When it comes to unique and flavorful ingredients, few vegetables can match the charm of baby artichokes. These tender, bite-sized treats are packed with flavor and texture, making them a perfect addition to any meal or snack. Whether you’re looking for a quick and easy side dish or a show-stopping main course, baby artichokes have got you covered.
In this article, we’ll explore 18 delicious baby artichoke recipes that are sure to impress your family and friends. From classic roasted and steamed dishes to more adventurous options like crispy fried and braised versions, there’s something for everyone in our collection of baby artichoke recipes.
So why not get creative with these tasty little vegetables? Read on to discover the perfect recipe for your next gathering or special occasion.
Garlic Butter Roasted Baby Artichokes
Elevate your meal with this flavorful side dish featuring tender baby artichokes smothered in a rich garlic butter sauce. This easy recipe is perfect for special occasions or everyday meals.
Ingredients:
– 4-6 baby artichokes
– 1/2 cup unsalted butter, softened
– 3 cloves 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. Cut off the tough outer leaves of each artichoke, leaving only the tender inner leaves.
3. In a small bowl, mix together butter, garlic, lemon juice, salt, and pepper.
4. Stuff each artichoke with the garlic butter mixture, filling the center cavity.
5. Place the stuffed artichokes on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lemon Herb Steamed Baby Artichokes
A delicious and refreshing twist on traditional artichoke dishes, this recipe combines the natural sweetness of baby artichokes with the brightness of lemon and herbs. Perfect for a light and flavorful side dish or appetizer.
Ingredients:
– 4-6 baby artichokes
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Rinse the artichokes under cold water, then trim the stems and remove any tough leaves.
2. In a large pot, combine lemon juice, olive oil, parsley, thyme, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Add the artichokes to the pot, cover with a lid, and steam for 20-25 minutes, or until the leaves are tender and easily removable.
4. Serve warm, garnished with additional parsley if desired.
Cooking Time: 25 minutes
Crispy Fried Baby Artichokes with Aioli
Elevate your appetizer game with this addictive recipe featuring crispy fried baby artichokes served with a creamy aioli dipping sauce. Perfect for a special occasion or a quick snack.
Ingredients:
– 12-15 baby artichokes
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Aioli dipping sauce (store-bought or homemade)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each baby artichoke into the buttermilk, then coat in the flour mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry artichokes in batches until golden brown and crispy, about 2-3 minutes per side.
5. Remove fried artichokes from oil with a slotted spoon and drain on paper towels.
6. Serve hot with aioli dipping sauce.
Cooking Time: About 20-25 minutes total, including frying time.
Grilled Baby Artichokes with Parmesan
A classic Mediterranean-inspired side dish that’s perfect for warm-weather gatherings and outdoor cooking. This recipe highlights the tender, slightly sweet flavor of baby artichokes paired with the nutty richness of Parmesan cheese.
Ingredients:
– 4 baby artichokes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1 tablespoon lemon juice
Instructions:
1. Preheat grill to medium-high heat.
2. Remove the tough, fibrous leaves from the artichoke hearts. Cut off the stems and remove any remaining tough leaves.
3. Brush both sides of the artichokes with olive oil and season with salt and pepper.
4. Grill the artichokes for 5-7 minutes per side, or until tender and slightly charred.
5. Remove from heat and sprinkle with Parmesan cheese.
6. Drizzle with lemon juice and serve warm.
Cooking Time: 20-25 minutes
Baby Artichoke and Spinach Pasta
This creamy pasta dish combines the sweetness of baby artichokes with the earthiness of spinach, all wrapped up in a rich and tangy sauce. It’s an easy and impressive meal perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 oz pasta of your choice
– 4 baby artichoke hearts (canned or fresh)
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup heavy cream
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add baby artichoke hearts and cook until tender, about 3-4 minutes.
4. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.
5. In a large bowl, combine cooked pasta, artichoke mixture, and Parmesan cheese. Toss to combine.
6. Add heavy cream and toss until the pasta is well coated.
7. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Baby Artichoke Salad with Feta and Olives
A refreshing spring salad featuring tender baby artichokes, tangy feta cheese, and savory olives.
Ingredients:
– 4-6 baby artichokes
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Rinse the baby artichokes under cold water, then trim off the tough outer leaves.
2. Bring a large pot of salted water to a boil. Add the baby artichokes and cook for 10-12 minutes, or until tender when pierced with a fork.
