18 Delicious Whole Artichoke Recipes for Every Occasion

Zesty, versatile, and downright delicious, whole artichokes are the unsung heroes of the kitchen, ready to transform any meal into a special occasion. Whether you’re crafting a quick weeknight dinner, celebrating seasonal flavors, or indulging in some comfort food, we’ve gathered 18 mouthwatering recipes that showcase this veggie’s incredible range. Dive in and discover your next favorite dish!

Garlic Butter Roasted Whole Artichokes

Kneading through the memories of summer dinners, there’s a dish that stands out for its simplicity and depth of flavor, a humble yet majestic vegetable transformed by heat and patience.

Ingredients

• 2 large, fresh artichokes
• 1/2 cup of rich, unsalted butter, melted
• 4 cloves of garlic, minced into fragrant pieces
• 1 tbsp of fresh lemon juice, bright and tangy
• 1 tsp of sea salt, coarse and mineral-rich
• 1/2 tsp of freshly ground black pepper, aromatic and sharp

Instructions

1. Preheat your oven to 425°F, allowing it to reach the perfect temperature for roasting.
2. Trim the tops of the artichokes by about an inch and snip the sharp tips off the leaves with kitchen shears for a more pleasant eating experience.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and pepper, whisking until the mixture is homogenous and fragrant.
4. Place the artichokes in a baking dish and generously brush them with the garlic butter mixture, ensuring every nook and cranny is coated.
5. Cover the baking dish tightly with aluminum foil to trap steam, which will help the artichokes cook evenly and become tender.
6. Roast in the preheated oven for 35 minutes, then remove the foil and continue roasting for an additional 15 minutes to allow the leaves to crisp slightly.
7. Test for doneness by pulling a leaf from the center; it should come away easily, and the flesh at its base should be soft.

Tender leaves pull away to reveal a heart that’s been infused with the essence of garlic and butter, a testament to the magic of simple ingredients. Serve these artichokes with a side of the remaining garlic butter for dipping, or scrape the tender flesh from the leaves for a more refined presentation.

Lemon Herb Steamed Artichokes

Moments like these call for simplicity, for dishes that whisper rather than shout, inviting us to pause and savor. Lemon herb steamed artichokes offer just that—a gentle, flavorful journey back to the basics, where each leaf tells a story of earth and zest.

Ingredients

• 4 large, firm artichokes with tight leaves
• 1/4 cup fresh, vibrant lemon juice
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced with care
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup chopped, aromatic fresh parsley
• 1 tbsp delicate fresh thyme leaves
• 2 cups water, for steaming

Instructions

1. Rinse the artichokes under cool water, gently opening the leaves to remove any hidden dirt.
2. With a sharp knife, slice off the top 1 inch of each artichoke to reveal the tender heart.
3. Trim the stems to 1 inch, ensuring they can stand upright in your steaming basket.
4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sea salt, and black pepper until emulsified.
5. Brush the mixture generously over each artichoke, ensuring the flavors seep between the leaves.
6. Place the water in a large pot fitted with a steaming basket, bringing it to a rolling boil over high heat.
7. Arrange the artichokes in the basket, cover, and reduce heat to medium. Steam for 25 minutes, or until the outer leaves pull away easily.
8. Sprinkle the chopped parsley and thyme over the artichokes during the last 5 minutes of steaming for a fragrant finish.
9. Remove from heat and let them sit, covered, for 5 minutes to absorb all the flavors fully.

Offering a tender heart beneath layers of subtly seasoned leaves, these artichokes are a testament to the beauty of simplicity. Serve them with a side of the remaining lemon-herb mixture for dipping, turning each pull into a moment of quiet delight.

Grilled Whole Artichokes with Aioli

Yesterday, as the golden hues of dusk painted the sky, I found myself drawn to the simplicity and elegance of preparing grilled whole artichokes with aioli. It’s a dish that whispers of summer evenings and the joy of sharing food with loved ones.

