If you also think it's a shame that artichokes are unfairly left out in the vegetable department, then you've come to the right place. Because today we are dedicating our article to delicious and visually attractive flowering vegetables. Very aromatic, slightly tart and full of vitamins and minerals, the edible bud can be used in many ways in the kitchen. Whether as a dip, grilled, boiled or fried, the refined thistle blossom is a real treat. We'll show you how to prepare artichokes with 7 clever recipes.
Bake fresh artichokes in the oven
We have attached one for youdelicious recipefor baked artichokes with capers and garlic-dill vinaigrette, which is served with herMediterranean tastewill provide an appetizing variety in your menu.
Ingredients:
3 large artichokes
3 tsp lemon juice
extra virgin olive oil
6 garlic cloves, peeled
1 small shallot, thinly sliced
1 tbsp capers
crumbled feta cheese
Salt and pepper
For the Roasted Garlic Dill Vinaigrette:
the 6 cloves of garlic to be roasted with the artichoke
1/2 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1 TL Honig
Salt and pepper
Break the stems off the artichoke and remove the tough outer leaves. Now cut off two thirds of the top part of the artichoke. Halve the artichoke and remove the inedible hay with a spoon. Since the artichoke juice stains your hands, it is recommended to wear gloves or to sprinkle the artichoke with a little lemon juice after cutting it in half. Place each half on lightly greased parchment paper or aluminum foil. Season the flower vegetables with salt and pepper and place a roasted garlic clove on each. Drizzle generously with olive oil and close the baking paper into a packet. Cook in the oven at 200 degrees for 40 minutes. After cooking, remove the garlic and let it cool. Then process with the remaining ingredients in the food processor to make a smooth garlic-dill vinaigrette. Arrange the artichoke halves on a serving platter and drizzle generously with the vinaigrette. Garnish with shallots, capers and crumbled feta cheese.
Recipe for delicious dip
If you're looking for sophisticatedRecipes for appetizersyou can prepare this warm dip with basil and olives that will bring a touch of Italy to the table.
Ingredients:
1 cup marinated artichoke hearts, drained
3/4 cup fresh basil leaves
1 cup finely grated Parmesan
3/4 cup green olives
60 g herb cream cheese
extra basil for garnish
sliced baguette or crackers
Roughly chop the artichoke hearts, basil leaves and olives in the food processor. Pour the mixture into a baking dish. Add Parmesan and cream cheese and stir gently with a wooden spoon. Bake the paste for about 20-30 minutes at 190 degrees. Garnish with basil and serve with slices of bread or crackers.
Prepare stuffed artichokes with breadcrumbs and cheese
If you want to prepare fresh artichokes, you can't ignore the classic stuffed artichokes. Here is a delicious version with Italian breadcrumbs and Pecorino cheese.
Ingredients for 4 servings:
4 medium-sized artichokes
2 lemons
1 cup breadcrumbs
1 cup grated Pecorino Romano cheese
1 garlic clove, minced
2 tbsp fresh parsley, chopped
Sea salt and black pepper
olive oil
Remove the stems and cut 1 inch from the tips of the leaves. Pour water and lemon juice into a large bowl and soak the artichokes while you prepare the filling. In a separate bowl, mix together the breadcrumbs, cheese, garlic, parsley, salt and pepper. Remove the artichokes from the water bath and pat dry. Stuff some of the breadcrumb mixture between the leaves and drizzle each artichoke with olive oil. Place the artichokes in a pot with the bottom covered with water (about 3 cm). Cover and simmer for approx. 30 – 40 minutes. Check the water level every 5 – 10 minutes and add some more water if necessary. Once the leaves come off and the flesh is tender, the Italian stuffed artichokes are ready.
Salad with asparagusand artichokes
Various salads are ideal for a light meal, not just in summer. This tasty salad with artichokes and grilled asparagus will add a delicious change to your menu.
