How to Cook Artichokes: Our Foolproof Method for Roasting

With a few unproblematic snips and a spin in the oven, this simple method shows you how to cook artichokes to pure, roasty perfection.

They're a star in your favorite game-day dip, a satisfying addition to creamy pasta and a happy toss-in with a crunchy salad. But artichokes are so naturally delicious on their own, all they need is a little roast and maybe a fun dipper and you tin enjoy them in their (mostly) natural state.

Artichokes are actually role of the thistle family, and while they may seem a little intimidating to eat in their whole spiky-leafed course, they're are really pretty simple to gear up—andso fun to eat! Learn how to make and enjoy roasted artichokes with the uncomplicated steps below.

How to Melt Artichokes

Here's what you'll need for the artichokes:

• 4 medium artichokes
• i/2 medium lemon
• 1/two tsp. salt
• one/4 tsp. pepper
• 2 Tbsp. olive oil

And for a flossy, lemony aioli dipper:

• i/4 loving cup mayonnaise
• 1/four loving cup plain Greek yogurt
• 1/2 tsp. minced garlic
• 1/4 tsp. grated lemon zest
• Dash pepper

The Foolproof Method:

Yous're a few simple steps abroad from the roasty, aioli-dipped artichoke perfection. Here'south how it'due south washed.

Step ane: Cut the Tops

Preheat your oven to 400°. Using a sharp chef's pocketknife, carefully cut one inch from the meridian of each artichoke.

Step 2: Trim the Leaves

Using a pair of kitchen scissors, snip off the sharp, pointy tips of the outer leaves.

Footstep three: Scrape and Prep

Cut each artichoke lengthwise in half. Carefully scrape and remove the fuzzy centre of each of the artichokes. Rub the lemon over the cut sides of the artichokes, so sprinkle all over with table salt and pepper.

Footstep 4: Comprehend and Broil

Drizzle oil in a 15x10x1-in. baking pan. Place the artichokes in the pan, heart side down. Sprinkle the outsides of the artichokes with lemon juice. Cover the pan with foil, and bake on a lower rack until a heart leaf pulls out easily, which should be around 50-55 minutes.

Step 5: Serve and Dip

Mix all the aioli ingredients until well combined, and refrigerate until serving.

How to Eat a Roasted Artichoke

In one case information technology'due south time to consume your roasted artichokes, yous might be a little intimidated. What do you do with the leaves? (Please, please don't eat them whole!) How do you lot get to the heart? Here's the best way to savour every petal and beyond:

• Pull off the outer leaves of the artichoke one at a time.
• Dip the petal'due south base of operations in aioli (melted butter tastes delicious with them too!). Pull the petal through your teeth to remove the soft, meaty portion, and relish. Discard the remaining petal; repeat until y'all've gone through all the leaves.
• The bottom part of the artichoke is known as the heart—and it's entirely edible. Simply scoop information technology out whole and dip in aioli to enjoy.

Whether you dear them whole and roasty, or as a delicious addition to pizza, dip, or salads, try these incredible artichoke recipes for any meal of the day.

Go on lovin' on artichokes with these recipes

Artichoke Spinach Lasagna

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make information technology even tastier. —Carole Rago, Altoona, Pennsylvania Go to Recipe

Lobster 'n' Artichoke Quesadillas

Lobster, artichokes, cheese and spices — my favorite things. Put them together in a quesadilla and it is fantastic fare. I like to serve them with fresh avocados seasoned with lemon juice and lemon pepper. —Allene Bary-Cooper, Whichita Falls, Texas

Roasted Smashed Potatoes with Artichokes

I'm not a big fan of artichokes, but they are a nice improver to this roasted smashed potatoes recipe. Keep an eye on the pan while blistering; yous might demand to stir it a couple of times to keep the artichokes from getting also brown and the potatoes from sticking. —Susan Bickta, Kutztown, Pennsylvania

