Artichoke season has arrived! Join me and jump up and down, please. Artichokes are ridiculously underrated – especially crispy fried artichoke hearts or grilled artichokes topped with salsa verde, which are my two favorite preparations. Whether you’re working with canned and marinated artichoke hearts or fresh artichokes, there are so many ways to cook artichokes (18, in fact!) that you’ll fall in love over and over again.
Our best artichoke recipes
1. Vegan Asparagus Cream with Artichoke Hearts
Our new favorite spring recipe is so creamy, so cheesy (but it’s made without cheese at all!) and remarkably easy to make. “I used miso and artichoke hearts to mimic the salty umami quality of Parmesan cheese, and blended in cashews for a smooth texture,” says recipe designer Nisha Melvani.
2. Fondant with tuna and artichokes
We love how the chewy, slightly salty goodness of the marinated artichoke hearts pairs perfectly with the tuna in oil in this four-ingredient sandwich.
3. Spinach Artichoke Cheesy Frittata with Arugula
A trio of spring’s best vegetables – spinach, artichokes and arugula – join hands, hearts and voices (yes, it’s a dirty dance reference) for that springtime frittata you’re going to scramble for (and yes, it’s an egg joke).
4. Cheese artichoke fondants with crushed nori
For a veggie sandwich that has all the meaty, salty side of canned tuna, use marinated artichoke hearts. They’re available year-round, and when topped with slices of provolone cheese, they’ll become your new breakfast favorite.
5. Pasta with marinated artichoke sauce
You have 10 minutes and a table full of hungry eaters. No problem! Emma Laperruque once again saves the day with this four-ingredient pasta dish; marinated artichoke hearts are used to make entire sauce.
6. Roasted chicken thighs with artichokes and pearl couscous
Artichoke hearts make their way to this dinner, which includes bone-in, skin-on chicken thighs on a bed of fluffy couscous.
7. Artichoke hearts and peas
This side dish was made for your Easter table. And it couldn’t be more discreet, thanks to the use of frozen artichoke hearts and frozen peas.
8. Slow Cooker Lemon Thyme Steamed Artichokes
A method of preparation and forgetting for cooking fresh artichokes? Yes please! You don’t have to serve them with bagna cauda sauce. . . but you really should.
9. Roasted Artichoke Leaf Appetizer with Feta and Black Olives (and Cheater’s Aioli)
There are so many recipes that call for artichoke hearts, but not that many that call for leaves. . . until now.
ten. Creamy pasta with cheese, artichokes and chicken
This family pasta recipe is inspired by Artichaut Basille’s signature pizza. A combination of milk, cream, cream cheese, mozzarella, garlic powder, onion powder, canned artichokes, spinach and basil brings this dish as close to reality as possible , no matter where you live.
11. Spring Vegetarian Cassoulet
Hear me out: this artichoke recipe takes a while to make (like over three hours). But the same goes for all cassoulets, including the traditional French version with pork and beans. And believe me, it’s worth the time and effort.
12. Pocket canned salad
Let me paint a picture for you: it’s 12:30 p.m. on a Tuesday and you’re working from home. You realize you’re hungry and wonder what to eat for lunch. You head to the fridge, feeling uninspired, sit down at your desk, and start again 15 minutes later. Rinse and repeat. For the days when you have no idea whatever you eat for lunch, this last minute protein salad is here for you.
13. Artichokes stuffed with capers and anchovies (Carciofi Ripieni alla Siciliana)
Our take on traditional Silican stuffed artichokes features a breadcrumb stuffing mixed with anchovies, capers, lemon and parmesan cheese.
14. 3 ingredient veggie burgers
The easiest veggie burger in the whole country only calls for chickpeas, marinated artichokes and sun-dried tomatoes – but the payoff is major.
15. Vegetarian paella
Paella is usually loaded with chorizo, prawns, chicken, and mussels, but this one says goodbye to all that and hello to a whole host of veggies like green beans, artichoke hearts, zucchini, and peppers. soft reds.
16. Vignarola (Roman spring vegetable braise)
The longer this stew has time to sit, relax, and allow the vegetables to blend, the better. Patience, grasshopper.
17. Grilled farro and antipasto salad
“This plate dinner is basically an antipasto platter turned into a hearty, meal-worthy salad, with a few clever tricks up its sleeve,” writes recipe creator EmilyC. There are a lot of ingredients and even more moving parts, so it’s a miracle that it comes together in just 25 minutes.
18. Greek Chicken Thighs with White Beans
If there’s a choice between a one-stove dinner and a many-pot dinner, I’ll always, always choose the one-stove dinner because, well, I don’t have a dishwasher. Even if you do, who can argue with the simplicity of everything, all together, in one container? No worries, no fuss.