15 recipes with artichokes that give a lot of play

recipes with artichokes for all tastes

If you normally only make baked artichokes, this compilation of recipes is going to enchant you. You will discover how versatile this vegetable is!

Artichoke and quail egg salad

Clean and wash the artichokes and cook them in salted water for 20 min. Drain them, cut them in half and place them on a few endive leaves or lettuce along with roasted pepper strips, cooked quail eggs, cut anchovies, and capers. For the sauce, you can crush some pitted black olives together with peeled garlic, thyme, vinegar and virgin olive oil.

Rice with vegetables and artichokes

Heat oil in a paella pan. Add chopped red and green bell peppers and sauté for a few minutes. Add blunt and chopped beans and continue cooking for a few more minutes, stirring from time to time. Add the artichokes washed and cut into segments, and cook for a few minutes. Wash the tomatoes, grate them and add them to the sauce along with some peas. Sauté them for a few minutes, lower the heat and season. Cover with hot broth and bring to a boil. Add the rice and cook for 15 minutes. Remove and let rest before serving.

Pasta salad with artichokes, tomatoes and fresh cheese

This pasta salad with artichokes is inspired by the classic caprese salad (tomato, mozzarella and fresh basil); in which we have changed the mozzarella for fresh cheese, and to which we have added pasta, artichokes and carrots to make it more complete. See recipe.

Meat Stuffed Artichokes

Clean and wash the artichokes. Cook them in salted water for 20 minutes, drain them and empty the inside with a teaspoon. Make an onion and garlic sauce, add minced meat, season to taste, add crushed tomato, and cook. Fill the artichokes with the mixture, put them in an ovenproof dish, sprinkle with grated cheese, and gratin at 180 ° until golden brown. You can also fill them with fresh cheese, walnuts, pine nuts, garlic and aromatics.

Artichokes with ham

Here you have one of the most delicious recipes for artichokes with ham. Clean the artichokes, remove the toughest leaves, cut the tips and remove the central fluff. Cut them into quarters and let them soak in water and lemon juice. Sauté some garlic, add diced ham, tomato sauce and season. Add the drained artichokes, cover with a little water and cook for about 15 minutes. Add a bite of fried bread, almonds and parsley. Cook until thickened.

Artichoke tempura

To make these battered artichokes, mix tempura flour with 200 ml of ice water and a little salt, and stir until you get a thick batter. Dip the washed and sliced artichokes in this batter and fry them, in batches, in very hot oil until golden and crisp. Remove them, let them drain on kitchen paper and serve. To accompany, you can use one of our light sauces and vinaigrettes.

Artichoke and prawn omelette

Give the classic artichoke omelette a twist by adding prawns. Clean four artichokes, wash them and cut them into quarters. Cook them in salt water for 20 minutes. Drain and let cool. Peel 16 prawns and chop them. Make a garlic and onion sauce. Add the prawns, artichokes and chopped parsley. Stir and cook for 2 minutes. In a bowl, beat 6 eggs, salt and pepper them and add the previous mixture. In a frying pan with a thread of oil, add the mixture and curdle the tortilla. Discover more recipes with eggs.

Artichokes stuffed with prawns

Wash and sprout some artichokes, clean them and remove the central leaves. Steam them for 20-25 min, until tender. Sauté some garlic over a very low heat with a little oil. Add some peeled prawns and a touch of chili pepper, and sauté a little while stirring. Pour in some eggs beaten with salt and stir until set. Fill the artichokes with the scrambled eggs and serve them decorated with sprouts and basil leaves.

Artichokes with rabbit and vegetables

Brown the rabbit in a frying pan with oil. Remove it and add chopped onion, leek and carrot. Salt and pepper and sauté for a few minutes over low heat. Add the rabbit and a little wine again. Let it evaporate and add 2 glasses of water and 1 a sprig of washed thyme. Cook over low heat for 15 minutes and add the washed artichokes, cut into wedges, some broad beans, some frozen peas and one sliced mushroom. Cook for half an hour more and serve.