Ingredients

• 2 large, fresh artichokes
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard

Instructions

1. Preheat your grill to medium-high heat, around 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Trim the stems of the artichokes to about 1 inch and remove any tough outer leaves. Cut off the top 1/3 of each artichoke to expose the inner leaves.
3. In a small bowl, whisk together the olive oil, minced garlic, sea salt, and black pepper. Brush this mixture generously over each artichoke, ensuring to get between the leaves.
4. Place the artichokes on the grill, cut side down. Cover and grill for 25-30 minutes, turning occasionally, until the leaves are tender and slightly charred.
5. While the artichokes grill, prepare the aioli by combining mayonnaise, fresh lemon juice, and Dijon mustard in a bowl. Stir until smooth and set aside.
6. Once the artichokes are done, remove them from the grill and let them cool slightly before serving.

Layers of smoky, tender leaves peel away to reveal the heart, a treasure at the center of each artichoke. The creamy aioli, with its bright lemon tang, is the perfect companion, inviting you to dip and savor each bite. Serve them on a rustic wooden board for a touch of countryside charm.

Stuffed Artichokes with Breadcrumbs and Parmesan

Sometimes, the most comforting dishes are those that require a bit of patience and love, like these stuffed artichokes with breadcrumbs and Parmesan. They remind me of quiet Sunday afternoons, where the kitchen becomes a sanctuary of flavors and aromas.

Ingredients

• 4 large globe artichokes, fresh and firm
• 1 cup of golden, toasted breadcrumbs
• 1/2 cup of freshly grated Parmesan cheese, sharp and nutty
• 2 cloves of garlic, minced finely
• 1/4 cup of rich extra virgin olive oil
• 1 tbsp of fresh lemon juice, bright and tangy
• 1 tsp of sea salt, coarse and flaky
• 1/2 tsp of finely ground black pepper
• 1/4 cup of flat-leaf parsley, chopped finely

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. Trim the artichokes by cutting off the top inch and snipping the sharp tips of the leaves with kitchen scissors, creating a safe and edible flower-like shape.
3. Gently spread the leaves apart to make room for the stuffing, being careful not to break them.
4. In a bowl, combine the toasted breadcrumbs, grated Parmesan, minced garlic, olive oil, lemon juice, sea salt, black pepper, and chopped parsley, mixing until the ingredients are well incorporated and the mixture is fragrant.
5. Stuff the mixture between the artichoke leaves, ensuring each layer gets a generous amount of the breadcrumb mixture for maximum flavor.
6. Place the stuffed artichokes in a baking dish and drizzle with a little more olive oil to keep them moist during baking.
7. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 20 minutes until the tops are golden and crispy.
8. Let the artichokes rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Lightly pulling apart the tender leaves reveals a heart rich with the savory blend of breadcrumbs and Parmesan, a texture that’s both creamy and crisp. Serve these artichokes with a side of garlic aioli for dipping, or enjoy them as they are, a testament to the beauty of simple ingredients transformed.

Whole Artichokes with Lemon Garlic Dipping Sauce

Beneath the quiet hum of the kitchen, there’s something deeply satisfying about preparing whole artichokes, their leaves like layers waiting to be explored, paired with a lemon garlic dipping sauce that brightens every bite.

Ingredients

• 2 large, fresh artichokes with tightly packed leaves
• 1/4 cup rich extra virgin olive oil
• 3 cloves of garlic, minced to a fragrant paste
• 1/2 cup fresh lemon juice, squeezed from sun-ripened lemons
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup mayonnaise, creamy and smooth

Instructions

1. Fill a large pot with water until it’s halfway full and bring to a rolling boil over high heat.
2. While waiting for the water to boil, trim the stems of the artichokes to about 1 inch and snip off the sharp tips of the leaves with kitchen scissors.
3. Once the water is boiling, add the artichokes and reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the outer leaves can be easily pulled off.
4. In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, sea salt, and black pepper until well combined.
5. Gently fold in the mayonnaise until the sauce is smooth and homogenous. Tip: For a lighter version, Greek yogurt can replace mayonnaise.
6. Once the artichokes are cooked, remove them from the water and let them drain upside down for a minute. Tip: Save the cooking water to use as a base for soups or risottos.
7. Serve the artichokes warm with the lemon garlic dipping sauce on the side. Tip: Provide an extra bowl for discarded leaves to keep the table tidy.

