Whether you’re looking to add some excitement to your next dinner party or simply want to try something new and delicious, whole artichokes are a great place to start. These versatile vegetables can be prepared in a variety of ways, from classic steaming and roasting methods to more adventurous techniques like grilling and braising. In this article, we’ll explore 20 mouth-watering whole artichoke recipes that are sure to impress your friends and family. From savory garlic butter and lemon herb flavors to spicy aioli dips and tangy mustard sauces, there’s something for everyone in our list of must-try artichoke recipes.
Stay tuned for the rest of our article, where we’ll dive deeper into each of these incredible dishes and provide you with all the ingredients and instructions you need to get started. Whether you’re a seasoned cook or just starting out, these whole artichoke recipes are sure to become new favorites in your kitchen.
Garlic Butter Steamed Whole Artichokes
Elevate your artichoke game with this simple and flavorful recipe. This method yields tender, easily removable leaves and a deliciously buttery heart.
Ingredients:
– 4 whole artichokes (about 1 pound each)
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Water for steaming
Instructions:
1. Preheat your steamer basket or a large pot with a steamer insert.
2. Cut off the top inch of each artichoke stem, leaving the leaves intact. Remove any tough, fibrous outer leaves.
3. In a small bowl, mix together softened butter and minced garlic until well combined.
4. Stuff each artichoke with the garlic butter mixture, spreading it evenly to coat the leaves.
5. Place the artichokes in the steamer basket or pot, leaving some space between them.
6. Add enough water to reach the bottom of the steamer basket or pot, about 2-3 inches deep.
7. Cover and steam for 25-30 minutes, or until the leaves are tender and easily removable.
Cooking Time: 25-30 minutes
Lemon Herb Roasted Whole Artichokes
Bring a touch of Mediterranean flair to your table with this easy and flavorful recipe for roasted whole artichokes.
Ingredients:
– 4-6 whole artichokes
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the stems of the artichokes, leaving about 1 inch intact.
3. In a large bowl, whisk together lemon juice, olive oil, parsley, thyme, salt, and pepper.
4. Add the artichokes to the bowl and toss to coat evenly with the marinade.
5. Place the artichokes on a baking sheet lined with parchment paper, leaving some space between each one.
6. Roast in the preheated oven for 25-30 minutes, or until the leaves are tender and slightly caramelized.
7. Serve warm with melted butter or lemon wedges, if desired.
Cooking Time: 25-30 minutes
Grilled Whole Artichokes with Chimichurri Sauce
Elevate your outdoor gatherings with this flavorful and visually appealing side dish that combines the natural sweetness of artichokes with the tangy zing of Argentinean chimichurri sauce.
Ingredients:
– 4 whole artichokes
– 1/2 cup olive oil
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Remove the tough outer leaves from each artichoke, leaving only the tender inner leaves and choke (the fuzzy center).
3. In a small bowl, whisk together olive oil, parsley, oregano, garlic, and red wine vinegar.
4. Brush both sides of each artichoke with the chimichurri sauce.
5. Place artichokes on the grill and cook for 20-25 minutes, turning every 5-7 minutes until tender and slightly charred.
6. Serve warm with additional chimichurri sauce for dipping, if desired.
Cooking Time: 20-25 minutes
Stuffed Whole Artichokes with Breadcrumbs and Parmesan
A classic Italian-inspired appetizer that’s easy to make and sure to impress. This recipe yields four delicious stuffed artichokes, perfect for a special occasion or everyday enjoyment.
Ingredients:
– 4 whole artichokes
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top inch of each artichoke, leaving the leaves intact.
3. Scoop out the choke from the center of each artichoke.
4. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, and olive oil.
5. Stuff each artichoke with the breadcrumb mixture, filling the leaves as full as possible.
6. Place the stuffed artichokes on a baking sheet and drizzle with a little more olive oil.
7. Bake for 30-35 minutes or until the artichokes are tender and the breadcrumbs are golden brown.
Cooking Time: 30-35 minutes
Balsamic Glazed Whole Artichokes
Elevate your artichoke game with this simple and flavorful recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 whole artichokes (thistle removed)
– 1/2 cup balsamic glaze
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lemon wedges and fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the artichokes under cold water, then pat dry with paper towels.
