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Artichoke Recipes
Chicken Thighs with Artichokes and Mushrooms
(Serves 4)
This recipe calls for whole chicken thighs but you can also cut them into cubes and cook them for less time.
I have also made this recipe with chicken breasts but, in my opinion, the thighs are more flavorful in this
dish. If you want to use fresh artichokes, use baby artichokes. Serve over rice or small-shaped pasta.
4 boneless, skinless chicken thighs (about 6 ounces each)
Salt and pepper
2 tablespoons olive oil
1 medium onion, halved and cut into wedges
4 ounces mushrooms
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (14 ounce) can artichokes, cut in half or quartered
1/2 cup roasted red peppers, cut into strips
1 cup chicken broth
2 tablespoons butter
2 tablespoon chopped parsley
Season the chicken thighs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Saute the chicken 8 to 10 minutes or until browned and cooked through.
Transfer the chicken to a plate and set aside.
Add the onion, mushrooms, garlic, and thyme to the skillet. Cook until brown, about 5 minutes.
Add the artichokes and red peppers, cook about 3 more minutes.
Add a little of the chicken broth and stir to scrape up the browned bits from the bottom of the pan.
Add the remaining chicken broth and bring to a boil.
Stir until the sauce thickens slightly.
Whisk in the butter and season with salt and pepper.
Add the chicken thighs back into the skillet to heat through.
Place in a serving dish and top with the chopped parsley.
(Serves 4)
This recipe calls for whole chicken thighs but you can also cut them into cubes and cook them for less time.
I have also made this recipe with chicken breasts but, in my opinion, the thighs are more flavorful in this
dish. If you want to use fresh artichokes, use baby artichokes. Serve over rice or small-shaped pasta.
4 boneless, skinless chicken thighs (about 6 ounces each)
Salt and pepper
2 tablespoons olive oil
1 medium onion, halved and cut into wedges
4 ounces mushrooms
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (14 ounce) can artichokes, cut in half or quartered
1/2 cup roasted red peppers, cut into strips
1 cup chicken broth
2 tablespoons butter
2 tablespoon chopped parsley
Season the chicken thighs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Saute the chicken 8 to 10 minutes or until browned and cooked through.
Transfer the chicken to a plate and set aside.
Add the onion, mushrooms, garlic, and thyme to the skillet. Cook until brown, about 5 minutes.
Add the artichokes and red peppers, cook about 3 more minutes.
Add a little of the chicken broth and stir to scrape up the browned bits from the bottom of the pan.
Add the remaining chicken broth and bring to a boil.
Stir until the sauce thickens slightly.
Whisk in the butter and season with salt and pepper.
Add the chicken thighs back into the skillet to heat through.
Place in a serving dish and top with the chopped parsley.
Artichokes with Fava Beans (or Peas)
(Serves 6)
12 fresh or frozen baby artichokes
Juice of half a lemon
1/4 cup olive oil
1 sprig flat-leaf parsley
2 garlic cloves, minced
10 ounces blanched and skinned fava beans or peas
Salt and pepper
1 heaping tablespoon chopped parsley
If you are using fresh artichokes:
Remove and discard the outer leaves until you reach the pale green leaves.
Cut about 1/2-inch off the top of the artichokes. Peel the stems.
Cut the artichokes into quarters and place them in a bowl of water with lemon juice.
Drain the artichokes and reserve the lemon water.
Heat the olive oil in a large skillet over medium heat.
Add the parsley sprig and garlic; saute for 1 minute.
Add the drained artichokes and 1/2 cup of lemon water.
Cover and cook 10 to 15 minutes over low heat until the artichokes are tender.
(If using frozen artichokes, do not add water and cook for only 5 minutes.)
Add the fava beans or peas and cook until tender, about 5 minutes.
Season with salt and pepper.
Sprinkle with chopped parsley and serve.
