Artichoke Recipes

8 Artichoke Recipes That Will Make You Rethink This Humble Veggie

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Updated on February 11, 2024

Often relegated to the shadows of dips and side dishes, the artichoke deserves a starring role. With its heart-shaped crown and hidden treasures within, this spiky wonder delivers a depth of flavour and textural intrigue that can transform any meal.

Move beyond the predictable dip (though we’ll give you a killer version of that, too!). This is your guide to unlocking the artichoke’s full potential. We’ll embark on a culinary journey of eight diverse recipes, showcasing their creamy, earthy, and even spicy sides. 

These eight recipes will awaken your taste buds and prove that the artichoke is truly a culinary chameleon. So, grab your apron, sharpen your knife, and prepare to be surprised.

8 Vibrant Artichoke Recipes for Every Meal

Artichoke Recipes
Artichoke Recipes

The humble artichoke is a culinary chameleon with its spiky exterior and tender heart. It can be enjoyed roasted, grilled, steamed, stuffed, or even dipped, and its earthy flavour pairs beautifully with various ingredients. Whether you’re a seasoned chef or a kitchen novice, there’s a recipe out there for you. 

Here are eight mouthwatering artichoke recipes to inspire your next culinary adventure:

Roasted Artichokes with Lemon and Garlic

This is a simple and classic artichokes recipe that is perfect for a light meal or appetiser. The artichokes are roasted until tender and flavorful, and the lemon and garlic add a bright and zesty touch. 

Ingredients

  • 4 medium artichokes (about 1 ½ pounds total)
  • 2 lemons, halved
  • ⅓ cup + ¼ cup extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup dry white wine (optional)
  • ¼ cup water
  • 1 head garlic, plus extra unpeeled cloves (optional)
  • 8 sprigs fresh thyme (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Trim the stems about 1 inch and cut off about 1 inch of the pointy tips from the leaves. Using kitchen shears, snip off any thorns on the leaves. Cut each artichoke in half vertically. Rub the cut surfaces with the halved lemon to prevent browning.
  3. Scoop out the fuzzy “choke” and any small purple leaves from the centre of each artichoke half using a spoon.
  4. Drizzle ⅓ cup of olive oil over the cut sides of the artichokes. Season generously with salt and pepper. If using, pour the wine and water into the bottom of a roasting pan. Place the artichoke halves, cut side up, in the pan. Nestle the head of garlic in the pan and arrange the thyme sprigs around the artichokes. Scatter any additional garlic cloves around the pan if using.
  5. Cover the pan tightly with foil and roast for 50-55 minutes, or until the artichokes are tender and a fork easily pierces the artichoke hearts.
  6. Remove the pan from the oven and uncover. Let the artichokes cool slightly. Drizzle with the remaining ¼ cup of olive oil and serve warm with lemon wedges for squeezing over each bite.

Tips

  • Add a tablespoon of butter to the olive oil when dressing the artichokes for a richer flavour.
  • If you don’t have white wine, you can use water or vegetable broth in its place.
  • Roasted garlic cloves are a delicious bonus! Spread them on the artichoke leaves or enjoy them whole.
  • Leftover roasted artichoke hearts can be used in salads, pizzas, kinds of pasta, or sandwiches.

Spinach and Artichoke Dip 

This creamy and cheesy artichoke recipe dip is a crowd-pleaser. It is made with spinach, artichoke hearts, cream cheese, Parmesan cheese, and garlic. Serve it with warm pita bread, tortilla chips, or crackers. 

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped artichoke hearts (drained and squeezed dry)
  • 6 ounces frozen spinach, thawed and squeezed dry
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped red onion (optional)
  • 1/4 cup chopped fresh parsley (optional)
  • 1/2 cup shredded mozzarella cheese for topping

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream the cream cheese, mayonnaise, and sour cream together until light and fluffy.
  3. Stir in the garlic, Parmesan cheese, artichoke hearts, spinach, oregano, salt, and pepper.
  4. If using, stir in the red onion and parsley.
  5. Spread the mixture into a greased 8-inch baking dish.
  6. Top with the mozzarella cheese.
  7. Bake for 20-25 minutes or until heated through and bubbly.
  8. Serve warm with pita bread, crackers, or vegetables.

Tips

  • For a richer flavour, use full-fat cream cheese and sour cream.
  • You can also use canned artichoke hearts, but be sure to drain and rinse them well before chopping.
  • If you don’t have frozen spinach, you can use fresh spinach. Wilt it in a pan over low heat before adding it to the dip.
  • Add other ingredients to the dip, such as chopped sun-dried tomatoes, roasted red peppers, or crumbled cooked bacon.
  • For a fun twist, try serving the dip in a bread bowl.

