Artichoke began to be cultivated in the United States at the turn of the century and by the 1920s was established in the State of California where the majority of artichokes are grown today.
They are technically a thistle, with the most edible part of the plant being the heart.
Artichoke hearts are considered a superfood as they are loaded with nutrients and are used to help detox the body from liver and kidney ailments.
Artichoke recipes are many and varied, and the best artichoke recipes are listed here for your use.
We hope you’ll enjoy trying all of these recipes for artichokes and everyone will enjoy the tasting!
This Spinach Artichoke Dip is super easy and quick to prepare and is always a crowd favourite. Take it to your next get-together or summer cookout and you’ll most likely bring home an empty pan.
The secret to making this dip is to fully drain and squeeze the liquid out of both the canned artichoke hearts and the thawed frozen spinach.
If you leave too much liquid the dip will be too soupy and won’t set up properly.
Mix all ingredients together except the artichoke and spinach. Mix them in last and bake for about 20 minutes, until creamy and melty, then serve.
If you’re unfamiliar with artichokes, you may wonder about the best way to cook and eat them.
This recipe shows you how to choose the best artichoke at maximum freshness and an easy and delicious way to cook by steaming.
The addition of herbs, lemon and garlic to your steaming water will infuse your artichoke with even more flavour.
Tip: Remove the stem and the tough outer leaves of the artichoke and rinse thoroughly before steaming.
Eating the artichoke takes dedication, but it’s worthwhile to get down to the heart, which is delicious and packed with flavour and nutrients. It’s actually a superfood that’s tasty and good for you.
This recipe is a holiday favorite for many families of Italian ancestry. The artichokes are prepared with olive oil and lemon juice, then carefully steamed in salted water.
The result is a delicious and unique dish that is eaten leaf by leaf and layer by layer until you reach the “choke” – remove that, and you’ve got the flavorful heart.
This dish is sure to become a family favourite at your house as well.
Tip: Soaking the artichokes will soften them so that it’s easier to cut the stems and thorns before steaming, and makes it easier to separate the leaves for stuffing.
This Grilled Artichoke recipe is one of our favourite fresh artichoke dishes. It starts with steaming, then you grill the artichokes until nicely browned.
It’s not recommended that you boil them because they can become too soggy.
Prepare the artichokes by cutting off the bottom of the stems and removing the small outer leaves.
Cut the artichokes in half for optimum grilling, and slice off the thorny parts of the upper leaves.
Tip: Steep your herbs in warm olive oil to infuse the oil with flavour.
Don’t forget to remove the “choke” from the artichoke before steaming for best results.
This part of the artichoke is inedible anyway, and removing it allows them to steam more quickly.
Want more amazing artichoke recipe ideas? This one for Fried Artichokes is always a winner. Everything tastes greatly deep-fried, and artichokes are no exception.
Tip: Putting your prepared artichokes directly into a bowl of lemon water will keep them from becoming discoloured or oxidized from the air.
Before frying, trim the stems, the tougher outer leaves, as well as the thorny tips of the leaves, leaving about two inches of stem.
This is a two-step frying process. The first frying will cook the artichokes, then you spread the leaves and remove the “choke”.
You’ll want to fry them to crisp them up just prior to serving for best results.
Here is another easy recipe that everyone will love. This Amazing Roasted Artichoke dish utilizes all of the artichoke’s best additives to yield a tasty artichoke dish that is pretty much foolproof.
Prepare your artichokes by trimming the stems and outer leaves off, and cutting off the thorny upper part of the leaves. The artichokes are cut in half, and then rubbed with fresh lemon to keep them from getting discoloured.
Remove the “choke” and brush with olive oil then fill with herbs and garlic. Salt and pepper. Flip and repeat then roast until browned. Cover with foil and continue to cook until tender.
The leaves will pull off easily when done.
Hummus is a delicious dip, based on chickpeas, or Garbanzo beans. If you’re wondering what to do with artichokes in your pantry, this is a marriage made in canned goods heaven.
Artichoke Hummus is a tasty dip that you can serve at any time with pita chips, crackers or vegetables, or even crostini.
It works great as an appetizer or side for a summer get-together or game day.
The secret ingredient in this recipe is the red pepper flake. This seasoning gives the dish a little bit of added spice.
Increase if you really want to give your artichoke hummus a spicy kick.
You may never have thought of chicken as being a kind of artichoke food, but we’re here to tell you that you’ve never tasted this Artichoke Chicken recipe.
