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15 Ways to Use Artichokes

15 Ways to Use Artichokes

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

Ingredients:

  • 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.

Instructions:
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.

More Like This:
2. Fresh Artichoke Dip (Recipe)
3. Pasta With Fresh Artichokes and Lemon
4. Raw Artichoke Salad (Recipe)

 

5. Artichokes & Greens Stew.

Ingredients:

  • 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

Instructions:
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.

Other Recipes:
6. Braised Artichokes with Thyme
7. Artichoke Crescent Roll
8. Sauteed Artichokes with Butter & Garlic

 

9. Artichoke and Mushroom Salad.

Serves 4.

Ingredients:

  • 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

Instructions:
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.

More:
10. Eggplant and Artichoke Stew Alla Pantesca
11. Jerusalem Artichokes Greek Style
12. Creamy Sunchoke & Sweet Potato Soup
13. Kimchi
14. Fried Baby Artichokes
15. Artichoke ‘Kofta’ in a Creamy Tomato Makhani Sauce

Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Green Kitchen Tips, Side Dishes, Soups & Salads, Vegan, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

262 comments

+ add your own
3:17AM PDT on Jun 21, 2014

And its healthy too - smile
.

2:41AM PDT on Apr 5, 2014

Will bookmark this page :-)

12:41PM PDT on Apr 4, 2014

I am not a fan of artichokes. I've never gotten used to their taste.

8:50AM PDT on Apr 4, 2014

I appreciate the 3 recipes but I followed a link for 15 ways to use artichokes and these three recipes did not give EATING instructions! I cant imagine eating whole leafs raw..........so how about it??

12:13AM PDT on Jun 2, 2013

Thanks.

9:15PM PDT on May 25, 2013

Good information here tonight. Sure hope I can remember it all! :)

4:54AM PDT on May 23, 2013

Thank you for sharing.

2:16PM PDT on May 22, 2013

Thanks for the article.

8:31PM PDT on May 21, 2013

Cool...

4:12PM PDT on May 21, 2013

Awesome ideas! Thank you for sharing.

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