11 Artichoke Heart Recipes We Heart
© Quentin Bacon 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.
As much as we love scraping the meat off artichoke leaves with our teeth (it makes us feel very primal), it's the heart of the artichoke that we really love. Here, are 11 great ways to cook with them.
RELATED: 8 Chefs on Their Favorite Way to Eat Artichokes
Artichokes with Anchoïade
Our favorite way to showcase freshly cleaned and cooked artichoke hearts: on a platter simply garnished with lemon and a batch of anchoïade, the garlicky Provençal dip made with anchovies, green olives, and extra-virgin olive oil.
© Quentin Bacon
Rosemary-Roasted Chicken with Artichokes and Potatoes
Baby potatoes, shallots, and tangy marinated artichoke hearts turn this rosemary-infused roast chicken into a one-pan meal that's elegant enough for a dinner party but quick enough for a weeknight.
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Big Heart Artichoke and Parmesan Soup
This simple soup from chef David Myers has an intensely earthy artichoke flavor. It's also a great way to use a leftover Parmesan rind: Myers tosses one into the soup while it simmers, then discards it before pureeing.
© Dana Gallagher
Artichoke Salad with Saffron Vinaigrette
As a child in Castroville, California — known as the artichoke capital of the world — chef Galen Zamarra fell in love with this thorny vegetable. By using artichoke hearts in his salad, Zamarra would allow his date to share his passion while sparing her the fuss of plucking one leaf at a time.
Warm Spinach-Artichoke Dip
This upgraded take on the classic creamy dip is filled with four kinds of cheese, plenty of tender artichoke hearts, and covered with a crisp, golden top.
Justin Walker
Artichoke Bread Pudding
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 solve the problem: No trimming, cooking, or choke removal is required.
© Sabra Krock
Braised Chicken Thighs with Marinated Artichokes
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.
© John Kernick 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.
Grilled Fish with Artichoke Caponata
To top meaty mahi-mahi, chef Michael White makes a vinegary caponata (a Sicilian relish) with artichoke hearts instead of the traditional tomatoes and eggplant.
© Stephanie Foley
Artichoke & Fontina Pizzas
Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs, and lemon juice before scattering them on these pizzas.
© Quentin Bacon 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.
Kale-Artichoke Stuffed Shells
Boursin cheese and cannellini beans add hearty creaminess to the artichoke-spinach dip-inspired filling for these stuffed shells. Calabrian chiles and fennel seeds amp up the jarred marinara sauce with a little heat and earthy sweetness.
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Chicken Tagine with Artichoke Hearts and Peas
A spiced broth adds layers of flavor in this tagine recipe from chef Joël Robuchon. Artichoke hearts bring a lovely spring element to the dish.
© Tina Rupp To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
