Whether you use canned or fresh artichokes (which are in season), this is an easy crowd-pleaser for the fall because it tastes best served warm. You can pair this dip with either a freshly toasted baguette or crudités. Some artichoke dip recipes call for a much heavier combination of sour cream, mayonnaise, and cheese, but we’ve made a lighter version that focuses on the fresh artichoke flavor.
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Pickled Artichoke Salad
Try this refreshing and delicious pickled artichoke salad that's an elegant way to start a special spring or summer dinner get-together. A fast, easy pickle gives these artichokes some extra flavor, while a mandoline makes quick work of them. See all salad recipes.
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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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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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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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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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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.
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3.25
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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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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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
Roman Braised Artichokes
This delicious way of serving artichokes is typical of the cooking style of Rome, with plenty of strong, robust flavours such as garlic, lemon, and mint. I learned about taming artichokes from Italia and still enjoy the lengthy preparation of this magnificent vegetable almost as much as I enjoy eating it. Take your time over this as you don’t want to leave any of the sharp ends on the leaves or even a small amount of the hairy choke. You might be shocked by how much waste is involved, but you must be ruthless. Click here to see An Italian Cookbook with Heart and Soul.
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