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Feb9 01

Artichoke Recipes

Artichoke & Roasted Red Pepper Salad

Artichoke Zucchini Saute

Stuffed Artichoke With Oriental Noodle Salad

Party Artichokes With Three Dips

Artichoke & Roasted Red Pepper Salad


- 8 ea Artichokes (cooked)

- 4 ea Red bell peppers

- Lettuce leaves (optional)

- 1/2 cup Red Onions (sliced thin)

- 1/2 cup Ripe Olives (sliced)

Ingredients - Roasted Red Pepper Dressing

- 1 ea Roasted red bell pepper (reserved from salad preparation)

- 1/3 cup Balsamic vinegar

- 1/4 cup White wine or cider vinegar

- 2 cloves Garlic (minced)

- 1 TBS Basil (fresh, chopped)

- 1 tsp Rosemary (fresh, chopped)

- 1 tsp Sugar


  • Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks. Thinly slice hearts. Cover; set aside.
  • Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.


  • In blender or food processor container, place 1/4 of the bell pepper strips, both vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.

Assemble Salad:

  • Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
  • Spoon dressing over salads. Makes 8 salads.

Serving Suggestion: Chill dressing: arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.

Artichoke Zucchini Saute


- 2 ea Artichokes
- 2 tsp Garlic (minced)

- 1 tsp Shallots (minced)

- 1 TBS Olive oil

- 1 TBS Butter

- 2 cups Zucchini (sliced)

- 1/4 cup Dry white wine

- 3/4 tsp Thyme

- 1/2 cup Tomato (peeled, seeded, diced)

- to taste Salt & Pepper


  • Cut stems close to artichoke bottoms. Cut 1/4 to 1/3 off top of each artichoke. Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottoms. Continue to snap off and discard petals until central core of pale green petals is reached. Trim outer dark green layer from artichokes. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Slice artichokes 1/2-inch thick lengthwise.
  • Saute artichokes, garlic and shallots in olive oil and butter until artichokes are tender. Add zucchini, wine and thyme.
  • Cook 1 to 2 minutes or until zucchini is tender. Add tomato, salt and pepper, cook until tomato is thoroughly heated.

Stuffed Artichoke With Oriental Noodle Salad

Ingredients - Salad

- 4 ea Artichokes (cooked)

- 6 ounces Dried Chinese noodles

- 1 cup cucumber (peeled and chopped)

- 1/2 cup Carrots (shredded)

- 1/2 cup Radishes (thick shredded)

- 1/4 cup Green Onions (thinly sliced)

- 4 ounces Snow Peas (blanched and cut into thin diagonal strips)

Ingredients - Dressing

- 1/2 cup Rice wine vinegar

- 1/2 cup Orange juice (fresh)

- 1 TBS Orange peel (grated)

- 1 1/2 TBS Soy sauce (reduced sodium)

- 1 tsp Sesame oil

- 4 tsp Peanut oil

- 2 TBS Ginger root (finely minced)

- 2 tsp Garlic (minced)

- 1 tsp Sugar

- 1/8 tsp Cayenne pepper


  • Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set artichokes aside.
  • Cook pasta until done but slightly firm, rinse and set aside.
  • In a medium bowl, whisk together dressing ingredients.
  • In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF of the dressing; reserve the remaining half.
  • Arrange two artichoke halves on each plate. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves.
  • Serve immediately.

Party Artichokes with Three Dips


- 4 ea Artichokes


  • Wash artichokes under cold, running water. Cut off stem at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon slat and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to train. Cool completely; cover and refrigerate to chill.

Creamy Thai Dip


- 1/4 cup Creamy peanut butter

- 1/4 cup Brown sugar

- 2 TBS cider vinegar

- 2 TBS Soy sauce

- 1 tsp Sesame oil

- 1/8 tsp Ginger (ground)


  • Combine all ingredients; mix well.

Honey Mustard Dip


- 1/4 cup Prepared mustard

- 2 TBS Cider vinegar

- 2 TBS Honey


  • Combine all ingredients; mix well.

"Ship Ahoy!" Dip


- 1 can Minced Clams (6-1/2 ounces)

- 2 TBS Clam Juice (reserved from can)

- 3 ounces Cream cheese, softened

- 1 tsp Lemon juice

- 1/4 tsp Garlic Salt


  • Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve.

COOK'S TIP: Cooked and chilled artichokes are easy to keep on hand for quick snacks or impromptu parties. Refrigerated in a covered container, they will keep up to a week.