Recipes with artichoke in the main role! Enjoy it in different ways

Artichoke recipes are not a regular part of our menu. But what is not, can be!

Join us in these luxurious dishes and try this great ingredient in 7 different ways.

Enjoy it as a dip or as a fried treat or even with your favorite pasta and tender meat.

There are so many options and all you have to do is choose! Which option will you choose?

Spinach-artichoke dip in bread

Let’s start with something simple! Enjoy this creamy sauce in a crusty, baked loaf of bread!

What will we need

On the bread bowl

1. A large loaf
2. 6 tablespoons of extra virgin olive oil
3. Salt

For dip

1. 4 tablespoons butter (allowed)
2. 6 cloves of garlic (pressed)
3. 450 g canned artichokes (drained, quartered)
4. 280 g of baby spinach
5. 1½ teaspoons of salt
6. 450 g of cream cheese
7. 90 g of finely grated parmesan
8. A teaspoon of black pepper
9. Chips (to serve, optional)

Method

1. Preheat the oven to 150 degrees for the bread bowl
2. Using a serrated knife, cut off part of the top of the loaf
3. Hollow out the inside of the loaf, but leave a wall about 3 cm thick around the edges
4. Cut the hollowed-out part of the bread together with the cut-off part into cubes
5. Place the sliced bread and the hollowed-out loaf on a baking sheet in the oven and brush it all with olive oil and season with salt
6. Place the bread in the oven and bake for 25-30 minutes, until the edges of the hollowed-out loaf are golden and crispy and the sliced pieces are browned
7. Take the bread out of the oven and let it cool
8. For the dip, melt the butter in a large pot
9. Add the garlic and cook, stirring frequently, until fragrant but not browned
10. Add the drained and chopped artichokes and cook, stirring constantly, for a further 1-2 minutes until coated in the butter
11. Add the spinach and salt and continue to cook for a further 7-8 minutes until the spinach has wilted and most of the liquid has boiled away
12. Add the cream cheese and cook, stirring constantly, until it melts
13. Add parmesan and pepper
14. Stir until the parmesan cheese melts and softens
15. Taste and season with salt if necessary
16. Pour the dip into the bread bowl
17. Sprinkle with parmesan and a pinch of pepper
18. Served with toasted pieces of bread or chips at your discretion

Baked eggs with artichoke hearts, potatoes and capers

This dish, inspired by Italian cuisine, is great for example as breakfast and to start the new day. It is full of healthy ingredients and proteins that will reliably start your body. This dish can be prepared the day before, so you don’t have to get up early in the morning!

What will we need

1. 3 tablespoons of extra virgin olive oil
2. 150 g chopped onion
3. 2 teaspoons chopped fresh thyme
4. ½ teaspoon red pepper
5. Salt
6. 280 g of artichoke hearts
7. 2 cloves of garlic (pressed)
8. 750 g of chopped canned tomatoes in their own juice
9. 230 g potatoes (peeled, diced)
10. 2 tablespoons of drained capers
11. 8 eggs
12. 40 g of grated parmesan

Method

1. Heat the olive oil in a pan
2. Add chopped onion, chopped thyme and red pepper
3. Stir and lightly sprinkle with coarse salt and fry for about 10 minutes until the onions are soft and golden
4. Add the artichokes and garlic, stir for about 1 minute
5. Stir in the diced tomatoes and the juice and bring to a boil
6. Reduce the temperature and cover the pan with a lid and cook for 15 minutes
7. Meanwhile, cook the potatoes in a small saucepan in boiling salted water until soft
8. Drain the potatoes and add them together with the capers to the tomato-artichoke sauce
9. Cover the pan again and simmer for 5 minutes
10. Season everything with salt and pepper
11. Preheat the oven to 180 degrees
12. Pour the tomato-artichoke sauce into a glass baking dish
13. Using a spoon, make 8 holes in the sauce for the eggs
14. Crack 1 egg into each well
15. Place the bowl in the oven and bake for 12 to 16 minutes, until the whites and yolks are cooked
16. Then take the bowl out of the oven and sprinkle it with grated Parmesan cheese and serve

Poached salmon with artichoke confit

For me, probably the best combination you can cook with this great vegetable! Enjoy delicious fish meat with the right wine and take this culinary experience to a higher level!

