artichoke recipes

Microwave steamed artichokes are a hands off and easy way to prepare California's official vegetable.

How to Microwave Artichokes

artichokes

butter (melted)

lemon

Trim off stem and 1 inch off the top of each artichoke. Also trim the sharp points off each of the leaves.

Wrap loosely in plastic wrap and place artichokes in the microwave.

Cook on High for 15 &#8211; 18 minutes. The artichokes will be ready when a knife easily pierces the stem.

Unwrap carefully as the artichokes are very hot and will release steam.

Serve with melted butter and lemon wedges.

Your are so welcome Emma. It's my favorite way to cook artichokes.

This is one of my favorite low carb appetizers, and is excellent when paired with a garlic mayo dipping sauce. Cooking artichokes in the microwave is easy and convenient compared to stovetop or oven methods. Includes notes on selecting, preparing, and eating artichokes.

Microwaving Artichokes

artichokes ((Note 1))

water

mayonnaise

dijon mustard

garlic,

cayenne

olive oil

black pepper and sea salt

thyme

Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).

Cook Artichokes: Place both artichokes in microwave-safe dish with water. Cover with lid or plastic wrap. Microwave on high until very tender, about 8 minutes for small artichokes or 9 minutes for medium to large artichokes (Note 3). Artichokes are done when outer leaves can be easily pulled off and toothpick can be inserted into stem with little resistance. If not done, microwave for another minute and test for doneness again. Set artichokes aside until cool enough to handle.

Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.

Serve: Slice cooled artichokes in half, through stem, handling carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil and season with pepper, salt, and thyme. Serve with prepared dipping sauce and empty plate for discarded leaves (Note 4).

For fancy party food fare, serve this creamy artichoke dip with spicy wafer biscuits.

Artichoke dip with cumin wafers

lemons, halved

(about 1.3kg) globe artichokes

low-fat fresh ricotta

low-fat sour cream

green shallots, ends trimmed, finely chopped

continental parsley

garlic cloves, crushed

lemon juice

tsp red Tabasco pepper sauce

salt

(1/2 cup) plain flour

(1/2 cup) chickpea flour (besan)

tsp cumin seeds

(1/3 cup) warm water

Plain flour, to dust

Enjoy the unique flavour of artichokes in this rich and creamy vegetarian dip.

Artichoke and bean dip with grissini

jar marinated artichoke hearts, drained

canned cannellini beans, rinsed, drained

(50 grams) grated parmesan

parsley

olive oil, plus extra to drizzle

This artichoke salad is a simple and tasty side dish that’s great for picnics, barbecues and potlucks. In this recipe, canned artichokes are combined with black olives, grape tomatoes and sliced onions.

Artichoke Salad

¼ cup Extra Virgin Olive Oil

Balsamic Vinegar

Garlic Clove (grated

Oregano

Salt

Black Pepper (or

Red Pepper (optional)

Pitted Black Olives (drained and rinsed and

Tomatoes

Sliced Onions (sliced paper thin)

Prepare the dressing first so the flavors have a chance to mingle and meld.

Add the extra virgin olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using, to a small jar or container with a tight fitting lid.

Cover the container tightly and shake it vigorously to mix. Refrigerate the dressing until ready to use. Give it a good shake right before using.

Make the dressing

Rinse the artichokes well to get rid of that canned taste. Drain them well.

Place the artichokes, open end down on a plate or pan that’s lined with a couple of paper towels and let them drain further.

Cut the artichokes into quarters and pat them with paper towels to remove excess moisture.

Prep the artichokes

Drain and rinse the olives, then cut them in half.

Cut the tomatoes in half.

Slice half a small onion into paper thin slices.

Prep the remaining ingredients

Add the artichokes, black olives, tomatoes and sliced onions to a large bowl and gently toss the ingredients to combine them.

Add the dressing to the bowl. Stir and toss the artichoke salad gently using a rubber spatula until it is coated in the dressing and combined.