Yielding to the tender pull of each leaf, the artichokes reveal their heart, a treasure at the center, best enjoyed dipped generously into the vibrant, tangy sauce. Consider serving alongside a crisp white wine to elevate the dining experience.

Baked Artichokes with Olive Oil and Herbs

As the evening light fades, the kitchen becomes a sanctuary, where the simple act of preparing a meal feels like a quiet celebration of the day. Today, it’s the humble artichoke, transformed with a drizzle of golden olive oil and a sprinkle of fragrant herbs, that calls for attention.

Ingredients

• 4 large, fresh artichokes, their leaves tightly packed and a vibrant green
• 1/2 cup of rich extra virgin olive oil, its aroma hinting at grassy notes
• 2 tablespoons of freshly squeezed lemon juice, bright and tangy
• 3 cloves of garlic, minced to release their pungent warmth
• 1 teaspoon of sea salt, coarse and crunchy between your fingers
• 1/2 teaspoon of finely ground black pepper, its spice a whisper on the tongue
• 2 tablespoons of chopped fresh parsley, its green flecks promising freshness
• 1 tablespoon of chopped fresh thyme, its earthy scent reminiscent of summer gardens

Instructions

1. Preheat your oven to 375°F, allowing it to warm like the slowly rising sun.
2. Trim the artichokes by cutting off the top third and snipping the sharp tips of the leaves with kitchen shears, revealing their tender heart.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, creating a marinade that glistens with promise.
4. Gently pry open the artichoke leaves and drizzle the marinade between them, ensuring each layer is kissed by flavor.
5. Sprinkle the chopped parsley and thyme over the artichokes, their herbs clinging to the leaves like morning dew.
6. Place the artichokes in a baking dish, cover tightly with foil, and bake for 45 minutes, until the leaves pull away easily and the heart is tender when pierced with a knife.
7. Remove the foil and bake for an additional 10 minutes, allowing the edges of the leaves to crisp slightly, like the first leaves of fall.

Kindly savor the artichokes as they are, their leaves offering a buttery texture and a melody of flavors that dance between the earthy herbs and the bright lemon. Or, for a twist, serve them with a side of aioli, its creamy richness a perfect counterpoint to the artichoke’s delicate bite.

Artichokes Stuffed with Crab Meat

Comforting yet elegant, this dish brings together the tender heart of artichokes with the delicate sweetness of crab meat, creating a harmony of flavors that feels both luxurious and homely. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

• 4 large artichokes, fresh and firm with tightly closed leaves
• 1 cup lump crab meat, carefully picked over for shells
• 1/2 cup mayonnaise, creamy and rich
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp fresh lemon juice, bright and tangy
• 1 tbsp Dijon mustard, smooth with a hint of spice
• 1/2 tsp garlic powder, aromatic and warm
• 1/4 tsp smoked paprika, subtly sweet with a smoky depth
• Salt, just a pinch to enhance the flavors
• Freshly ground black pepper, for a gentle kick

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Trim the stems of the artichokes so they sit flat, then cut about 1 inch off the top. Use kitchen shears to snip the sharp tips off the remaining leaves.
3. Steam the artichokes for 25 minutes until the outer leaves pull away easily. Tip: A squeeze of lemon in the water keeps them bright.
4. While the artichokes steam, mix the crab meat, mayonnaise, Parmesan, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper in a bowl. Fold gently to keep the crab meat intact.
5. Once the artichokes are steamed, carefully spread the leaves and remove the choke with a spoon, creating a cavity for the stuffing.
6. Spoon the crab mixture into the center of each artichoke, spreading it slightly between the leaves. Tip: A small ice cream scoop makes this easier.
7. Bake for 15 minutes until the filling is bubbly and lightly golden. Tip: For extra color, broil for the last 2 minutes.