The creamy flavour of the parmesan artichoke sauce is to die for!
The sauce coats the chicken and bakes up into a delightful dish that is great for special occasions, or any day you want to do something a bit different with your boneless, skinless chicken.
This recipe calls for chicken breasts, but you can substitute boneless thighs for a dark-meat-only recipe.
You can also add some seasoned breadcrumbs over the top for a delightfully crispy crust on the dish.
We’ve found another way to use your instant pot. These Instant Pot Whole Steamed Artichokes cook up perfectly.
Avoid boiling artichokes as they can become soggy and waterlogged. Instant Pot Artichokes steam up tender and delicious.
Simply prep your artichokes by trimming the stem and the tough outer leaves off, then slice off the thorny tops of the leaves.
For best results, select multiple artichokes of the same size for uniform cooking.
Smaller artichokes will take less time, and you don’t want to overcook them.
Tip: Put aromatics into your water to infuse the flavours into your artichokes. Recommended are lemon, garlic, onion or rosemary, or any combination of herbs, garlic and lemon that you prefer.
You may well question whether pineapple belongs on pizza, but you’ll never need to question if marinated artichokes do! This Artichoke Heart Pizza will lay that question to rest once and for all.
Use a store-bought pizza crust, either refrigerated or fresh, and spread garlic herb cheese spread or your favourite pizza sauce, then top with your sun-dried tomatoes, onion, and chopped marinated artichoke hearts.
Top with cheese and bake according to directions.
Dust with parmesan cheese and sprinkle some parsley on top before serving.
Add a side salad and you’ve got a delicious meal that the whole family is going to love.
This Artichoke Chicken Bake has so much depth of flavour, and the addition of marinated artichoke hearts gives it that extra bit of zing that puts it right over the top.
Start with halved boneless, skinless chicken breasts browned in butter. Put your artichoke hearts and mushrooms on top of the chicken in a casserole dish while you make the gravy.
Top the chicken and bake. Boil the noodles while the chicken is baking to temp.
Serve over the cooked noodles, salt and pepper to taste, and garnish with parsley. This is a great way to stretch your grocery budget and feed a large family.
This recipe for Jalapeno Artichoke Dip is a twist on the spinach/artichoke dip that is at every party, game day and potluck. You’re really going to surprise and satisfy your guests with this amazing dip.
It’s completely easy to make with ingredients you probably already have on hand.
Marinated artichokes make this irresistible, and we can all but guarantee it’s going to be a new favourite in your kitchen.
Use fresh jalapeno peppers for best results. Chop, then pulse in the food processor for a spicy kick of jalapeno heat, or garnish with the jalapenos, or leave them chopped on the side for individual use.
13. Artichoke Soup
This creamy and delicious Artichoke Soup is flavorful and rich, owing to the addition of butter and cream.
You can substitute half and half, but we recommend you don’t skimp on the butter.
The soup is a puree with leeks, shallots and potatoes; which give it a thick and hearty consistency. Tip: Use fresh artichokes, steamed, with the heart removed.
The heart is the only part of the artichoke used in this soup.
You can use the leaves for an appetizer with a dipping sauce.
Be sure to remove the “choke.” Tip: Wrap your herbs in cheesecloth and place them in the pot to infuse your soup with delicious savoury flavours.
This is a twist on traditional bread stuffing. Great for holidays or anytime and suitable for turkey, pork or roast chicken.
The addition of the marinated artichoke hearts and parmesan cheese give this Artichoke Stuffing a depth of flavour that sets it apart from your regular holiday fare.
It’s easy to make your own sourdough bread crumbs, but you can substitute store-bought bread in a pinch.
You make this dish the same as you would any other bread stuffing but add an egg whipped into your broth before you pour it over the bread.
Cover and bake in a greased casserole dish for 30 minutes, then uncover and continue to bake until crispy and golden on top.
15. Artichoke Bread
Artichoke Bread is garlic bread on steroids. You have to be careful when you serve this so that your family doesn’t fill up on it before the actual meal starts.
Crusty French bread is slathered in a buttery, sour cream/garlic and cheesy artichoke spread, then broiled to perfection.
This recipe uses marinated artichoke hearts and shredded Mozzarella to turn traditional garlic bread on its head.
Slice your French loaf lengthwise and cover your bread with the spread, then toast under the broiler until the cheese is brown and bubbly.
