The Best Artichoke Recipes of 2014
Here are the winners!
- Orecchiette with Slow-Roasted Tomatoes & Artichokes
- Artichokes Al Ajillo
- Grilled Artichokes with Garlic Butter
- Jewish Fried Artichokes
- Stuffed Artichokes
- Pickled Artichokes
- Artichoke & Goat Cheese Mille Feuille
- Lemon Artichoke Chicken Pasta
- Spinach & Artichoke Quinoa Bake
- Oven Braised Artichokes with Garlic & Thyme
- Roasted Baby Artichokes
Orecchiette with Slow-Roasted Tomatoes & Artichokes
Slow-roasting tomatoes brings out their divine sweetness, which plays perfectly with the earthiness of tomatoes. We love this with orecchiette (a small cut of pasta, named for its shape that mimics “little ears”), but this works nicely with any small cut of pasta, such as penne or fusilli.
Artichokes Al Ajillo
These beautiful artichokes would be right at home on a Spanish tapas menu, thanks to their garlicky Ajillo sauce. Be sure to serve these with lots of crusty bread to sop up all of that delicious sauce. Or, add some hot cooked pasta and turn this into a full meal!
Grilled Artichokes with Garlic Butter
Though we typically think of serving artichokes steamed or boiled, grilling them imparts a gorgeous crustiness and a smoky flavor that is just perfect, especially during the summer when outdoor grilling is at its peak. The garlic butter here is a classic dip, and also works well with cracked crab or steamed or grilled lobster.
Jewish Fried Artichokes
These crisp artichokes from Tori Avey’s wonderful food blog make a perfect appetizer or first course, but we also love them tossed with hot pasta or sliced and served atop a crisp flatbread or pizza.
Artichoke & Goat Cheese Mille Feuille
It may look and sound fancy, but a mille feuille is actually a wildly easy dish to make. If you can stack dominos, you have all the motor skills necessary to put together a nice mille feuille. Crisp baked store-bought puff pastry is the key to this striking appetizer or light entrée from superblogger Chocolate and Zucchini. Since it’s so rich, be sure to include a bright, fresh salad to serve alongside.
Stuffed artichokes are an Italian classic, and for good reason – they are absolutely brimming with rich flavor. Feel free to get creative with your own stuffing ideas for these. Stuffed artichokes are a great way to use up herbs, vegetables, breadcrumbs, and cheeses. Make repurposing your leftovers delicious!
Not that we believe there is ever such a thing as “too many artichokes,” but if you ever find yourself with more beautiful ‘chokes than you can eat at once, pickle them! Not only are they easy to prepare at home, but a jar of pickled artichokes makes a wonderful gift. Simply tie a pretty ribbon around the sealed lid, and present to your gift recipient!
Lemon Artichoke Chicken Pasta
This one-dish-wonder is your key to easy weeknight eating, since it has everything you need—vegetables, protein, and starch—in one delicious pasta dish. We always make a little bit extra, since the leftovers are so good served cold the next day (though, we must admit, there are almost never actually any leftovers – it’s that good).
Spinach & Artichoke Quinoa Bake
Quinoa, which is high in both fiber and protein, is the base of this healthy (yet decadent) vegetarian entrée. We know this dish is a gourmand vegetarian’s dream come true, but it still gets gobbled up by every last one of our carnivorous friends. So of course, we always make extra.
Oven Braised Artichokes with Garlic & Thyme
Cooking artichokes low and slow in the oven yields an incredibly tender vegetable, and it also allows the flavors of the garlic and thyme to really permeate the choke. Though this is technically a side dish, we love to make it the star of our dinner plate, serving it with rice or pasta, to soak up the rich broth.
Roasted Baby Artichokes
We love cooking with baby artichokes, since they tend to be extra tender, and are small enough that one can load his or her plate up with several. These are an ideal vegetarian side dish that can be served alongside roasted or grilled meats, pastas, pizzas, or just on their own. We love them with lemon juice, or even with a garlicky aioli.