134 artichoke recipes

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)