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  1. Home
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  3. The Best Artichoke Recipes From Classically Baked to Easy Dips

The Best Artichoke Recipes From Classically Baked to Easy Dips

By Food & Wine Editors Updated December 13, 2021
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Grilled Artichokes Recipe | FWCooks
Credit: Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis

Classic creamy artichoke dip is delicious, but there's so much more artichokes can do, from artichoke salads to pizza to simple grilled artichokes with a side of herby aioli. Whether you have fresh artichokes in season or canned artichoke hearts, here are some exciting and easy artichoke recipes to try tonight.

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Warm Spinach-Artichoke Dip

Warm Spinach-Artichoke Dip Recipe
Credit: Justin Walker
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Rich Gouda cheese, tangy scallions, and a hit of cayenne pepper make this take on the classic party dip a crowd-pleaser.

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Roman Fried Artichokes

Roman Fried Artichokes
Credit: © Con Poulos
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Double-frying is the secret to making these super-crispy fried artichokes from chef Andrew Zimmern.

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Grilled Artichokes with Herby Lemon Aioli

Grilled Artichokes Recipe | FWCooks
Credit: Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis
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Steamed until tender before hitting the grill to add some char, these snackable artichokes are finished off with dip in some bright lemony aioli.

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Kale-Artichoke Stuffed Shells

Kale and Artichoke Stuffed Shells
Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
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Comfort food doesn't get much more comforting than these provolone cheese-topped pasta shells stuffed with kale, artichokes, and cannellini beans. They're baked in a time-saving, store-bought marinara sauce that's amped up with the addition of fennel seeds and Calabrian chiles.

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Roasted Baby Artichokes with Parsley and Mint

Roasted Baby Artichokes with Parsley and Mint Recipe
Credit: Eva Kolenko
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Just the tender middles of the artichokes are used in this simple preparation that starts by pan-searing them in oil, then finishing them off in the oven with a splash of white wine and a final sprinkle of fresh herbs.

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Rosemary-Roasted Chicken with Artichokes and Potatoes

Rosemary Roasted Chicken with Artichokes and Potatoes
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
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Food & Wine Culinary Director at Large Justin Chapple shows how easy and elegant a sheet pan dinner can be by adding tangy artichoke hearts to this simple roasted chicken and potatoes recipe.

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Artichokes with Smoked-Herb Mayonnaise

Artichokes with Smoked-Herb Mayonnaise
Credit: © Quentin Bacon
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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.

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Braised Artichoke Hearts Stuffed with Olives and Herbs

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.

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Herb-and-Lemon-Poached Baby Artichokes

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.

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Nonna's Artichokes

Nonna's Artichokes
Credit: © Con Poulos
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Make artichokes the way grandma used to—or, at least, Giada De Laurentiis' grandma. Braised and seasoned with garlic and anchovies, they're topped with a layer of crunchy Parmesan breadcrumbs before hitting the broiler.

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Artichoke and Fontina Pizzas

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.

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Artichoke Bread Pudding

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.

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Artichokes with Scallion Vinaigrette

Artichokes with Scallion Vinaigrette
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A generous portion of bay leaves in the steaming liquid 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

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

Healthy Recipes from the Fittest Food and Wine World Stars
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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."

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Chestnut and Artichoke Roast

Chestnut and Artichoke Roast
Credit: © Lucy Schaeffer
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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

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

Artichoke Custards with Fava Bean Sauce
Credit: © Martin Morrell
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In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.

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Big Heart Artichoke and Parmesan Soup

Big Artichoke Heart 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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    1 of 20 Warm Spinach-Artichoke Dip
    2 of 20 Roman Fried Artichokes
    3 of 20 Grilled Artichokes with Herby Lemon Aioli
    4 of 20 Kale-Artichoke Stuffed Shells
    5 of 20 Roasted Baby Artichokes with Parsley and Mint
    6 of 20 Rosemary-Roasted Chicken with Artichokes and Potatoes
    7 of 20 Artichokes with Smoked-Herb Mayonnaise
    8 of 20 Braised Artichoke Hearts Stuffed with Olives and Herbs
    9 of 20 Herb-and-Lemon-Poached Baby Artichokes
    10 of 20 Nonna's Artichokes
    11 of 20 Artichoke and Fontina Pizzas
    12 of 20 Artichoke Bread Pudding
    13 of 20 Artichokes with Scallion Vinaigrette
    14 of 20 Braised Baby Artichokes with Tomato Coulis
    15 of 20 Crunchy Vegetable Salad with Sautéed Peas and Radishes
    16 of 20 Chestnut and Artichoke Roast
    17 of 20 Marinated Baby Artichokes with Dill and Fresh Ginger
    18 of 20 Artichoke Custards with Fava Bean Sauce
    19 of 20 Big Heart Artichoke and Parmesan Soup
    20 of 20 Artichoke Dip with Crispy Shallots

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    The Best Artichoke Recipes From Classically Baked to Easy Dips
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