10 Easy Artichoke Recipes
Discover delicious ways to savor the spring vegetable, from salads to light stews to pastas.
Baby Articoke Antipasto
Part salad, part appetizer, and all delicious, this is a great way to turn small artichokes into a special dish.
Ingredients
2 cups reduced-sodium or homemade chicken broth $
About 2 tsp. kosher salt $
3 bay leaves
About 15 small fresh thyme sprigs, divided
3 or 4 small garlic cloves, peeled and halved $
1 teaspoon black peppercorns
2 lemons $
24 baby artichokes
8 ounces fresh mozzarella balls (see Notes)
2 tablespoons extra-virgin olive oil $
Freshly ground black pepper
Red-pepper Pine Nut Aioli
Preparation
1. Put broth, 2 cups water, 2 tsp. salt, bay leaves, half of the thyme sprigs, the garlic, and peppercorns in a large pot. Halve 1 of the lemons, squeeze juice from both halves into pot, and drop in juiced rinds.
2. Working with 1 artichoke at a time, snap off outer leaves (about half of it; be ruthless) down to the yellowish core. Trim 1/2 in. from leaf points and trim stem to about 1/2 in. Drop into broth mixture.
3. Bring artichokes in broth mixture almost to a boil. Reduce heat and simmer, covered, until leaves are tender when pierced with a sharp knife, 20 to 30 minutes. Let cool to room temperature, covered; then chill overnight and up to 3 days.
4. Let artichokes come to room temperature (about 1 hour). Drain artichokes, cut them in half lengthwise, and remove cooked thyme sprigs. Divide artichokes and mozzarella balls among serving plates, drizzle with olive oil, and sprinkle with salt and pepper. With a zester or a Microplane, shred about 1 tsp. zest from remaining lemon and scatter over plates along with remaining thyme sprigs. Serve with red-pepper pine nut aioli and crusty bread.
Grilled Artichokes
These artichokes can be cleaned and blanched ahead, then tossed on the grill next to your favorite summer chicken or rib recipe.
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Italian Chicken Sausage and Artichoke Soup
A twist on the classic Italian wedding soup, this uses leaner chicken sausage and artichokes to add flavor to a soothing broth. Finish each serving with a few sprinkles of freshly grated parmesan cheese.
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Shrimp and Artichoke Linguine Alfredo
This is an elegant, adult version of fettuccini alfredo, with fresh shrimp and artichoke hearts playing the starring roles.
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Warm Crab and Artichoke Dip with French Bread
What's better than spinach and artichoke dip? Fresh crab and artichoke dip, of course.
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Lemon-Artichoke Chicken
This is a good weeknight dinner that lets artichokes shine next to boneless, skinless chicken breasts. Served with a salad and a nice glass of wine and it's ready for guests.
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Creamy Artichoke Soup
When winter is making the turn to spring, a warm and seasonal artichoke soup is a great antidote to wet weather.
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Artichokes with Garlic-Thyme Mayonnaise
A simple savory mayonnaise works as a dipping sauce for simmered artichokes, the quickest and easiest way to prepare them.
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Chicken Stew with Olives and Lemon
Artichokes add a real earthiness to this hearty weeknight stew that's a snap to throw together.
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Artichoke Parmesan Sourdough Stuffing
This artichoke stuffing recipe is one of our readers' favorites, and it's so good that we see no reason to wait until Thanksgiving to enjoy it. Try it with a roast chicken for a simple, anytime dinner.
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Related: 30 hearty vegetarian dishes
