Are you tired of the same old artichoke dip and steamed veggie routine? Look no further! Whole artichokes are a delicious and versatile ingredient that can be cooked in a variety of ways to suit any occasion. From elegant dinner parties to casual gatherings with friends, these 19 flavorful recipes will show you just how easy it is to take your artichoke game to the next level.
From classic garlic lemon butter steaming to more adventurous takes like grilled artichokes with herbed aioli and slow-cooked artichokes with garlic and olive oil, there’s something for everyone in this collection. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next artichoke adventure.
Garlic Lemon Butter Steamed Whole Artichokes
Elevate your artichoke game with this flavorful and easy-to-make recipe, perfect for a light and satisfying side dish.
Ingredients:
– 4-6 whole artichokes
– 2 lemons, juiced
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your steamer basket over boiling water.
2. Cut off the top inch of each artichoke, removing the tough outer leaves.
3. Remove any remaining hairy choke from the center of each artichoke.
4. In a small bowl, mix together lemon juice, butter, garlic, salt, and pepper.
5. Place an artichoke in the steamer basket and spoon some of the garlic-lemon butter mixture onto the exposed heart of the artichoke.
6. Repeat with remaining artichokes.
7. Steam for 25-30 minutes or until outer leaves are tender and can be easily pulled off.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Grilled Whole Artichokes with Herbed Aioli
Elevate your outdoor gatherings with this show-stopping side dish, featuring tender grilled artichokes paired with a creamy and aromatic herbed aioli.
Ingredients:
– 4 whole artichokes
– 1/2 cup mayonnaise
– 2 tablespoons freshly chopped parsley
– 1 tablespoon freshly chopped dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Trim artichoke stems and remove tough outer leaves.
3. Grill artichokes for 15-20 minutes on each side, or until tender when pierced with a fork.
4. Meanwhile, mix mayonnaise, parsley, dill, lemon juice, salt, pepper, and garlic (if using) in a bowl.
5. Serve grilled artichokes with herbed aioli spooned over the top.
Cooking Time: 30-40 minutes
Stuffed Whole Artichokes with Breadcrumbs and Parmesan
Transform artichokes into a flavorful and satisfying meal by filling them with a savory mixture of breadcrumbs, Parmesan cheese, and herbs. This recipe is perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 whole artichokes
– 1/2 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top inch of each artichoke and remove the tough outer leaves.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each artichoke with the breadcrumb mixture, filling the center cavity.
5. Drizzle olive oil over the artichokes and sprinkle with chopped parsley if desired.
6. Place the stuffed artichokes in a baking dish and bake for 45-50 minutes or until the leaves are tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Roasted Whole Artichokes with Garlic and Thyme
Savor the rich flavors of artichokes roasted to perfection, infused with aromatic garlic and thyme.
Ingredients:
– 4 whole artichokes
– 3 cloves of garlic, peeled and minced
– 2 sprigs of fresh thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the artichokes under cold water, then pat dry with paper towels.
3. Cut off the stems and remove the tough outer leaves from each artichoke, leaving just the tender inner leaves.
4. In a small bowl, mix together garlic and thyme.
5. Stuff each artichoke cavity with the garlic-thyme mixture, dividing it evenly among the four artichokes.
6. Drizzle olive oil over the artichokes, then season with salt and pepper to taste.
7. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
8. Roast for 30-40 minutes or until the outer leaves are tender and the inner leaves are easily pulled away from the stem.
Cooking Time: 30-40 minutes
Whole Artichokes with Tangy Mustard Dipping Sauce
Elevate your dinner party with this impressive and flavorful side dish that’s surprisingly easy to prepare.
Ingredients:
– 4-6 whole artichokes
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup tangy mustard dipping sauce (recipe below)
– Optional: lemon wedges, for serving
Tangy Mustard Dipping Sauce:
– 1/2 cup whole-grain mustard
– 1/4 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the top inch of each artichoke, removing some of the tough leaves.