Lentil stew with mushrooms and artichokes

Sauté onion and leek in oil. Add garlic, green pepper, and mushrooms. Increase the heat, and continue cooking for a few minutes. Add chunks of potato and zucchini, and sauté a little longer. Add dried lentils, cover with water, and cook for 40 minutes. Clean the artichokes, wash them and cut 4 of them into quarters. Add them and cook for 20 minutes. Season and sprinkle with chopped parsley. If you want to save time, instead of cooking the lentils, add them already cooked when there are a few minutes to the end of cooking.

Quinoa stuffed artichokes

Cut off the tops of the artichokes and the stems. Removes surface leaves and lint and leaves from the inside. Drizzle with a few drops of lemon juice. Steam them for about 30 min. Fill them with a mixture of pre-cooked quinoa, sauteed vegetables, and spices. Arrange them on a baking tray, sprinkle Parmesan on top, and bake for 10 minutes at 200º. This recipe with quinoa is one of the healthy dinners, easy to make and delicious!

Artichokes with anchovies

Both artichokes and canned anchovies are two very helpful foods if you fancy something salty. You can make a salad with both. Or separate four canned artichoke hearts, wrap each one with a previously desalted anchovy and fix the roll with a toothpick. It is one of the delicious and light ideas to snack and not get fat.

Persimmon and artichoke salad

To make this salad you can use other seasonal fruits, instead of persimmons, and canned artichoke if you want to save time. To make it with fresh artichoke, cut it into thin slices, fry, remove and reserve. Peel the persimmon and cut it into wedges. Assemble the salad with canons, as a base, persimmon and artichokes, and to complete some cheese shavings. Colorful and very nutritious. Discover more easy, quick and … delicious salads!

Cuttlefish with artichoke and mushrooms

In an ovenproof dish covered with parchment paper, place slices of washed mushroom, washed and sliced artichokes, diced aubergine and green and red pepper, and washed and diced cuttlefish as well. Add chopped parsley. Mix everything, salt and pepper, drizzle with 2 tablespoons of oil and bake for about 20 minutes at 180 °. It's only 190 calories and it's one of the super delicious (and easy to make) light weight loss dinners.

Squid rings in wine with artichokes

They have almost 150 calories less than the typical squid dish with potatoes or rice. And they are also super healthy due to the combination of squid - one of the most satisfying foods that exist since it provides a lot of proteins and very little fat - and the diuretic power of artichoke, super cleansing. To know how to do it, click here.

Contrary to what many people think, with these recipes with artichoke it has become clear that this vegetable gives a lot of play. And if you continue to be blocked because you don't know how to clean or prepare them, with the following instructions you will no longer have any excuse.

How to clean artichokes according to the recipe

If you're frying them, cut off the tips and outer leaves. But don't remove the stem, just peel it. And cut them into sheets.
If you are using them in a stew, remove the outer leaves, trim the tips, remove the stem, and cut into halves or wedges.
If you cook them, reserve the broth for making soups or purees.
If you are going to make them grilled or baked, do not cut the ends to keep the interior moisture.
If you only want the heart, follow the step by step that you have below.

Step by step to prepare the artichoke hearts

Remove the toughest outer leaves with your hands or with the help of a knife.
Put the artichoke on its side on a board and cut off the tips of the leaves and the stem.
Go over the base, removing the hard areas that have remained between the stem and the leaves.
With a knife or small spoon, remove the lint that is inside.
Quickly submerge the heart in a bowl with water and lemon or parsley juice so it does not oxidize.

What to take into account when it comes to and keep them

Epoch. Artichokes are typical of the colder months. They are harvested from mid-October to almost mid-spring. But its optimal time according to the seasonal vegetable calendar is winter.
Characteristics. Select the largest ones that weigh in proportion to their size, have well-compact leaves and are light green in color. Keep in mind that the artichoke is the bud of a flower. If it weighs little, it is very open and dark, it is already opening.
Conservation. To keep them in good condition, it is recommended not to cut the stem and keep them in a plastic bag in the fridge. So it can last up to a week.

Properties of the artichoke

In addition to providing a lot of fiber, artichokes are diuretic (they contribute to the elimination of fluids), they promote liver detoxification, and they lower cholesterol and blood sugar levels, among other multiple benefits. However, lactating women should moderate their consumption because it alters the taste of milk.