Artichoke Recipes By Ingredients

Artichokes Pizza, Artichoke Frittata Artichoke, and Sun Dried Tomato Dip Recipes

Globe artichokes come from a large thistle plant and have their origins in the Mediterranean region.  The ancient Greeks and Romans even considered artichokes to be an aphrodisiac!  In Greek mythology, the god, Zeus, was said to be very fond of them, hence the name “Vegetable of the Gods.’  They actually grow wild in southern Europe, but in the United States, artichokes are cultivated primarily in California.  In fact, Castroville, California, supplies around 80 percent of the artichokes sold in this country and calls itself the “Artichoke Center of the World.” 

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Globe artichokes are sometimes confused with Jerusalem artichokes. However, Jerusalem artichokes are actually tubers and a variety of sunflower.  Unlike the round, green, leafy globe artichoke, a Jerusalem looks like gingerroot and tastes similar to a water chestnut. For the purposes of this article, the term “artichoke” refers to the globe variety. 
When shopping for globe artichokes, choose ones that are dark green in color, feel heavy, and have tight leaves. Pass up the ones that look dry or appear to be turning brown. If the leaves appear to have partially opened up, then the artichoke is past its prime. Although still edible, older artichoke leaves will be tough.  Artichokes are available throughout the year, but the peak season is from March to May.  Smaller crops are also produced in October.

Steaming artichokes is the classic method for cooking.  Their leaves become very tender and are the ideal size for dipping in butter or Hollandaise Sauce.  To steam an artichoke, first cut off the top quarter, then trim the leaf tips and the stem, and finally steam in a covered pot until the bottoms become very tender.  Once cut, an artichoke begins to brown quickly; therefore, any cut areas should be immediately rubbed with lemon juice. 
Steaming is not the only option for artichokes.  The French enjoy deep fried artichokes, and in Spain, they are served with rice or combined with eggs in a frittata.  The most desirable part of the artichoke for most is the heart found in the center when all the leaves are peeled away.  Artichoke hearts are delectable served plain or marinated in vinaigrette.  In Italy, hearts are served on pizzas.  Loaded with vitamin C, fiber, potassium, and packing an antioxidant punch, artichokes are not only delicious but also nutritious. 

See below for some scrumptious artichoke recipes.

-written by Angela Baum

Artichoke Pizza Recipe

• 1 unbaked pizza crust
• 3/4 c. spaghetti sauce
• 1 (6-ounce) jar marinated artichoke hearts, drained (reserve liquid)
• 1 medium-sized tomato, sliced
• 2 cloves garlic, minced
• 16 ounces shredded mozzarella cheese
• Preheat oven to 450 degrees F. Prepare pizza crust according to package directions and place on pizza pan.

Pour reserved liquid from artichokes into a small skillet and bring to a boil over medium heat. Cook until the liquid is almost gone, then add garlic and cook for less than a minute, constantly stirring.  Toss in the artichoke hearts, stirring to coat with garlic flavoring.  Remove from heat and set aside.

Spread the spaghetti sauce over pizza crust and sprinkle with cheese.  Place artichoke hearts and garlic over the cheese and arrange sliced tomatoes evenly on the top.

Bake for 20 minutes or until crust is golden brown and cheese is melted.

Artichoke Frittata Recipe

• 2 (6-ounce) jars marinated artichoke hearts, drained (reserve 2 T. liquid)
• 1 medium onion, peeled and chopped
• 1 T. minced garlic
• 6 large eggs
• 1/4 c. dried breadcrumbs
• 1/2 t. hot sauce
• ¼ t. salt
• ¼ t. pepper
• ¼ t. dried oregano
• 2 c. shredded cheddar cheese
• ¼ c. shredded parmesan cheese

Preheat oven to 350 degrees F.  Coarsely chop up artichoke hearts.  Over medium-high heat, in a 10 or 12-inch nonstick, ovenproof skillet, stir onion and garlic in reserved marinade liquid until onion is limp (approximately 5 minutes).

In a large bowl, whisk together eggs, breadcrumbs, hot sauce, salt, pepper, oregano, and cheddar cheese. Gently stir in artichokes. Pour mixture evenly into skillet with the onion mixture. Sprinkle parmesan cheese over the top.

Transfer pan to oven and bake until the center of frittata is set and the top is lightly brown (approximately 30 minutes).  Cut into 12 wedges and serve warm.

Sun Dried Tomato Dip Recipe

• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 c. mayonnaise
• 1 1/4 c. shredded mozzarella cheese
• 1/2 c. grated Parmesan cheese
• 2 cloves garlic, crushed
• 1/3 c. chopped sun-dried tomatoes

Preheat oven to 350 degrees F.  Mix the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes together. Place mixture into a small dish and bake until bubbly and heated through (approximately 15 minutes). Serve piping hot!