Unassuming at first glance, the artichokes reveal their treasure with each leaf pulled, the crab filling offering a creamy contrast to their earthy base. Serve them as a centerpiece on a platter lined with lemon slices, inviting guests to dive in with their hands for a truly interactive meal.

Whole Artichokes with Melted Butter

Perhaps there’s no simpler pleasure than the tender embrace of a whole artichoke, its leaves waiting to be pulled away one by one, dipped into melted butter that’s as golden as the late afternoon sun. It’s a dish that demands patience and rewards it, a quiet moment of indulgence in the midst of our bustling lives.

Ingredients

• 2 large, fresh artichokes with tightly packed leaves
• 1/2 cup (1 stick) unsalted butter, rich and creamy
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tsp sea salt, finely ground
• 4 cups water, cold and clear

Instructions

1. Fill a large pot with 4 cups of cold water and bring to a rolling boil over high heat.
2. While waiting for the water to boil, rinse the artichokes under cold running water, gently opening the leaves to remove any hidden dirt.
3. Using a sharp knife, trim the stems of the artichokes to about 1 inch, creating a flat base for even cooking.
4. Once the water is boiling, add the artichokes, reduce the heat to medium, and cover the pot. Simmer for 25-30 minutes, or until the outer leaves can be easily pulled off.
5. While the artichokes cook, melt the butter in a small saucepan over low heat, stirring occasionally to prevent burning. Once melted, stir in the lemon juice and sea salt, then remove from heat.
6. Carefully remove the artichokes from the water with tongs, allowing excess water to drain, and place them upside down on a clean towel for a minute to dry slightly.
7. Serve the artichokes warm with the melted butter mixture on the side for dipping.

Carefully pulling each leaf reveals the artichoke’s heart, a treasure at its center, best enjoyed with a drizzle of that golden butter. The contrast between the crisp outer leaves and the tender heart is a delight, making this dish a perfect starter for a leisurely meal.

Artichokes with Hollandaise Sauce

Artichokes, with their tender hearts and delicate leaves, offer a canvas for the rich, buttery embrace of Hollandaise sauce, a pairing that whispers of spring’s gentle arrival.

Ingredients

• 2 large, fresh artichokes, with tightly packed leaves
• 1 cup of unsalted butter, slowly melted to a golden hue
• 3 farm-fresh egg yolks, at room temperature
• 1 tablespoon of freshly squeezed lemon juice, bright and tangy
• 1/2 teaspoon of fine sea salt, like a whisper of the ocean
• A pinch of cayenne pepper, for a subtle warmth
• 2 cups of water, for steaming

Instructions

1. Trim the stems of the artichokes to sit flat, and snip the sharp tips of the leaves with kitchen shears for a polished look.
2. Bring 2 cups of water to a boil in a large pot, then place the artichokes in a steamer basket above the water. Cover and steam for 25-30 minutes, until a leaf pulls away easily.
3. While the artichokes steam, whisk the egg yolks and lemon juice in a heatproof bowl until the mixture is pale and doubled in volume.
4. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn’t touch the water, and whisk continuously to gently cook the eggs.
5. Slowly drizzle in the melted butter, a few drops at a time at first, whisking constantly until the sauce thickens to coat the back of a spoon.
6. Remove from heat and stir in the sea salt and cayenne pepper, adjusting the seasoning to highlight the sauce’s velvety texture.
7. Once the artichokes are tender, remove them from the steamer and let them cool slightly before serving.
8. Drizzle the warm Hollandaise sauce over the artichokes or serve it on the side for dipping, allowing each leaf to be a vessel for the rich sauce.

Delight in the contrast of the artichoke’s earthy sweetness against the Hollandaise’s creamy decadence, a dish that invites you to linger over each bite. Serve with a crisp white wine to cut through the richness, turning a simple meal into a moment to savor.

