Whether steamed, baked, or boiled, these recipes will show you how to cook and use artichoke hearts and leaves in everything from salads and pastas to that all-time vegeetable favorite: creamy artichoke and cheese dip.See Popular Artichokes Recipes
Artichokes have been known to intimidate even adventurous eaters from penetrating their tough, spiky exterior. Yet, like all the best classic tough guys (Humphrey Bogart, say, or Edward G. Robinson) that bravado proves to be all show--they have hearts of gold.
William Abitbol sources a special variety of small Provencal artichoke known as artichaut poivrade (also called just poivrade) for this simple dish, but regular baby artichokes are just as delicious here. The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs, and olive oil.
If, like a lot of cooks, you eye the artichokes in the produce section but pass them by because you aren't sure how to cook artichokes, you'll like knowing just how easy the process can be. You might think a vegetable as sophisticated as an artichoke might need a fussier method of cooking, but that's not the case. A simple steaming yields great results, making the flesh tender without any bruising or browning. You'll end up with a gorgeous, almost too-pretty-to-eat vegetable that goes well with any main course and turns even a simple meal into one your family will remember as special.
Because fresh, tender peas don't arrive in my local markets until the spring artichoke harvest is winding down, I usually make this dish with frozen peas. If you use fresh peas, they'll need more cooking time and more water than called for below. Add fresh peas to the skillet about 10 minutes after you start the artichokes, along with just enough water to keep them steaming steadily.
Crab-stuffed artichokes are a cherished and longstanding New Orleans tradition, served in many of the fine restaurants in the French Quarter and Garden District. Exquisite in both presentation and flavor.
Canned artichokes make this hot appetizer spread fast and simple to make.
Fill marinated artichokes with bulgur and feta cheese stuffing and serve as a first course.
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.
This sauce, a cold version of the classic artichoke dip, is flexible enough to serve on baked potatoes, grilled meats, and roasted chicken.
Serve the artichokes with the butter sauce as a side dish recipe for two. If you're looking for an appetizer, try the variations with Curry Dip or Honey-Mustard.
This traditional meatless Sicilian Lenten dish has fresh artichokes, which are in season during spring. A pressure cooker cuts the steaming time on this hearty springtime recipe.
In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.
Jerusalem artichokes don't come from Jerusalem, nor are they artichokes. Sunchokes, as they are also called, are actually related to the sunflower. These somewhat less-familiar root vegetables, look a little like potatoes, and can be used in many of the same ways.
If you've never made artichokes, try this easy side-dish recipe. Served with the homemade lemon-mayonnaise dip, it's sure to impress your guests.
Savory artichokes and tangy vinaigrette wake up your taste buds in this main-dish pasta recipe.
Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner.
In his restaurant, Maurizio Quaranta likes to make his own tagliolini (thin, flat-ribbon pasta). This simplified version uses dried fettuccine tossed in a terrific sauce of sauteed artichoke hearts, garlic, and tomatoes.