Artichoke Recipes

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

1 of 19

Roman Fried Artichokes

Credit: © Con Poulos
Go to Recipe

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

Advertisement
Advertisement

2 of 19

Braised Artichoke Hearts Stuffed with Olives and Herbs

Go to Recipe

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

3 of 19

Artichokes Two Ways, with Bresaola

Go to Recipe

“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.”

Advertisement

4 of 19

Braised Chicken 
Thighs with Marinated Artichokes


Credit: © John Kernick
Go to Recipe

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.

5 of 19

Artichokes with Smoked-Herb Mayonnaise

Go to Recipe

“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.

6 of 19

Herb-and-Lemon-Poached Baby Artichokes

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 19

Spaghetti with Artichokes and Pancetta

Go to Recipe

“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.

8 of 19

Artichoke Dip

Go to Recipe

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.

9 of 19

Roasted Artichokes and Prosciutto

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 19

Artichoke & Fontina Pizzas

Go to Recipe

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.

11 of 19

Artichoke Bread Pudding

Go to Recipe

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.

12 of 19

Artichokes with Scallion Vinaigrette

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

13 of 19

Braised Baby Artichokes with Tomato Coulis

Go to Recipe

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.

14 of 19

Crunchy Vegetable Salad with Sautéed Peas and Radishes

Go to Recipe

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.”

15 of 19

Chestnut and Artichoke Roast

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

16 of 19

Marinated Baby Artichokes with Dill and Fresh Ginger

Go to Recipe

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.

17 of 19

Artichoke Custards with Fava Bean Sauce

Go to Recipe

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

18 of 19

Big Heart Artichoke and Parmesan Soup

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

19 of 19

Artichoke Dip with Crispy Shallots

Go to Recipe

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.

Replay gallery

Share the Gallery

Up Next

By Food & Wine