3. Drain the artichokes and let them cool to room temperature.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Add the cooled artichokes, feta cheese, and olives to the bowl. Toss gently to combine.
6. Garnish with fresh parsley leaves, if desired.
7. Serve immediately.
Cooking Time: 20-25 minutes (includes cooking time for artichokes)
Stuffed Baby Artichokes with Breadcrumbs and Herbs
These tender baby artichokes are filled with a flavorful mixture of breadcrumbs, herbs, and cheese, then baked to perfection. A perfect side dish for any occasion.
Ingredients:
– 12-15 baby artichokes
– 1 cup fresh breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the stems of the artichokes and remove any tough leaves.
3. In a bowl, mix together breadcrumbs, olive oil, garlic, Parmesan cheese, and parsley.
4. Stuff each artichoke with the breadcrumb mixture, dividing it evenly among the artichokes.
5. Place the stuffed artichokes in a baking dish and bake for 30-35 minutes or until the leaves are tender and the filling is golden brown.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 30-35 minutes
Baby Artichoke and Potato Hash
Get ready to delight your taste buds with this savory and aromatic hash recipe featuring tender baby artichokes and crispy potatoes.
Ingredients:
– 4-6 baby artichokes, trimmed and quartered
– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. While potatoes are roasting, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add baby artichokes to the skillet; cook for an additional 5-7 minutes, or until they start to brown.
5. Combine roasted potatoes with artichoke mixture; season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 30-40 minutes
Baby Artichoke Risotto with Lemon Zest
This creamy risotto recipe is infused with the tender sweetness of baby artichokes and a hint of citrus from lemon zest, making it a perfect side dish for springtime meals.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 baby artichoke hearts, trimmed and chopped
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Parmesan cheese, shaved (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add chopped artichoke hearts and garlic; cook for 2-3 minutes or until tender.
3. Add Arborio rice and stir to coat with oil and mix with vegetables. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring constantly, allowing each portion to absorb before adding the next. This process should take about 20-25 minutes or until rice is cooked and creamy.
5. Stir in white wine (if using) and lemon juice. Season with salt and pepper.
6. Serve hot, garnished with shaved Parmesan cheese and grated lemon zest if desired.
Cooking Time: 25-30 minutes
Braised Baby Artichokes in White Wine
This recipe showcases the simplicity and elegance of cooking baby artichokes in white wine, resulting in a deliciously tender and flavorful side dish. Perfect for springtime gatherings or as an accompaniment to your favorite Mediterranean-inspired meals.
Ingredients:
– 6-8 baby artichokes
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup white wine (dry)
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top inch of each artichoke, removing tough outer leaves.
3. In a large skillet, heat oil over medium-high. Add onion and cook until caramelized, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Arrange artichokes in a single layer in a baking dish. Pour wine and broth mixture evenly over the artichokes.
6. Season with salt and pepper to taste.
7. Cover dish with aluminum foil and bake for 30-40 minutes or until artichokes are tender.
Cooking Time: 35-45 minutes
Baby Artichoke and Mushroom Pizza
A flavorful and unique pizza that combines the sweetness of baby artichokes with the earthiness of mushrooms, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 4-6 baby artichokes, trimmed and quartered
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves of garlic, minced
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to desired thickness and place on a baking sheet.
3. In a pan, sauté the mushrooms and garlic in olive oil until tender. Add the baby artichokes and cook for an additional 2-3 minutes.
4. Spread the mushroom-artichoke mixture over the pizza dough, leaving a small border around the edges.
5. Sprinkle Parmesan cheese over the top.
6. Bake for 15-20 minutes or until crust is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Baby Artichoke Tapenade with Crostini
Savor the tender flavor of baby artichokes blended with garlic, lemon, and herbs to create a delicious tapenade perfect for topping crostini.
Ingredients:
– 1 (6 oz) jar of baby artichoke hearts, drained and chopped
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Crostini bread (store-bought or homemade)
Instructions:
1. In a blender or food processor, combine artichoke hearts, garlic, lemon juice, and olive oil.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Stir in chopped parsley.
4. Season with salt and pepper to taste.
5. Preheat oven to 350°F (175°C).
6. Slice crostini bread into thin rounds and toast for 5-7 minutes or until lightly browned.
7. Spread a small amount of tapenade onto each toasted crostini round.
Cooking Time: 10 minutes
Baby Artichoke and Chickpea Stew
This hearty stew is a perfect blend of tender baby artichokes, creamy chickpeas, and aromatic spices. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 4 baby artichokes
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the tough leaves from the artichoke stems, leaving only the tender heart.