3. In a small bowl, whisk together balsamic glaze and olive oil.
4. Place the artichokes on a baking sheet and brush the top of each one with the glaze mixture.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 35-40 minutes, or until the artichoke leaves are tender and easily removable.
7. Serve warm, garnished with lemon wedges and fresh parsley if desired.
Cooking Time: 35-40 minutes
Mediterranean Style Braised Whole Artichokes
Mediterranean Style Braised Whole Artichokes
This recipe brings together the simplicity of artichoke cooking with the bold flavors of the Mediterranean, perfect for a special occasion or as a side dish.
Ingredients:
– 4 whole artichokes (about 1 1/2 pounds)
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the stems of the artichokes and remove any tough or woody leaves.
3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the sliced onion and cook until golden brown, about 5 minutes.
4. Add the minced garlic to the pot and cook for an additional minute.
5. Place the artichokes in the pot, leaving some space between each one.
6. Pour in the chicken broth, white wine (if using), and lemon juice. Season with salt and pepper to taste.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Braise for 30-40 minutes or until the artichokes are tender when pierced with a fork.
Serve warm, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Whole Artichokes with Spicy Aioli Dip
Elevate your snack game with this easy and flavorful recipe featuring tender whole artichokes paired with a creamy and spicy aioli dip.
Ingredients:
– 4-6 whole artichokes
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the artichokes under cold water, then pat dry with paper towels.
3. Trim the stems and remove any tough or woody parts from the leaves.
4. Cut off the top quarter of each artichoke, removing the choke and some of the fleshy part.
5. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and red pepper flakes.
6. Arrange the artichokes on a baking sheet lined with parchment paper.
7. Spoon the aioli dip over each artichoke, spreading it evenly to coat the leaves.
8. Sprinkle with salt and pepper to taste.
9. Bake for 30-40 minutes, or until the artichokes are tender and easily pierced with a fork.
10. Serve warm with additional chopped parsley, if desired.
Cooking Time: 30-40 minutes
Steamed Whole Artichokes with Garlic Aioli
Elevate your dinner party with this elegant and flavorful dish, perfect for special occasions.
Ingredients:
– 4 whole artichokes
– 1/2 cup garlic aioli (see below for recipe)
– 2 lemons, cut into wedges
– Salt and pepper to taste
Garlic Aioli Recipe:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your steamer basket with boiling water.
2. Rinse the artichokes under cold running water, then pat them dry with paper towels.
3. Place an artichoke in the steamer basket, stem-side down. Repeat for the remaining three artichokes.
4. Cover the pot and steam the artichokes for 45-50 minutes, or until the leaves can be easily removed by pulling off a leaf.
5. Serve the artichokes with garlic aioli and lemon wedges.
Cooking Time: 45-50 minutes
Whole Artichokes Stuffed with Quinoa and Feta
Elevate your artichoke game by filling the entire vegetable with a savory quinoa and feta mixture.
Ingredients:
– 4 whole artichokes, trimmed
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked quinoa, crumbled feta cheese, olive oil, garlic, salt, and pepper.
3. Remove the choke from each artichoke by scraping out the fuzzy center with a spoon or melon baller.
4. Stuff each artichoke with the quinoa-feta mixture, filling the leaves as full as possible.
5. Place the stuffed artichokes on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes, or until the artichokes are tender and the quinoa is lightly toasted.
7. Remove from oven and garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 30-35 minutes
Whole Artichokes with Lemon Garlic Dipping Sauce
A classic Mediterranean-inspired side dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 4 whole artichokes (about 1 pound each)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 tablespoon butter, softened
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the stems and remove the tough, outer leaves from each artichoke.
3. Place artichokes in a roasting pan, stem-side down.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 30-40 minutes, or until the outer leaves are tender and the inner leaves are easily removable.
6. Meanwhile, combine lemon juice, garlic, butter, and parsley in a small saucepan.
7. Simmer over medium heat until the mixture is warm and fragrant (about 5 minutes).
8. Serve roasted artichokes with Lemon Garlic Dipping Sauce for dipping.
Cooking Time: 30-40 minutes
Roasted Whole Artichokes with Parmesan and Herbs
Roasted Whole Artichokes with Parmesan and Herbs: A Simple yet Elegant Side Dish
Ingredients:
– 4 whole artichokes (about 1 pound each)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse artichokes under cold water, then pat dry with paper towels.