What will we need

For vegetables

1. 5 tablespoons of fresh lemon juice
2. 4 artichokes
3. 6 sprigs of thyme
4. 4 cloves of garlic
5. 2 bay leaves
6. A spoonful of black pepper
7. 300 ml of olive oil
8. 125 g of green beans
9. Salt
10. 125 g of peas
11. 90 g green olives (roughly chopped)
12. A handful of fresh parsley
13. A handful of torn fresh mint leaves
14. Freshly ground black pepper

For salmon

1. 4 sprigs of parsley
2. 4 sprigs of dill
3. Lemon (thinly sliced)
4. 2 tablespoons of fresh lemon juice
5. 125 ml of dry white wine
6. A spoonful of black pepper
7. Salt
8. 4 x 170 g skinless salmon fillets

Method

1. For the vegetables, mix 3 tablespoons and lemon juice in a large bowl with cold water
2. Using a serrated knife, cut off the top of the artichoke just above the heart
3. Using a knife or a vegetable peeler, remove the dark outer layer from the stem
4. Cut the artichoke in half lengthwise and hollow it out
5. We place the artichoke in lemon water to prevent it from changing color
6. Drain the artichokes, dry them and put them in a pot on the stove
7. Add thyme, garlic, bay leaves, pepper balls and 250 ml of oil to the pot
8. Start cooking on medium heat until the oil starts to bubble around the artichokes
9. Reduce the heat and cook, turning the artichokes occasionally, for 15-20 minutes until the stems are tender when pierced with a knife
10. Turn off the stove and let the artichokes cool in the oil
11. Meanwhile, if we are using fresh beans, cook them in a pot of boiling salted water until soft
12. Using a slotted spoon, transfer them to a colander placed in a bowl of ice water
13. Drain the beans and place in a large bowl
14. If we are using frozen beans, boil them for about 2 minutes and then put them in ice water and then drain them
15. Return the water to the pot and bring it to a boil
16. Add peas and cook until soft
17. Transfer it to a colander in ice water, drain and add it to the beans
18. Using a slotted spoon, add the artichokes to the bowl with the peas and beans
19. Add 30 ml of oil, olives, parsley, mint and the remaining 2 tablespoons of lemon juice
20. Mix and season with salt and pepper
21. For the salmon, start cooking a mixture of parsley, dill, lemon slices, lemon juice, wine, pepper balls and 3 cups of water in a pan over medium heat
22. Season with salt and add the salmon
23. Cover the pan and reduce the temperature
24. Cook for 6-8 minutes
25. We serve the finished salmon with artichoke salad, lemon slices and salmon sauce

Pasta with artichokes, rabbit and beans

Mix your favorite spaghetti with sweet carrots, garlic, mushrooms and artichoke hearts. Enjoy them in a luxurious sauce made from reduced wine and rabbit meat, which will completely melt in your mouth thanks to the long cooking!

What will we need

1. 30 g of dried mushrooms
2. Rabbit (cut into 8 pieces)
3. Salt
4. Ground black pepper
5. 5 tablespoons of olive oil
6. 3 small carrots (finely grated)
7. 12 cloves of garlic (sliced)
8. 3 tablespoons of tomato paste
9. 125 ml of dry white wine
10. 1 liter of chicken broth
11. 6 tablespoons of chopped fresh tarragon
12. 2 sprigs of thyme
13. 500 g of pasta
14. 500 g frozen artichoke hearts
15. 125 g of green beans
16. 90 g of grated parmesan

