An Artichoke isn’t just a side dish any more! The following ideas offer new ways healthy, fresh Artichokes can take the place of high-calorie foods and even stretch your food budget!
Artichips Instead of high-calorie tortilla chips, use cooked Artichoke leaves as dippers.
Arrange cooked Artichoke petals in baskets just like chips. Add dry barbeque seasoning or grated parmesan cheese for flavored leaves!
Dip petals into salsas, guacamole and any other of your favorite dips.
Artichoke petals can be spread out on a serving platter and topped with refried beans and garnished with green onions, tomatoes and sour cream for low calorie nachos!
Using an already cooked Artichoke, spread open the petals to expose the smaller, tender center petals. Remove the center of cooked Artichokes by twisting clockwise to expose the fuzzy choke. Using a spoon, scoop out the fuzzy center.
Fill Artichokes with hot chili and top with cheese for a complete healthy meal. Use the petals to dip into the chili.
Fill Artichoke with hearty soups or stews, or for a quick summer time meal, fill each Artichoke with cold chicken or tuna salad. Use the petals as scoopers instead of bread or crackers!
Making two to four servings from one Artichoke No matter what the size, you can make several servings out of one whole, fresh Artichoke.
Cut the cooked Artichoke in half or quarters.
Either way gives each serving a piece of the prized Artichoke Heart.
For a halved, cooked Artichoke, try filling it with a preferred dip to impress your guests.
Halved, cooked Artichokes are perfect for finishing off on the grill.
Quartered Artichokes are also a crowd pleaser.
Stems and Hearts
Slice Hearts and add to spicy Asian sautés and stir-fries.
Slice stem into “coins,” deep fry with batter until crispy and dip in mayonnaise.
Slice and add as a tasty filling to your favorite omelet or quiche.
Use to create Artichoke dip, one of the world’s greatest appetizers (and guilt-free pleasures!).
Quarter Baby Artichokes and add to baked pastas, fish and meat casseroles, stews, rice pilaf, and quiche.
Sprinkle with olive oil, garlic and pepper, and oven roast.