Cover the bowl and refrigerate the artichoke salad until it’s chilled. Serve and enjoy.

Make the Artichoke Salad

https://embed.mediavine.com/videos/nztww5qcllq5bbmnwivq

This artichoke salad is a simple and tasty side dish that’s great for picnics, barbecues and potlucks. In this recipe, canned artichokes are combined with black olives, grape tomatoes and sliced onions.Then the salad is dressed with an easy-to-make dressing, made with olive oil, balsamic vinegar, garlic and spices. This is a beautiful, refreshing salad that’s sure to be a hit at your next party.

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park in front of the dish, then ask you for the recipe.

12 Great Artichoke Heart Recipes: Spinach Artichoke Dip &amp; More!

spinach

shallot

green onions

can (8.5 ounce dry weight) quartered artichokes

Greek yogurt

Parmesan cheese,

dill

garlic powder

black pepper

Paprika,

For serving: pita chips or bread

Preheat the oven to 350 degrees Fahrenheit.

Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.

Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.

In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.

Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.

Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.

Looking for recipes with artichoke hearts or tips of how to cook artichokes? Here you&#039;ll find 15 delicious artichoke recipes perfect for any occasion! Here is one of my fav pasta recipes that uses artichoke hearts and it&#039;s ready in 15 minutes.

Artichoke Recipes: 15 Delicious Ideas!

(220 grams) pasta (tagliatelle, penne, fusilli, linguine…)

½ Tbsp butter

garlic clove, pressed

flour

dry white wine

whipping cream

cheese,

¼ tsp fine salt, plus more to taste

⅛ tsp black pepper,

artichoke hearts,

Tbsp chopped parsley leaves

Bring a large pot of salted water to boil. Cook the pasta just until al dente according to package directions. Drain, and reserve about ½ cup of the pasta water.

PASTA

When the pasta is about 5 minutes away from being done, melt the butter in large pan over medium heat. Add the garlic and stir for 10 seconds unitl fragrant, stir in the flour and cook for 30 seconds, stirring often.

Add the white wine and stir until the flour-butter mixture is incorporated into it, cook for about 1 minute while the mixture bubbles gently.

Stir in the cream, cook for a couple of minutes.

Stir in the parmesan cheese, salt and pepper, and turn the heat off. Add the artichokes, toss gently, taste and adjust the seasoning to your liking.

Add the drained pasta, the chopped parsley, and toss until nicely coated. This is when you might want to add a splash of the reserved pasta water until everything is moist.

Divide into 4 pasta bowls, and serve immediately with freshly ground black pepper and grated parmesan cheese.

ARTICHOKE SAUCE

This is a foolproof recipe on how to cook artichokes: the best way is to boil them so that you get a tender artichoke heart (it doesn’t get dry like baked or roasted artichokes). Compared to other cooking methods, boiling yields consistent results and is easily accessible for most people, without requiring special equipment. After cooking, these tender artichokes are deliciously seasoned and paired with a fantastic garlic-balsamic dipping sauce. This works great as a low carb, keto, and paleo friendly appetizer for four people.

How To Cook Artichokes

balsamic vinegar

thyme leaves thyme

thyme leaves

Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using a serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).

Cook Artichokes: Add artichokes to a large pot (Note 3), add water until they start to float, and cover. Bring to a boil over high heat. Boil covered for 30 minutes, adjusting the heat as needed to maintain a medium boil (Notes 4-9). Uncover, and transfer artichokes using tongs to a colander to drain, stem side up. Check for doneness: artichokes are done when a knife can be easily inserted into stem (parallel to fibers) with little or no resistance. Let them cool and steam out, about 45 minutes.

Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in a medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.

Serve: Slice each cooled artichoke in half, down the stem, handling them carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using a spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil, and season with pepper, salt, and thyme. Serve with prepared dipping sauce and an empty plate for discarded leaves (Note 10).

These delicious roasted artichoke hearts are a great appetizer or side dish!

