Artichokes are delicious, nutritious, and versatile. They are also very good for your health. Artichokes contain fiber, vitamins C, B6, folate, potassium, iron, and magnesium. They are low in calories and fat.
They are rich in antioxidants, especially polyphenols (flavonoids). These compounds are believed to reduce inflammation and fight cancer. The leaves of the artichoke plant have been used as a natural diuretic.
This recipe is inspired by one we found online many moons ago. Back then, it called for veal stock. Because we prefer the flavor of chicken stock, we swapped it out for vegetable stock.
If you don’t want to use vegetable stock, feel free to substitute it with chicken stock. This dish tastes great served over pasta or rice.
Artichokes are one of those vegetables that people either love or hate. They’re often used as a garnish rather than part of the meal itself, but we’ve found a way to make them shine.
This recipe calls for marinating artichokes in lemon juice and olive oil, which makes them tender and sweet. You’ll end up with delicious artichoke hearts that you won’t even recognize — no trimming, or cooking required!
The best part about this recipe is that it’s super easy. You’ll find yourself making this version of the classic French side dish again and again.
And while there are many variations of the original, this one takes things up a notch by infusing the artichokes with flavors from their poaching liquid. If you want to take it further, try adding some chopped olives or capers to the mix.
The French are famous for their love affair with artichokes. They eat them raw, boiled, fried, stuffed, grilled, marinated, braised, roasted, pickled, or even smoked.
But one thing they don’t do much of cooks them. So we thought, why not? We took our favorite recipe—one that calls for baby artichokes—and gave them a little extra attention.
This recipe is classic comfort food, perfect for parties and potlucks. You can serve it warm or cold, either way, it’ll taste great. This version uses pre-cooked frozen chopped spinach and jarred marinated artichokes.
Roasting artichokes gives them a nice smoky flavor. They’re often found canned in water, so you can skip the step of boiling them.
You could use frozen ones, too. Just make sure you thaw them out completely before cooking.
This recipe uses lemon juice, olive oil, salt, pepper, and thyme, but feel free to experiment. Try adding different herbs or spices, such as cumin, fennel seeds, or even rosemary.
Stuffed artichokes are one of our favorite appetizers because we love how easy they are to make and eat. You don’t have to spend hours slaving away over a hot stove to prepare them.
If you’ve never had them, you’ll want to try them soon.
This creamy soup is nice-looking and tastes even better. It’s creamy, garlic flavored, and takes roughly about 30 minutes to make. We like to serve it over pasta, but you could also eat it with some crusty bread.
If you want to add a little spice, try adding a pinch of red pepper flakes or cayenne pepper.
The combination of spinach and artichokes makes this pizza extra cheesy. You won’t believe how good it tastes.
If you’ve ever wanted to try making your own pizza dough, we’ve got the recipe for you. This easy method works well for both sweet and savory pizzas.
This is actually one of our favorite grilled cheese sandwiches.
The first ingredient is a mix of Parmesan and Asiago cheeses. Next up is spinach leaves, which we usually buy frozen, though fresh works too.
Then there are artichokes, which we always get canned. And finally, we have jarred roasted red peppers. You could use regular ol’ sliced ones, but we prefer the spicy flavor of the jarred variety.
Once everything is assembled, place it under a broiler and watch it go from molten hot to perfectly melted in less than 10 minutes.
This recipe is perfect for those looking to eat healthy while still enjoying some indulgence. It’s dairy free, gluten-free, vegan, and packed with nutrients like iron and folate.
Plus, it’s super easy to make. You don’t even need a food processor—just chop up the ingredients and throw everything into a pot.
Arugula, artichokes, and grape tomatoes are tossed with balsamic vinegar and olive oil. Then it gets topped off with roasted red bell pepper strips and slices of red onion.
And finally, there’s a creamy garlic vinaigrette that makes everything pop. This recipe takes about 10 minutes to prepare, and it tastes great served cold or at room temperature.
This specific recipe uses lemon butter sauce, which is a combination of melted butter and lemon juice. You’ll find that you don’t need much extra liquid to make a rich, creamy sauce. Here are some tips for making the perfect lemon butter sauce:
1. Start with cold milk and cream. If you start with warm cream, it won’t emulsify properly. Also, warm cream will separate out into fat and water.
2. Use a whisk to combine the ingredients together. A hand mixer doesn’t work well for this because it will heat up the mixture too quickly.
3. Add a little salt to help draw out the flavors. Salt helps bring out the flavor of the cheese.
You’ll find yourself saying, “this is just like Quiché!” However, it’s a lot lighter and thinner, and it doesn’t have quite the same custard texture. This is definitely a savory pie rather than a sweet one.
The key ingredient here is the pastry dough. We used store-bought puff pastry because it’s easy to work with, but homemade works great too.
Just make sure to roll out the dough very thinly, about ⅛ inch thick, and use a ruler to keep it straight.
Traditionally, you actually make tapañada from forms of anchovies, capers, and black olives; our version uses green olives, lemon juice, Artichokes, Garlic, Olive Oil, and a pinch of Parsley.
Simply go ahead and throw this all in your food processor until a slightly chunky style paste is formed.
This specific recipe for artichoke dips features a lot of ingredients, but it’s really nothing more than a bunch of different cheeses mixed together with some olive oil.
But there are actually also many other things going on here, including garlic, green ones, roasted, and even hot pepper flakes. So, yeah, it’s a little spicy.
These stuffed peppers are loaded with protein and fiber. They’re also packed with flavor thanks to the addition of garlic, herbs, and spices.
And because they contain no dairy products, they’re perfect for those following a vegan diet. You could even make this recipe into a main dish by topping it with some rice and beans.
The original recipe called for a combination of olive oil, lemon juice, garlic, salt, and pepper. But we wanted something lighter, so we swapped out the olive oil for white wine vinegar and added a little sugar.
To make sure the artichokes are nice and tender, cook them in boiling water for about 5 minutes. Drain and let cool slightly. Cut into quarters lengthwise and toss them in the marinade.
Let sit for 30 minutes or overnight, stirring occasionally. Serve warm or cold.
You can use whatever type of pasta noodle you prefer – bow tie, ziti, etc. And feel free to substitute vegetables such as broccoli, cauliflower, carrots, mushrooms, green beans, and even sweet potatoes.
The key to making this delicious meal is roasting the peppers and artichokes ahead of time. They’re easy to prep and add tons of flavor to the dish.
Plus, they’re already cooked and ready to go.
These artichoke fritters are like miniature fried onion blossoms, but they’re actually better because they don’t come ready-made.
You’ll make your own batter, dip them in beer, and fry them up. They’re served with a dipping sauce that tastes just like Outback Steakhouse’s version, except it doesn’t contain Worcestershire sauce.
Artichokes are one of those foods that people either love or hate. They can be intimidating because of how long it takes to cook them, and some people don’t like the taste once they’ve been cooked.
However, there’s no reason why they shouldn’t be added to dishes.
This recipe uses just six ingredients and about 25 minutes to bake them, making it easy enough for anyone to do.
This recipe is perfect for those nights when you don’t feel like cooking. You’ll find yourself eating it again and again because it’s just that good.
You can make this dish ahead of time, too, and freeze it for later. Just let it thaw out overnight in the fridge, then reheat it in the oven while you’re making dinner.
Tempeh is a fermented food made from soybeans. It tastes like tofu, but is much firmer and has a milder, meatier texture. In addition to being delicious, tempeh is high in protein, fiber, iron, B vitamins, calcium, zinc, magnesium, and selenium.
This recipe uses tempeh because it’s easy to find, affordable, and versatile. You can use it in place of ground beef in many recipes, including tacos, burgers, pizza, lasagna, quesadillas, and even breakfast scrambles.
Frequently Asked Questions
How Do You Prep An Artichoke?
Prepping fresh artichokes is one of those things that most people find daunting. But once you know what to do, the whole thing becomes pretty easy.
There are many ways to prepare artichokes, some of which require very little work, while others take a lot of time and effort.
You’ll want to steam them if you need them softer to work with, and a basic wash will prepare them for cutting or cooking in whatever ways you need to.
How Do You Bake An Artichoke?
To prepare artichokes for baking, trim away the outer leaves and cut each one into quarters. If desired, use a paring knife to slice out the inner stem, which contains some bitter fibers.
Place the trimmed artichokes in a large bowl and cover with cold water.
Let stand for about 30 minutes to allow the artichokes to purge themselves of sand and grit. Drain well and pat dry with paper towels.
Arrange the artichokes in a single layer in a shallow baking pan. Bake at 425 degrees F for about 20 minutes, turning once halfway through cooking, until tender. Serve immediately.
If you want to eat healthier, you have to start by changing what you put on your plate. That means cutting back on processed foods and opting for more fresh fruits and vegetables instead.
In order to get started, try using these 20 easy artichoke recipes to help you along the way.
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