(Serves 6)
12 fresh or frozen baby artichokes
Juice of half a lemon
1/4 cup olive oil
1 sprig flat-leaf parsley
2 garlic cloves, minced
10 ounces blanched and skinned fava beans or peas
Salt and pepper
1 heaping tablespoon chopped parsley
If you are using fresh artichokes:
Remove and discard the outer leaves until you reach the pale green leaves.
Cut about 1/2-inch off the top of the artichokes. Peel the stems.
Cut the artichokes into quarters and place them in a bowl of water with lemon juice.
Drain the artichokes and reserve the lemon water.
Heat the olive oil in a large skillet over medium heat.
Add the parsley sprig and garlic; saute for 1 minute.
Add the drained artichokes and 1/2 cup of lemon water.
Cover and cook 10 to 15 minutes over low heat until the artichokes are tender.
(If using frozen artichokes, do not add water and cook for only 5 minutes.)
Add the fava beans or peas and cook until tender, about 5 minutes.
Season with salt and pepper.
Sprinkle with chopped parsley and serve.
Orzo with Artichokes and Pine Nuts
(Serves 4)
Although the inclusion of oil and vinegar in this recipe may cause you to believe that this
tastes like a pasta salad, it does not. It is served warm and makes a great side dish with fish
or roasted chicken.
1-1/2 cups orzo
2 to 3 tablespoons
1 (14 ounce) can quartered artichoke hearts
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper
3 tablespoons chopped parsley
2 teaspoons grated lemon zest
Cook the orzo according to package directions.
In a small skillet, toast the pine nuts until lightly golden.
In a bowl, stir together the oil, vinegar, salt and pepper.
Add the cooked orzo, pine nuts, parsley, and lemon zest.
Stir to combine and serve.
(Serves 4)
Although the inclusion of oil and vinegar in this recipe may cause you to believe that this
tastes like a pasta salad, it does not. It is served warm and makes a great side dish with fish
or roasted chicken.
1-1/2 cups orzo
2 to 3 tablespoons
1 (14 ounce) can quartered artichoke hearts
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper
3 tablespoons chopped parsley
2 teaspoons grated lemon zest
Cook the orzo according to package directions.
In a small skillet, toast the pine nuts until lightly golden.
In a bowl, stir together the oil, vinegar, salt and pepper.
Add the cooked orzo, pine nuts, parsley, and lemon zest.
Stir to combine and serve.
Marinated Shrimp and Artichoke Salad
(Serves 4 as a main course or 8 salad servings)
2 cups water
1 tablespoon plus 1 teaspoon Cajun or similar spicy seasoning
1 pound shelled and deveined shrimp
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon each of salt and pepper
1 cup olive oil
2 (14 ounce) cans artichoke hearts
20 sliced black olives
Mixed baby greens
Tomato wedges
Crumbled feta cheese
Bring water to boil in a saucepan over medium-high heat.
Add 1 tablespoon of Cajun seasoning.
Add the shrimp, bring to a simmer, and cook 2 minutes or until cooked through.
Drain the shrimp and set aside to cool.
In a bowl, whisk together the vinegar, mustard, teaspoon of seasoning, basil, oregano, salt and pepper.
Slowly whisk in the olive oil.
Add the cooled shrimp, olives, and artichokes.
Cover and refrigerate for 2 hours.
When ready to serve:
Place baby greens on a serving platter.
Top with the marinated shrimp mixture.
Garnish with tomato wedges and top with crumpled feta cheese.
(Serves 4 as a main course or 8 salad servings)
2 cups water
1 tablespoon plus 1 teaspoon Cajun or similar spicy seasoning
1 pound shelled and deveined shrimp
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon each of salt and pepper
1 cup olive oil
2 (14 ounce) cans artichoke hearts
20 sliced black olives
Mixed baby greens
Tomato wedges
Crumbled feta cheese
Bring water to boil in a saucepan over medium-high heat.
Add 1 tablespoon of Cajun seasoning.
Add the shrimp, bring to a simmer, and cook 2 minutes or until cooked through.
Drain the shrimp and set aside to cool.
In a bowl, whisk together the vinegar, mustard, teaspoon of seasoning, basil, oregano, salt and pepper.
