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
Nutrition Facts
Serving Size 1 cup (168g)Where found
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.
How much do artichokes weigh?
| Amount | Weight |
|---|---|
| 1 cup | 168 grams |
| 1 package (9 oz), yields | 240 grams |
| ⅓ package (9 oz) yields | 80 grams |
Related
Vegetables and Vegetable Products
| In Chinese: | 朝鲜蓟 | |
| British (UK) term: | ||
| en français: | artichauts | |
| en español: | alcachofa |
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.
Artichokes with Vinaigrette
Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.
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.
