Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than the humble baby artichoke! These bite-sized delights are packed with flavor and can be prepared in a variety of ways. Whether you’re cooking for a special occasion or just want to spice up your weeknight dinner, we’ve got 19 mouthwatering baby artichoke recipes that are sure to please.
From savory to sweet, our recipes showcase the best of what this underrated ingredient has to offer. Try roasting them with garlic butter and herbs for a comforting side dish, or grill them with parmesan cheese for a flavorful appetizer. And don’t forget about the pasta dishes – baby artichokes add a unique twist to classic recipes like risotto and quiche.
In the following pages, we’ll explore all of these recipes and more, providing you with inspiration and ideas for making the most of this incredible ingredient.
Garlic Butter Roasted Baby Artichokes
Elevate your dinner table with these tender and flavorful baby artichokes roasted to perfection with a savory garlic butter sauce. Perfect for a quick weeknight meal or as an impressive appetizer.
Ingredients:
– 4-6 baby artichokes
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Trim the stems of the artichokes, leaving about 1 inch intact.
3. Cut off the tough outer leaves, then cut each artichoke in half lengthwise.
4. In a small bowl, mix together butter, garlic, lemon juice, salt, and pepper.
5. Place the artichoke halves on a baking sheet lined with parchment paper.
6. Brush the garlic butter mixture evenly over the artichokes.
7. Roast for 25-30 minutes or until tender and caramelized.
Cooking Time: 25-30 minutes
Lemon and Herb Steamed Baby Artichokes
Elevate your dinner table with these flavorful and tender baby artichokes infused with lemon, herbs, and a hint of garlic. Perfect as an appetizer or side dish.
Ingredients:
– 4-6 baby artichokes
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the artichokes under cold water, then pat dry with paper towels.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, thyme, salt, and pepper.
3. Add the artichokes to the bowl, coating them evenly with the marinade.
4. Place the artichokes in a steamer basket over boiling water.
5. Cover the pot with a lid and steam for 20-25 minutes or until the outer leaves are tender.
6. Serve warm, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Grilled Baby Artichokes with Parmesan
Elevate your outdoor gathering with this easy-to-make, flavorful side dish that’s sure to please. Grilled baby artichokes are a delicious twist on traditional artichoke recipes.
Ingredients:
– 4-6 baby artichokes
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut off the stems of the artichokes and trim the tough outer leaves from the bottom.
3. In a bowl, whisk together olive oil, Parmesan cheese, garlic, salt, and pepper.
4. Brush the mixture evenly onto both sides of the artichokes.
5. Place the artichokes on the grill and cook for 8-10 minutes per side, or until they’re tender and slightly charred.
6. Serve warm with lemon wedges, if desired.
Cooking Time: 16-20 minutes
Crispy Fried Baby Artichokes with Aioli
A delicious appetizer or snack that’s sure to please! Crispy fried baby artichokes paired with a creamy aioli make for a match made in heaven.
Ingredients:
– 12-15 baby artichokes
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Vegetable oil for frying
– Aioli (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. Cut off the tough outer leaves of the artichokes, leaving only the tender inner leaves.
2. In a shallow dish, mix together flour, panko breadcrumbs, and Parmesan cheese.
3. Dip each artichoke into beaten egg and then coat in breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry the artichokes until golden brown, about 3-4 minutes per side.
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve warm with aioli for dipping.
Cooking Time: About 15-20 minutes total.
Baby Artichoke and Spinach Pasta
This recipe combines the sweet flavor of baby artichokes with the earthiness of spinach, all wrapped up in a rich and creamy pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 baby artichokes, trimmed and quartered
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add baby artichokes and cook for an additional 4-5 minutes, or until tender.
4. Stir in fresh spinach leaves and cook until wilted.
5. Pour in heavy cream and stir to combine. Season with salt and pepper to taste.
6. Combine cooked pasta, artichoke mixture, and reserved pasta water. Toss to coat.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Baby Artichoke and Mushroom Risotto
This recipe combines the tender sweetness of baby artichokes with the earthiness of mushrooms, all wrapped up in a rich and creamy risotto. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 baby artichokes, trimmed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté the artichokes and mushrooms with olive oil, garlic, and salt until tender.
3. Add Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
4. Gradually add warmed broth, stirring continuously, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in Parmesan cheese and season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: approximately 30-35 minutes
Stuffed Baby Artichokes with Breadcrumbs and Herbs
Elevate your appetizer game with these bite-sized baby artichoke delights, bursting with flavor from crispy breadcrumbs and fragrant herbs. A perfect blend of textures and tastes that will leave you wanting more.
