Go Beyond a Dip: 11 Artichoke Recipes to Make With Our Favorite Tender-But-Tough Veggie

By Olivia Turgeon

Despite their somewhat intimidating appearance, artichokes are delicious—plain and simple. After a little prep work and a little more time cooking, you would not believe how tender this tough veggie can 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 toss a fresh artichoke into your shopping basket at the grocery store, fear no more! We’ve rounded up 11 of the best 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)

  1. 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.

  2. graciousstore says:

    That dish looks delicious

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