Super Italian Chopped Salad

Antipasto ingredients are sliced and diced to make this substantial salad. I like to purchase sliced meat from the cafeteria and chop it all then we tin can get a flake of everything in each bite. —Kim Molina, Duarte, California

Artichoke and Onion Frittata

Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or low-cal luncheon. —Joyce Moynihan, Lakeville, Minnesota

Chicken Caesar Macaroni Salad

Give me a Caesar salad anytime, no matter what course it's in. I like to add some chicken and artichokes to brand this Caesar macaroni salad a little more hearty. —Shawn Barto, Palmetto, Florida

Steakhouse Pizza

One of my beginning jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate 2 of my favorite foods. I love the addition of eggs broiled onto the pizza for a steak and eggs dish. —Lisa Benoit, Cookeville, Tennessee

Lemon Artichoke Romaine Salad

I created this dish when I was trying to duplicate a very lemony Caesar salad. I remember my version is non only delicious but more healthful, also! —Kathy Armstrong, Post Falls, Idaho

Tuna Artichoke Melts

Later on sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.

Greek Chicken & Rice

A fresh have on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon

Pesto Shrimp and Artichoke Linguine

In our home, holiday indulgence is all near pesto shrimp! This is our get-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of colour, I sometimes add lightly sauteed diced cherry-red pepper. —Trisha Kruse, Eagle, Idaho

Artichoke Steak Wraps

This simple, fast and flavorful dish is ane the whole family loves. Information technology's surprisingly easy to make, and you tin broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas

Artichoke Chicken Pesto Pizza

Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto continue things quick and easy. —Trisha Kruse, Eagle, Idaho

Smoked Salmon Pasta

This pasta originally came to exist from the miscellaneous ingredients in my refrigerator, and depending on whom I'grand cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus considering it is excellent the side by side mean solar day whether y'all serve information technology cold or reheated. —Jackie Hennon, Boise, Idaho

3 Cheese Artichoke & Spinach Dip

Grated Parm, shredded mozzarella, foam cheese, mayo and butter brand this dip as decadent as information technology gets. —Taste of Dwelling house Test Kitchen, Milwaukee, Wisconsin

Mediterranean Turkey Panini

Panini are sandwiches that are pressed and toasted. I honey making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. —Martha Muellenberg, Vermillion, Southward Dakota

Mediterranean Shrimp Orzo Salad

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, information technology'due south a tasty modify of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania

Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give this craven a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It'south e'er a large hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California

Artichoke and Potato Frittata

This potato frittata is a delicious brunch dish, but it's hearty plenty for a weeknight dinner, too. If yous similar Greek or Mediterranean cuisine, you'll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama

Chicken Salad Caprese

This unique, flavorful salad and breadstuff combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

Artichoke Spread with Garlic Bread

I've tried several different artichoke dip recipes, but this one is the absolute all-time! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. —Heidi Iacovetto, Phippsburg, Colorado

Mediterranean Tilapia

I recently became a fan of tilapia. The mild gustation makes it piece of cake to height with our favorite ingredients. And it'due south low in calories and fat. What's not to love? —Robin Brenneman, Hilliard, Ohio

Greek Tater Casserole

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. Yous can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Freedom, Missouri

Artichoke & Antic Cream Soup

I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every twelvemonth I'm asked to bring it to our office Christmas political party.

Florentine Almond Artichoke Mounds

I ever enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a scrap reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida

Veggie Nicoise Salad

More than and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the difficult-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

Warm Chicken Tortellini Au Gratin

This is i of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a light-green salad and toasty breadstuff, you have a meal that's fancy plenty for visitor. —Brenda Cole, Reisterstown, Maryland

Garlic & Herb Artichoke Salmon

If you lot're new to cooking fish (or fifty-fifty if you're a pro), this no-fail salmon recipe is i you have to attempt. It'southward easy enough for everyday, only also wows at dinner parties. —Margee Berry, White Salmon, Washington