3. Scoop out the fuzzy choke from the center of each artichoke.
4. Place the artichokes in a single layer on a baking sheet.
5. Drizzle with olive oil and season with salt and pepper.
6. Roast for 30-40 minutes, or until the leaves are tender and the hearts are easily removable.
7. Meanwhile, prepare the dipping sauce by whisking all ingredients together in a bowl.
8. Serve the artichokes warm with the tangy mustard dipping sauce.
Cooking Time: 30-40 minutes
Mediterranean-Style Braised Whole Artichokes
Savor the tender, flavorful artichoke hearts and enjoy a delightful side dish or main course with this simple recipe.
Ingredients:
– 4 large whole artichokes
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 lemon, sliced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Trim the artichoke stems, removing any tough or woody parts.
3. Place each artichoke on a piece of aluminum foil or parchment paper.
4. Drizzle olive oil over each artichoke, then sprinkle with garlic and lemon slices.
5. If using white wine and chicken broth, pour 1-2 tablespoons over each artichoke.
6. Season with salt and pepper to taste.
7. Fold the foil or parchment over each artichoke, creating a tight package.
8. Place on a baking sheet and bake for 45-50 minutes, or until leaves pull off easily.
9. Remove from oven and let cool slightly before serving.
Cooking Time: 45-50 minutes
Whole Artichokes Cooked in White Wine and Herbs
A classic French recipe that showcases the tender beauty of artichokes, elevated by a flavorful white wine and herb sauce. This dish is perfect for a special occasion or a cozy evening at home.
Ingredients:
– 4 whole artichokes
– 1/2 cup white wine (dry)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the stems of the artichokes and trim the ends.
3. In a large pot, combine white wine, olive oil, garlic, thyme leaves, and lemon zest. Bring to a boil over medium-high heat.
4. Add the artichokes to the pot, standing them upright. Cover with a lid or foil.
5. Transfer the pot to the preheated oven and bake for 45-50 minutes, or until the artichokes are tender when pierced with a fork.
6. Remove from the oven and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Slow-Cooked Whole Artichokes with Garlic and Olive Oil
Savor the tender, flavorful goodness of slow-cooked artichokes infused with aromatic garlic and rich olive oil.
Ingredients:
– 4-6 whole artichokes
– 3 cloves of garlic, peeled and minced
– 1/4 cup olive oil
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Rinse the artichokes under cold water, then pat dry with paper towels.
3. In a small bowl, mix together minced garlic and olive oil.
4. Cut off the top quarter of each artichoke, removing any tough leaves.
5. Stuff each artichoke with the garlic-olive oil mixture, dividing it evenly among the four to six artichokes.
6. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
7. Cover the baking sheet with aluminum foil and bake for 45 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the artichoke leaves are tender and easily removable.
Cooking Time: 60-70 minutes
Whole Artichokes Stuffed with Crab and Butter
Savor the rich flavors of crab and butter infused into tender artichoke hearts.
Ingredients:
– 4 whole artichokes
– 1/2 cup jumbo lump crab meat
– 2 tablespoons unsalted butter, softened
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the top third of each artichoke and pull out the choke from the center.
3. In a small bowl, mix together crab meat, softened butter, lemon juice, salt, and pepper.
4. Stuff each artichoke with the crab-butter mixture, dividing it evenly among the four artichokes.
5. Place artichokes on a baking sheet and bake for 35-40 minutes or until tender and easily pierced with a fork.
Cooking Time: 35-40 minutes
Fried Whole Artichokes with Spicy Remoulade
Experience the sweet and spicy union of artichokes and remoulade, elevated by a crispy fried exterior.