3. In a large pot, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, salt, and pepper to the pot. Cook for 1 minute.
5. Add chickpeas, vegetable broth, and artichoke hearts to the pot.
6. Bring mixture to a boil, then cover and transfer to the preheated oven.
7. Simmer stew for 25-30 minutes or until artichokes are tender.
Cooking Time: 25-30 minutes
Baby Artichoke and Shrimp Scampi
This elegant yet effortless recipe combines tender baby artichokes with succulent shrimp, garlic, and lemon for a flavorful and impressive dish perfect for special occasions.
Ingredients:
– 4-6 baby artichokes
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the tough outer leaves of the artichokes, leaving only the tender inner leaves.
3. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
5. Add lemon juice, white wine (if using), salt, and pepper to the skillet. Stir to combine.
6. Arrange artichokes in a single layer on a baking sheet. Spoon the shrimp mixture over each artichoke.
7. Bake for 12-15 minutes or until artichokes are tender and lightly caramelized.
Cooking Time: 20-25 minutes
Baby Artichoke and Sun-Dried Tomato Pasta
This recipe combines the tender sweetness of baby artichokes with the savory flavor of sun-dried tomatoes, all wrapped up in a deliciously simple pasta dish.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 2 large baby artichokes, trimmed and quartered
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the baby artichokes to the skillet and cook for 5-7 minutes or until tender.
4. Stir in the chopped sun-dried tomatoes and season with salt and pepper to taste.
5. Combine cooked pasta, reserved pasta water, and the artichoke-sun-dried tomato mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Baby Artichoke and Goat Cheese Tart
Baby Artichoke and Goat Cheese Tart Recipe
This elegant tart combines the subtle sweetness of baby artichokes with the creamy tanginess of goat cheese, all wrapped up in a buttery pastry crust.
Ingredients:
– 1 package puff pastry, thawed
– 4-6 baby artichokes (about 2 inches in diameter)
– 8 ounces goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Arrange baby artichokes in a single layer, leaving a 1-inch border around the edges.
4. Sprinkle goat cheese and parsley over the artichokes.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Roll out remaining pastry into a sheet to fit the top of the tart.
7. Place on top of the filling and press edges to seal.
8. Brush with egg wash (1 tablespoon beaten egg mixed with 1 tablespoon water) for golden glaze.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Baby Artichoke and Lemon Orzo Salad
A refreshing and flavorful salad perfect for springtime gatherings or a light lunch. This recipe combines the sweetness of baby artichokes with the brightness of lemon and the creaminess of feta cheese.
Ingredients:
– 1 cup baby artichokes, trimmed
– 1 cup orzo pasta
– 2 cups water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced (about 4 tbsp)
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
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 5-7 minutes, or until tender. Remove from heat.
4. In a large bowl, combine cooked orzo, lemon juice, and feta cheese. Toss to combine.
5. Add the cooked baby artichokes and chopped parsley (if using). Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Baby Artichoke and Pancetta Frittata
This recipe combines the sweet flavors of baby artichokes with the savory goodness of pancetta, all wrapped up in a fluffy omelette. Perfect for brunch or breakfast, this frittata is sure to delight.
Ingredients:
– 6 baby artichokes, trimmed
– 1/4 cup pancetta, diced
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Add pancetta and cook until crispy, about 2-3 minutes.
4. Trim artichoke stems and add them to the skillet with pancetta. Cook for an additional 2 minutes.
5. Pour whisked eggs over the artichokes and pancetta. Cook until the edges start to set, about 1-2 minutes.
6. Transfer skillet to oven and bake for 10-12 minutes or until eggs are almost set.
7. Remove from oven and sprinkle with chopped parsley (if using). Serve warm.
Cooking Time: 15-17 minutes
Summary
Get ready to indulge in the sweet and tender taste of baby artichokes with these 18 delicious recipes! From roasted and steamed to fried and grilled, there’s a dish for every occasion. Try garlic butter roasted baby artichokes, crispy fried baby artichokes with aioli, or braised baby artichokes in white wine. You can also incorporate them into pasta dishes, salads, pizzas, and more. With a range of flavors and textures, you’re sure to find the perfect recipe for your next gathering.