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Summer artichoke recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Looks weird tastes great

Artichokes are often misunderstood vegetables. People are intimidated because they don’t know how to prepare them. But once you get familiar with artichokes they will become your new go-to vegetable for quick and delicious summer recipes. Here are some incredible artichoke recipes to try this summer.

steamed artichokes

Recipes

Simply steamed artichokes

Makes 4 servings

Ingredients:

  • 2 whole artichokes, rinsed and trimmed
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Fill a large pot with about 1-inch of water and place a steamer basket in the bottom. Bring water to a boil.
  2. Place artichokes in water and cover pot with a lid. Steam artichokes for about 20 minutes or until tender. Remove artichokes with a slotted spoon and place on a plate. Chill artichokes for at least 30 minutes.
  3. When ready to serve, whisk olive oil with salt and pepper and serve with chilled artichokes.

Grilled summer artichokes

Makes 4 servings

Ingredients:

  • 4 whole artichokes, rinsed, trimmed, and halved
  • 1 lemon, quartered
  • 3 whole garlic cloves, sliced
  • 3 sprigs rosemary
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat grill to medium heat.
  2. Squeeze juice out of lemon and set aside; reserve peel.
  3. Bring a pot of water to a boil and add artichoke halves, lemon peel. Cook until artichokes are tender, about 10 to 15 minutes.
  4. Remove artichokes from water and let cool for a few minutes.
  5. When cool enough to handle, place garlic slices into the leaves of each artichoke then do the same with the rosemary leaves. Brush the artichokes with olive oil and place on the grill.
  6. Cook for 3 to 5 minutes per side or until they begin to brown. Remove artichokes from grill and brush with olive oil then drizzle lemon juice overtop and season with salt and pepper.

Spinach stuffed artichokes

Makes 4 servings

Ingredients:

  • 4 whole artichokes, rinsed and trimmed
  • 4 garlic cloves, crushed
  • ½ cup chopped red bell pepper
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • 3 teaspoons extra virgin olive oil
  • 12 ounces fresh baby spinach, coarsely chopped
  • 6-ounces canned crab meat
  • 1 tablespoon seasoned bread crumbs

Directions:

  1. Fill a large pot with about 1-inch of water and place a steamer basket in the bottom. Bring water to a boil.
  2. Place artichokes in water and cover pot with a lid. Steam artichokes for about 20 minutes or until tender. Remove artichokes and run until cold water then spread open leaves and take out the center choke with a spoon.
  3. While artichokes are cooking, garlic, sauté red peppers, basil, and red pepper flakes in olive oil until peppers are tender. Add spinach and cook until wilted then add crab and sauté until heated through. Take mixture off of heat and stir in breadcrumbs.
  4. Spoon mixture into the hollowed out center of each artichoke and also in between some of the leaves. Serve warm.

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