Slow Cooker Whole Artichokes

Perhaps there’s no simpler pleasure than the tender, earthy embrace of a slow-cooked artichoke, its leaves yielding effortlessly to the pull of hunger and curiosity alike.

Ingredients

• 4 whole artichokes, fresh and tightly packed with vibrant green leaves
• 1/4 cup rich extra virgin olive oil
• 2 cups water, clear and cool
• 4 cloves garlic, freshly crushed and aromatic
• 1 lemon, juiced and zested for its bright, tangy essence
• 1 tsp sea salt, finely ground to enhance the natural flavors
• 1/2 tsp black pepper, freshly cracked for a subtle heat

Instructions

1. Begin by rinsing the artichokes under cold water, gently spreading the leaves to remove any hidden grit.
2. With a sharp knife, trim the top 1 inch off each artichoke and snip the sharp tips off the remaining leaves for a more pleasant eating experience.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, crushed garlic, sea salt, and black pepper to create a fragrant marinade.
4. Place the artichokes in the slow cooker, standing upright, and pour the marinade evenly over them, ensuring each one is well-coated.
5. Add the water to the bottom of the slow cooker, covering it just enough to create steam without submerging the artichokes.
6. Cover and cook on low for 6 hours, or until the leaves pull away easily and the heart is tender when pierced with a fork.
7. Halfway through cooking, baste the artichokes with the cooking liquid to infuse them with even more flavor.
8. Once done, let them rest for 5 minutes before serving to allow the flavors to meld beautifully.

The slow cooker transforms the artichokes into a melt-in-your-mouth delicacy, with each leaf offering a buttery texture and a hint of lemon and garlic. Serve them with a side of the reduced cooking liquid as a dipping sauce, or alongside a crisp, green salad for a light yet satisfying meal.

Artichokes Stuffed with Sausage and Cheese

Now, as the evening light fades, I find myself drawn to the kitchen, where the promise of comfort and creativity awaits. This dish, a harmonious blend of earthy artichokes, savory sausage, and melting cheese, is a testament to the joy of simple, yet thoughtful cooking.

Ingredients

• 4 large, fresh artichokes, their leaves tightly packed and a vibrant green
• 1 pound of sweet Italian sausage, its casing removed to reveal the fragrant, spiced meat within
• 1 cup of whole milk ricotta cheese, creamy and slightly tangy
• 1/2 cup of freshly grated Parmesan cheese, sharp and nutty
• 2 tablespoons of rich extra virgin olive oil, for drizzling
• 1 teaspoon of finely ground black pepper, for a subtle heat
• 1/2 teaspoon of sea salt, to enhance the natural flavors

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. Trim the stems of the artichokes to sit flat, then slice off the top third to expose the inner leaves.
3. Gently spread the leaves apart to create space for the stuffing, being careful not to break them.
4. In a bowl, combine the sweet Italian sausage, whole milk ricotta cheese, and freshly grated Parmesan cheese, mixing until just blended.
5. Carefully spoon the sausage and cheese mixture between the artichoke leaves, ensuring each layer is generously filled.
6. Drizzle the stuffed artichokes with rich extra virgin olive oil, then sprinkle with finely ground black pepper and sea salt.
7. Place the artichokes in a baking dish, adding a splash of water to the bottom to keep them moist during cooking.
8. Bake for 45 minutes, or until the artichokes are tender when pierced with a fork and the stuffing is golden and bubbly.
9. Let them rest for 5 minutes before serving to allow the flavors to meld beautifully.

Gently pulling apart the leaves reveals the succulent stuffing, a perfect contrast to the tender artichoke. Serve these alongside a crisp, green salad for a meal that feels both indulgent and refreshingly light.

Whole Artichokes with Balsamic Glaze

Kneading through the memories of summer dinners, there’s something profoundly comforting about the ritual of preparing whole artichokes. Their layered leaves, a puzzle of flavor, invite a slow, thoughtful approach to cooking, much like the gentle unfolding of a cherished story.

