Looking for the best artichoke recipes? Want to know how to cook artichoke? We have plenty of inspiring ways to use this unique veg, including artichoke hearts and whole globe artichokes.
When are artichokes in season?
Artichokes are in season from June to November
How to prepare artichoke
- If you’re looking to eat the tender stem of the leaves, as well as the heart of the artichoke, use a sharp knife to trim the top 1/3 of the artichoke, then trim any tough outer leaves from around the side with a pair of scissors. Then steam, boil or roast until you can easily pull out a leaf from the globe.
- If you’re after the tender heart, use a sharp knife to cut the artichoke in half. Remove from the hairy choke, then trim all the way around the heart until you that’s all you’re left with. Put into cold water with a little lemon juice in while you prep the rest to stop them from discolouring. Then blanch and griddle or steam, boil or roast until tender.
- For an easier option use ready prepared artichoke hearts from a jar.
- Prepare globe artichokes yourself or use artichoke hearts from a jar
Take your cheese pie up a notch with rich marinated artichoke and spinach. This savoury pie will leave you wanting more and is perfect served with a simple green salad for an easy midweek meal. More pie recipes to try here.
Ever thought of adding artichoke hearts to your pizza? Well now you'll wish you did sooner. Serve this easy yet delicious homemade pizza with a hearty salad for a simple midweek meal for four.
Put artichokes at the heart of this fresh and vibrant courgetti salad, complete with a nutty pistachio pesto.
Looking for a fancy vegetarian starter to wow your dinner guests? Serve this crispy fried artichoke with a punchy miso mayonnaise sauce. This easy recipe comes from Kudu in Peckham, a new Modern European restaurant with a South African twist.
Our recipe for fresh artichoke, courgette and lemon farro salad is quick, easy to make and low-calorie. Finish off with a scatter of mint to create a winning dinner-time dish.
Meaty artichoke works perfectly in this recipe with barley risotto, peas and courgette. This dish feels indulgent but without the calories.
Make the most of the globe artichokes this summer. They give this tart a chunky texture and extra depth of flavour with the salty bacon, making it the perfect Sunday lunch.
Mix artichoke hearts from a jar with lemon juice and parmesan, tip in hot cooked pasta and you have an easy vegetarian midweek meal ready in the time that it takes for you to set the table.
Artichoke is rich in fibre, and combined with tomatoes, green beans and olives, it makes a fresh, healthy salad. Serve drizzled with a dressing of punchy Dijon mustard and red wine vinegar.
Check out our twist on a classic Italian starter. Chargrilled artichokes add a hint of sweetness to salty Parma ham, Parmesan and fresh basil. Impress your friends with this 20-minute recipe.
These delicate roasted artichokes are a great starter or side dish for any dinner party. This recipe takes a little bit of effort but looks impressive.
Looking for a quick vegetarian midweek main? This salad recipe celebrates sweet grilled artichokes and balances them with rich, earthy puy lentils and nutty parmesan for an easy-to-make Monday night dinner.
Jarred artichokes work with freekeh (a roasted green wheat grain that has three times the fibre of brown rice) in this recipe to create a warm, healthy vegetarian salad with homemade labneh.
These charred artichokes with preserved lemon aïoli make a great veggie starter or snack. Adding preserved lemon to the aïoli gives it a great, zesty kick.