3. Cut off the top inch of each artichoke, leaving the stem intact.
4. Place artichokes in a single layer on a baking sheet.
5. Drizzle olive oil over the artichokes and sprinkle with garlic, Parmesan cheese, parsley, thyme, salt, and pepper.
6. Roast for 30-40 minutes or until outer leaves are caramelized and inner leaves are tender.
Cooking Time: 30-40 minutes
Whole Artichokes with Herb Butter and Lemon Zest
Elevate your dinner table with this elegant yet simple recipe, where the natural sweetness of artichokes is paired with the brightness of lemon and the savory depth of herb butter.
Ingredients:
– 4 whole artichokes
– 1/2 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 tablespoon grated lemon zest
– Salt and pepper to taste
– Freshly squeezed lemon juice (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Trim the artichoke stems and remove any tough, fibrous leaves.
3. In a small bowl, mix together butter, parsley, chives, and lemon zest until well combined.
4. Stuff each artichoke with the herb butter mixture, dividing it evenly among the four artichokes.
5. Place the artichokes on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes, or until the leaves are tender and the centers are easily removable.
7. Squeeze fresh lemon juice over the artichokes, if desired, and serve warm.
Cooking Time: 30-40 minutes
Whole Artichokes in White Wine and Garlic Sauce
This classic Mediterranean dish is a simple yet impressive appetizer or side dish that’s perfect for any occasion.
Ingredients:
– 4 whole artichokes
– 1/2 cup white wine (dry)
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse artichokes under cold water, then pat dry with paper towels.
3. In a large bowl, whisk together white wine, garlic, olive oil, salt, and pepper.
4. Add the artichokes to the bowl, making sure they’re fully submerged in the liquid.
5. Cover the bowl with plastic wrap or aluminum foil and bake for 45-50 minutes, or until the outer leaves are tender and can be easily removed.
6. Remove from oven and let cool slightly before serving. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Whole Artichokes with Tangy Mustard Dip
Savor the sweet and tangy flavors of artichokes with this simple recipe, perfect for a light and refreshing snack or appetizer.
Ingredients:
– 4 whole artichokes
– 1/2 cup mustard (yellow or Dijon)
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the stems and remove any tough, fibrous leaves from the artichokes.
3. Place the artichokes in a baking dish, stem-side down.
4. Drizzle with olive oil, then sprinkle with salt and pepper.
5. Roast for 30-40 minutes, or until the outer leaves are tender and slightly caramelized.
6. Meanwhile, mix mustard, lemon juice, and salt to taste.
7. Serve artichokes warm with Tangy Mustard Dip on the side.
Cooking Time: 30-40 minutes
Whole Artichokes Stuffed with Crab and Breadcrumbs
Experience the perfect blend of flavors with this easy-to-make recipe, where tender artichoke hearts are filled with a savory crab and breadcrumb mixture.
Ingredients:
– 4 whole artichokes
– 1/2 cup jumbo lump crab meat
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top inch of each artichoke, removing the tough outer leaves.
3. In a bowl, mix together crab meat, breadcrumbs, olive oil, garlic, salt, and pepper.
4. Stuff each artichoke with the crab mixture, dividing it evenly among the four artichokes.
5. Place the stuffed artichokes on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the artichokes are tender and the crab filling is lightly browned.
Cooking Time: 45-50 minutes
Whole Artichokes with Creamy Caesar Dip
Savor the tender, slightly sweet flavor of whole artichokes paired with a rich and creamy Caesar dip.
Ingredients:
– 4 large artichokes
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the stems of the artichokes, leaving a small portion intact.
3. Remove the tough outer leaves, exposing the tender inner leaves.
4. Place the artichokes on a baking sheet and drizzle with olive oil.
5. Roast in the oven for 30-40 minutes, or until the outer leaves are caramelized and tender.
6. Meanwhile, prepare the Caesar dip by whisking together mayonnaise, Parmesan cheese, lemon juice, garlic, salt, and pepper.