Slice into serving pieces and serve warm. This bread pairs well with just about any entree, but especially Italian dishes. Enjoy!
16. Artichoke Salad
This Artichoke Salad is an interesting Mediterranean blend of ingredients that is sure to be a show-stopper at your next get-together or game day.
We recommend you use canned artichokes because of the vinegar of the brine they are packed in.
Black olives, grape tomatoes and onion (we recommend purple) make up the rest of the ingredients.
The secret ingredient is the oregano and red pepper flakes that give this salad an unusual flavour and a hint of spice. Salt and pepper to taste and dress with balsamic vinegar for best results.
This Artichoke and Pea Stew may sound strange but it’s a real winner no matter where you serve it. This is a Greek dish, known as “arakas me aginares.”
The creaminess of the peas is offset by the tender artichoke hearts, and the fresh lemon and herb sauce gives it a bright and delicious flavour.
You can substitute dill for other herbs you may have on hand for a bit of a different flavour profile, and this can be a frozen artichoke recipe along with frozen peas.
If you prefer fresh, so much the better. Canned artichokes have vinegar brine, so they are not recommended in this recipe.
If you’re like us, you’ve probably seen enough store-bought artichoke/spinach dip to last a lifetime. Here’s something to change things up a bit.
This Asiago and Artichoke dip uses marinated artichoke hearts and a creamy sour cream or yoghurt base along with the delightful flavour of Asiago cheese.
This dip works cold or hot, but if you’re talking it to a summer BBQ or event, we recommend chilled so it will last.
You can increase or decrease the amount of garlic to taste and use light mayo and sour cream for a less fatty version.
This Artichoke Frittata is an oven-baked egg dish using marinated artichoke hearts, cheese and crackers along with herbs and spices.
The frittata is a great dish to make for brunch, game-day get-togethers or to help stretch your ingredients out when you have a lot of mouths to feed.
The recipe calls for sharp cheddar cheese, but you can substitute a milder cheddar or a flavorful smoked cheese or even pepper jack for a bit of a different flavour profile.
The secret ingredient in this dish is the hot sauce. You can use Tabasco or your favourite hot pepper sauce and increase or decrease the amount you use depending upon personal taste.
What’s better than garlic bread on a French baguette? This Artichoke Bruschetta!
Marinated artichokes combined with mayo, Romano cheese and some chopped red onion make this twist on traditional garlic bread a no-brainer.
Slice your baguette lengthwise and spread your mixture on the bread. Pop it in the broiler and toast to perfection. The cheese will be brown and bubbling when it’s ready in about 2 minutes.
This bruschetta can be a starter, or side to any entree, but work really well with Italian dishes. Tip: You can wrap in foil and cook on the grill as well.
You may have never heard of an Artichoke and Rice Salad, but we’re here to change that. Make your rice ahead of time (use arboreal rice, as you would for risotto), and spread it on a baking sheet to cool in the refrigerator.
Mix up your salad ingredients, reserving some of the liquid from the marinated artichoke hearts.
Toss the rice in with the rest of the ingredients, and add in the marinade liquid.
Put the baby spinach in fresh, right before serving for best results. This unusual salad is sure to be the talk of the potluck and a favorite at home
These Sauteed Baby Artichokes are tender and delicious, and, as we hope you’ll find, quite easy and quick to prepare.
Select the variety of artichokes that is smaller than the traditional globe variety.
They are not truly baby artichokes, only a smaller variety.
These are sauteed with aromatics and olive oil and seasoned with herbs, salt and pepper then tossed with lemon and topped with parmesan and parsley.
The sauteed artichokes make a great side dish in place of a salad, or as an appetizer before a traditional Italian meal.
We predict this dish will become a favourite in your kitchen.
23. Artichoke Pasta
This is one of the easiest frozen artichoke recipes on our list. You can’t go wrong with this Artichoke Pasta recipe.
It is quick and simple, yet tastes like something you might be served at a high-end Italian restaurant.
Saute your ingredients while the pasta is boiling. Tip: Reserve a bit of the starchy pasta water to help the sauce come together.
Cook until just heated through. Stir in lemon juice at the end of the sautee. Toss with pasta and add your reserved liquid with the cheese.
Stir to combine, then salt and pepper to taste. That’s all there is to it!
This recipe for Artichoke Hearts Gratin uses canned artichoke hearts, drained and halved, then topped with cheese and seasoned breadcrumbs, salt and pepper and broiled to perfection.