Artichoke and Sun-Dried Tomato Pasta

This recipe combines the creamy artichoke hearts with the tangy sun-dried tomatoes, creating a delightful pasta dish bursting with flavour and texture. It’s perfect for a quick, easy weeknight meal or a potluck contribution.

Ingredients

  • 12 oz dried pasta (penne, farfalle, or fusilli work well)
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup sun-dried tomatoes, chopped (plus 2 Tbsp oil from the jar)
  • 1/2 cup dry white wine (optional)
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Add the artichoke hearts and sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
  4. Deglaze with wine (optional). If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer until reduced by half.
  5. Pour in the vegetable broth and heavy cream. Bring to a simmer and cook for 5 minutes, until slightly thickened.
  6. Add the cooked pasta, reserved pasta water, and Parmesan cheese to the skillet. Toss to combine and season with salt and pepper to taste.
  7. Garnish with fresh basil leaves, if desired. Serve immediately with additional Parmesan cheese on the side if you like.

Tips

  • You can use sun-dried tomatoes packed in oil instead of chopped for a richer flavour. Add them to the pan along with the garlic and cook for a minute before adding the other ingredients.
  • You can also use vegetable broth instead of white wine.
  • You can use milk or half-and-half if you don’t have heavy cream.
  • Add a pinch of red pepper flakes for a touch of spice.
  • This dish is also delicious with grilled chicken or shrimp.

Grilled Artichokes with Lemon Aioli

This recipe combines smoky grilled artichokes with fresh and tangy lemon aioli, creating a perfect appetiser or light meal for any occasion. It’s a simple artichoke recipe to prepare yet packed with flavour.

Ingredients

For the artichokes:

  • 2 large artichokes
  • 1 lemon, halved
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the lemon aioli:

  • 1/2 cup mayonnaise
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. Trim the artichokes by cutting off the stem about 1 inch from the base. Snip off the tough outer leaves using kitchen shears until you reach the light green, fleshy ones. Cut off about 1 inch from the top of the artichoke. Rub the cut surfaces with the halved lemon to prevent browning.
  2. Steam the artichokes (optional). If you prefer softer artichokes, you can steam them for 10-15 minutes before grilling. Fill a large pot with a few inches of water and bring to a boil. Place a steamer basket in the pot and add the artichokes. Cover and steam until a fork easily pierces the heart, about 10-15 minutes. Drain and let cool slightly.
  3. To taste, combine the mayonnaise, lemon juice, garlic, dill, salt, and pepper in a small bowl. Set aside.
  4. Preheat your grill to medium-high heat. Brush the artichokes with olive oil and season with salt and pepper.
  5. Place the artichokes on the hot grill and cut side down. Grill for 5-7 minutes or until lightly charred and tender.
  6. Transfer the artichokes to a plate and let cool slightly. Serve with the lemon aioli for dipping.

Tips

  • You can also use a grill pan if you don’t have a grill.
  • Before grilling, add a few wood chips to the coals for a smoky flavour.
  • You can also stuff the artichokes with your favourite fillings, such as cheese, herbs, or chopped vegetables.
  • Leftover artichokes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or on the grill before serving.

Artichoke and White Bean Salad

This artichoke recipe and white bean salad is a delightful medley of textures and tastes, perfect for a light lunch, a side dish, or even a vegetarian main course.

 The creamy white beans contrast beautifully with the tender artichoke hearts, while the bright lemon and fresh herbs add a touch of zing.

Ingredients

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Combine the large bowl of cannellini beans, artichoke hearts, red onion, celery, parsley, and dill.
  2. Whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper in a small bowl.
  3. Pour the dressing over the salad ingredients and toss to coat.
  4. Taste and adjust the seasoning as needed.
  5. Serve immediately or refrigerate for at least 30 minutes for the flavours to meld.
Artichoke Recipes

Tips

  • You can use roasted artichoke hearts instead of canned ones for a richer flavour.
  • Add other ingredients to the salad, such as chopped sun-dried tomatoes, olives, or crumbled feta cheese.
  • This salad is also delicious and served over grilled chicken or fish.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Artichoke and Leek Risotto

This hearty and flavorful risotto is made with artichokes, leeks, Arborio rice, white wine, Parmesan cheese, and broth. It is a perfect dish for a cold winter night. An artichoke recipe that will be a stable dish in winter without a doubt.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium leek, white and light green parts, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, warmed
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add the leek and cook until softened about 5 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Add the Arborio rice and stir to coat with the olive oil and vegetables.
  4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
  5. Add 1 ladle of the warm vegetable broth to the pan and stir constantly until the broth is absorbed. Continue adding broth, 1 ladle at a time, stirring constantly until the rice is al dente and creamy, about 20-25 minutes.
  6. Stir in the artichoke hearts and Parmesan cheese. Season with salt and pepper to taste.
  7. Serve immediately, garnished with additional Parmesan cheese if desired.

