Castroville Artichoke Cookies

These artichoke cookies are great for your next picnic dinner. 

fork and knife icon
Serves: 36
clock icon
Prep Time: 10 minutes
Cook Time: 13 minutes
chef hat icon

Dietary Preferences



  • 2 cooked Ocean Mist Farms artichoke hearts, bottoms and stems chopped
  • 1 box (18.25 oz.) white boxed cake mix (dry)
  • 1 egg
  • 2 Tbsp. butter, softened
  • 1 cup white chocolate chips
  • 1 cup toasted coconut
  • 1 (3.4 oz.) box pistachio flavored instant pudding (dry)
  • ¼ cup sugar
watch video fork and knife How To Cook Artichokes


  1. Preheat oven to 350°F. Grease cookie sheet. With an electric mixer combine in a large bowl; cake mix, artichokes, egg, pudding mix and butter. Beat at low speed until blended. Mixture will be very stiff. Add white chocolate chips, and coconut and continue to mix at low speed until well combined. Scraping sides of bowl often.
  2. Drop by rounded teaspoons, 2 inches apart on to prepared cookie sheet. Dip fork into sugar and press each cookie down by making a crisscross pattern on the cookie (the same way you would do for a peanut butter cookie).
  3. Bake at 350°F for 11 to 13 minutes until bottoms of cookies are light brown.
  4. Remove from oven and cool for 1 minute on sheet. Remove cookies to wire cooling rack and cool completely before storing in airtight container. These cookies also freeze very well. Makes about 3 dozen cookies.
watch video chef hat icon How To Eat an Artichoke

Sign up for recipes and more!