Are you looking for a way to add some excitement to your meals? Look no further than the humble artichoke! This versatile ingredient is packed with nutrients and can be used in a variety of dishes, from savory main courses to fresh and healthy snacks. Whether you’re a fan of Mediterranean cuisine or just looking for a new twist on classic recipes, we’ve got you covered with our collection of 20 delicious healthy artichoke recipes.
From hearty breakfast options like Baked Artichoke and Feta Frittata, to satisfying lunchtime salads like Quinoa Artichoke Salad with Lemon Vinaigrette, there’s something for everyone in this lineup. And don’t even get us started on dinner – with options like Spinach and Artichoke Stuffed Chicken, Mediterranean Artichoke Pasta Salad, and Artichoke and Lentil Stuffed Peppers, you’ll be spoiled for choice. So why wait? Dive into the world of artichokes and discover a whole new realm of flavor possibilities!
Garlic Lemon Roasted Artichokes
A flavorful and aromatic twist on traditional roasted artichokes, this recipe combines the brightness of lemon with the pungency of garlic for a delicious side dish or snack.
Ingredients:
– 4-6 artichokes
– 2 cloves of garlic, minced
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut off the top inch of each artichoke and remove the tough outer leaves.
3. In a small bowl, mix together minced garlic and lemon juice.
4. Place the artichokes in a single layer on a baking sheet lined with parchment paper.
5. Drizzle the garlic-lemon mixture evenly over the artichokes.
6. Sprinkle with salt and pepper to taste.
7. Roast for 30-40 minutes, or until the artichokes are tender and slightly caramelized.
Cooking Time: 30-40 minutes
Serve: Garnish with chopped parsley if desired. Serve warm as a side dish or enjoy on their own as a snack.
Spinach and Artichoke Stuffed Chicken
Elevate your dinner game with this mouthwatering Spinach and Artichoke Stuffed Chicken recipe! A flavorful twist on classic chicken, this dish combines the tender juiciness of chicken breast with the savory goodness of spinach and artichokes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 can artichoke hearts, drained and chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, artichoke hearts, mozzarella cheese, and Parmesan cheese.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each chicken breast with the spinach-artichoke mixture.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Bake for 30-35 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
Quinoa Artichoke Salad with Lemon Vinaigrette
This refreshing salad combines nutty quinoa with tender artichoke hearts, crunchy vegetables, and a tangy lemon vinaigrette. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 red bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water. Let cool.
2. In a large bowl, combine cooked quinoa, artichoke hearts, red bell pepper, red onion, and garlic.
3. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
4. Pour the vinaigrette over the quinoa mixture and toss to combine.
5. Garnish with chopped parsley, if desired. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (includes cooking quinoa)
Artichoke and White Bean Dip
This creamy dip combines the subtle sweetness of artichokes with the nutty flavor of cannellini beans, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cooked cannellini beans, rinsed and drained
– 1/4 cup mayonnaise
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice for added brightness
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine chopped artichoke hearts, cannellini beans, mayonnaise, olive oil, garlic, salt, and pepper.
3. Mix well until smooth, then transfer the mixture to a baking dish or small cast-iron skillet.
4. Bake for 20-25 minutes, or until heated through and slightly golden on top.
5. Serve warm with crackers, pita chips, or crudités. If desired, add a squeeze of lemon juice just before serving.
Cooking Time: 20-25 minutes
Grilled Artichokes with Herb Yogurt Sauce
Elevate your outdoor dining experience with these tender grilled artichokes smothered in a refreshing herb yogurt sauce. Perfect for a summer evening or a casual gathering with friends.
Ingredients:
– 4 large artichokes
– 1/2 cup plain Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat grill to medium-high heat.
2. Trim the stems of the artichokes and remove the tough outer leaves.
3. Grill the artichokes for 15-20 minutes, turning occasionally, until tender and slightly charred.
4. In a bowl, mix together yogurt, parsley, dill, lemon juice, garlic, salt, and pepper.
5. Once the artichokes are grilled, brush with olive oil and serve with the herb yogurt sauce.
Cooking Time: 15-20 minutes
Artichoke and Kale Stuffed Portobello Mushrooms
This recipe combines the earthy taste of portobello mushrooms with the savory flavors of artichoke hearts, kale, and cheese. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 large portobello mushrooms
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh kale leaves, stems removed and chopped
– 1/2 cup grated cheddar cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped kale and cook until wilted, about 3-4 minutes.
