf and place between the teeth an scrape off the stuffing and some
to the tender part of the leaf in one delicious stroke, do not chew the leaf. When the center is reached, pull off the hairlike center until the center prize is reached. The center core is cleaned of the hanging on fragments and taste the most delicious center. MMMmmmm.
One of my relatives did not quite have the right idea of eating off the stuffing from the leaves. He was kissing them and
placing them on the plate uneaten but well kissed.
graciousstore says:
That dish looks delicious
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FAQs
Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning. Although it looks like ginger, it varies in flavor from ginger, providing a spicy or peppery taste that may resemble a mild mustard flavor.
How do you eat jarred artichokes? ›
And then do this with them:
- Use them as a pizza topping. ...
- Make a creamy spinach-artichoke dip. ...
- Make crostini: Toast bread, spread ricotta, top with artichokes, season with lemon zest and flaky salt.
- Sauté in brown butter with capers and pour the mixture over pan-seared or baked fish. ...
- Roast alongside large-diced potatoes.
How To Eat an Artichoke
- Pull off the leaves and dip: Pull off the outer leaves, one at a time. ...
- Place light end in mouth, dip side down, pull, scraping through your teeth: Tightly grip the other end of the petal. ...
- Scrape out the choke: ...
- Cut the heart into pieces and eat:
They are small, cylindrical tubers, with the rings and rough surface that make them look like single fingers of ginger.
What is the slimy Chinese root vegetable? ›
Yamaimo roots are known for their sticky, slippery texture, and the flesh has a subtly sweet, earthy, and neutral flavor, sometimes being regarded as bland. The root is often paired with other ingredients to improve taste and is more favored for adding texture rather than flavor.
What is the Chinese vegetable that looks like spinach? ›
Chinese Spinach or Amaranth (苋菜)
Sometimes called Chinese spinach, pronounced in Cantonese as hin choy and in Mandarin as xian cai (苋菜), this leafy green vegetable is best stir-fried simply with garlic and salt, as it's similar in flavor to spinach.
What part of an artichoke Cannot be eaten? ›
When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook.
Should you rinse canned artichokes? ›
If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home. Though time consuming, it is worth the effort. Just remember to sterilize the jars before canning!
Why can't you eat the middle of an artichoke? ›
When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.
Who eats the most artichokes? ›
With all the artichokes they grow, Italy isn't giving many away. The country is also the top consumer of artichokes, consuming 394,000 metric tons in 2018 while exporting only 4,800 tons that year (via Global Trade Magazine).
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
Which type of ginger is best? ›
"Ayurvedically dry ginger is considered better than fresh ginger. Dry ginger is better for gas, bloating compared to fresh ginger. Fresh ginger increases Vata while dried ginger balances Vata. Hence chewing fresh ginger or drinking fresh ginger tea for gas, bloating is not a great idea.
What spice is closest to ginger? ›
Allspice, Cinnamon or Nutmeg
This is an ideal switch for recipes that call for ground ginger, but it can help if you're all out of fresh ginger too. Allspice is a popular dry spice replacement, thanks to its mildly sweet-and-spicy flavor.
What is the Chinese root that looks like ginger? ›
Ginger and galangal are cousins. They are both members of the Zingiberaceae family, which includes other pungent, aromatic spices like cardamom and turmeric. The resemblance ginger and galangal bear to each other is striking, particularly if they're seen when they are fresh.
What is Chinese ginger called? ›
Alpinia officinarum, or lesser galangal. Boesenbergia rotunda, also called Chinese ginger or fingerroot.
Can you eat Chinese wild ginger? ›
Edible Uses: A ginger-like rhizome with a strong potent flavour [1-2]. They are commonly referred to as wild gingers (not a culinary gingers) as their rhizomes have a similar spicy scent.
What is the Chinese ginger good for? ›
In its fresh form (Sheng Jiang)…
- Cold & Flu. Best used at the earliest stages of cold or flu symptoms, fresh ginger is a natural antibiotic that works to dispel what is known in TCM as wind-cold and induce sweating in order to clear the pathogen. ...
- Vomiting, Nausea. ...
- Lung Issues & Coughing. ...
- Stops Bleeding.