Slowly whisk in the olive oil.
Add the cooled shrimp, olives, and artichokes.
Cover and refrigerate for 2 hours.
When ready to serve:
Place baby greens on a serving platter.
Top with the marinated shrimp mixture.
Garnish with tomato wedges and top with crumpled feta cheese.
Artichoke Pesto
(Makes about 2 cups)
Artichoke pesto is wonderful as a sauce for pasta. We particularly enjoy it with a fresh egg dough fettuccine
but it is good with any string-type pasta. Stir the sauce into the pasta and then add some of the pasta
cooking water to thin the sauce to your desired consistency. Artichoke pesto also makes a great topping
on bruschetta. Use it alone or top it with some cheese and run it under the broiler until the cheese melts.
You can also top baked or grilled fish or poultry with this pesto for a delicious new twist on a simple recipe.
2 garlic cloves
1/2 cup shelled pistachios
1 (14 ounce) can artichoke hearts
1/4 cup parsley
1/4 cup grated Parmesan or pecorino cheese
Juice of 1 lemon
Salt and pepper
1/2 cup olive oil
Put the garlic and pistachios in a food processor; pulse until coarsely chopped.
Add the artichokes, parsley, cheese, lemon juice, salt and pepper.
Pulse again until the artichokes are coarsely chopped.
Add the olive oil and process the mixture has a paste-like uniform consistency.
Check the seasoning.
The pesto should be slightly lemony, but the artichoke and pistachio flavors should dominate.
(Makes about 2 cups)
Artichoke pesto is wonderful as a sauce for pasta. We particularly enjoy it with a fresh egg dough fettuccine
but it is good with any string-type pasta. Stir the sauce into the pasta and then add some of the pasta
cooking water to thin the sauce to your desired consistency. Artichoke pesto also makes a great topping
on bruschetta. Use it alone or top it with some cheese and run it under the broiler until the cheese melts.
You can also top baked or grilled fish or poultry with this pesto for a delicious new twist on a simple recipe.
2 garlic cloves
1/2 cup shelled pistachios
1 (14 ounce) can artichoke hearts
1/4 cup parsley
1/4 cup grated Parmesan or pecorino cheese
Juice of 1 lemon
Salt and pepper
1/2 cup olive oil
Put the garlic and pistachios in a food processor; pulse until coarsely chopped.
Add the artichokes, parsley, cheese, lemon juice, salt and pepper.
Pulse again until the artichokes are coarsely chopped.
Add the olive oil and process the mixture has a paste-like uniform consistency.
Check the seasoning.
The pesto should be slightly lemony, but the artichoke and pistachio flavors should dominate.
Artichoke Gratin
(Serves 4)
This gratin recipe has origins in Sardinia and it must be made with fresh artichokes.
It makes a nice side dish with grilled steak or as part of an antipasto platter.
12 small fresh artichokes
Juice of 1/2 a lemon
Salt and pepper
1/2 cup parsley, chopped
4 garlic cloves, minced
3/4 cup ricotta cheese
1 egg
2 tablespoons plain bread crumbs
3 tablespoons grated pecorino cheese
Salt and pepper
1/4 cup olive oil
Remove and discard the outer leaves of the artichokes.
Peel the stems and cut off the pointed ends of the leaves.
Cut the artichokes lengthwise in half and remove the chokes.
Put the artichokes in a bowl of water with lemon to prevent discoloration.
Add the lemon juice to 1/2 cup of water in a saucepan and bring it to a boil.
Add the artichokes and simmer for 5 minutes.
Drain and place the artichokes in a baking dish.
Preheat the oven to 400 degrees F.
In a bowl, combine the parsley and garlic.
Stir in the ricotta, egg, bread crumbs, and cheese; season with salt and pepper.
Spoon the ricotta mixture over each artichoke; drizzle with olive oil
Bake for 20 minutes or until the ricotta has browned and the artichokes are tender.
Serve, hot, at room temperature, or cold.
(Serves 4)
This gratin recipe has origins in Sardinia and it must be made with fresh artichokes.