Method

1. Place the mushrooms in a bowl, add warm water and let stand for 10 minutes to rehydrate the mushrooms
2. Drain the mushrooms, but keep the water in which we soaked them
3. Slice them and set aside
4. Salt and pepper the rabbit
5. Heat the oil in a large saucepan over medium-high heat
6. Fry the rabbit in 2 batches for about 3 minutes on each side, until brown and take it out
7. We will reduce the temperature to medium
8. Add carrots, garlic and mushrooms
9. Cook everything, stirring occasionally, for about 8 minutes until soft
10. Stir in the tomato puree and cook for another 2 minutes
11. Add the wine and cook until the wine has boiled off
12. Add 4 tablespoons of water from the mushrooms that we set aside, tarragon and sprigs of thyme
13. Return the rabbit to the pot and bring the mixture to a boil
14. As soon as it starts to boil, we immediately reduce the heat to low and continue cooking in the uncovered pot
15. Cook until the rabbit meat is tender and the sauce is reduced by half
16. This will take approximately 45-50 minutes
17. Remove the rabbit from the pot and let it cool slightly
18. Then we peel the meat, discard the bones and return the meat back to the pot
19. For the pasta, bring salted water to a boil in a pot and cook the pasta according to the instructions on the package
20. Drain the pasta and add it to the pot with the rabbit
21. Add artichokes and beans
22. Bring the mixture to a boil again in the pot
23. Finally, season with salt and pepper and cook until the sauce begins to thicken and coat the pasta
24. Finally, stir in the Parmesan cheese
25. Divide pasta with artichoke into serving bowls, sprinkle with Parmesan and serve

Artichoke, parmesan and celery salad

Quick and easy. That’s exactly what this recipe is full of first-class vegetables. By mixing only 9 basic ingredients, you will create a first-class light salad!

What will we need

1. 3 tablespoons of olive oil
2. 3 tablespoons of fresh lemon juice
3. Salt
4. black pepper
5. 500 g of artichokes
6. 125 g celery (thinly sliced)
7. 3 tablespoons of chopped parsley
8. 2 tablespoons chopped mint
9. 60 g Parmesan cheese

Method

1. Mix the oil and juice in a medium bowl
2. Season the dressing with salt and pepper
3. Break off the outer leaves from the artichoke until only pale green remains
4. We cut off 1 centimeter of the upper part – we cut off the dark green parts around the stem and the heart
5. Cut the artichokes lengthwise into very thin slices and add the dressing
6. Stir in the chopped celery and add the remaining ingredients
7. Season with salt and pepper
8. Transfer to a serving bowl and sprinkle with grated parmesan

Pizza with artichoke, olives and burrata

Enjoy a fresh and fluffy pizza that you can prepare in a few minutes and eat even faster, because its taste is absolutely divine!

What will we need

1. ½ teaspoon of grated lemon peel
2. ½ lemon
3. 2 large artichokes
4. 5 tablespoons of olive oil
5. Salt
6. Pepper
7. 500 g of pizza dough
8. 450 g burrata cheese (shredded)
9. 90 g green olives (roughly chopped)
10. A spoonful of rosemary leaves

Method

1. Preheat the oven to 220 degrees
2. Squeeze the juice of half a lemon into a bowl of water
3. Using a knife, remove the outer leaves from the artichokes, trim off the top 2 centimeters and cut off the stems
4. Scrape the dark green part of the artichoke with a vegetable peeler
5. Cut the artichokes in half lengthwise and hollow them out with a spoon
6. Soak them in lemon water so they don’t brown
7. Cut them into thin slices and put them in a small bowl
8. Drizzle them with a spoonful of oil and season with salt and pepper
9. Roll out the pizza dough and transfer it to a greased baking sheet
10. Brush the dough with the remaining 4 tablespoons of oil, season with salt and pepper
11. Add burrata, olives, artichokes and rosemary on top
12. Place the pizza in the oven and bake for 12-15 minutes until the cheese is melted and bubbling and the crust is golden brown
13. Before serving, put lemon zest on top and season with a little pepper

Fried artichokes with herb sauce

A great choice when deciding what to serve as an appetizer. The procedure is easy, the result is first-class. With the perfectly tuned taste of this appetizer, the taste buds of your visitor will be enticed and eager for the next culinary bomb that you will serve!

