10+ Artichoke Recipes to Brighten Up Your Dinner Table

Artichokes are a quirky vegetable, right? They add flavor and texture to a lot of meals, even if they look a little intimidating at first.

With a bit of practice, you’ll find they fit into all kinds of recipes. There’s a lot more to them than just boiling and dipping in butter.

You can cook artichokes in plenty of simple ways that bring out their natural deliciousness.

Whether you want a snack or a side, artichoke recipes give you a bunch of options to try at home.

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Ingredients:

• Fresh artichokes
• Lemon (optional)
• Olive oil
• Garlic (optional)
• Salt

Cooking Instructions:

1. Rinse the artichokes under cold water.
2. Trim the stems and pull off the tough outer leaves.
3. If you’re boiling or steaming, add lemon to the water so they don’t turn brown.
4. Steam or boil until they’re tender—usually takes about 35 to 45 minutes.
5. Drain and serve with olive oil, salt, or your favorite dipping sauce.

1) Steamed artichokes with garlic butter dipping sauce

Steaming artichokes is honestly one of the easiest ways to get them perfectly tender.

You’ll want to steam them until the leaves pull away easily. That keeps the heart soft and tasty.

A garlic butter dipping sauce is classic. Just melt some butter, stir in minced garlic, and maybe squeeze in a little lemon juice.

Dip each leaf after pulling it off—simple and honestly pretty addictive.

Ingredients

• 4 fresh artichokes
• 1/2 cup butter
• 3-4 garlic cloves, minced
• 1 tablespoon fresh lemon juice (optional)
• Salt and pepper to taste

Cooking Instructions

1. Trim the artichokes and toss the tough leaves.
2. Bring 2 inches of water to a simmer in a pot with a steamer basket.
3. Place artichokes in the basket, cover, and steam for 25-35 minutes until tender.
4. Melt butter and stir in garlic and lemon juice.
5. Serve artichokes with the garlic butter sauce for dipping.

For a full recipe, see steamed artichokes with garlic lemon butter here.

2) Mediterranean roasted artichokes with olive oil and capers

Mediterranean roasted artichokes are so simple and packed with flavor.

They roast until tender and soak up all that olive oil and salty caper goodness.

You’ll toss artichokes with olive oil and capers before roasting. Then, finish with a lemon garlic vinaigrette for a tangy kick.

Garlic and dill bring extra Mediterranean vibes. Roasting really brings out their natural sweetness.

Ingredients:

• 4 medium artichokes
• 3 tablespoons olive oil
• 2 tablespoons capers
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Trim and halve the artichokes, removing any tough bits.
3. Toss artichokes with olive oil, capers, salt, and pepper.
4. Arrange them in a baking dish, cut side down.
5. Roast for 35-40 minutes until tender.
6. Mix garlic, lemon juice, and dill for the vinaigrette.
7. Drizzle the vinaigrette over roasted artichokes before serving.

3) Braised Roman-style artichoke hearts with white wine and herbs

Start with fresh artichoke hearts—give them a good trim and clean.

Gently braise them in white wine, olive oil, garlic, and fresh herbs like parsley and mint.

This slow simmer makes the artichokes super tender and full of flavor.

The liquid keeps them moist, and they soak up all those herbal and wine notes.

Serve this dish warm or at room temperature. It’s a flexible, make-ahead option.

Ingredients

• 4 fresh globe artichokes
• 1 cup white wine
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste
• Water, as needed

Cooking Instructions

1. Trim and clean the artichokes, getting rid of tough leaves and the choke.
2. Heat olive oil in a pot over medium. Add garlic and give it a quick sauté.
3. Add artichokes, white wine, herbs, salt, and pepper. Pour in enough water to partially cover them.
4. Cover and simmer gently for about 30-40 minutes, until they’re tender.
5. Let cool a bit before serving warm or at room temp.

4) Grilled artichokes with lemon and herby aioli

Grilling artichokes gives them a smoky flavor that’s hard to beat.

Start by boiling or steaming the artichokes until they’re tender. Then, slice them in half and grill until you see those nice char marks.

The lemon aioli is bright and creamy. Mix mayo (or aioli base) with lemon juice, garlic, and chopped herbs like parsley or basil.

It’s the perfect dip for every bite.

Serve this as an appetizer or side—it’s always a hit.

Ingredients

• 4 large artichokes
• 3 tablespoons olive oil
• 1 large lemon
• 1/2 cup mayonnaise or aioli
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley or basil, chopped
• Salt and pepper

Cooking Instructions

1. Trim artichokes and steam or boil for 25-30 minutes until tender.
2. Cut them in half and scoop out the fuzzy choke.
3. Brush with olive oil and grill over medium heat for 5-7 minutes per side at 375°F (190°C).
4. Mix mayo, lemon juice, garlic, herbs, salt, and pepper for the aioli.
5. Serve grilled artichokes with the herby lemon aioli.

For more details, check out this grilled artichokes with lemon aioli recipe.

5) Lemon garlic baked artichoke hearts

Lemon and garlic baked artichoke hearts are honestly so easy.

Mix breadcrumbs, grated cheese, parsley, lemon zest, and lemon juice. Season with salt and pepper.

Toss the artichoke hearts in the mixture and spread them out on a baking tray.

Bake at 375°F (190°C) until golden and crispy—about 20-25 minutes.

The lemon and garlic make this dish bright and fresh. It’s perfect as a snack or side.

