Forget the canned or frozen stuff — to truly appreciate artichokes, you need to experience them fresh. And, you’re in luck — artichoke season is here! Click through to check out some great recipes for using fresh artichokes.
Earlier: Homemade Chips and Salsa (Recipes)
Who doesn’t love a recipe where the hardest part is preparing the artichokes?! This is a great, no stress side dish.
1. Stuffed Artichokes
- 2 Large globe artichokes
- 1/2 Cup dried breadcrumbs
- 1 Tablespoon chopped fresh parsley
- 10 Fresh oregano leaves
- 3 Cloves garlic, minced
- 1 Teaspoon Kosher Salt
- 1/4 Cup olive oil
Oven Temperature: 350 Degrees.
1. Remove stems from artichokes with a serrated knife. Lay on their sides, and cut one inch off the tops. Pry open leaves of artichokes with your fingers until you reach the choke. Remove and discard choke with a spoon. Transfer to a square baking pan.
2. In a small bowl, stir to combine breadcrumbs, herbs, garlic and salt. Stuff between the leaves of the artichokes with the breadcrumb mixture with your fingers. Drizzle some olive oil over the stuffed artichokes. Pour about 1 cup over water in the baking pan.
3. Do not cover. Roast for about 50 minutes, until just tender.
Recipe Credit: Bon Appetit.
5. Artichokes & Greens Stew.
- 1/4 Cup plus 2 tablespoons olive oil
- 6 Large artichokes hearts, stems quartered
- 8 shallots, halved
- Coarse salt
- 2 Teaspoons poppy seeds
- 1 1/2 teaspoons ground sumac (optional)
- 1/2 teaspoon hot paprika
- 1/2 teaspoon freshly ground pepper
- 8 Ounces curly endive, roots trimmed
- 8 Ounces swiss chard, stems removed and sliced thinly lengthwise
- 1 Large lemon, quartered
1. In a 6 quart dutch oven, heat 1/4 cup olive oil over medium-high heat. Stir in artichokes and shallots and cook for about 10 minutes, stirring occasionally until the artichokes and shallots are lightly browned. Season with salt to taste, and stir in poppy seeds, optional sumac, paprika and pepper. Stir frequently for another 2 minutes, until the mixture is fragrant. Add about 6 cups of water. Turn up heat to high and bring to a boil. When it’s boiling, turn heat down to medium-low. Cook for about 15 minutes, until the artichokes and shallots are tender. Stir in greens and cook until wilted, about 2 minutes.
2. Add more salt to taste. Transfer greens with a slotted spoon to four bowls. Add some shallots and artichoke hearts to the bowls, and then ladle some broth over them. Pour some olive oil and squeeze a little lemon on ear bowl of soup. Serve with remaining broth.
Recipe Credit: Saveur.
9. Artichoke and Mushroom Salad.
- Juice of 2 large lemons
- 2 Large artichokes
- 3 Cups mixed greens
- 4 Large crimini mushrooms
- 4 Tablespoons olive oil
- 2 Ounces parmesan, shaved thinly
- Coarse salt and freshly ground pepper
1. Fill a medium bowl with water and lemon juice.
2. Prepare artichokes. Remove the stems, the top 1 inch, and about half of the artichoke’s leaves, until you reach the pale and tender inner leaves. Remove and discard the choke with a spoon and transfer the remaining artichoke to the lemon water.
3. Divide the greens between four salad plates. Drain the artichoke from the lemon water. Slice the artichoke and the mushrooms thinly with a mandoline or knife. Drizzle olive oil on top of artichokes and mushrooms, and sprinkle some salt and pepper on top. Divide the slices between the four plates. Add some parmesan and salt and pepper to taste.
Recipe Credit: The Kitchn.
10. Eggplant and Artichoke Stew Alla Pantesca
11. Jerusalem Artichokes Greek Style
12. Creamy Sunchoke & Sweet Potato Soup
14. Fried Baby Artichokes
15. Artichoke ‘Kofta’ in a Creamy Tomato Makhani Sauce