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Tasty Artichoke Recipes

5 Delicious Ways to Cook Artichokes

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We've all heard the old joke about the person who first ate an artichoke and how hungry they must have been to go to all that trouble (and pricked fingers!). I, for one, think artichokes are well worth the hassle. Find great ways to cook up these throny wonders – from simple steamed heads to creamy soup or hearty gratin – below.

Looking for information about choosing and storing artichokes? See All About Artichokes for an excellent primer on the subject.

1. Braised Artichokes With Lemon and Garlic

Braised Artichokes with Lemon and Garlic
Photo © Molly Watson

This recipe for braised artichokes in a broth of lemon and garlic works whether you want to trim the artichokes so people can eat them with a knife and fork or have everyone pull off their own leaves. In any case, you'll want to have some crusty bread on hand to helpp sop up the lemon-y, garlicky crazy tasty liquid that results along with the tender artichokes.

2. Cream of Artichoke Soup

Cream of Artichoke Soup
Photo © Molly Watson

There isn't much in this artichoke soup – just artichokes hearts, broth, garlic, and cream – but it is addictively delicious. Use frozen artichoke hearts to make the whole thing easier, or trim artichokes down to hearts yourself.

3. Potato and Artichoke Gratin

Potato Artichoke Gratin
Photo © Molly Watson

This artichoke gratin involves a bit of work (you need to clean those artichokes, after all!), but the soft, creamy, nutty flavor is more than worth it! Enjoy it with a side salad for a simple vegetarian dinner or serve it alongside roasted chicken or pork.

4. Simply Steamed Artichokes

Trimmed Artichoke
Photo © Molly Watson

Steaming brings out the nutty flavor and light sweetness buried deep in each artichoke thistle. Whether you use the stove-top method or microwave, start by trimming the artichokes. Serve steamed artichokes warm, at room temperature, or chilled with one of these delicious dips.

5. Vignarola

Italian Spring Stew
Photo © Molly Watson
This Italian-style spring vegetable stew is best, in my opinion, when made with plenty of artichoke in the mix.

 

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