Tips

  • You can use chicken broth instead of vegetable broth for a richer flavour.
  • Add other vegetables to the risotto, such as chopped mushrooms, peas, or asparagus.
  • To make the risotto ahead of time, cook it according to the recipe and then reheat it gently before serving.
  • Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, adding a little broth or water if necessary.

Grilled Artichokes with Romesco Sauce

Grilled artichokes are a delicious and healthy option. They can be served with a simple vinaigrette or a more flavorful sauce, such as romesco sauce. Romesco sauce is a roasted red pepper and tomato sauce that is perfect for grilled vegetables. An artichokes recipe that seems hard to make, yet it’s super easy.

Ingredients

For the artichokes:

  • 4 large artichokes
  • 1 lemon, halved
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the romesco sauce:

  • 1/2 cup roasted red peppers (jarred or fresh)
  • 1/4 cup raw almonds
  • 2 cloves garlic
  • 1/4 cup tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the artichokes: Trim the artichokes by cutting off the stem about 1 inch from the base. Snip off the tough outer leaves using kitchen shears until you reach the light green, fleshy ones. Cut off about 1 inch from the top of the artichoke. Rub the cut surfaces with the halved lemon to prevent browning.
  2. Preheat the grill: Preheat your grill to medium-high heat. Brush the artichokes with olive oil and season with salt and pepper.
  3. Grill the artichokes: Place the artichokes on the hot grill cut-side down. Grill for 5-7 minutes or until lightly charred and tender.
  4. Make the romesco sauce: While the artichokes are grilling, prepare the romesco sauce. Combine the roasted red peppers, almonds, garlic, tomato paste, red wine vinegar, paprika, cayenne pepper (optional), and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
  5. Serve: Transfer the artichokes to a plate and let cool slightly. Serve with the romesco sauce for dipping.

Tips

  • You can also use a grill pan if you don’t have a grill.
  • You can stuff the artichokes with your favourite fillings, such as cheese, herbs, or chopped vegetables for a richer flavour.
  • Leftover artichokes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or on the grill before serving.
  • You can adjust the amount of cayenne pepper in the romesco sauce to your desired level of spiciness.
  • For a vegetarian option, you can use vegetable broth instead of chicken broth in the romesco sauce.

Artichoke and Sun-Dried Tomato Pizza

This pizza is a fun and flavorful twist on the classic. It is made with artichokes, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese. It is a great option if you are looking for an artichoke recipe for a quick and easy meal. 

Ingredients

Pizza dough: You can use store-bought or homemade pizza dough. Aim for about 12-16 ounces of dough.

White sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Toppings:

  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed or dry)
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 450°F (230°C).
  2. Prepare the white sauce: Heat olive oil and butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a simmer. Cook, stirring constantly, until thickened. Reduce heat to low and stir in ricotta cheese, Parmesan cheese, oregano, salt, and pepper. Set aside.
  3. Roll out the pizza dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a greased pizza pan.
  4. Spread the sauce: Spread the white sauce evenly over the dough.
  5. Top with artichokes, sun-dried tomatoes, and mozzarella cheese.
  6. Bake for 15-20 minutes until the crust is golden brown and the cheese is melted and bubbly.
  7. Garnish with fresh basil leaves before serving.

Tips

  • Feel free to adjust the amount of toppings to your liking.
  • You can add other toppings to these pizzas, such as olives, roasted peppers, or mushrooms.
  • Pre-bake the pizza dough for 5-7 minutes before adding the toppings for a crispier crust.
  • Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

Unlock the Flavor of Artichokes

So, the next time you find yourself at the grocery store, don’t pass by the artichokes suspiciously. They may seem intimidating, but with these 8 recipes in your arsenal, you’ll be a certified artichoke expert in no time. 

These versatile dishes, from dips to pizzas, salads to risottos, prove that the artichoke recipes are anything but one-dimensional. So embrace its unique flavour and texture, and get ready to explore the endless possibilities this vibrant vegetable holds!

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