Top Rated Artichoke Recipes

Artichoke-Burrata Toasties
This recipe is inspired by our video producer, Ali Rosen, who loves toasties, artichokes, and burrata. And who doesn't? Serve these as an appetizer or greedily save them for yourself; no one is judging. See all appetizer recipes. Click here to see 9 Amazing Artichoke Recipes.
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5
Stuffed Artichokes
These stuffed artichokes really stand out when the main course is on the simple side; marinated and grilled veal chops, for example. Use moderately-sized artichokes because the jumbo ones take forever to cook and won’t fit in the average home kitchen stockpot. — Rick Rodgers, The Big Book of Sides Click Here to See More Side Dishes
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4
A traditional Provençal dish, this recipe braises artichoke hearts up until the point of perfect tenderness. Garnishes like crunchy radishes and fresh herbs add textured and bright finish. 
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4
This recipe will transport you to the streets of Rome, where artichokes dominate menus and their tender hearts are fried to perfection. The only thing that makes them better is the pea pesto aioli paired with them for dipping. 
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4
Balsamic Roasted Artichokes
This simple recipe lets the flavors of the artichokes shine through, while also showcasing the sweet tang of high-quality balsamic vinegar. It would make a delicious side dish for any summer meal.  See all roasted vegetable recipes. Click here to see 9 Amazing Artichoke Recipes.
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4
Garlic Roasted Artichokes
I've always steamed artichokes, so I wrote this recipe in an attempt to get a deeper, richer flavor from roasting. While a delicious accompaniment to the artichoke, the mozzarella gets a bit tough, so be warned that you'll have to tear off pieces of it as you go. See all recipes with mozzarella. Click here to see 9 Amazing Artichoke Recipes.
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4
I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken. 
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3.333335
Grilled Artichokes
My goodness, this recipe is delicious! It’s ridiculously simple, and most surely worth cooking several days in a row. It’s time to use your grill for more than burgers. Say hello to some tasty healthy grilled artichokes! The artichokes are steamed first, so that they are nice and tender, then put on the grill to get a touch of smoke flavor and some charred grill lines. The cavities are filled with butter and lemon, which permeates throughout the artichoke petals so that each bite is perfectly "dipped" in lemon butter. Awesome. Click here to see In Season: Artichokes.
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3.166665
Artichokes are that one vegetable that everyone goes crazy over, because they look hard to make but they’re really not (shh). Want to make everyone go even crazier? Stuff the artichokes with cheese and sprinkle them with bacon. They’re like plump Christmas trees fresh after a first snow. 
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3
Fresh and Healthy Artichoke Dip
I'm not sure when artichokes became the go-to item to put in fatty, cream-filled dips, but I believe they've gotten a bad rap. The reason artichokes became the signature item to put with creamy bases and tangy cheese is because they have a mild but delicious flavor and an easy texture for integrating into a dip. However, it doesn't have to be canned hearts and globs of mayonnaise. On the contrary, this recipe allows for fresh artichoke to meld with Greek yogurt in a light, refreshing dip that will disappear from the plate minutes after serving.Click here to see 9 Amazing Artichoke Recipes.
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2.57143
I am not sure if Artichoke Francaise is a an appetizer or main course! I just ate two of them as an appetizer while making dinner. Give this recipe a try and you can substitute flours to make this a paleo recipe or gluten-free. Click here to see more recipes on Cindy's Table.
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2.5
Artichokes used to make this spread help the liver metabolize fat, flush the gall bladder, and cleanse the palate of excess mucus. The lemon used in the recipe awakens the pungent flavor in the body, detoxifies the lymphatic system, and provides vitamin C. Lastly, the olive oil is an anti-inflammatory that is rich in vitamin E and monounsaturated fats, which enhance colon health. 
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2.5