Artichokes often don’t get the love they deserve. Slightly gnarly and impenetrable looking, many of us don’t know what to do with them, beyond chopping up the canned versions and incorporating them into a cheesy dip. But once you start to explore the wide world of artichokes, there’s actually a lot you can do with them.
Artichokes are a little intimidating and you do have to know what you’re doing to cook with them (and often to eat the finished dish). Be sure to buy artichokes that are fairly tightly closed and chop off the tips of the petals (which have thorns) before cooking and eating. Note that the petals themselves aren’t actually edible, but their lower portions are coated with a delicious pulp that can be scraped off with your teeth (preferably after you’ve dipped them in melted butter or some kind of sauce). The bottom part under the petals, known as the “heart” is also edible.
Here are some ideas to get you cooking with fresh or canned artichokes:
Looking to keep it simple? This is the ticket.
Another really simple artichoke preparation, presented with some great dipping sauce options.
The spaces between artichoke petals are perfect for stuffing. This recipe uses a Mediterranean-inspired quinoa mixture.
This recipe uses canned artichokes and lump crab to recreate the magic of a traditional crab and artichoke dip in an easy pasta dish.
A fun take on classic artichoke dip — fry them up as poppers!
A grilled artichoke makes for a great bowl to serve this tasty summer salad.
Since they grow so well in the Mediterranean, artichokes are often used in traditional risotto recipes. This recipe uses tender baby artichokes and mascarpone cheese.
Add a little cheesy flavour to traditional baked artichokes.
Jarred artichokes have long been a familiar pizza topping, but this recipe uses fresh artichoke hearts, green olives and creamy burrata cheese as toppings.
Canned artichokes add a distinctive flavour to this classic cold French soup.