It makes a nice side dish with grilled steak or as part of an antipasto platter.
12 small fresh artichokes
Juice of 1/2 a lemon
Salt and pepper
1/2 cup parsley, chopped
4 garlic cloves, minced
3/4 cup ricotta cheese
1 egg
2 tablespoons plain bread crumbs
3 tablespoons grated pecorino cheese
Salt and pepper
1/4 cup olive oil
Remove and discard the outer leaves of the artichokes.
Peel the stems and cut off the pointed ends of the leaves.
Cut the artichokes lengthwise in half and remove the chokes.
Put the artichokes in a bowl of water with lemon to prevent discoloration.
Add the lemon juice to 1/2 cup of water in a saucepan and bring it to a boil.
Add the artichokes and simmer for 5 minutes.
Drain and place the artichokes in a baking dish.
Preheat the oven to 400 degrees F.
In a bowl, combine the parsley and garlic.
Stir in the ricotta, egg, bread crumbs, and cheese; season with salt and pepper.
Spoon the ricotta mixture over each artichoke; drizzle with olive oil
Bake for 20 minutes or until the ricotta has browned and the artichokes are tender.
Serve, hot, at room temperature, or cold.
RECIPES
Pasta with Baby Artichokes
Artichokes with Fava Beans (or Peas)
Orzo with Artichokes and Pine Nuts
Artichoke Pesto
Marinated Shrimp and Artichoke Salad
Artichoke Gratin
Chicken Thighs with Artichokes and Mushrooms
Artichoke, Fresh Mozzarella, and Salami Sandwiches
Cod with Artichokes and Basil
Sirloin Steaks with Artichokes, Tomatoes, and Olives
Pasta with Baby Artichokes
Artichokes with Fava Beans (or Peas)
Orzo with Artichokes and Pine Nuts
Artichoke Pesto
Marinated Shrimp and Artichoke Salad
Artichoke Gratin
Chicken Thighs with Artichokes and Mushrooms
Artichoke, Fresh Mozzarella, and Salami Sandwiches
Cod with Artichokes and Basil
Sirloin Steaks with Artichokes, Tomatoes, and Olives
| Pasta with Baby Artichokes |
Pasta with Baby Artichokes
(Serves 2)
12 fresh baby artichokes
1 tablespoon olive oil
2 tablespoons diced pancetta
1 small onion, chopped
1 garlic clove, minced
Pinch red pepper flakes
2 cups chicken broth
2 plum tomatoes, seeded and diced
2 tablespoons butter
6 ounces farfalle or similar size pasta
4 to 6 fresh basil leaves, juienned
Grated Parmesan cheese for serving
Remove and discard the outer leaves of the artichoke until you reach the pale green leaves.
Cut the artichokes in half and remove the chokes.
Place the artichokes in water with lemon juice to prevent discoloration.
Heat olive oil in a large skillet over medium heat. Add the pancetta.
Saute the pancetta until crisp; transfer the pancetta to a paper-towel lined plate.
Drain the artrichokes and pat them dry.
Add the artichokes to the skillet with the onion, garlic, and red pepper flakes.
Saute the mixture for 2 minutes, just to slightly cook the onions.
Add the chicken broth, cover, and cook for 10 minutes or until the artichokes are tender.
Add the tomatoes and stir the butter into the sauce.
In the meantime, cook the pasta in boiling, salted water for 2 minutes less than the recommended time.
Drain the pasta and add it to the mixture in the skillet; cook 2 minutes
Add the basil leaves and season with salt and pepper.
Transfer to a serving bowl and top with the crisp pancetta.
Serve with grated Parmesan cheese for sprinkling.
(Serves 2)
12 fresh baby artichokes
1 tablespoon olive oil
2 tablespoons diced pancetta
1 small onion, chopped
1 garlic clove, minced
Pinch red pepper flakes
2 cups chicken broth
2 plum tomatoes, seeded and diced
2 tablespoons butter
6 ounces farfalle or similar size pasta
4 to 6 fresh basil leaves, juienned
Grated Parmesan cheese for serving
Remove and discard the outer leaves of the artichoke until you reach the pale green leaves.