Ingredients:
1 large shallot, thinly sliced
2-3 tbsp lemon juice
450 g asparagus
2 tbsp olive oil
Handful of cherry tomatoes, halved
425 g marinated artichoke hearts, quartered or halved depending on size
1 tsp garlic powder
Salt
Drizzle the shallots with the lemon juice and in the meantime roast or grill the asparagus in the oven. To prepare in the oven, brush the asparagus spears with 1 tablespoon of olive oil and season well with salt. Place the asparagus side by side on a foil-covered baking sheet and roast for 8-10 minutes. Cut into bite-sized pieces, mix with the remaining ingredients and serve.
Prepare fried
For lovers of fried vegetable sticks, we have another suggestion on how to prepare crispy fried artichokes.
Ingredients:
425 g canned artichoke hearts, drained
some parmesan cheese
100 g breadcrumbs
170g grated Parmesan
130 g Flour
4 Owner
240 ml almond milk
1 tbsp fresh parsley, chopped
1/2 tsp garlic powder
800 ml vegetable oil for frying
For the dip:
230 g May
1 tsp minced garlic
2 teaspoons freshly squeezed lemon juice
1/2 tsp grated lemon peel
Salt and pepper
Mix mayonnaise, garlic, lemon zest and juice in a small bowl and season with salt and pepper. Let the artichokes rest in the refrigerator. Mix eggs and almond milk. Stir together the Parmesan, garlic powder, and breadcrumbs in another bowl. First roll the artichokes in flour, then in the egg-milk mixture and finally in breadcrumbs. Fry artichokes in hot oil for 2-3 minutes until golden brown. Remove the finished vegetable bites from the pan and place them on kitchen paper. Sprinkle with Parmesan and parsley. Serve immediately with garlic mayo dip.
Spaghetti with marinated artichokes, tomatoes and olives
Here is a recipe for a quick pasta dish with artichokes that is made with just a few ingredients and creates a delicious combination of flavors thanks to the intense taste of the olive oil and the freshness of the lemon zest.
Ingredients:
450 g thin spaghetti
120 ml extra virgin olive oil
4 garlic cloves, minced
1 cup chopped fresh parsley
340 g cherry tomatoes, halved
3 green onions, chopped
170 g marinated artichoke hearts, drained
1/4 cup pitted olives, halved
1/4 cup crumbled feta cheese
10-15 fresh basil leaves, chopped
Lemon zest
Salt
1 tsp black pepper
optional: red pepper flakes
Cook pasta according to package instructions. In the meantime, heat olive oil and briefly fry the garlic in it. Then add parsley, tomatoes and green onion and sauté briefly. Strain the spaghetti and pour the hot olive oil over it. Garnish with feta and basil.
Lasagna with artichokes
Lasagna doesn't always have to be made with bolognese and béchamel sauce. A vegetarian lasagne with a delicious sauce made from three types of cheese combined with the delicately bitter taste of artichokes will definitely become a favorite recipe not only for the vegetarians among you.
Ingredients:
1 Pckg. Lasagneblätter
350 -400 g marinated artichoke hearts, chopped
1 Pckg. Baby Spinat
3 cloves of garlic, minced
3 tbsp olive oil
500 g ricotta cheese
1 No
1/2 tsp freshly ground pepper
1 tsp salt
4 THE BUTTER
1 tbsp fresh oregano, chopped
1/2 TL Thymian
1/4 tsp nutmeg
35 g Flour
500 ml milk
245 ml vegetable broth
245 ml dry white wine
350 g mozzarella, chopped small
200 g Parmesan cheese, grated
130 g provolone cheese, grated
In a medium skillet, briefly sauté garlic, olive oil, spinach, and chopped artichokes over medium heat. Add ricotta cheese, egg, salt and pepper and stir. In a large pot, add butter and herbs and melt over medium heat. Add flour and stir-fry for 1 minute. Pour in the milk, vegetable broth and wine. Allow the sauce to thicken, stirring constantly with a whisk. Set aside some of the Parmesan and mozzarella for the top layer of lasagna and add the nutmeg and cheese to the saucepan. Stir several times until the cheese melts. Layer the ingredients in the following order: cheese sauce, lasagne sheets, spinach and artichoke mixture. Sprinkle the remaining cheese on top and bake in a preheated oven at 180 degrees for 30-45 minutes until golden brown. Garnish with fresh herbs and cherry tomatoes. Serve the artichoke lasagna with fresh salad.