4. Stuff each mushroom cap with the kale mixture, artichoke hearts, garlic, and cheese.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Mediterranean Artichoke Pasta Salad
Mediterranean Artichoke Pasta Salad Recipe
A refreshing and flavorful pasta salad perfect for a light lunch or dinner. This Mediterranean-inspired dish combines the sweetness of artichoke hearts with the tanginess of feta cheese, all on top of al dente pasta.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1 cup cooked artichoke hearts, chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 2 tbsp. extra-virgin olive oil
– 1 tsp. lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large bowl, combine artichoke hearts, cherry tomatoes, feta cheese, olives, and red onion.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Artichoke and Avocado Toast
Elevate your toast game with this creamy, savory, and healthy recipe. Artichokes add a unique flavor and texture to the classic avocado toast.
Ingredients:
– 2 slices of whole grain bread (e.g., baguette or ciabatta)
– 1 large artichoke heart, canned or fresh
– 1 ripe avocado, mashed
– 1/4 cup of freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Drain the artichoke heart and chop it into small pieces. Add them on top of the avocado.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 15-20 minutes (depending on toasting time)
Baked Artichoke and Feta Frittata
A flavorful and savory twist on the classic omelette, this baked frittata is perfect for brunch or a light dinner. The combination of artichoke hearts and crumbled feta cheese adds a delicious Mediterranean flair.
Ingredients:
– 6 eggs
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and season with salt and pepper.
3. Add the chopped artichoke hearts and crumbled feta cheese to the egg mixture; stir to combine.
4. Pour the egg mixture into a greased 9-inch pie plate or skillet.
5. Drizzle the olive oil over the top of the frittata.
6. Bake for 35-40 minutes, or until the eggs are set and the edges are golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Artichoke and Chickpea Buddha Bowl
A nutrient-rich, plant-based bowl filled with the creamy sweetness of artichokes and the nutty flavor of chickpeas.
Ingredients:
– 1 large artichoke, steamed and quartered
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp lemon juice
– Salt and pepper to taste
– Optional: quinoa or brown rice for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together olive oil, garlic, parsley, salt, and pepper.
3. Toss the artichoke quarters with the mixture until well coated.
4. Spread the artichokes on a baking sheet and roast for 15-20 minutes or until tender.
5. In a separate pan, heat the chickpeas over medium heat with a squeeze of lemon juice.
6. Serve the roasted artichokes over cooked quinoa or brown rice, topped with chickpeas.
Cooking Time: 30-40 minutes
Lemon Garlic Artichoke Soup
Lemon Garlic Artichoke Soup Recipe
Brighten up a chilly day with this refreshing and flavorful soup that combines the sweetness of artichokes, the zing of lemon, and the richness of garlic.
Ingredients:
– 2 large artichokes, peeled and chopped
– 4 cloves of garlic, minced
– 2 lemons, juiced (about 1/4 cup)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the chopped artichokes, lemon juice, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the artichokes are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Artichoke and Sun-Dried Tomato Hummus
This creamy dip combines the unique flavors of artichokes and sun-dried tomatoes, perfect for snacking or serving at your next gathering. With its subtle sweetness and tanginess, it’s sure to be a hit!
Ingredients:
– 1 (15 oz) can chickpeas
– 1/4 cup artichoke hearts, chopped
– 2 tablespoons sun-dried tomatoes, chopped
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, artichoke hearts, sun-dried tomatoes, tahini, garlic, lemon juice, and salt.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. With the blender or food processor running, slowly add the olive oil through the top.
5. Taste and adjust the seasoning if necessary.
6. Serve with pita chips, vegetables, or crackers.
Cooking Time: 5-7 minutes (depending on blending time)
Stuffed Artichokes with Whole Grain Breadcrumbs
Elevate your artichoke game with this simple yet flavorful recipe that combines tender chokes with crunchy whole grain breadcrumbs. Perfect as an appetizer or side dish for any occasion.
Ingredients:
– 4 large artichokes
– 1/2 cup whole grain breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the artichoke stems and remove any tough leaves.
3. In a bowl, mix together breadcrumbs, olive oil, garlic, lemon juice, salt, and pepper.
4. Stuff each artichoke with the breadcrumb mixture, dividing it evenly among the four chokes.
5. Place artichokes on a baking sheet and bake for 25-30 minutes, or until leaves are tender and golden brown.
6. Garnish with chopped parsley or thyme, if desired.
Cooking Time: 25-30 minutes
Artichoke and Roasted Red Pepper Flatbread
Artichoke and Roasted Red Pepper Flatbread Recipe
Discover the flavors of Italy with this simple yet elegant flatbread recipe, perfect for a quick dinner or snack.
