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Recipes Using Artichokes

Category Vegetables
Making Artichoke Tea
Artichokes can be used in many delicious dishes. This page contains recipes using artichokes.
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February 5, 20127 found this helpful
I splurged on a pricey off-season artichoke to try it roasted and it was well worth it! Abundant artichoke season is less than two months away now, and I can barely wait to make them this way often! You don't even need dipping sauce for these babies. If you love artichokes, you simply must try this recipe.
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Ingredients:

  • 1 artichoke
  • 1/2 lemon
  • 2 Tbsp. extra virgin olive oil
  • 2 large garlic cloves
  • pinch of salt
  • Lemon wedges for garnish squeeze

Directions:

Preheat oven to 425 degrees F. Tear two pieces of 18 inch wide aluminum foil into squares to wrap around the one artichoke.

Rinse and drain artichoke, completely cut off the stem, 1 1/2 inch off of the top leaves and discard them. Place artichoke on a plate or in a shallow bowl stem side down, open the leaves just a bit and then use a sharp knife to loosen/open the center leaves.

Squeeze just a tiny bit of lemon over the stem and then squeeze the rest evenly over the leaves so the juice drizzles down into the artichoke. Evenly pour the olive oil over the leaves, place garlic cloves into the small center leaves and sprinkle with salt.

Place artichoke, stem side down, on center of one piece of foil, wrap up completely and tightly over the top of the artichoke and repeat with other foil square.

Place in oven stem side down and bake for 1 1/2 hours.

Remove from oven, cool very slightly and serve with a lemon wedge.

By Deeli from Richland, WA

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June 24, 20108 found this helpful

I found this recipe at Allrecipes and decided to give it a try yesterday but I tweaked it by adding a wee bit of the artichoke marinade, using extra virgin olive oil instead of regular, etc. It was yummy with a couple of slices of French baguette smothered with softened unsalted butter.

Ingredients:

Directions:

Cook ravioli according to package directions.

Meanwhile, heat the 1-1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add tomatoes, artichokes, artichoke marinade, scallions, garlic, salt, and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

Drain pasta well. Transfer to a large bowl and toss with 1/2 teaspoon of olive oil. Add half of the sauce to the ravioli and toss gently to mix. Transfer ravioli to serving plates, pour remaining sauce evenly over ravioli, garnish with Parmesan or Romano cheese and serve.

By Deeli from Richland, WA

Comment Was this helpful? 8

By 1 found this helpful
March 28, 2011

Ingredients:

  • 1 buffet-size can artichoke hearts, drained
  • 1 can cream of chicken soup
  • 2 cups milk
  • 1 cup cream
  • 2 cups chicken broth
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  • 1-2 bay leaves (optional, in cheese cloth)
  • pepper
  • salt

Directions:

Slice artichoke hearts crosswise; mix all ingredients. Heat just to boil. Remove bay leaves in cheese cloth just before serving. Serves 6.

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
March 16, 2009

This makes a great presentation for guests, and they don't realize it's healthy!

Ingredients:

Directions:

Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl-stir well.

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Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.

Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook, stirring constantly, 1 minute. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with chives and serve with noodles, rice or pasta of your choice. Sliced polenta is also very good with this.

Makes 8 servings.

Comment Was this helpful? Yes

March 13, 20080 found this helpful

Description:

Artichokes are in the thistle group, native to the Mediterranean. First brought to the Americas in 1600 but not popular until the 1920's. Often known as globe artichokes, not to be confused with Jerusalem artichokes. Artichokes are high in Vitamin B, C and contain no fat.

Uses:

Artichokes must be cooked before being eaten. They can be eaten on thier own, made into a dip, eaten in pastas or on pizza. The artichoke leaves can be made into tea which is beneficial to the liver and kidneys. The tea has great antioxidant properties and also helps to lower cholesterol.

Recipes:

Buying Fresh:

Should feel heavy for their size, compact leaves and vibrant color. Smaller artichokes have more flavor than larger ones.

Preparation:

Cut all but an inch off the stem, which is often bitter. After cutting it, you could choose to peel the outer fibrous, bitter part and discard, then cook the peeled portion with the rest of the artichoke. Break off the bottom row of the leaves. Then, with scissors trim off 1/4 off the top of the leaves (this is simply for aesthetics because the thorns will soften when cooked). Then cut about 3/4 inch of the top of the artichoke. Now wash the artichoke.

The artichoke can now be cooked either by steaming (35-45 minutes) or in a pressure cooker (20 minutes), it is done when the leaves can be peeled off easily. Can be eaten hot or chilled. To eat: Peel off a leaf and dip into your sauce of choice, with your teeth scrap the meaty parts and discard. When all the leaves have been peeled, scrape off the fuzzy part covering the heart and discard, then cut into pieces, dip in sauce and eat.

Great served with melted butter or mayonnaise.

Storage:

Artichokes will keep up to a week in the refrigerator. If artichokes start to open and look dull in color, the artichoke heart can still be eaten but best in soup, the leaves will be very tough.

Interesting Facts:

Artichokes are one of the oldest vegetables known to humans.
Comment Was this helpful? Yes

Amy Mahoney0 found this helpful
May 8, 2006

A perfect addition to any brunch or an easy supper for two, this quiche is delicious with a mimosa in the morning or a salad and white wine in the evening.

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May 18, 20111 found this helpful

Serve over a bed of fettuccine with a vinaigrette dressed salad on the side, and you have a nice and easy complete meal.

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By 0 found this helpful
May 14, 2012

This makes a very good side dish! The tomatoes really 'make' it!

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September 13, 2011

Artichoke tea is known to be good for your liver and also help you have clear skin. It is also subtly tasty.

Artichoke Tea

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