Ingredients

• 4 whole artichokes, fresh and firm with tightly packed leaves
• 1/4 cup rich extra virgin olive oil
• 2 tbsp aged balsamic vinegar, with a deep, complex sweetness
• 1 tsp sea salt, finely ground for even seasoning
• 1/2 tsp freshly cracked black pepper, for a subtle heat
• 2 garlic cloves, minced to release their pungent aroma
• 1/2 cup water, to create steam

Instructions

1. Rinse the artichokes under cold water, gently spreading the leaves to remove any hidden dirt.
2. With a sharp knife, trim 1 inch off the top of each artichoke and snip the sharp tips of the leaves with kitchen scissors for a polished look.
3. In a large pot, heat the olive oil over medium heat until it shimmers, then add the minced garlic, sautéing until golden and fragrant, about 1 minute.
4. Place the artichokes in the pot, stem side down, and pour in the water. Cover and steam for 25 minutes, or until the outer leaves pull away easily.
5. While the artichokes steam, whisk together the balsamic vinegar, salt, and pepper in a small bowl to create the glaze.
6. Once steamed, drizzle the balsamic glaze over the artichokes, ensuring it seeps between the leaves for maximum flavor.
7. Serve immediately, offering a side of the remaining glaze for dipping. The artichokes should be tender at the heart, with leaves that yield a meaty bite, the balsamic adding a bright contrast to their earthy depth.

Basking in the simplicity of this dish, the artichokes become a canvas for the balsamic’s tangy sweetness, their texture a journey from the crisp outer leaves to the tender heart. Consider serving them alongside a slice of crusty bread to soak up the glaze, turning each bite into a moment to savor.

Artichokes with Spicy Mayo Dip

Today, as the light fades softly outside, I find myself drawn to the simplicity and elegance of preparing artichokes with a spicy mayo dip. There’s something deeply satisfying about the methodical peeling of leaves, the anticipation of that first creamy, spicy bite.

Ingredients

• 2 large, fresh artichokes with tightly packed leaves
• 1/2 cup of high-quality mayonnaise
• 1 tbsp of freshly squeezed lemon juice, bright and tangy
• 1 tsp of smoked paprika, for a deep, earthy warmth
• 1/2 tsp of cayenne pepper, for a gentle kick
• 1 clove of garlic, minced to a fine paste
• 1/4 tsp of sea salt, finely ground
• 2 tbsp of rich extra virgin olive oil

Instructions

1. Fill a large pot with water until it’s about 3 inches deep and bring to a boil over high heat.
2. While the water heats, trim the stems of the artichokes to about 1 inch and remove any small or tough outer leaves.
3. Using kitchen scissors, snip off the top 1/4 of each artichoke to remove the thorny tips.
4. Place the artichokes in the boiling water, reduce heat to medium, and simmer uncovered for 25-30 minutes, or until the outer leaves can be easily pulled off.
5. While the artichokes cook, combine the mayonnaise, lemon juice, smoked paprika, cayenne pepper, minced garlic, and sea salt in a small bowl. Whisk until smooth and set aside.
6. Once the artichokes are tender, remove them from the water with tongs and let them drain upside down on a plate for 5 minutes.
7. Drizzle the extra virgin olive oil over the artichokes, ensuring it seeps between the leaves.
8. Serve the artichokes warm with the spicy mayo dip on the side.

Each leaf, when pulled, reveals a tender bite at its base, perfect for dragging through the creamy, spicy dip. The contrast between the artichoke’s subtle sweetness and the dip’s fiery depth makes for an unforgettable appetizer, especially when shared under the soft glow of candlelight.

Whole Artichokes with Herb Butter

Sometimes, the simplest dishes bring the most comfort, like whole artichokes dipped in herb butter, a dish that invites you to slow down and savor each leaf.

