164 artichoke recipes

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.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

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.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

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:)

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.