Salmon and Artichoke Quiche Squares

Salmon, goat cheese and artichoke hearts brand this quiche experience a little fancy and taste extra delicious. Baked in an 11x7-inch dish, information technology comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota

5-Cheese Spinach & Artichoke Dip

Whenever I go to an event, I'm e'er asked to bring this hot dip. Five types of cheese make it a standout and oh-and so delicious. I love its party-gear up convenience— I serve it direct from the slow cooker, and so fix-up and make clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota

Pimiento Cheese-Stuffed Artichoke Bottoms

When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There'south zero ameliorate than nibbling on one of these comforting snacks while watching fall football game. They are cheesy, bacony and superb. —Elizabeth Bennett, Factory Creek, Washington

Avocado & Artichoke Pasta Salad

A clasp of lime, a sprinkle of cilantro and a fiddling avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Bailiwick of jersey

Artichoke Caprese Platter

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks and so yummy on a pretty platter fix out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

Spinach-Artichoke Stuffed Mushrooms

I used this recipe when I was in a culinary-arts program and had to fix an unabridged buffet by myself. It's an impressive party appetizer notwithstanding goes together and so hands. —Amy Gaisford, Common salt Lake Metropolis, Utah

9-Layer Greek Dip

Instead of serving the same taco dip at every family event or potluck, endeavour this light, absurd and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Wintertime Garden, Florida

Broiled Craven & Artichokes

My wife and I first made this chicken entree equally newlyweds, and we accept been hooked on it ever since. We make it well-nigh weekly now. It's so simple and affordable, yet delicious and good for you. Tin't beat out that! —Chris Koon, Midlothian, Virginia

Orzo Vegetable Salad

Heading to a potluck and demand something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada

Artichoke & Spinach Dip Pizza

When I'thousand making this pizza and I have garlic oil in my pantry, I bandy it for regular oil. It adds a little something without overpowering the toppings. —Shelly Bevington, Hermiston, Oregon

Creamy Artichoke Dip

My sister Teresa got this recipe from a friend and she passed information technology along. It's loaded with cheese, artichokes and just the right corporeality of jalapenos for a crowd-pleasing flavor. —Mary Spencer, Greendale, Wisconsin

Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida

Artichoke Egg Casserole

This is a great recipe for a brunch. I serve information technology with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana

Artichoke Blue Cheese Fettuccine

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I utilise dry pasta, but you lot can apply refrigerated fettuccine to make this recipe fifty-fifty faster. —Jolanthe Erb, Harrisonburg, Virginia

Creamy Parmesan Spinach Bake

My flossy, comforting side dish wonderfully rounds out any holiday dinner. Just a picayune of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

Artichoke Florentine Pasta

Pasta loaded with artichokes and flossy cheese is everything a Dominicus dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana

Artichoke Phyllo Cups

I wanted to create a bite-sized version of rich, creamy artichoke dip. These ambrosial phyllo cup appetizers were a full success! —Neel Patel, Champaign, Illinois

Italian Sausage with Artichokes and Feta

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. —Aysha Schurman, Ammon, Idaho

Cioppino-Mixed Green Salad

Living in California, the "salad bowl" of the The states, I'm inspired to melt nutritious meals like cioppino. Whenever my friends and I go together, this salad—a spin on the classic seafood stew—is the tiptop request. —Cleo Gonske, Redding, California

Spinach and Artichoke Pizza

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, and then add chicken or ham and fresh basil if yous desire to include meat. —Raymonde Bourgeois, Swastika, Ontario

Parmesan Chicken with Artichoke Hearts

I've liked the chicken and artichoke philharmonic for a long fourth dimension. Here'south my ain lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

Special Seafood Casserole

I offset sampled this goulash at a infant shower and founds myself going back for more!

wagnerhoper1981.blogspot.com

Source: https://www.tasteofhome.com/article/how-to-cook-artichokes/

Share this post