Ingredients:
– 4 large whole artichokes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt, to taste
– 1 cup buttermilk
– Vegetable oil, for frying
– Spicy Remoulade Sauce (see below)
Instructions:
1. Preheat the oil in a deep fryer or a large saucepan to 375°F.
2. In a shallow dish, mix together flour, cornstarch, paprika, garlic powder, and salt.
3. Dip each artichoke into buttermilk, then coat in the flour mixture, pressing gently to adhere.
4. Fry the artichokes for 10-12 minutes or until golden brown, flipping halfway through.
5. Drain on paper towels.
Spicy Remoulade Sauce:
– 1 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon Dijon mustard
– 1/4 teaspoon hot sauce (such as Tabasco)
– Salt and pepper, to taste
Mix all ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Whole Artichokes in Creamy Lemon Dill Sauce
Elevate your meal with this vibrant and flavorful recipe, featuring tender whole artichokes smothered in a tangy and creamy lemon dill sauce.
Ingredients:
– 4 whole artichokes
– 1/2 cup unsalted butter, softened
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the artichokes under cold water, then dry with paper towels.
3. Cut off the stems and remove the tough outer leaves.
4. In a large bowl, whisk together butter, lemon juice, heavy cream, salt, and pepper until smooth.
5. Add chopped dill to the sauce and stir to combine.
6. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
7. Spoon the creamy lemon dill sauce over each artichoke, making sure they’re fully coated.
8. Bake for 45-50 minutes or until the artichokes are tender when pierced with a fork.
Cooking Time: 45-50 minutes
Baked Whole Artichokes with Mozzarella and Sun-Dried Tomatoes
This recipe transforms artichokes from a tedious process to a delightful, cheesy treat. Perfect for a quick and easy dinner or impressive appetizer.
Ingredients:
– 4 whole artichokes
– 1 cup mozzarella cheese, shredded
– 1/2 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 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 and remove any tough outer leaves.
3. In a bowl, mix together mozzarella cheese and sun-dried tomatoes.
4. Stuff each artichoke with the cheese mixture, dividing it evenly among the four artichokes.
5. Drizzle olive oil over the artichokes and season with salt and pepper to taste.
6. Place the artichokes on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Whole Artichokes with Gremolata and Pine Nuts
Savor the flavors of Italy with this simple yet impressive side dish. This recipe combines tender artichokes with a bright, herby gremolata and crunchy pine nuts.
Ingredients:
– 4 whole artichokes
– 1/2 cup freshly made gremolata (see below for ingredients)
– 1/4 cup toasted pine nuts
– 2 tablespoons olive oil
– Salt, to taste
Gremolata Ingredients:
– 1/2 cup fresh parsley leaves and stems
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Trim the artichoke stems and remove any tough, fibrous outer leaves.
3. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with salt.
5. Roast for 30-40 minutes or until the artichokes are tender when pierced with a fork.
6. Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant.
7. Serve the roasted artichokes with gremolata spooned over the top and toasted pine nuts sprinkled on top.
Cooking Time: 30-40 minutes
Smoky Whole Artichokes from the BBQ
A twist on classic grilled artichokes, this recipe adds a smoky depth of flavor by cooking them over low and slow heat. Perfect as an appetizer or side dish for your next barbecue.
Ingredients:
– 4 whole artichokes
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat your grill or smoker to 225°F.
2. In a small bowl, whisk together olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Trim the stems of the artichokes and remove any tough, fibrous leaves from the bottoms.
4. Place the artichokes on the grill or smoker, leaving space between each one.
5. Brush the artichoke tops with the oil mixture, making sure to coat evenly.
6. Close the lid and cook for 1-2 hours, or until the artichokes are tender and easily pierced with a fork.
7. Serve warm with lemon wedges on the side, if desired.
Cooking Time: 1-2 hours
Whole Artichokes with Spicy Tomato Glaze
Experience the sweet and spicy combination of artichokes and tomatoes in this simple yet flavorful recipe.
Ingredients:
– 4 whole artichokes
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons tomato paste
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the top inch of each artichoke and remove the tough outer leaves.