Ingredients:
– 12-15 baby artichokes
– 1 cup breadcrumbs
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse artichokes under cold water, removing tough outer leaves.
3. Cut off the stems and remove any remaining tough leaves, leaving only tender hearts.
4. In a bowl, mix breadcrumbs, garlic, parsley, Parmesan cheese, salt, and pepper.
5. Stuff each artichoke with about 1 tablespoon of breadcrumb mixture.
6. Drizzle olive oil over the stuffed artichokes.
7. Bake for 20-25 minutes or until tender and golden brown.
Cooking Time: 20-25 minutes
Baby Artichoke and Potato Salad
This refreshing salad combines the sweetness of baby artichokes with the earthiness of potatoes, perfect for a light and satisfying side dish or main course. The simplicity of this recipe allows the natural flavors to shine through.
Ingredients:
– 4-6 baby artichokes (about 1 pound)
– 2 large Yukon gold potatoes, peeled and diced
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the baby artichokes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes or until tender.
3. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
4. In a large bowl, combine the roasted artichoke hearts, cooled potatoes, and chopped parsley (if using).
5. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss gently to combine.
Cooking Time: 40-50 minutes
Baby Artichoke Tapenade with Crostini
Savor the sweet and tangy flavors of baby artichokes in this elegant appetizer, perfect for any occasion. This tapenade is a delightful twist on traditional spreads, featuring tender baby artichoke hearts blended with garlic, lemon, and olive oil.
Ingredients:
– 1 (14 oz) can baby artichoke hearts, drained and chopped
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Crostini or crackers for serving
Instructions:
1. In a blender or food processor, combine artichoke hearts, garlic, lemon juice, and salt. Process until smooth.
2. With the machine running, slowly pour in the olive oil through the top. Continue blending until well combined.
3. Taste and adjust seasoning as needed.
4. Serve chilled or at room temperature with crostini or crackers.
Cooking Time: 5 minutes ( prep time: 10 minutes)
Baby Artichoke and Feta Quiche
Baby Artichoke and Feta Quiche: A Delicious Twist on a Classic Quiche Recipe!
Ingredients:
– 1 package of baby artichokes (about 12-15)
– 1 cup heavy cream
– 2 large eggs
– 1/2 cup crumbled feta cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Thaw baby artichokes by soaking them in cold water for about 30 minutes. Then, trim the stems and remove any tough outer leaves.
3. Roll out pie crust and place it in a 9-inch tart pan with a removable bottom.
4. In a separate bowl, whisk together heavy cream, eggs, and salt and pepper to taste. Stir in crumbled feta cheese.
5. Arrange baby artichokes on the pie crust, leaving a small border around the edges.
6. Pour the egg mixture over the artichokes, making sure they’re completely covered.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Baby Artichoke and Lemon Risotto
This creamy risotto is infused with the subtle sweetness of baby artichokes and the brightness of lemon, making it a perfect springtime dish. With its tender texture and delicate flavors, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 baby artichokes (about 6 inches long), trimmed and quartered
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add artichokes and garlic; cook for an additional 2-3 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add wine (if using); cook until absorbed, about 2 minutes.
6. Warm broth in a separate pot; add to rice mixture 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Remove from heat; stir in lemon juice and season with salt and pepper.
8. Serve hot, topped with Parmesan cheese (if desired).
Cooking Time: About 25-30 minutes.
Baby Artichoke and Chicken Skillet
Experience the perfect blend of flavors with this simple and satisfying skillet dish, featuring tender chicken, sweet baby artichokes, and a hint of lemon zest.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 4-6 baby artichoke hearts (canned or fresh)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup chicken broth
– 1 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the baby artichoke hearts, chicken broth, lemon juice, salt, and pepper. Stir to combine.
5. Return the chicken to the skillet and simmer for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes.
Baby Artichoke and Tomato Bruschetta
This recipe combines the sweetness of baby artichokes with the tanginess of tomatoes, all on a crispy baguette base. Perfect as an appetizer or snack for your next gathering.
Ingredients:
– 4-6 baby artichoke hearts
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch rounds
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, and balsamic vinegar.
3. Add the diced tomatoes and toss to combine.
4. Place the baby artichoke hearts on a baking sheet, drizzle with the tomato mixture, and season with salt and pepper.
5. Bake for 12-15 minutes or until the artichokes are tender.
6. Meanwhile, toast the baguette slices.
7. Top each toasted slice with an artichoke heart, some of the tomato mixture, and a sprinkle of chopped basil (if using).
