What Are Artichokes and How Can I Use Them?

Artichokes rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 82 recipes to cook with them.

What are artichokes?

Artichokes are a perennial vegetable that is related to the thistle.

The base of the artichoke is eaten after the inedible central "choke" has been removed. The inside bases of the leaves cradle a bit of tender flesh that can be eaten.

Each leaf is dipped in a small amount of dressing or sauce and the edible tender part is scapped off with the teeth or nibbled off with the tough part of the leaf being discarded.

The heart of the artichoke is a clump of very close packed tender imature leaves that are completely edible.

The artichoke originated in Sicily and remains widely used in Italian recipes.

Artichokes are of best quality during the summer. Choose ones that are firm and heavey with tightly packed leaves. They may appear blue-green, purple-green or brilliant green. The artichoke is a flower, and as such, open leaves indicate that it is past its prime and may be hard and have too large of a choke. If kept for too long the tops of the leaves or scales begin to turn black.

Uncooked, they may be kept for 2 to 3 days if their stalks are placed into water, treated similar to a flower. If this in impractical, place them into the salad area of your refrigerator. After cooking, artchokes will keep for about 24 hours.

Large artichokes are steamed or cooked in water and can be served whole, hot or cold, after removal of the central choke and accomponied by a vinaigrette or sauce. They are eaten by pulling off the leaves, dripping and eating the base of the leaves and discarding the remainder. Once the leaves have been consumed the base is eaten.

Very young and tender artichokes may be served au gratin, fried or even sliced in an omelette filling. Bottoms of prepared and mature artichokes can be stuffed, used as a garnish, added to salads, marinated or cooked à la barigoule.

Marinated artichoke hearts have become quite popular. Marinated in a brine of water, olive oil, lemon, thyme, coriander and bay leaf. They are found jarred and canned in most well stocked supermarkets.

Nutrition

Quick facts

Where to find artichokes: Artichokes are usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Artichokes are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

朝鲜蓟

British (UK) term

Artichokes

en français

artichauts

en español

alcachofa

How much do artichokes weigh?

Related

Vegetables and Vegetable Products

Recipes using artichokes

There are 82 recipes that contain this ingredient.

Hot Guacamole Dip

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

Artichoke Eggs Benedict

This much quicker and easier to prepare version of the classic Eggs Benedict. Reduced fat but equally as decadent as the original. This is a variation of a vegetarian version of the same recipe, see links below.

Artichoke Bake

Five-ingredient artichoke bake with Parmesan, mayonnaise, garlic salt, and hot sauce. Bubbly, cheesy, and on the table in under an hour.

Artichoke Saute

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Artichaud Dieppoise

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

Steamed Artichokes with Orange Aioli Dipping Sauce

Whole artichokes steamed until tender and served chilled with a garlicky orange aioli dipping sauce. A simple, elegant vegetable appetizer or side dish with bright citrus flavor.

Poached Eggs Massena

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Mediterranean White Bean Soup

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Fast & Fit Sunny Pizza Pie

Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.

Fettuccine Al Carciofi

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Lamb & Artichoke Chili

Tender lamb shoulder simmered with whole artichoke bottoms in a lime-spiked Mexican chili base. An elegant twist on traditional chili that pairs earthy lamb with the delicate flavor of fresh artichokes.

Minestra Di Piselli Freschi E Carciofi- Artichokes

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

Summertime Salad

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Rice-Stuffed Artichokes

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Artichoke & Leek Pizza

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Golden Fried Artichokes

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Artichokes Jewish Style

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Baby Artichoke Calvados Saute

Pork loin scallops sauteed with baby artichokes, apple slices, sage, and Calvados in clarified butter. A Normandy-inspired one-pan saute restaurant-quality and ready in 30 minutes.

How To Clean Artichokes-Roman Jewish Style

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Artichokes Truffle Style

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Baked Artichokes

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Sauteed Portobello Caps With Grilled Artichokes

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

Mediterranean Stew with Squid, Artichokes & Olives

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

Pasta Salad with Chicken & Artichokes

Chicken and artichoke pasta salad with lemon-herb mayonnaise, toasted almonds, and a dash of hot sauce. A cold pasta salad thats great for potlucks and make-ahead lunches.

Gazpacho Shrimp & Artichoke Salad

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Shrimp Stuffed Artichokes

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Artichoke with Lemon

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Young Artichokes & Fava Beans Stewed in Olive Oil

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Lamb Stew with Artichokes

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Noisettes of Lamb on Artichokes

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Shrimp & Dill Sauce in Artichoke Cups

Microwaved artichokes transform into edible bowls filled with tangy yogurt-dill sauce and crowned with tender poached shrimp for an elegant appetizer that looks restaurant-fancy but cooks in 45 minutes.

Three Bean Vinaigrette

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Carciofi Alla Giudia (Giudia Style Artichokes)

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Italian Stuffed Artichokes

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Saussarelle D'Escargots

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Sun Dried Tomato & Feta Stuffed Artichokes

Whole artichokes stuffed with sun-dried tomatoes, crumbled feta, fresh basil, and garlic, then braised in a Dutch oven until tender. A showstopping vegetarian side dish that's worth every minute.

Antipasti - Buon'Appetito

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Rainbow Raditore with Chicken, Broccoli, Red Peppers

Rainbow Raditore with Chicken, Broccoli, Red Peppers recipe

Little Soup

Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.

Artichoke Baskets With Caper Dip

Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip.

Artichoke & Oyster Souffle

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Spring Vegetable Stew

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Anginares Me Anitho - Artichokes With Dill

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Anginares Tarama

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Fresh Artichokes with Mustard Sauce

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Artichokes Vinaigrette

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.

Artichoke Pesto Pasta Sauce

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Stuffed Artichokes in Olive Oil

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Nothing for Dinner I.E.S.Jjgf65A

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.

Parsley Artichokes

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

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