3. In a large bowl, whisk together olive oil, garlic, ginger, cumin, smoked paprika, salt, and pepper.
4. Add the halved cherry tomatoes to the bowl and toss to coat with the spice mixture.
5. Stuff each artichoke with 1/2 cup of the tomato-spice mixture, filling the center cavity.
6. Place the stuffed artichokes on a baking sheet lined with parchment paper.
7. Drizzle the tomato paste over the artichokes and sprinkle with honey.
8. Bake for 30-40 minutes or until the artichokes are tender.
Cooking Time: 30-40 minutes
Whole Artichokes in a Citrus and Herb Broth
A refreshing twist on traditional artichoke cooking, this recipe combines the natural sweetness of citrus with the brightness of herbs to create a flavorful and healthy side dish.
Ingredients:
– 4 whole artichokes
– 2 lemons, juiced
– 1 orange, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut off the top inch of each artichoke, leaving the stems intact.
3. In a large bowl, whisk together lemon and orange juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Add the artichokes to the bowl and toss to coat with the citrus-herb mixture.
5. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until the leaves are tender and slightly caramelized.
Cooking Time: 25-30 minutes
Whole Artichokes Stuffed with Sausage and Ricotta
Savor the flavors of Italy with this hearty, yet elegant side dish. Simply fill artichoke hearts with a savory sausage and ricotta mixture for a delightful twist on traditional stuffed vegetables.
Ingredients:
– 4 whole artichokes
– 1 pound sweet Italian sausage, casings removed
– 8 ounces ricotta cheese
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the top inch of each artichoke, removing tough outer leaves.
3. In a large bowl, combine sausage, ricotta, garlic, and Parmesan cheese. Season with salt and pepper to taste.
4. Stuff each artichoke heart with the sausage-ricotta mixture, filling to the brim.
5. Place artichokes on a baking sheet lined with parchment paper, leaving about 1 inch of space between each.
6. Bake for 30-40 minutes or until artichokes are tender and filling is lightly browned.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Whole Artichokes with Crispy Prosciutto and Balsamic Glaze
Elevate your artichoke game with this simple yet impressive recipe. Roasting the artichokes brings out their natural sweetness, while crispy prosciutto adds a satisfying crunch and tangy balsamic glaze provides a rich finish.
Ingredients:
– 4 whole artichokes
– 1/2 cup prosciutto, thinly sliced
– 1/4 cup balsamic glaze (homemade or store-bought)
– 2 tablespoons 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 outer leaves from the artichokes.
3. Place the artichokes on a baking sheet lined with parchment paper, leaving some space between each one.
4. Drizzle olive oil over the artichokes and sprinkle with salt and pepper.
5. Roast for 30-40 minutes, or until the artichoke leaves are tender and slightly caramelized.
6. While the artichokes roast, crisp prosciutto in a skillet over medium heat until golden brown.
7. Remove the artichokes from the oven and brush with balsamic glaze.
8. Top each artichoke with crispy prosciutto pieces.
9. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Whole Artichokes in a Rich Mushroom Sauce
This recipe elevates the humble artichoke to new heights by pairing it with a rich and savory mushroom sauce. The combination of textures and flavors is sure to delight.
Ingredients:
– 4 whole artichokes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the artichoke stems and remove the tough outer leaves.
3. Steam the artichokes for 10 minutes or until tender.
4. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 5 minutes.
5. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 8 minutes.
6. Stir in the chicken broth, heavy cream, and thyme. Season with salt and pepper to taste.
7. Serve the artichokes with the mushroom sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the rich flavor of whole artichokes with these 19 mouthwatering recipe ideas! From classic steaming and grilling techniques to creative stuffing and dipping sauces, we’ve got you covered for every occasion. Whether you’re looking for a Mediterranean-inspired braised dish or a spicy BBQ twist, our collection has something for everyone. Discover new ways to enjoy this versatile ingredient with recipes like Garlic Lemon Butter Steamed Whole Artichokes, Grilled Whole Artichokes with Herbed Aioli, and many more!
