Best 3 Whole Artichoke Recipes
Indulge in the delectable flavors of artichokes prepared in diverse styles with our comprehensive guide to cooking whole artichokes. This article presents a culinary journey through the world of artichoke cookery, offering a variety of recipes to suit every palate. From the classic boiled artichoke, a timeless delicacy enjoyed with melted butter or tangy vinaigrette, to the tantalizing stuffed artichoke, a delightful medley of flavors and textures, we have it all. Discover the secrets of crafting the perfect artichoke dish, whether you prefer roasting, grilling, or steaming these versatile vegetables. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create mouthwatering artichoke dishes that will impress and delight. So, gather your ingredients, sharpen your knives, and embark on an exciting culinary adventure with our curated collection of whole artichoke recipes.
Let's cook with our recipes!
WHOLE-WHEAT PENNE WITH SAUSAGE, CHARD, AND ARTICHOKE HEARTS
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either sweet or hot. If the sausage is precooked, cut it into bite-sized pieces and saute to brown it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
- Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
- Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
- Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
SPINACH ARTICHOKE WHOLE-WHEAT PENNE
This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
- Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
- To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
- In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
- Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
WHOLE FOODS SPINACH AND ARTICHOKE DIP
I found this recipe online somewhere. It's supposed to be a copy of the cold, Whole Foods Spinach and Artichoke Dip that they sell for $10/tub. I think it's pretty close, but not exactly like it tastes from the store. In any event, this is an easy, quick, and far cheaper way to make a very good spinach and artichoke dip. You'll love this.
Provided by Lateshow9
Categories Spinach
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapeños, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand.
- In a large bowl, mix all ingredients together thoroughly.
- How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
- Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapeños. Adding more red peppers adds more color and flavor as well.
Tips:
- Selecting Artichokes: Choose artichokes that are heavy for their size, with tightly closed leaves and no blemishes or bruises.
- Preparing Artichokes: Trim the stem and remove the tough outer leaves, leaving the tender inner leaves and the heart exposed.
- Steaming Artichokes: Fill a large pot with 2 inches of water and bring to a boil. Place a steamer basket over the water, add the artichokes, cover, and steam for 20-30 minutes, or until the leaves can be easily pulled off.
- Boiling Artichokes: Bring a large pot of salted water to a boil. Add the artichokes, cover, and boil for 15-20 minutes, or until the leaves can be easily pulled off.
- Grilling Artichokes: Preheat your grill to medium-high. Brush the artichokes with olive oil and season with salt and pepper. Grill for 10-12 minutes per side, or until the leaves are slightly charred and the hearts are tender.
- Baking Artichokes: Preheat your oven to 375°F. Place the artichokes in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 45-60 minutes, or until the leaves are tender and the hearts are cooked through.
Conclusion:
Artichokes are a delicious and versatile vegetable that can be enjoyed in a variety of ways. Whether you steam them, boil them, grill them, or bake them, there's an artichoke recipe out there for everyone. So next time you're looking for a healthy and flavorful side dish or appetizer, give artichokes a try!
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