Recipes with Artichokes

(14 artichoke hearts, drained

sea salt

parmesan cheese

Preheat oven to 425 degrees F. 

Pat the artichoke hearts dry with a paper...

Pat the artichoke hearts dry with a paper towel. 

Toss the artichoke hearts with olive oil, sea...

Toss the artichoke hearts with olive oil, sea salt, and black pepper. 

Place the artichoke hearts in a single layer...

Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes. 

Remove the artichokes from the oven, flip them...

Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes. 

Place the roasted artichoke hearts on a serving...

Place the roasted artichoke hearts on a serving plate and serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/nim0jlv7kzmt0b8vbmjr.mp4

These delicious roasted artichoke hearts are topped with parmesan cheese and baked till crispy. They're a fantastic simple side dish or appetizer.

Roasted Artichoke Hearts

Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends

Creamy artichoke soup with Parmesan skins

Jerusalem artichokes

vegetable oil

butter

onion

floury potato (about 140 grams/5 ounces),

vegetable stock or chicken stock

tbsp whipping or double cream

rosemary sprig, leaves only, finely chopped

Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.

Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.

Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.

Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

A hearty vegetarian dish from Pulse by Eleanor Maidment

Baked chickpeas and rice with artichokes

200 g white basmati rice

onions

tsp sea salt

garlic

red bell peppper

tomato puree

tsp sweet smoked paprika

vegetable stock

200 g chargrilled artichoke hearts

garlic mayonnaise

Cook's Tip
This is a plant-based dish, but you could scatter some cubes of feta or halloumi over the top halfway through cooking to jazz it up if it suits your dietary needs.
Pulse Swap
Replace the chickpeas with butter beans or black beans.

Next, why not try more fast, simple dinner recipes from the House & Garden recipe archive?
This is an extract from Pulse: Modern recipes with beans, peas & lentils by Eleanor Maidment

What you'll need
Baked chickpeas and rice with artichokes recipe

House and Garden

Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Place the rice in a mixing bowl, cover with cold water, then agitate the grains with your hand. Pour off the cloudy water and repeat the process twice more, or until the water is no longer cloudy. Leave the rice to soak in cold water.

Heat the oil over a medium-high heat in a large ovenproof sauté pan or shallow casserole. Fry the onions with 1/2 teaspoon salt for 5 minutes until starting to soften. Add the garlic and red pepper and fry, stirring regularly, for another 5–7 minutes until golden.

Add the tomato purée and paprika and fry, stirring, for 2 minutes. Drain the rice and add to the pan along with the chickpeas, another 1/2 teaspoon salt and the lemon juice, stirring everything together over the heat. Pour in the stock and bring everything to a brisk simmer. Cook for 2 minutes, then arrange the artichokes over the top. Transfer the pan to the oven and bake for 30–35 minutes until golden and crispy on top.

Take the pan out of the oven and leave to stand for 10 minutes. Serve with lemon wedges, a green salad and (plant-based) garlic mayonnaise or aïoli.

Top 11 artichoke recipes recipes from across the web

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How to Microwave Artichokes

Microwaving Artichokes

Artichoke dip with cumin wafers

Artichoke and bean dip with grissin...

Artichoke Salad

12 Great Artichoke Heart Recipes: S...

Artichoke Recipes: 15 Delicious Ide...

How To Cook Artichokes

Recipes with Artichokes

Creamy artichoke soup with Parmesan...

Baked chickpeas and rice with artic...

Top 11 artichoke recipes recipes from across the web

The most viewed artichoke recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Microwave Artichokes

Microwaving Artichokes

Artichoke dip with cumin wafers

Artichoke and bean dip with grissin...

Artichoke Salad

12 Great Artichoke Heart Recipes: S...

Artichoke Recipes: 15 Delicious Ide...

How To Cook Artichokes

Recipes with Artichokes

Creamy artichoke soup with Parmesan...

Baked chickpeas and rice with artic...

The most viewed artichoke recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine