Artichoke season is here ! Join me and jump up and down, please. Artichokes are ridiculously underrated — especially crispy quick-fried artichoke hearts or grilled artichokes topped with salsa verde, which are my two favorite preparations. Whether you’re working with canned and marinated artichoke hearts or fresh artichokes, there […]
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Artichoke season is here! Join me and jump up and down, please. Artichokes are ridiculously underrated — especially crispy quick-fried artichoke hearts or grilled artichokes topped with salsa verde, which are my two favorite preparations. Whether you're working with canned and marinated artichoke hearts or fresh artichokes, there are so many ways to cook artichokes (18, in fact!) that you'll fall in love over and over again.
Our best artichoke recipes
Our new favorite spring recipe is so creamy, so cheesy (yet it's made with no cheese at all!), and remarkably easy to make. "I used miso and artichoke hearts to mimic the salty umami quality of Parmesan cheese, and blended cashews for a smooth texture," explains recipe developer Nisha Melvani.
We love how the chewy, slightly salty quality of marinated artichoke hearts meshes perfectly with oil-packed tuna in this four-ingredient sandwich.
A trio of spring's finest vegetables — spinach, artichokes, and arugula — join hands and hearts and voices (yes, that's a Dirty Dancing reference) for this spring frittata that you'll scramble to make (and yes, that's an egg joke).
For a vegetarian sandwich that has all the meatiness and saltiness of canned tuna, use marinated artichoke hearts. They're available year-round and, when topped with slices of provolone cheese, it'll become your new favorite lunch.
You've got 10 minutes and a table full of hungry eaters. No problem! Emma Laperruque saves the day once again with this four-ingredient pasta dish; marinated artichoke hearts are used to make the entire sauce.
Artichoke hearts invite themselves to this dinner party, which includes bone-in, skin-on chicken thighs over a bed of chewy couscous.
This side dish was made for your Easter dinner table. And it couldn't be more low-key, thanks to the use of frozen artichoke hearts and frozen baby peas.
A set-it-and-forget-it method for cooking fresh artichokes? Yes, please! You don't have to serve them with the bagna cauda sauce . . . but you really should.
There are so many recipes that call for artichoke hearts, but not that many that call for the leaves . . . until now.
This family-friendly pasta recipe is inspired by Artichoke Basille's signature pizza. A combination of milk, cream, cream cheese, mozzarella, garlic powder, onion powder, canned artichokes, spinach, and basil bring this dish as close as possible to the real thing no matter where you live.
Hear me out: this artichoke recipe takes a while to make (like more than three hours). But so do all cassoulets, including the traditional French pork and beans version. And trust me, it's worth the time and effort.
Let me paint you a picture: It's 12:30pm on a Tuesday and you're working from home. You realize you're hungry and wonder what to have for lunch. You walk to the fridge, feel uninspired, sit back down at your desk, and do it all over again 15 minutes later. Rinse and repeat. For days when you have no idea what you eat for lunch, this last-minute protein-packed salad is there for you.
Our take on traditional Silican stuffed artichokes features a breadcrumb stuffing mixed with anchovies, capers, lemon, and Parmesan cheese.
14. 3-Ingredient Veggie Burgers
The simplest veggie burger in all the land only calls for chickpeas, marinated artichokes, and sun-dried tomatoes — but the payoff is major.
Paella is usually packed with chorizo, shrimp, chicken, and mussels, but this one says goodbye to all of that and hello to a bevy of vegetables like green beans, artichoke hearts, zucchini, and sweet red peppers.
The longer this stew has time to sit, chill out, and let the vegetables mingle together, the better it will be. Patience, grasshopper.
"This sheet-pan dinner is essentially an antipasto platter turned into a hearty, meal-worthy salad, with a few smart tricks up its sleeve," writes recipe developer EmilyC. There are a lot of ingredients and even more moving parts, so it's a miracle that it comes together in just 25 minutes.
If there's a choice between a one-skillet dinner and a multi-pan dinner, I will always, always choose the one-skillet dinner because, well, I don't have a dishwasher. Even if you do, who can argue with the simplicity of everything, all together, in one vessel? No muss, no fuss.
