If you’re looking for something especially tasty to serve, try these simple artichoke recipes!
For the longest time, I thought the only good use for artichokes was spinach artichoke dip.
However, there are plenty of recipes in which artichokes taste fantastic, and believe it or not, they’re also pretty good by themselves, as long as you cook them correctly.
They taste especially yummy in Italian recipes.
So whether you’re a fan of pizza, pasta, or plain old artichokes, this list should have something on it for you.
Let’s go ahead and start with the one that just about everyone knows – spinach artichoke dip.
There are plenty of recipes for it, but this one is my favorite.
The cheese and spinach are delightfully creamy, while the artichoke hearts add a unique flavor and some texture.
I also add plenty of crispy, crumbled bacon for extra yumminess.
I know a few people who aren’t fans of this Mediterranean roasted artichoke recipe because they don’t like how it looks.
I love the way it looks, though. It’s so earthy.
Even if you don’t like the appearance, give it a chance because it has an excellent taste.
The artichokes are tender, and the vinaigrette is a complex mix of garlic-y sweetness.
Throw in some capers, feta cheese, a chopped shallot, and a few other things, and you’ll have an unbeatable side dish.
This creamy soup looks nice and tastes even better. It’s creamy, garlic-y, and takes only half an hour to make.
You can also make it vegan-friendly simply by leaving out a few of the garnishes.
These may look like oversized meatballs, but they aren’t.
They’re stuffed artichokes, and if you’re a veggie lover like me, you might like them even better.
They require artichokes and seven other pantry staples, 20 minutes of preparation, and another 45 minutes to cook.
They’re tender, herby, and have the perfect amount of zest.
If you’re a fan of extra cheesy pizza, you’ll love this one.
It tastes a little like spinach artichoke dip, only it’s even cheesier and spread across a warm, crispy pizza crust.
This is one of my favorite ways to take the classic grilled cheese sandwich to the next level.
With two different cheeses, spinach, artichoke hearts, garlic, red pepper flakes, and more, this is one of the tastiest grilled cheese varieties you’ll ever eat.
It’s actually more like a melt than a grilled cheese, but either way, it’s insanely tasty.
You can make this unique salad in 10 minutes, or even less if you don’t make the homemade dressing (but you should).
All you’ll need for the salad is arugula, grape tomatoes, artichoke hearts, roasted red peppers, and red onions. It’s different, fresh, and delicious.
This 20-minute pasta is creamy, cheesy, and just a tiny bit salty (in the best way).
It’s vegetarian-friendly but surprisingly filling, thanks to the artichokes and baby spinach.
This pasta is also naturally vegetarian-friendly. It’s equally tasty, but it has a lighter, more citrusy taste.
It also has more ingredients, including angel hair pasta, capers, artichokes, shallots, and about half a dozen different seasonings.
If you think of tarts as strawberry or cherry pastries dusted with powdered sugar – as I did for my entire childhood – then this might sound a little weird.
Actually, it’s fantastic.
It’s a lot like quiche, but it’s a little thinner and less custard-like in the middle.
Still, if you’ve ever had the spinach artichoke quiche from the Barnes and Noble Cafe, then you already have an idea of how this tart tastes.
It combines several flavorful ingredients, like sun-dried tomatoes, spinach, artichoke hearts, various cheeses, onions, and garlic, in a toasty pastry crust for a mouthwatering dish.
Traditionally, you make tapenade from anchovies, black olives, and capers.
This vegan-friendly version uses artichokes, green olives, garlic, lemon juice, olive oil, and parsley.
Throw it all in a food processor and pulse until you have a nice, slightly chunky paste.
Serve it with crackers, toast, or even chips. It makes a great appetizer.
This recipe for spinach artichoke dip has a lot going on, but at its core, it’s really just a whole lot of cheese, and no one is complaining about it.
There are also black olives, green olives, and roasted red peppers, which somewhat alters the original dip’s flavor.
Most of all, though, this is a slightly spicy cheese dip.
If you love stuffed peppers but need a vegetarian-friendly option, try these peppers.
Stuffed with quinoa, spinach, artichoke hearts, parsley, mozzarella, and plenty of seasonings, they’re just as good – or better – than any peppers stuffed with meat.
This dish is exactly what it sounds like – marinated artichokes and olives. It takes almost no time to whip up the marinade.
Then add the artichokes and olives. Once you’ve mixed that up well, stir in some parsley and two ounces of Manchego cheese.
It’s the perfect appetizer or light lunch.
If you love veggie-filled pasta salad dishes, you’ll go nuts for this Mediterranean pasta.
You’ll only need 10 ingredients to make it, and you can have it ready in less than 30 minutes.
It tastes great served warm or cold. I like to refrigerate it and eat it the next day after all the flavor from the seasonings and herbs has had time to sink into it.
These beer-battered artichoke fritters will put you in mind of Blooming Onion petals, but the homemade sauce you’ll make for dipping is far superior to the sauce Outback gives you.
All you’ll need for it is sour cream, extra-virgin olive oil, white wine vinegar with tarragon, anchovy fillets, Italian parsley, and chives.
It’s rich and creamy, and it has a bold flavor that compliments the mildness of the artichoke fritters perfectly.
With only six ingredients and about 25 minutes, you can make this simple but hearty dish that the whole family will love.
Spoon your mixture of olive oil, lemon juice, and garlic over the artichoke hearts.
Then cover them in the second parmesan cheese and breadcrumbs mix.
Bake them for about 20 minutes, and they’re ready to eat.
If you’re introducing your family to artichokes for the first time, this is a great dish to use.
Tomato-y, cheesy, and garlic-y, this vegetarian-friendly lasagna has everything you could want in a healthy, hearty lasagna, except the meat, of course.
It tastes so good, though, you won’t even miss the meat.
Set it on the table with a basket of crusty, crispy garlic bread, and everyone will dig right into it.
If you don’t have a lot of experience with tempeh, it’s similar to tofu.
However, whereas tofu is made of soy milk, tempeh is made of soybeans and has more flavor than tofu.
The slightly nutty flavor is ideal for this scrumptious wrap. The overall taste is smoky, fresh, oniony, and earthy.
The whole thing is pretty tasty, and since it takes only 10 minutes to make, it’s perfect for lunch on the go.
When you see this pasta salad for the first time, you’ll be impressed by how full and intricate it looks.
However, it’s surprisingly simple to make, taking only 20 minutes from start to finish.
While your pasta is cooking, make the dressing for the salad. Once the pasta is cool, mix in the dressing, coating the pasta thoroughly.
Then add the other ingredients – artichoke hearts, chopped spinach, green onions, and parmesan – and stir everything once more.
That’s all it takes, and it tastes best served cold.
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