Ingredients

• 1 can of artichoke hearts
• ½ cup breadcrumbs
• ¼ cup grated cheese (Parmesan is great)
• 2 tablespoons fresh parsley, chopped
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix breadcrumbs, cheese, parsley, lemon zest, lemon juice, garlic, salt, and pepper in a bowl.
3. Add artichoke hearts and toss to coat.
4. Place them on a baking sheet in a single layer.
5. Bake for 20-25 minutes, until golden and crispy.

6) Artichoke and spinach dip

This dip is warm, creamy, and so good for sharing. Artichokes and spinach melt into gooey cheese—what’s not to love?

Serve it with toasted bread, crackers, or tortilla chips.

It’s always a crowd favorite, especially fresh out of the oven. If you make it ahead, it saves time when you’re busy.

The ingredients are easy to find, and the steps are quick. Just mix, bake, and dig in.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix cream cheese, sour cream, and mayo until smooth.
3. Stir in spinach, artichokes, garlic, mozzarella, and Parmesan. Add salt and pepper.
4. Spread in an oven-safe dish.
5. Bake for 25-30 minutes until bubbly and golden on top.
6. Serve warm with bread or chips.

For more, check out this spinach artichoke dip recipe.

7) Stuffed artichokes with breadcrumbs and Parmesan

Stuffed artichokes with breadcrumbs and Parmesan are classic and always satisfying.

First, clean the artichokes and gently pull apart the leaves to make room for stuffing.

The filling is a mix of breadcrumbs, Parmesan, garlic, and fresh herbs.

Stuff this mixture between the leaves and into the center. The crunchy, cheesy filling gets even better as it bakes.

Cover and bake at 375°F (190°C) until the artichokes are tender.

It’s a warm, flavorful dish that works as a side or a light main.

Ingredients

• 4 large artichokes
• 1 ½ cups plain dry breadcrumbs
• 1 cup grated Parmesan cheese
• 1-2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 lemon
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Trim artichokes and remove tough outer leaves.
3. Rub with lemon to keep them from browning.
4. Mix breadcrumbs, Parmesan, garlic, parsley, salt, and pepper.
5. Stuff the mixture between the artichoke leaves and in the center.
6. Place artichokes in a baking dish and drizzle with olive oil.
7. Cover with foil and bake for 35-40 minutes, until tender.

8) Artichoke pasta with creamy sauce

Let’s talk about a pasta dish that’s honestly hard to mess up: artichoke pasta with a creamy sauce. Basically, you blend up cooked artichokes with cream or a non-dairy option and boom—you’ve got a silky sauce that clings to each noodle.

Toss in some garlic, a splash of lemon juice, and a handful of cheese if you’re feeling it. I like to throw in spinach or whatever fresh herbs I have on hand for a bit of color and, well, to pretend I’m being healthy.

If you want more protein, just add grilled chicken, shrimp, or even tofu. The whole thing comes together fast, so it’s a solid choice for those nights when you’re tired but still want real food.

Ingredients

• 12 oz pasta
• 1 can or jar of artichoke hearts
• 1/2 cup heavy cream or plant-based cream
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: spinach, herbs, or cooked protein

Cooking Instructions

1. Cook the pasta according to the package and drain it.
2. Blend artichokes, cream, garlic, lemon juice, salt, and pepper until it’s smooth.
3. Warm the sauce in a pan over medium, then stir in the cheese until it melts.
4. Toss the pasta in the sauce so it gets nicely coated.
5. If you’re adding spinach or protein, mix it in and heat it through.
6. Serve while it’s still warm.

For a helpful guide, check out this Creamy Artichoke Pasta recipe.

9) Artichoke salad with cherry tomatoes and vinaigrette

Here’s a salad that feels like summer: artichoke hearts with juicy cherry tomatoes and a zippy vinaigrette. Grab fresh or canned artichoke hearts and slice up those tomatoes—easy.

The vinaigrette is just olive oil, balsamic, Dijon, salt, and pepper. Whisk it up until it looks smooth, then gently toss it all together.

I usually throw in some basil or parsley if I’ve got it. This salad is just as good as a side or a light meal, and you can serve it chilled or at room temp.

Ingredients

• 1 jar artichoke hearts, drained
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil or parsley (optional)

Cooking Instructions

1. Chop artichoke hearts into bite-sized pieces.
2. Cut the cherry tomatoes in half.
3. Whisk olive oil, balsamic vinegar, Dijon, salt, and pepper in a bowl.
4. Combine artichokes and tomatoes in a big bowl.
5. Pour the dressing over and toss gently.
6. Add herbs if you want, then serve.

10) Crispy fried artichoke hearts

Crispy fried artichoke hearts? Yes, please. Use canned or frozen ones—no need to get fancy.

Heat oil to around 350°F (175°C). Coat the artichokes in flour or a simple batter, then season them up.

Fry in small batches for about 3 or 4 minutes, just until they’re golden and crunchy. Don’t overcrowd the pan.

Serve with lemon aioli or whatever dipping sauce you love. That lemony kick really makes these bites pop.

Ingredients

• 1 can or package of artichoke hearts
• 1 cup all-purpose flour or a light batter mix
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon aioli or your favorite dipping sauce

Cooking Instructions

1. Heat oil in a deep pan. Aim for about 350°F (175°C).

2. Drain the artichoke hearts really well. Pat them dry—nobody likes soggy artichokes.

3. Sprinkle on your seasonings, then coat each artichoke in flour or dunk them in batter.

4. Fry the artichokes in batches. Give them 3-4 minutes until they look golden and crispy.

5. Scoop them out and let them rest on paper towels.

6. Serve them warm, maybe with lemon aioli or whatever sauce you’re into.

For a few extra tips, check out Italian fried artichoke hearts.