Though artichokes are undeniably intimidating (the spiky leaves!), don’t let their unwelcoming appearance scare you off. There are so many great artichoke recipes that prove that the veggie is totally worth the extra effort it takes to prep. Beneath that rough exterior lies a tender heart that’s just begging to be put in dips, on pizzas, and in salads.
Of course, you can often skip the arduous artichoke prep process entirely by using canned, jarred, or frozen artichokes hearts instead. (Most of the recipes below that call for artichoke hearts only will work just as well with these convenient options.)
If you do go the DIY route, a few creative prep tricks from the pros are all it takes to get the best artichoke experience with the least amount of work. The most common artichoke preparations only require a few common kitchen items: a sharp knife, scissors, and a spoon. A sharp knife is absolutely essential for working with artichokes because they’re too tough for a dull knife, Ralph Scamardella, chef and partner at TAO Group, tells SELF. You’ll also need a set of scissors to trim the pointy tips on the tops of the leaves, Scamardella says, as well either a spoon or a melon baller—if you happen to have one lying around—to remove the choke, the furry bits at the center.
Whole artichokes have more to offer than just the hearts, too. Although artichokes aren’t entirely edible, there are ways to make use of nearly every single part. For instance, while you can’t eat the chokes, you can use them to flavor veggie stocks, broths, and even teas, Derrick Prince, chef de cuisine at Vandal in New York City, tells SELF. You can do the same with the outermost leaves, which, while not technically inedible, are far too hard and fibrous to enjoy eating. On the other hand, the second layer of leaves will soften as it cooks and become an ideal vehicle for dips like aioli or hollandaise. And the layer at the very center is just as delicate and flavorful as the heart, even when raw.
These 27 artichoke recipes will show you all the ways you can enjoy this unusual plant, whether that means popping open a jar of hearts or starting with a whole darn artichoke.
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Jeanine Donofrio via Love and Lemons1 Artichoke and Avocado Toasts from Love and Lemons
This recipe is further proof that avocado is great with everything. To keep the raw artichoke hearts from browning when they’re exposed to oxygen, keep them in a bowl of lemon ice water until you’re ready to use them.
Get the recipe here.
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Richa Hingle via Vegan Richa2 Artichoke and Cauliflower Bean Burgers from Vegan Richa
Artichoke hearts have a texture similar to jackfruit that’s ideal for all kinds of plant-based meat alternatives. You can use fresh artichokes to make this, but the recipe opts for canned to keep the whole thing simple.
Get the recipe here.
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Vaishali Honawar via Holy Cow Vegan3 Vegan Momos With Artichoke Hearts from Holy Cow Vegan
This recipe is inspired by a kind of traditional steamed dumpling popular in Himalayan regions of South Asia, like Nepal and Tibet. The filling is a blend of mushrooms and artichoke hearts; reserve any you don’t use to whip up a quick veggie stir-fry.
Get the recipe here.
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Nik Manning via Lizee Angel4 Crispy Spinach and Artichoke Chicken Rolls from Lizee Angel
You could make the wrappers for these rolls from scratch, but the recipe opts for store-bought egg roll wrappers. Freeze what you don’t eat for later so you always have an artichoke-spinach dip-inspired treat on hand.
Get the recipe here.
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Alanna Taylor-Tobin via The Bojon Gourmet5 Lemon Artichoke Hummus from The Bojon Gourmet
Marinated artichokes are ideal for this quick food processor recipe. With just a can of chickpeas and a handful of other ingredients, the whole thing comes together in a few quick pulses.
Get the recipe here.
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Kiersten Frase via Oh My Veggies6 Artichoke, Kale, and Mozzarella Quesadillas from Oh My Veggies
In general, you don’t need to go through the laborious process of cleaning and cutting fresh artichokes for cheesy recipes like this one. In fact, the slight salty and tangy brine that you get from most canned artichokes is the perfect complement to all the richness.
Get the recipe here.
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Jessica Merchant via How Sweet Eats7 Creamy Artichoke Soup from How Sweet Eats
This soup takes advantage of the fact that artichokes become creamier the longer they cook. A healthy squeeze of lemon juice and plenty of tangy crème fraîche keeps everything balanced.
Get the recipe here.
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Lindsay Ostrom via Pinch of Yum8 10-Minute White Bean and Artichoke Toasts from Pinch of Yum
This quickie toast is an ideal lunch when you have just a few minutes and a couple cans in the pantry. Simply mash all the ingredients together, toast a few slices of your favorite bread, and enjoy.
Get the recipe here.
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Lisa Lin via Healthy Nibbles and Bits9 Braised Artichokes With Mandarin Chili Sauce from Healthy Nibbles and Bits
Braising whole artichokes is one of the easiest ways to prep this vegetable by far. This recipe breaks down the process step by step, from trimming the spiky tips to cleaning out the choke.
Get the recipe here.
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Denise Bustard via Sweet Peas and Saffron 10 Twice Baked Breakfast Potatoes With Artichokes, Feta, and Eggs from Sweet Peas and Saffron
Baked potatoes may be typical dinner fare, but this recipe makes the argument that they’re great for breakfast, too. Though artichokes and feta are excellent toppings, the recipe also encourages you to mix it up—bruschetta or guacamole are great options, too.
Get the recipe here.