Cut the artichokes in half and remove the chokes.
Place the artichokes in water with lemon juice to prevent discoloration.
Heat olive oil in a large skillet over medium heat. Add the pancetta.
Saute the pancetta until crisp; transfer the pancetta to a paper-towel lined plate.
Drain the artrichokes and pat them dry.
Add the artichokes to the skillet with the onion, garlic, and red pepper flakes.
Saute the mixture for 2 minutes, just to slightly cook the onions.
Add the chicken broth, cover, and cook for 10 minutes or until the artichokes are tender.
Add the tomatoes and stir the butter into the sauce.
In the meantime, cook the pasta in boiling, salted water for 2 minutes less than the recommended time.
Drain the pasta and add it to the mixture in the skillet; cook 2 minutes
Add the basil leaves and season with salt and pepper.
Transfer to a serving bowl and top with the crisp pancetta.
Serve with grated Parmesan cheese for sprinkling.
Artichoke, Fresh Mozzarella, and Salami Sandwiches
(Makes 4 sandwiches)
These sandwiches need to be made ahead of time for the flavors to develop. They are nice for a picnic or
other outdoor event. Round out the menu with a pasta salad, some fresh fruit, and biscotti.
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper
4 (6-inch long) Italian rolls or similar size rolls
12 ounces fresh mozzarella, sliced
6 ounces salami, sliced
1/3 cup chopped black olives
Mix first 5 ingredients together in a bowl. Season with salt and pepper.
Cut rolls in half lengthwise. Divide artichoke mixture among bottom halves of rolls.
Add cheese and then salami. Top with some of the chopped olives.
Press sandwiches lightly to compact; wrap tightly with plastic wrap.
Refrigerate sandwiches at least 4 hours and up to 1 day.
(Makes 4 sandwiches)
These sandwiches need to be made ahead of time for the flavors to develop. They are nice for a picnic or
other outdoor event. Round out the menu with a pasta salad, some fresh fruit, and biscotti.
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper
4 (6-inch long) Italian rolls or similar size rolls
12 ounces fresh mozzarella, sliced
6 ounces salami, sliced
1/3 cup chopped black olives
Mix first 5 ingredients together in a bowl. Season with salt and pepper.
Cut rolls in half lengthwise. Divide artichoke mixture among bottom halves of rolls.
Add cheese and then salami. Top with some of the chopped olives.
Press sandwiches lightly to compact; wrap tightly with plastic wrap.
Refrigerate sandwiches at least 4 hours and up to 1 day.
Cod with Artichokes and Basil
(Serves 4)
1-1/2 pounds cod fillet
2 tablespoons olive oil
1 tablespoon dried basil
10 ounces marinated artichoke hearts
Salt and pepper
Preheat oven to 450 degrees F.
Place cod in a baking dish; brush with oil, sprinkle with basil and season with salt and pepper.
Arrange artichoke hearts around the fish. Drizzle a little of the artichoke liquid over them.
Bake until the fish is opaque and flakes with a fork, 12 to 14 minutes.
Serve the fish topped with the artichokes.
(Serves 4)
1-1/2 pounds cod fillet
2 tablespoons olive oil
1 tablespoon dried basil
10 ounces marinated artichoke hearts
Salt and pepper
Preheat oven to 450 degrees F.
Place cod in a baking dish; brush with oil, sprinkle with basil and season with salt and pepper.
Arrange artichoke hearts around the fish. Drizzle a little of the artichoke liquid over them.
Bake until the fish is opaque and flakes with a fork, 12 to 14 minutes.
Serve the fish topped with the artichokes.
Sirloin Steaks with Artichokes, Tomatoes, and Olives
(Serves 4)
4 (6 ounce) sirloin steaks, about 1 inch thick
1 tablespoon olive oil
1/4 cup water
1 garlic clove, minced
1 teaspoon dried oregano
4 plum tomatoes, diced
1 (9 ounce) package frozen artichoke hearts, thawed and quartered
1/2 cup black olives, coarsely chopped
Salt and pepper
Season steaks with salt and pepper.
