The Best Recipes With Artichoke Hearts To Try Now (2024)

FAQs

What pairs well with artichoke hearts? ›

The earthiness and umami taste of mushrooms are enhanced and fortified by the presence of artichoke. The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint.

With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. Cut the heart into pieces and eat: Underneath the artichoke choke is the heart. Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.

When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content.

Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.

Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse. Consume them in moderation!

Artichoke might lower blood pressure. Taking artichoke along with medications that lower blood pressure might cause blood pressure to go too low. Monitor your blood pressure closely.

Other ways to use jarred artichoke hearts

Spinach, artichoke, and cheese are known to pair well together, so if you're feeling adventurous, you can make a spinach-artichoke dip. Other popular artichoke recipes include roasted salmon with artichoke hearts, antipasto salad, and artichoke-burrata mini toasts.

The best side dishes to serve with artichokes are lemon herb couscous, garlic bread, roasted vegetables, spinach artichoke dip, goat cheese dip, southwest salad dressing, creamed corn, quinoa salad, grilled chicken, pasta with pesto sauce, steamed asparagus, and rice pilaf.

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

What is the healthiest way to eat artichokes? ›

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

Cook a double recipe and save half for a cold pasta salad, adding pepperoni or tuna, cheese, broccoli, scallions and olives for an Italian picnic treat. Canned chokes are already cooked, so in hot dishes, add them at the last 10-15 minutes of simmering. They only need warming.

What to do: Fill a pot large with enough water to cover the artichokes; season the water with salt. To infuse the artichokes with flavor, you can add aromatics like peppercorns, fresh or dried herbs (think: thyme, rosemary, parsley or bay leaves) or slices of lemon.

Whole globe artichokes can be purchased fresh, and artichoke hearts are available frozen, canned in water, or jarred in olive oil and spices. The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories.

But we're here to tell you: don't worry! Cooking with artichokes is actually much easier than you might think. First of all, you can always use jarred artichoke hearts that you store in your pantry, or even frozen artichokes when you're in a pinch.

You can just eat them raw

The easiest artichoke option of them all, of course, is simply eating them straight from the jar. If you're buying canned from the supermarket, you'll want to be sure to give them a good rinse to remove excess sodium; otherwise, it's easy to eat them straight.

We marinate ours in herbs/spices, salt, pepper, a little sugar, Olive oil and white wine vinegar and store them in a large screw lid glass jar. They keep really well kept in the coolroom. We use Cambro plastic containers, and get a good 10 to 14 days shelf life after opening.

Canned artichokes are a more affordable option than fresh, and they can also taste better (there's nothing more frustrating than getting down to the heart of a fresh artichoke and finding that it is past ripe). Artichoke hearts have a pleasant, slightly sweet taste and a creamy texture.