Ingredients

• 4 large, fresh artichokes with tight, vibrant green leaves
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper

Instructions

1. Fill a large pot with enough water to cover the artichokes and bring to a boil over high heat.
2. While the water heats, trim the stems of the artichokes to about 1 inch and remove any small or tough outer leaves.
3. Use kitchen shears to snip off the thorny tips of the remaining leaves for a more pleasant eating experience.
4. Once the water is boiling, add the artichokes, reduce the heat to medium, and simmer uncovered for 25-30 minutes, or until the base of an artichoke can be easily pierced with a knife.
5. While the artichokes cook, combine the softened butter, parsley, lemon juice, garlic, salt, and pepper in a small bowl, mixing until well blended.
6. Drain the artichokes well and let them sit upside down for a minute to remove excess water.
7. Serve the artichokes warm with the herb butter on the side for dipping.

Gently pulling each leaf to scrape the tender flesh with your teeth, the artichokes offer a subtly sweet and nutty flavor, perfectly complemented by the rich, aromatic herb butter. For a festive twist, sprinkle the butter with edible flowers or serve alongside grilled bread to soak up every last drop.

Artichokes Stuffed with Quinoa and Vegetables

Evenings like these call for something both nourishing and comforting, a dish that feels like a gentle embrace after a long day. Artichokes stuffed with quinoa and vegetables offer just that, a harmonious blend of textures and flavors that speak to the soul.

Ingredients

• 4 large artichokes, fresh and firm
• 1 cup quinoa, rinsed and fluffy
• 2 cups vegetable broth, rich and aromatic
• 1 medium zucchini, diced small and vibrant
• 1 medium red bell pepper, finely chopped and sweet
• 1/2 cup feta cheese, crumbled and tangy
• 2 tbsp extra virgin olive oil, golden and fruity
• 1 clove garlic, minced and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp lemon juice, bright and zesty
• 2 tbsp fresh parsley, chopped and fragrant

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for roasting.
2. Trim the tops and stems of the artichokes, then gently spread the leaves to create space for the stuffing.
3. In a medium saucepan, bring the vegetable broth to a boil over high heat, then stir in the quinoa. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed all the broth.
4. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the garlic, zucchini, and red bell pepper, sautéing for 5 minutes until the vegetables are just tender.
5. Remove the skillet from heat and fold in the cooked quinoa, feta cheese, salt, pepper, lemon juice, and parsley, mixing gently to combine all the flavors.
6. Spoon the quinoa mixture into the center of each artichoke, pressing lightly to fill the spaces between the leaves.
7. Place the stuffed artichokes in a baking dish, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.
8. Just before serving, drizzle with a little more olive oil and a sprinkle of fresh parsley for a vibrant finish.

Just out of the oven, these artichokes are a delightful contrast of tender leaves and hearty filling, with the quinoa offering a slight chewiness against the soft vegetables. Serve them alongside a crisp white wine for an evening that feels both elegant and effortlessly simple.

Whole Artichokes with Garlic Mayonnaise

Gently, the artichoke reveals its layers, much like the unfolding of a quiet morning. This dish, a tender whole artichoke paired with creamy garlic mayonnaise, invites a moment of pause and savor.

Ingredients

• 2 large, fresh artichokes with tight, vibrant green leaves
• 1/4 cup rich extra virgin olive oil
• 2 cloves of garlic, finely minced
• 1/2 cup high-quality mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground sea salt
• 4 cups cold water

Instructions

1. Fill a large pot with 4 cups of cold water and bring to a rolling boil over high heat.
2. While waiting for the water to boil, rinse the artichokes under cold water, gently spreading the leaves to remove any hidden dirt.
3. Once the water is boiling, add the artichokes and 1/4 cup of olive oil, then reduce the heat to a simmer. Cover and cook for 25 minutes, or until the outer leaves pull away easily.
4. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and sea salt. Whisk until smooth and set aside for flavors to meld.
5. Carefully remove the artichokes from the water with tongs, allowing excess water to drain, and place them upside down on a clean towel for 5 minutes to dry slightly.
6. Serve the artichokes warm with the garlic mayonnaise on the side for dipping.