Heat the oil in a skillet over medium-high heat.
Cook the steaks about 5 minutes per side for medium-rare.
Transfer to a plate and set aside.
Add water to the skillet and scrape up the brown bits from the bottom.
Reduce heat to medium.
Add garlic and oregano; cook for 1 minute.
Add the tomatoes and cook for 3 more minutes.
Add the artichokes and olives; cook for 2 minutes.
Season with salt and pepper.
Serve over the steaks.
(Serves 4)
4 (6 ounce) sirloin steaks, about 1 inch thick
1 tablespoon olive oil
1/4 cup water
1 garlic clove, minced
1 teaspoon dried oregano
4 plum tomatoes, diced
1 (9 ounce) package frozen artichoke hearts, thawed and quartered
1/2 cup black olives, coarsely chopped
Salt and pepper
Season steaks with salt and pepper.
Heat the oil in a skillet over medium-high heat.
Cook the steaks about 5 minutes per side for medium-rare.
Transfer to a plate and set aside.
Add water to the skillet and scrape up the brown bits from the bottom.
Reduce heat to medium.
Add garlic and oregano; cook for 1 minute.
Add the tomatoes and cook for 3 more minutes.
Add the artichokes and olives; cook for 2 minutes.
Season with salt and pepper.
Serve over the steaks.
Artichokes are popular throughout Italy but particularly among the Romans. The tasty flower, a member of the thistle family, is called carciifo in Italian. During the
Renaissance, therapeutic powers were attributed to artichokes, including purification of the blood. They were sold in herb and vegetable stores at high prices, and
only the very prosperous were able to afford them. Today many health benefits are still attributed to the plant but the cost of them is more affordable.
Although fresh artichokes are available year-round in most markets, prime season is in spring, from March to May in the northern hemisphere. If you have never
cooked fresh artichokes before, they may seem a little intimidating. See our instructions for trimming artichokes and a variety of methods for cooking artichokes.
Frozen artichoke hearts are commonly available, have good flavor, and are real time savers. You can also purchase artichoke hearts in cans and jars. These
artichokes are packed in water with salt and citric acid to act as preservatives. Simply drain and rinse them and you are ready to go. Canned artichokes are a
staple in our pantry. For a quick meal they can be stirred into pasta, pureed into a sauce, or added to a salad or sandwich. Marinated artichoke hearts are tender
hearts that have been marinated in oil, and sometimes vinegar, with herbs added. Marinated artichokes are usually packed in small jars and are generally used
in salads or added to an antipasto platter. Only use marinated artichokes in a recipe when they are specifically mentioned as they don't substitute well for
unseasoned frozen or canned artichokes.
Renaissance, therapeutic powers were attributed to artichokes, including purification of the blood. They were sold in herb and vegetable stores at high prices, and
only the very prosperous were able to afford them. Today many health benefits are still attributed to the plant but the cost of them is more affordable.
Although fresh artichokes are available year-round in most markets, prime season is in spring, from March to May in the northern hemisphere. If you have never
cooked fresh artichokes before, they may seem a little intimidating. See our instructions for trimming artichokes and a variety of methods for cooking artichokes.
Frozen artichoke hearts are commonly available, have good flavor, and are real time savers. You can also purchase artichoke hearts in cans and jars. These
artichokes are packed in water with salt and citric acid to act as preservatives. Simply drain and rinse them and you are ready to go. Canned artichokes are a
staple in our pantry. For a quick meal they can be stirred into pasta, pureed into a sauce, or added to a salad or sandwich. Marinated artichoke hearts are tender
hearts that have been marinated in oil, and sometimes vinegar, with herbs added. Marinated artichokes are usually packed in small jars and are generally used
in salads or added to an antipasto platter. Only use marinated artichokes in a recipe when they are specifically mentioned as they don't substitute well for
unseasoned frozen or canned artichokes.