What will we need

For dip

1. 30 g chopped fresh chives
2. 30 g chopped fresh parsley
3. 2 fillets of pickled anchovies
4. 2 tablespoons of white wine vinegar
5. 3 tablespoons of olive oil
6. 60 g sour cream

For artichokes

1. 125 g plain flour (+ 2 tablespoons extra)
2. ½ teaspoon of salt
3. 90 ml dark beer (room temperature)
4. 2 egg whites
5. 2 egg yolks
6. 3 tablespoons of olive oil
7. 2 tablespoons of fresh lemon juice
8. 2 teaspoons of finely grated lemon peel
9. 6 large artichokes
10. Rapeseed oil
11. 2 tablespoons chopped fresh parsley

Method

1. For the dip, mix the first 4 ingredients in a blender until the mixture is finely mixed
2. Add the oil and mix until the mixture is completely smooth
3. Add the sour cream and mix it in
4. Transfer the dip to a bowl and season with salt and pepper
5. For the fried artichokes, sift the flour and ½ teaspoon of salt into a medium bowl
6. Make a well in the flour and add the beer, egg yolks, 2 tablespoons of olive oil, a tablespoon of lemon juice and lemon zest and mix until well combined
7. Let the dough rest at room temperature for at least 1 hour
8. Mix again before continuing with the fried artichoke recipes
9. Fill a large bowl with water and add the remaining spoonful of lemon juice
10. Using a knife, cut off the top half of the artichoke and then cut off the stem
11. We remove the tough outer leaves until only 2 rows of tender green leaves remain in the center
12. Use a vegetable peeler to peel the stems. We peel
13. Cut the artichoke in half lengthwise and hollow out the middle
14. Cut the artichoke lengthwise into slices and immediately put them in the lemon water
15. Drain the artichokes
16. Heat the remaining tablespoon of olive oil in a large pan
17. Add the artichokes and 75 ml of water
18. Sprinkle with salt and pepper
19. Bring the mixture to a boil
20. Cover the pan, reduce the heat and cook for about 15 minutes until the artichokes are soft and the water has evaporated
21. Remove the pan from the heat and let it cool
22. Line a large baking sheet with paper towels
23. Beat the egg whites in a medium bowl until stiff and fold them into the batter, then fold in the artichokes.
24. Pour enough rapeseed oil into the pan
25. Add the artichokes to the pan with the oil in batches and fry for about 2 minutes
26. Then transfer them to paper towels, sprinkle with salt and parsley
27. Serve the fried artichokes with a chilled dip

Health effects of artichoke

1. High content of minerals and nutrients

Artichokes are low in fat, high in fiber and full of vitamins and minerals such as vitamin C, vitamin K, folate, phosphorus and magnesium. They are also one of the richest sources of antioxidants.

2. It can lower “bad” LDL cholesterol and raise “good” HDL

Artichoke extract can lower total and “bad” LDL cholesterol while increasing “good” HDL cholesterol.

A large study of more than 700 people found that daily supplementation with artichoke leaf extract for 5-13 weeks led to a reduction in total and “bad” LDL cholesterol.

One study in 143 adults with high cholesterol showed that artichoke leaf extract taken daily for six weeks led to 18.5% and 22.9% reductions in total and “bad” LDL cholesterol, respectively.

3. May help regulate blood pressure

Artichoke extract may help lower blood pressure in people with already elevated levels.

A study of 98 men with high blood pressure found that daily consumption of artichoke extract for 12 weeks reduced diastolic and systolic blood pressure by an average of 2.76 and 2.85 mmHg, respectively.

4. It can improve liver health

Regular consumption of artichoke extract can help protect your liver from damage and help alleviate the symptoms of non-alcoholic fatty liver disease.

5. It can improve digestive health

Artichoke leaf extract supports healthy digestion by supporting friendly forms of gut bacteria and relieving symptoms of indigestion.

6. May relieve symptoms of irritable bowel syndrome

Artichoke leaf extract can help treat symptoms by reducing muscle spasms, balancing gut bacteria and reducing inflammation.

One study that looked at people with this medical condition showed that consuming artichoke leaf extract daily for six weeks helped reduce the symptoms of the condition.

What’s more, 96% of participants rated the extract as effective—if not better than—than other treatments such as anti-diarrhea medications and laxatives.

7. It can help lower blood sugar

Some studies suggest that artichokes and artichoke leaf extract may lower blood sugar.

One study of 39 overweight adults found that daily consumption of bean and artichoke extract for two months reduced fasting blood sugar levels compared to results without consumption of these ingredients.

8. May have anti-cancer effects

Animal studies suggest that artichoke extract may fight the growth of cancer cells. However, there are no human studies, so more research is needed before any conclusions can be drawn.