Five Ways to Eat: Artichokes

Artichokes, on first glance, are an intimidating vegetable. Spiny and tough, with a thistle at their heart, artichokes may appear to be not worth your time. But treat an artichoke right, and you get some of the most succulent taste in the vegetable world. Here are a few ways to eat an artichoke; what's your favorite?
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An artichoke stuffed with vegetables and breadcrumbs.

Artichokes are in season in the spring and fall. Other times of the year, though, we buy them jarred or frozen. We love frozen artichoke hearts; they are one of our freezer staples, and they are great for last-minute pastas and casseroles. Plus, they take all the work out of eating those delicious artichoke hearts.

  1. Steamed, with sauce on the side - You can steam an artichoke quickly in the microwave or even in the slow cooker. Here are some ideas for healthier alternatives to the traditional butter sauce: artichoke dipping sauces.
  2. Stuffed - Artichokes are delicious stuffed with all kinds of good things. Try this easy one, stuffed with vegetables and breadcrumbs.
  3. Grilled - We love that smoky flavor of artichokes that have been lightly steamed and then grilled. Here's how to grill an artichoke.
  4. In salad - Artichokes make a great addition to salads. Here's a recipe for raw artichoke, mushroom, and Parmesan salad, and another for warm artichoke salad with pancetta and sheep's milk cheese.
  5. In stews and other hot dishes - Artichokes are also a great vegetable for pasta, rice dishes, and stews. Here's a reader recipe for artichoke and lamb stew, and another for bacon and artichoke jambalaya.

What's your favorite way to cook with artichokes?

Tip: Frozen Artichokes
Weekend Fun: Castroville Artichoke Festival
Pantry Staples: Jars of Artichoke Hearts

More 5 Ways to Eat Posts: These posts are all ingredients paired with Social Workout's daily exercise over at their Fall Challenge.

(Images: Faith Durand; Elizabeth Passarella)

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Shopping, Vegetables

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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