Earthy artichokes are versatile and always in season if you stock your pantry with the canned and marinated varieties or if you tuck a few bags in your freezer. These shortcuts take the work out of prepping fresh … but come spring, you can delight in fresh, peak-season artichokes in a variety of “heart”-felt dishes! Here are some recipes to help you enjoy this springtime gem anytime of year.
Canned Artichoke Hearts with Parmesan Breadcrumb Topping
Artichokes may be the star of this recipe from The Forked Spoon, but the fragrant garlic and toasty breadcrumbs make it a showstopper. Don’t skip the anchovies, which add depth and umami and complement the nutty Parmesan. This dish makes an excellent vegetarian main paired with a simple green salad and some fresh bread, or enjoy it as a side with a succulent roasted chicken.
The Most Amazing Roasted Artichokes
Fresh artichokes are trimmed and hollowed out to create a vessel for roasted garlic, rosemary, and thyme in this easy recipe from Gimme Some Oven. For the freshest pick, look for firm, heavy artichokes with tightly packed leaves. Bake them in the oven while you’re grilling the steaks outside, and—boom!—dinner’s ready.
Wine-Braised Chicken with Artichoke Hearts
This recipe from New York Times Cooking can be on the table in 45 minutes. Meaty canned artichokes add a heartiness to chicken thighs bathed in white wine and herbs for a richly flavored dish. It’s easy enough for a weeknight, but impressive enough for company when accompanied by a light salad, a crusty loaf of bread, and a crisp glass of white wine.
Baked Chicken-Artichoke Dip with Pull-Apart Bread
Need a last-minute appetizer? Goodtaste has the answer with this super-easy, cheesy artichoke dip that can be prepped in 15 minutes. Store-bought pizza dough rolled into bite-size pieces is perfect for scooping up the warm dip made with generous chunks of chicken and artichokes. Bring it to a housewarming or whip it up for your next game day viewing party!
Spring Salad Pizza
You won’t need tomatoes for this fresh take on pizza. Start with pre-made dough, then blanket it with layers of mozzarella, marinated artichoke hearts, fresh lemon zest, and pecorino cheese. Once baked, finish it off by topping with a peppery arugula salad that cuts through the richness of the cheese and artichokes. It’s a two-course meal in one!
Raw Artichoke Salad with Manchego Cheese
Try this original salad from Better Homes & Gardens, featuring slightly sweet raw artichoke hearts. Slice them thin and drape with shavings of salty Manchego cheese and a sprinkling of fresh parsley. Dress with a zingy lemon vinaigrette to make it a special-occasion dinner!
Roasted Niçoise Salad with Halibut
This clever recipe from Epicurious takes the flavors of a classic Niçoise salad and turns them into an all-in-one sheet pan dinner. The marinated artichokes are roasted in the oven until crisp and brown, then paired with bright green beans, tender potatoes, and, of course, sharp Niçoise olives. If you prefer a different type of seafood, like cod or sea bass, be sure to adjust the timing accordingly. And don’t leave out a warm baguette on the side!
Richard Peterson says
Thanks so much. Artichokes get a bad rap when in fact they can complement also most everything. Marinated artichokes are a weakness of mine. A must for salads or even just a side.