Delicious Artichoke Recipes

Artichokes are a delicious round vegetable, that can be difficult to figure out how to cook just by looking at it first. But within every artichoke, there is delicious goodness packed inside. We’ve put together a few recipes so that you can enjoy the tasty goodness yourself! With each of these recipes, try the artichoke with your favorite dip, such as balsamic vinegar or mayonnaise for extra taste!

 

Simply Baked Artichoke

Ingredients:

• 1 artichoke
• 1/2 lemon or 1 tablespoon of lemon juice
• 2 tablespoons olive oil
• Salt and Pepper, to taste
• 1 tablespoon minced garlic
• 2 tablespoons parsley
• 1/2 cup grated parmesan cheese

Directions:

• Preheat the oven to 425 degrees.
• Cut off the stem of the artichoke with a sharp knife. Cut about 1 inch off the top of the artichoke. Use kitchen scissors to snip off the tip (thorns) of the artichoke petals.
• Use half a lemon to rub the juice over the cut portion of the artichoke. Or, dip the cut portion of the artichoke into a plate of lemon juice. This is to prevent the artichoke from browning.
• Drizzle with olive oil, and season with salt and pepper.
• Slightly pry open the petals. Rub the minced garlic all over, then add the parsley and parmesan cheese, making sure to get everything in between the petals. 
• Wrap the artichoke in aluminum foil, and bake in the oven for 1 hour and 20 minutes. 
• Enjoy with your favorite dip!

Steamed Artichoke

Ingredients:

• 4 artichokes, washed and trimmed
• 1 Tablespoon oregano
• 1 Tablespoon thyme
• 2 teaspoons rosemary
• 4 cloves minced garlic
• 1 lemon, juiced
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 2 teaspoons black pepper

Directions:

• Cut off the stem of the artichoke with a sharp knife. Cut about 1 inch off the top of the artichoke. Use kitchen scissors to snip off the tip (thorns) of the artichoke petals. Make a cross in the bottom of each artichoke.
• Mix all the herbs and salt and pepper in a small bowl.
• In a large pot, fit a steamer basket inside. Fill the pot with water, just to the bottom of the steamer basket.
• Slightly pry each of the leaves of the artichokes to create space in between the leaves. Place the artichokes into the basket. Sprinkle the herbs into the artichokes, making sure to get them in between the petals. Drizzle with lemon juice and olive oil.
• Bring the water to a boil, and then reduce heat to a low simmer and cover. While steaming the artichokes, check the water occasionally. Add more if necessary. Steam for about 40-45 minutes. The leaves should be tender and pull away easily. 
• Serve with balsamic vinegar or hollandaise sauce for dipping sauce.

Stuffed Artichoke

Ingredients:

• 6 whole artichokes
• 3 slices Italian bread, cubed
• 1 clove garlic, minced
• 1/8 cup chopped fresh parsley
• 1/4 cup grated Romano cheese
• 1/2 teaspoon dried oregano
• 5 tablespoons vegetable oil, divided
• salt and pepper to taste

Directions:

• Cut off the stem of the artichoke with a sharp knife. Cut about 1 inch off the top of the artichoke. Use kitchen scissors to snip off the tip (thorns) of the artichoke petals. Wash and drain. Pry open the leaves to create space in between each of the leaves. 

• In a medium bowl, combine and mix the bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons of vegetable oil, and salt and pepper. 

• Press about 1/2 cup of stuffing into each artichoke, making sure to stuff in between each of the leaves. Tightly pack the stuffed artichokes together in a large saucepan or a dutch oven. Add water so that it reaches halfway up the artichokes, and then add 3 tablespoons of vegetable oil. 

• Bring to a boil over high heat, then reduce the heat to low. Simmer, covered for 1 hour, or until leaves pull out easily.

 

Ready to give these recipes a try? Head over to your nearest Market Basket to grab some fresh artichokes in the produce department!