7. Serve the roasted artichokes with a dollop of creamy Caesar dip and garnish with chopped parsley if desired.
Cook Time: 30-40 minutes
Whole Artichokes in a Spicy Tomato Sauce
Savor the sweet and tangy flavors of whole artichokes smothered in a spicy tomato sauce, perfect for a quick and satisfying meal.
Ingredients:
– 4 large whole artichokes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the top inch of each artichoke, removing the tough outer leaves.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, salt, and pepper. Bring to a simmer.
6. Place artichokes in the skillet, cut side up. Pour sauce over them, making sure they’re fully coated.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and sprinkle Parmesan cheese on top. Return to oven and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Whole Artichokes with Roasted Garlic and Olive Oil
Discover the simplicity of elevating artichokes to a new level with this easy recipe, where roasted garlic and olive oil bring out their natural sweetness.
Ingredients:
– 4-6 whole artichokes
– 3-4 cloves of garlic, peeled and chopped
– 1/2 cup olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the stems and remove any tough or woody leaves from the artichokes.
3. Place the artichokes on a baking sheet lined with parchment paper.
4. Roast the garlic by wrapping it in foil and placing it directly on the oven rack. Roast for 30-40 minutes, or until soft and mashed.
5. Remove the roasted garlic from the oven and let cool slightly.
6. Squeeze the garlic pulp into a bowl and mix with olive oil, salt, and pepper to taste.
7. Stuff each artichoke with the garlic-olive oil mixture, dividing it evenly among the four artichokes.
8. Cover the baking sheet with aluminum foil and bake for 30-40 minutes, or until the artichokes are tender when pierced with a fork.
Cooking Time: 1 hour 10 minutes
Whole Artichokes with a Citrus Vinaigrette
Elevate the humble artichoke to new heights with this refreshing and flavorful recipe. The tangy citrus vinaigrette perfectly complements the slightly sweet, nutty flavor of the artichokes.
Ingredients:
– 4 whole artichokes
– 1/2 cup freshly squeezed orange juice
– 1/4 cup white wine vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the top inch of each artichoke, removing any tough leaves.
3. Remove the choke from the center of each artichoke by pulling out the fuzzy fibers.
4. Place the artichokes in a single layer in a baking dish.
5. In a small bowl, whisk together orange juice, vinegar, olive oil, garlic, salt, and pepper.
6. Pour the vinaigrette over the artichokes, making sure they’re fully coated.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the leaves are tender.
Cooking Time: 45-50 minutes
Whole Artichokes Stuffed with Spinach and Ricotta
A classic Italian-inspired recipe that combines the tender, slightly sweet flavor of artichokes with the creamy richness of spinach and ricotta.
Ingredients:
– 4 whole artichokes (about 1 pound each)
– 1 package frozen chopped spinach, thawed and drained
– 8 ounces ricotta cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Preheat oven to 375°F.
2. Cut off the top inch of each artichoke, removing the tough outer leaves.
3. Pull out the fuzzy choke in the center of each artichoke.
4. In a bowl, combine spinach, ricotta, garlic, salt, and pepper. Mix well.
5. Stuff each artichoke with the spinach-ricotta mixture, dividing it evenly among the four artichokes.
6. Place artichokes on a baking sheet lined with parchment paper, leaving space between each one.
7. Bake for 35-40 minutes, or until the artichokes are tender and the filling is heated through.
Cooking Time: 35-40 minutes
Serve: Drizzle with extra virgin olive oil and serve warm as an appetizer or side dish.
Summary
Discover the versatility of whole artichokes with these 20 flavorful recipe ideas perfect for any occasion. From classic steamed artichokes with garlic butter to innovative stuffed and braised versions, there’s something for everyone. Try your hand at grilled artichokes with chimichurri sauce or Mediterranean-style braised artichokes. For a twist, stuff whole artichokes with quinoa and feta or crab and breadcrumbs. Or, try new flavor combinations like balsamic glazed, spicy aioli dip, or tangy mustard dip. Whether you’re looking for an appetizer or main course, these whole artichoke recipes are sure to delight.
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