Artichokes aren’t something I cook with all the time, so when I began my hunt for artichoke recipes I was pleasantly surprised with the wide range of things to make with them. That’s great because artichokes are full of fiber so they satisfy hunger with very few calories. They’ve also got a flavor that can’t be matched. Try one of these artichoke recipes to impress your friends and family.
1. Tuna, Artichoke and Basil Stuffed Potatoes
This is one of my favorite artichoke recipes because it combines so many delicious flavors on one of my favorite foods – baked potatoes. This recipe has a lot more going for it though. It’s got lots of fresh ingredients and it’s loaded with vitamins and minerals. You just can’t go wrong!
4 medium potatoes, scrubbed
2 - 5 to 6-ounce cans light tuna
¾ cup nonfat plain yogurt
½ cup plus 2 tablespoons chopped fresh basil, divided
1 6-ounce jar marinated artichoke hearts, drained and chopped
2 scallions, chopped
1 tablespoon capers, rinsed
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup shredded provolone cheese
1 plum tomato, finely chopped
Bake the potatoes in the microwave (pierce with a fork first) on medium for about 20 minutes, or until soft. Use the potato setting if you have one. In a bowl, combine the tuna, yogurt, basil, artichoke hearts, scallions, capers, salt and pepper. Cut the top third off each potato, scoop out the insides and add to the tuna mixture. Use a fork to mash the potato into the tuna. Scoop an even amount of the potato mixture back into the skins and top with cheese. Microwave until melted, about 30 seconds. Serve garnished with tomato and extra basil.
Eating Well: eatingwell.com
2. Kale and Artichoke Dip
If you haven’t heard – kale is a superfood. It’s loaded with nutrients and it tastes great too! This recipe is perfect for parties and gatherings where appetizers are served. You’ll be the hero at the next celebration when you show up with this delicious dip, I promise!
1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
½ cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
¾ cup shredded low-fat Swiss cheese
¾ cup skim milk
1/3 cup freshly grated Parmesan
4 ounces reduced-fat cream cheese, at room temperature
½ teaspoon Worcestershire sauce
Large pinch cayenne pepper
1 small clove garlic, finely minced
Multi-grain corn tortilla chips, for serving
Preheat your oven to 450 degrees. In a medium-sized bowl, combine the kale, artichokes, a ½ cup Swiss cheese, milk, all but one tablespoon of the Parmesan, cream cheese, Worcestershire, cayenne pepper, ½ teaspoon salt and the garlic. Scrape the mixture into a 1-quart baking dish. Sprinkle the rest of both cheeses on the top and bake until the dip bubbles, about 20 minutes. Serve with the tortilla chips.
Food Network: foodnetwork.com
3. Antipasto Basilico Pizza
It sounds like something you’d get in Italy, doesn’t it? Well I guarantee this is going to taste great, but it’s as easy as making a simple frozen pizza fancy. I won’t tell if you want to say it’s completely homemade.
1 frozen 12-inch cheese pizza
3 slices deli ham, julienned
2 ounces thinly sliced hard salami, julienned
1/3 cup chopped roasted red peppers
1/3 cup marinated and quartered artichoke hearts
¼ cup pitted Greek olives, halved
¼ cup shaved Parmesan cheese
¼ cup minced fresh basil
Put the pizza on a ungreased baking dish and scatter the ham, salami, peppers, artichokes and olives over the top. Bake at 450 degrees until the cheese melts and the pizza is hot, about 12 minutes. Garnish with Parmesan and basil just before serving.
Taste of Home: tasteofhome.com
4. Roasted Artichokes
My mouth waters just thinking about this yummy artichoke dish. It pairs really well with a thick, juicy steak or salmon filet. These fancy artichokes look like you slaved in the kitchen for hours when they only take a few minutes.
1 ½ cups olive oil
1 ½ cups dry white wine
2 tablespoons dried oregano
2 to 3 teaspoons crushed red chile flakes
12 cloves garlic, finely chopped
Salt and black pepper, to taste
6 globe artichokes, stems removed
Heat the oven to 500 degrees. Stir together the oil, wine, oregano, chile flakes, salt and pepper together in a bowl and set aside. Cut about an inch off the top of the artichokes and pull the leaves apart. Put the artichokes in a baking dish, upright, and pour the oil mixture over the artichokes, making sure to get it down in among the leaves. Bake for 45 minutes, covered with foil. Remove the foil and bake for an additional 30 minutes. Baste with the pan juices and serve.
5. Artichoke Bruschetta
Bruschetta is one of my favorite appetizers. It’s super simple to throw together, so I make it at home often. It’s also something I always order in Italian restaurants. This fun twist on the classic recipe is an interesting way to shake things up, but still enjoy a favorite.
1 6.5-ounce jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3-inch thick slices
Preheat your broiler. Combine the artichokes, cheese, red onion and mayonnaise in a bowl. Spread the mixture evenly on the bread slices and place them on a baking sheet. Broil for about 2 minutes, or until the toppings are bubbly.
All Recipes: allrecipes.com
6. Skirt Steak with Artichoke and Potato Hash
This is going to quickly become one of your go-to recipes to serve when guests come over. It’s elegant and decadent, but it’s not hard to prepare. Try this out any night of the week too. It’s always a good idea to treat yourself to delicious food, no matter the occasion or lack of one.
2 pounds skirt steak, cut into 4 portions
Salt and pepper, to taste
1/3 cup plus 3 tablespoons extra virgin olive oil
2 pounds medium potatoes, peeled and cut into 1-inch chunks
15 baby artichokes
2 lemons, halved
1 cup flat-leaf parsley, coarsely chopped
2 tablespoons capers
4 cloves garlic, finely chopped
Season the steaks with salt and pepper then rub them with about 2 tablespoons of oil. Allow the steaks to rest at room temperature for 1 hour. Bring a pot of salted water to a boil and add the potatoes. Simmer for about 4 minutes, or until tender. Drain and place on a baking sheet. Trim the outer leaves from the artichokes and slice into ¼-inch thick wedges. Rub them with the lemon halves and set aside. Heat 1/3 cup oil in a skillet and fry the potatoes over medium high heat until light brown, flipping as needed, about 10 minutes. Add the artichokes and flip occasionally while cooking another 10 minutes. Season to taste with salt and pepper. Add the parsley, capers and garlic and stir. Turn off the heat. Grill the steaks about 6 to 8 minutes, flipping once. Let the steaks rest for 5 minutes, then slice and drizzle with lemon juice. Serve with the potato and artichoke hash.
7. Chile Con Queso Artichokes
This is totally different than anything you’ll find in most collections of artichoke recipes. Give it a try and you’ll be pleasantly surprised at how yummy it is.
2 large artichokes
8 ounces shredded Mexican cheese blend
5 ounces evaporated milk
1 4-ounce can chopped green chiles, drained
½ cup minced fresh cilantro
Level the artichokes on the bottom and remove the top 1 inch from each. Remove the outer leaves. Put the artichokes in a saucepan with about an inch of water and bring to a a boil. Reduce heat and simmer about 35 minutes. Turn the artichokes over and drain for 10 minutes, then use a melon baller or grapefruit spoon to take out the fuzzy center. Combine the cheese, chiles and milk in a microwave safe bowl and cook on high for 1 to 2 minutes, until the cheese melts. Stir the mixture twice during cooking. Add the cilantro and stir gently. Fill the artichokes with the cheese and serve.
Taste of Home: tasteofhome.com
Have you ever had an artichoke? They are surprisingly easy to work with, so I highly recommend trying one. Which recipe sounds the best to you?