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  3. Artichoke Recipes

Artichoke Recipes

By Food & Wine
Updated January 12, 2017
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From creamy artichoke dip to Mario Batali's amazing spaghetti with artichokes, here are delicious recipes with artichokes.
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Roman Fried Artichokes

Credit: © Con Poulos
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Double-frying is the secret to making these supercrispy and addictive fried artichokes from TV chef Andrew Zimmern.

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Braised Artichoke Hearts Stuffed with Olives and Herbs

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To make this elegant dish vegetarian, simply swap vegetable stock for the chicken stock.

  • Make-Ahead Hors d'Oeuvres

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Artichokes Two Ways, with Bresaola

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“Once you know how to cook an artichoke, it doesn’t just give you a skill, it changes your attitude about Rome,” says Mario Batali. “You understand the markets, where old women sit with buckets of water and lemons trimming artichokes. You appreciate the food of the city.”

  • Mario Batali on How to Throw an Italian Dinner Party

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Braised Chicken 
Thighs with Marinated Artichokes


Credit: © John Kernick
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For maximum flavor, Naomi Pomeroy doesn't just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.

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Artichokes with Smoked-Herb Mayonnaise

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“You can ‘turn’ the artichokes, but that’s a bit fancy and laborious,” says Richard Blais about the chef technique of trimming the hearts down. It’s much easier to serve the steamed artichokes whole; their nutty flavor is especially delicious with the smoky, herb-flecked mayonnaise.

  • Delicious Vegetable Recipes

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Herb-and-Lemon-Poached Baby Artichokes

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William Abitbol sources a special variety of small Provençal artichoke known as artichaut poivrade (also called just poivrade) for this simple dish, but regular baby artichokes are just as delicious here. The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs and olive oil.

  • Cooking with Spring Produce

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Spaghetti with Artichokes and Pancetta

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“Artichokes don’t have to start a fight with wine,” says Mario Batali. He sautés sliced artichokes with lardo (cured pork fat) or pancetta, then tosses them with spaghetti.

  • Great Italian Recipes

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Artichoke Dip

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Flatbush Farm feels like a cross between a French bistro, an English pub and a Brooklyn neighborhood joint, and the bar menu includes corresponding comfort foods. One is this all-American, over-the-top, cheese-smothered dip.

  • All-American Recipes

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Roasted Artichokes and Prosciutto

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Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.

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Artichoke & Fontina Pizzas

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Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli.

  • How to Make Neapolitan-Style Pizza

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Artichoke Bread Pudding

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If cooks were asked to name the vegetables they find most intimidating and time—consuming to prepare, artichokes would surely top the list. Marinated artichoke hearts from Umbria in central Italy solve the problem: No trimming, cooking or choke removal is required.

  • Wonderful Comfort Food Dishes

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Artichokes with Scallion Vinaigrette

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A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.

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Braised Baby Artichokes with Tomato Coulis

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This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.

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Crunchy Vegetable Salad with Sautéed Peas and Radishes

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This salad is a well-rounded meal in itself, supplying a wealth of nutrients, including vitamins A and C. “I grew up in the French countryside,” Laurent Gras says, “so vegetable-heavy dishes make me feel like I’m back home.”

  • More Salads and Healthy Recipes

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Chestnut and Artichoke Roast

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Fresh chestnuts are a cold-weather icon. But vacuum-packed and pureed chestnuts are available year round, offering earthy flavor with a hint of sweetness.

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Marinated Baby Artichokes with Dill and Fresh Ginger

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Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan. The dressing for the artichokes includes a little invigorating fresh-grated ginger, as well as more traditional Turkish flavors, like lemon juice and chopped dill.

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Artichoke Custards with Fava Bean Sauce

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In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.

  • Cooking with Spring Produce

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Big Heart Artichoke and Parmesan Soup

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David Myers’s simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It’s also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.

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Artichoke Dip with Crispy Shallots

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Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.

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Everything in This Slideshow

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1 of 19 Roman Fried Artichokes
2 of 19 Braised Artichoke Hearts Stuffed with Olives and Herbs
3 of 19 Artichokes Two Ways, with Bresaola
4 of 19 Braised Chicken 
Thighs with Marinated Artichokes

5 of 19 Artichokes with Smoked-Herb Mayonnaise
6 of 19 Herb-and-Lemon-Poached Baby Artichokes
7 of 19 Spaghetti with Artichokes and Pancetta
8 of 19 Artichoke Dip
9 of 19 Roasted Artichokes and Prosciutto
10 of 19 Artichoke & Fontina Pizzas
11 of 19 Artichoke Bread Pudding
12 of 19 Artichokes with Scallion Vinaigrette
13 of 19 Braised Baby Artichokes with Tomato Coulis
14 of 19 Crunchy Vegetable Salad with Sautéed Peas and Radishes
15 of 19 Chestnut and Artichoke Roast
16 of 19 Marinated Baby Artichokes with Dill and Fresh Ginger
17 of 19 Artichoke Custards with Fava Bean Sauce
18 of 19 Big Heart Artichoke and Parmesan Soup
19 of 19 Artichoke Dip with Crispy Shallots

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Artichoke Recipes
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