Cooking Time: 20-25 minutes
Baby Artichoke and White Bean Stew
This hearty stew is a perfect blend of sweet baby artichokes, creamy white beans, and aromatic herbs. Serve it as a comforting side dish or add some crusty bread for a satisfying meal.
Ingredients:
– 4 baby artichokes
– 1 can (15 oz) white beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cut off the tough outer leaves from the artichokes and trim the stems.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the artichokes, white beans, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the artichokes are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Baby Artichoke and Goat Cheese Tart
This sweet and savory tart combines the tender flavors of baby artichokes with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a light lunch or dinner, this tart is sure to impress.
Ingredients:
– 1 package puff pastry, thawed
– 4-6 baby artichoke hearts, trimmed and quartered
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, toss artichoke quarters with olive oil, salt, and pepper.
4. Arrange artichokes on one half of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle crumbled goat cheese over the artichokes.
6. Fold the other half of the pastry over the filling to form a triangle or square shape.
7. Brush edges with a little water and press gently to seal.
8. Bake for 25-30 minutes, or until golden brown.
9. Garnish with fresh parsley leaves and serve warm.
Cooking Time: 25-30 minutes
Baby Artichoke and Shrimp Scampi
This recipe combines the tender sweetness of baby artichokes with the succulent flavor of shrimp, all wrapped up in a garlicky butter sauce. Perfect for a quick and elegant dinner party.
Ingredients:
– 4-6 baby artichokes
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Trim the tough outer leaves from the artichokes, leaving only the tender inner leaves. Cut off the stems and quarter the artichokes.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside. Reduce heat to medium and add remaining butter, garlic, and white wine (if using). Cook for 1 minute.
5. Add artichokes to the skillet and toss with garlic butter sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Baby Artichoke and Arugula Pizza
This refreshing pizza combines the sweet flavor of baby artichokes with the peppery taste of arugula, all on a crispy crust. Perfect for a light and flavorful meal or appetizer.
Ingredients:
– 1 package of pizza dough
– 2-3 baby artichokes (about 1 lb), trimmed and quartered
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 oz fresh arugula leaves
– 1/2 cup shredded mozzarella cheese
– Optional: garlic powder, red pepper flakes
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Toss baby artichokes with olive oil, salt, and pepper.
4. Arrange artichoke quarters on the crust, leaving a small border around edges.
5. Top with arugula leaves and mozzarella cheese.
6. Season with garlic powder and red pepper flakes if desired.
7. Bake for 15-20 minutes or until crust is golden brown and artichokes are tender.
Cooking Time: 15-20 minutes
Baby Artichoke and Lemon Butter Sauce
This recipe showcases the tender sweetness of baby artichokes paired with a tangy and creamy lemon butter sauce, perfect for springtime dining or as an appetizer.
Ingredients:
– 4-6 baby artichokes
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the tough outer leaves of each artichoke, leaving the tender inner leaves intact.
3. Place the artichokes in a baking dish, drizzle with 1 tablespoon of lemon juice, and sprinkle with salt and pepper.
4. In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Stir in remaining lemon juice and parsley. Cook for an additional 2-3 minutes or until the sauce thickens slightly.
6. Serve the baby artichokes warm with the lemon butter sauce spooned over the top.
Cooking Time: 20-25 minutes
Baby Artichoke and Prosciutto Salad
A refreshing and elegant salad that combines the sweetness of baby artichokes with the savory flavor of prosciutto, perfect for a light lunch or dinner.
Ingredients:
– 6-8 baby artichokes
– 1/2 cup prosciutto, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Rinse the baby artichokes under cold water, then trim the stems and remove any tough outer leaves.
2. Bring a large pot of salted water to a boil and cook the artichoke hearts for 10-12 minutes or until tender.
3. Drain the artichokes and let them cool.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Add the cooled artichoke hearts, prosciutto slices, and chopped parsley (if using) to the bowl.
6. Toss gently to combine, then serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the tender, flavorful goodness of baby artichokes with these 19 delicious recipes! From classic roasted and steamed dishes to creative twists like crispy fried and stuffed versions, there’s something for every occasion. Discover how to elevate your pasta dishes with baby artichoke and spinach, or try a savory risotto with mushroom and goat cheese. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch, these recipes are sure to impress.
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