Softly steamed, the artichoke leaves offer a tender bite, their subtle nuttiness perfectly complemented by the bold, creamy garlic mayonnaise. Consider serving on a shared platter to encourage hands-on enjoyment, pulling apart leaves and dipping together.

Artichokes with Creamy Lemon Dill Sauce

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that balances the earthy depth of artichokes with the bright, creamy tang of lemon dill sauce. It’s a recipe that feels like a quiet afternoon spent in the kitchen, where each step is a meditation on flavor and texture.

Ingredients

• 4 large, fresh artichokes with tightly packed leaves
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced to a fine paste
• 1 cup heavy cream, cold and velvety
• 2 tbsp freshly squeezed lemon juice, bright and tangy
• 1 tbsp fresh dill, finely chopped and fragrant
• 1/2 tsp sea salt, finely ground
• 1/4 tsp finely ground black pepper

Instructions

1. Fill a large pot with water until it’s about 2 inches deep, then bring to a rolling boil over high heat.
2. While waiting for the water to boil, trim the stems of the artichokes to about 1 inch and remove any small or tough outer leaves.
3. Place the artichokes in the boiling water, cover, and reduce heat to a simmer. Cook for 25-30 minutes, or until the outer leaves can be easily pulled off.
4. While the artichokes cook, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant.
5. Pour in the heavy cream, stirring constantly to prevent scorching. Bring the mixture to a gentle simmer, then reduce heat to low.
6. Whisk in the lemon juice, dill, salt, and pepper. Continue to cook for 2-3 minutes, until the sauce thickens slightly. Remove from heat.
7. Once the artichokes are tender, remove them from the water and let them drain upside down for a minute.
8. Serve the artichokes warm with the creamy lemon dill sauce on the side for dipping.

Lightly pulling apart the tender leaves reveals the heart, a treasure waiting to be dipped into the velvety sauce. The contrast between the artichoke’s subtle bitterness and the sauce’s creamy zest makes each bite a discovery. For an extra touch of summer, serve alongside a crisp, chilled white wine.

Whole Artichokes with Tomato Basil Sauce

Amidst the quiet hum of the kitchen, there’s something profoundly satisfying about preparing whole artichokes, their layers unfolding like pages of a well-loved book, paired with a tomato basil sauce that whispers of summer gardens.

Ingredients

• 2 large, fresh whole artichokes, their leaves tightly packed and vibrant green
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced with care
• 1 can (14.5 oz) of crushed tomatoes, their acidity bright and inviting
• 1/4 cup fresh basil leaves, torn to release their aromatic oils
• 1/2 tsp finely ground black pepper, for a subtle warmth
• 1 tsp sea salt, to draw out the flavors
• 1/2 cup water, to steam the artichokes to tenderness

Instructions

1. Begin by trimming the stems of the artichokes to about 1 inch, and remove any small leaves from the base. Use kitchen shears to snip off the thorny tips of the remaining leaves for a more pleasant eating experience.
2. In a large pot, heat the extra virgin olive oil over medium heat until it shimmers, then add the minced garlic, sautéing until golden and fragrant, about 1 minute.
3. Add the crushed tomatoes, torn basil leaves, black pepper, and sea salt to the pot, stirring to combine. Let the sauce simmer gently for 10 minutes, allowing the flavors to meld beautifully.
4. Place the prepared artichokes in the pot, adding 1/2 cup water around them. Cover and steam over low heat for 35-40 minutes, or until the artichoke leaves pull away easily.
5. Once cooked, remove the artichokes from the pot and let them rest for 5 minutes before serving. This rest period allows the artichokes to absorb more of the sauce’s flavors.

How the artichokes, now tender and imbued with the sauce’s richness, offer a delightful contrast between the meaty leaves and the vibrant, herbaceous sauce. Serve them with a side of crusty bread to soak up every last drop of the tomato basil sauce, turning a simple meal into a memorable feast.

Conclusion

Zesty flavors and versatile dishes await in our roundup of 18 delicious whole artichoke recipes! Whether you’re planning a cozy dinner or a festive gathering, there’s something here for every occasion. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!