Ingredients:
- 1 cup warm water
- 2 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour, divided
- 1/2 cup chopped fresh artichoke hearts
- 1/2 cup roasted red pepper strips, thinly sliced
- 2 cloves garlic, minced (optional)
- Fresh parsley or basil leaves for garnish (optional)
Instructions:
- In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until yeast is activated.
- Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Divide dough into 2 equal portions. Roll each portion into a thin sheet, about 1/8 inch thick.
- Sprinkle chopped artichoke hearts, roasted red pepper strips, and garlic (if using) evenly over the flatbread.
- Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until crust is golden brown.
- Remove from oven and garnish with fresh parsley or basil leaves, if desired. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Artichoke and Lentil Stuffed Peppers
Transform bell peppers into a flavorful and nutritious meal with this unique recipe that combines the earthy taste of lentils, the sweetness of artichokes, and the crunch of fresh herbs.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1/2 cup chopped artichoke hearts (canned or fresh)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together lentils, artichoke hearts, onion, garlic, olive oil, paprika, salt, and pepper.
4. Stuff each bell pepper with the mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Artichoke and Asparagus Risotto
Artichoke and Asparagus Risotto: A Delicate Combination of Flavors
This creamy risotto recipe combines the subtle sweetness of artichokes with the tender crunch of asparagus, creating a delightful springtime dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 pound fresh asparagus, trimmed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add rice and cook, stirring constantly, for 1-2 minutes.
3. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in artichoke hearts, asparagus, and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Artichoke and Zucchini Noodles with Pesto
A refreshing summer pasta dish that combines the earthy flavors of artichokes and zucchinis with the vibrant taste of pesto.
Ingredients:
– 2 medium artichokes, trimmed and quartered
– 1 medium zucchini, spiralized into noodles
– 1/4 cup freshly made basil pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss artichoke quarters with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Spiralize zucchini into noodles and set aside.
4. In a large skillet, combine roasted artichokes, zucchini noodles, and pesto. Toss everything together to coat the noodles evenly.
5. Season with salt and pepper to taste. If desired, top with grated Parmesan cheese.
6. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 30-35 minutes
Artichoke and Black Bean Tacos
This recipe combines the earthy sweetness of artichokes with the savory goodness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 (14 oz) can black beans, drained and rinsed
– 1/2 cup frozen artichoke hearts, thawed and chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Shredded cheese, salsa, avocado, cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the chopped artichoke hearts and minced garlic; cook for an additional 2 minutes.
4. Stir in the black beans and cumin; season with salt and pepper to taste.
5. Warm the taco shells according to package instructions.
6. Assemble the tacos by spooning the artichoke-black bean mixture into the shells and topping with your desired toppings.
Cooking Time: 15-20 minutes
Artichoke and Farro Salad with Fresh Herbs
Elevate your salad game with this flavorful combination of tender artichokes, nutty farro, and fresh herbs. This refreshing side dish is perfect for a light lunch or as a accompaniment to your favorite main course.
Ingredients:
– 1 large artichoke, trimmed and quartered
– 1 cup cooked farro
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Cook the artichoke according to package instructions until tender.
2. In a large bowl, combine cooked farro, olive oil, lemon juice, and garlic. Toss until well combined.
3. Add the cooked artichoke quarters to the bowl and toss gently to combine.
4. Stir in chopped parsley and basil. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 30 minutes
Artichoke and Cauliflower Rice Pilaf
A flavorful and nutritious pilaf dish that combines the earthy sweetness of artichokes with the subtle bitterness of cauliflower, all wrapped up in a savory rice base.
Ingredients:
– 1 medium artichoke heart, chopped
– 1 head of cauliflower, grated
– 2 cups cooked white rice (preferably day-old)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chopped artichoke heart, grated cauliflower, paprika, salt, and pepper. Cook for 5-6 minutes or until the vegetables are tender.
5. Fluff the cooked rice with a fork to separate the grains.
6. Add the cooked rice to the skillet and stir-fry for about 2-3 minutes or until well combined with the vegetable mixture.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: Approximately 20-25 minutes
Summary
Get ready to fall in love with artichokes! This collection of 20 delicious and healthy recipes showcases the versatility of this unique ingredient. From savory dishes like Spinach and Artichoke Stuffed Chicken and Mediterranean Artichoke Pasta Salad, to sweet treats like Artichoke and Avocado Toast, there’s something for every meal and craving. Plus, with options like Garlic Lemon Roasted Artichokes and Quinoa Artichoke Salad with Lemon Vinaigrette, you can enjoy artichokes in a variety of flavors and textures. Whether you’re a seasoned cook or just looking to spice up your meals, these recipes are sure to please!