Tip: Fully drain your artichoke hearts before stuffing to avoid your breadcrumbs becoming too soggy.
This can be done while you prepare your baking sheet.
Serve the browned and toasted artichoke halves with a lemon wedge. This makes a delightful appetizer or side dish to any entree.
This dish is great when you want to do something different or have unexpected guests and want something quick and easy to prepare.
25. Artichoke Hearts
This Artichoke Hearts with Parmesan Breadcrumbs dish is quick and easy and a great dish to bring when you’re invited someplace. It looks pretty and tastes even better.
Canned artichoke hearts and cheesy herbs and breadcrumbs make this a super popular dish no matter where you serve it.
All you do is sautee your ingredients in a hot pan until the anchovies dissolve into the butter then mix with breadcrumbs and cheese then top your artichoke hearts.
Bake for 15-20 minutes and you’re ready to serve. Garnish with some parsley and dig in!
Canned artichoke hearts make this Baked Artichoke Hearts appetizer quick and easy to prepare. The garlic parmesan breadcrumbs bake up crisp and tasty in a hurry.
The secret ingredient to this dish is garlic butter. Simply dip your drained artichoke hearts into the butter and roll in the breadcrumb mixture.
Lay them out in a single layer on parchment paper on a baking sheet and bake until the cheese is browned, usually about 18-20 minutes.
Sprinkle with a little bit of parsley before serving. This recipe is easily doubled for a party.
This recipe for Baked Artichoke Hearts uses a seasoned bread crumb topping made with parmesan, bread crumbs, white wine and lemon mixed with herbs and garlic.
The canned artichokes are rinsed and dried, coated in garlic oil, and placed in a prepared baking pan.
The artichokes are topped with the breadcrumb mixture and drizzled with the remaining oil then baked to a golden brown.
This easy and delicious recipe pairs well with pork, chicken, or Italian entrees. You can even make them as an appetizer. They really are worth the small amount of effort it takes to prepare them.
28. Baby Artichokes
If you’ve ever seen baby artichokes in season in your grocery store and wondered what you would do with them, we have your answer.
Baby Artichokes with Lemon and Garlic are delightfully garlicky, just the way we like them. Trim them and remove the tougher outer leaves.
You can steam the leaves separately and serve with a dipping sauce while you saute your artichoke halves.
Immerse them first in the lemony olive oil mixture to help protect them from turning black, but also to be able to toast them to perfection. Once browned, cover and steam them through, then serve with a lemon wedge.
29. Artichoke Balls
If you’ve never tried Artichoke Balls, we highly recommend them for a side dish or appetizer. Use your food processor to chop the canned artichokes with the other ingredients.
Once you have the mixture, reserve the Romano cheese and some of the breadcrumbs. Place the mixture in the refrigerator to chill.
Once chilled, form the balls and roll in breadcrumbs and cheese. These can be served cold, or if you like, you can bake them at 350 until browned, and serve them hot.
These appetizers can also be frozen before making the final step of rolling in cheesy breadcrumbs so you can make them ahead and save time.
This Artichoke Cheese Oven Omelet is quick and easy to prepare but comes out looking beautiful and elegant.
You can serve this for brunch or a game-day get-together, even on days when you feel like serving something different for the family.
You can substitute yoghurt, cream cheese or half and a half for the sour cream. This will change the consistency of your beaten egg mixture.
Place your drained and chopped artichoke hearts on top of the salsa and top them with cheese, then pour the egg mixture over them, add a little more cheese and bake until set and the cheese is browned and the egg starts to pull away from the edges. Serve with a side of salsa.
- 1 package (8 oz) cream cheese, softened
- 1/2 c grated Parmesan cheese
- 1/4 c mayonnaise
- 1 garlic clove, minced
- 1 tsp dried basil
- 1/4 tsp garlic salt
- 1/4 tesp pepper
- 1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
- 1/2 c frozen chopped spinach, thawed and squeezed dry
- 1/4 c shredded mozzarella cheese
- Assorted crackers
- Preheat oven to 350
- In a large mixing bowl combine cream cheese, Parmesan cheese, mayonnaise, garlic, herbs and salt and pepper.`
- Stir in spinach and artichokes
- Place in a greased nine inch pie plate
- Top with Mozzarella cheese and bake uncovered for 20-25 minutes
- Dip will be bubbly and the edges will begin to brown when done
- Serve hot with crackers, pita chips or crusty bread