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Sommer Collier via A Spicy Perspective11 Braised Brussels Sprouts With Artichokes, Sun-Dried Tomatoes, and Olives from A Spicy Perspective
This Brussels sprouts dish is all about the briny flavors. Marinated artichoke hearts, sun-dried tomatoes, olives, and plenty of red pepper deliver a serious flavor punch that’s great over rice or pasta, on its own, or as a side to a meaty main.
Get the recipe here.
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Chungah Rhee via Damn Delicious12 Chicken Florentine Artichoke Bake from Damn Delicious
Cheesy pasta and artichokes is always going to be a successful combination. This recipe also happens to be great for meal prep because it’s easy to freeze and makes a bunch of servings—and you definitely won’t have a problem eating it every day of the week.
Get the recipe here.
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Cathy Erway via Not Eating Out in New York13 Chicken Salad With Tomato and Artichoke from Not Eating Out in New York
Artichokes and chicken salad just make so much sense together, especially when you realize that both of the main ingredients are sold in cans. Eat it however you normally eat chicken salad, whether that’s in a wrap or by the forkful.
Get the recipe here.
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Erin Clarke via Well Plated14 Slow-Cooker Egg Casserole from Well Plated
This set-it-and-forget-it breakfast dish is the epitome of an easy artichoke recipe. Put it together before you go to bed so it’ll be ready to eat right when you wake up.
Get the recipe here.
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Ashley Melillo via Blissful Basil15 Grilled Baby Artichokes With Lemon-Basil Oil from Blissful Basil
Simple recipes with few ingredients, like this one, are best for highlighting the flavor of fresh, in-season artichokes. (Can’t find them at your supermarket? It’s probably not the right season—look for them in the produce section around springtime.)
Get the recipe here.
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Ali Ebright via Gimme Some Oven16 Lemony Artichoke Soup from Gimme Some Oven
Lemon and artichoke consistently make a winning duo thanks to the way they complement each other’s earthy freshness. This is a good soup to already have prepped and frozen for whenever the sniffles strike.
Get the recipe here.
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Lori Yates via Foxes Love Lemons17 Spinach and Artichoke Flatbread from Foxes Love Lemons
Spinach and artichoke dip belongs on everything, including pizza. The rest of what you put on top is entirely up to you, though. This recipe uses pine nuts, mushrooms, and pepperoni, but the options are limitless.
Get the recipe here.
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Lindsay Cotter via Cotter Crunch18 Instant Pot Steamed Artichokes from Cotter Crunch
Eating simply steamed artichokes with an excellent dipping sauce is one of life’s great pleasures. Don’t fret if you don’t have an Instant Pot, though, because you can also steam them on the stovetop—it will just take a bit longer.
Get the recipe here.
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Erin Alderson via Naturally Ella19 Mediterranean Chickpea Salad from Naturally Ella
This super quick artichoke dish involves absolutely no cooking and takes just 15 minutes to throw together. You can also chop the veggies ahead of time, or use whatever meal prepped veggies you already have.
Get the recipe here.
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Alex Overhiser via A Couple Cooks20 Spinach and Artichoke Rice Casserole from A Couple Cooks
Though this recipe uses red rice, you can just as easily substitute black rice, brown rice, or another grain like farro or bulgur for a similar nutty flavor.
Get the recipe here.
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Beth Moncel via Budget Bytes21 Spanish Chickpeas and Rice from Budget Bytes
If you have a can of artichokes and chickpeas in your pantry at all times, you’ll always have enough for a meal. Feel free to swap other beans in for the chickpeas, too.
Get the recipe here.
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Rosalynn Daniels via Rosalynn Daniels22 Mediterranean Couscous Stuffed Tomatoes With Feta and Artichokes from Rosalynn Daniels
The filling for these stuffed tomatoes is just as good stuffed in other things, like chicken or bell peppers. Israeli couscous has a pasta-like texture that’s lovely in this dish, but you can use regular couscous too.
Get the recipe here.
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Adrianna Adarme via A Cozy Kitchen23 Spinach and Artichoke Grilled Peppers from A Cozy Kitchen
Almost nothing tastes bad in a grilled cheese, including artichokes. Using artichokes canned or jarred in brine will add a bit of acidity to offset all the rich cheesiness.
Get the recipe here.
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Gina Matsoukas via Running to the Kitchen24 Chicken, Artichoke, and Olive Skillet from Running to the Kitchen
In addition to being a great way to use up canned artichokes, this recipe can be made entirely in one skillet. And because most of the ingredients come from cans, there’s also minimal chopping involved.
Get the recipe here.
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Sue Moran via The View From Great Island25 Spinach and Artichoke Quiche from The View From Great Island
This fancy-looking quiche is actually surprisingly easy to make, since you use store-bought frozen pie crusts. The type of cheese you choose to include is up to you, though the recipe recommends a sharp variety like cheddar or Gruyère.
Get the recipe here.
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Becca Pusey via Easy Cheesy Vegetarian 26 Vegetarian Paella from Easy Peasy Vegetarian
Unlike traditional paella, this version is both vegan and relatively easy to make—and on a weeknight no less. Hearty, juicy artichokes, olives, and green beans do more than enough to compensate for the lack of seafood or meat.
Get the recipe here.
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Meiko Drew via Meiko and the Dish27 Italian Sausage, Quinoa, and Artichoke Stuffed Avocados from Meiko and the Dish
A halved avocado creates a beautiful backdrop for showcasing an explosion of flavors and textures: Italian sausage, artichokes, parmesan, peppers, and quinoa.
Get the recipe here.
