17 Delicious Baby Artichoke Recipes Amazing

Are you ready to transform those tiny, tender baby artichokes into mouthwatering meals? Whether you’re a seasoned chef or a curious cook, our roundup of 17 Delicious Baby Artichoke Recipes is packed with inspiration. From quick weeknight dinners to elegant sides, these recipes celebrate the versatility and flavor of baby artichokes. Dive in and discover your next favorite dish today!

Baby Artichoke and Lemon Risotto

For those looking to elevate their risotto game, this Baby Artichoke and Lemon Risotto is a creamy, tangy delight that’s surprisingly simple to master. Follow these steps to create a dish that’s as vibrant in flavor as it is in color.

Ingredients

• For the risotto base:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• For the flavorings:
  • 8 baby artichokes, trimmed and quartered
  • Zest and juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast for 2 minutes until slightly golden.
3. Begin adding the warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
4. While the risotto cooks, steam the baby artichokes until tender, about 10 minutes, then set aside.
5. Once the risotto is creamy and the rice is al dente, stir in the lemon zest, lemon juice, steamed artichokes, Parmesan cheese, and butter. Season with salt to taste.
6. Remove from heat and let sit for 2 minutes to allow the flavors to meld.

Creating a risotto with the perfect balance of creaminess and bite is all about patience and constant stirring. The lemon adds a bright contrast to the earthy artichokes, making each bite a harmonious blend of flavors. Serve this risotto as a main dish or alongside grilled fish for a complete meal.

Roasted Baby Artichokes with Garlic and Thyme

Sometimes, the simplest ingredients can transform into a dish that’s both elegant and deeply flavorful. Today, we’re focusing on a recipe that highlights the natural beauty and taste of baby artichokes, enhanced with the aromatic duo of garlic and thyme.

Ingredients

• For the artichokes:
  • 12 baby artichokes, trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. While the oven heats, prepare the baby artichokes by trimming the stems and removing any tough outer leaves.
3. In a large bowl, toss the trimmed artichokes with olive oil, salt, and black pepper until evenly coated.
4. Spread the artichokes in a single layer on a baking sheet, ensuring they have space to roast evenly.
5. Roast in the preheated oven for 20 minutes, then flip each artichoke to ensure even browning.
6. After flipping, sprinkle the minced garlic and thyme leaves over the artichokes.
7. Return to the oven and roast for an additional 10 minutes, or until the artichokes are tender and the edges are crispy.
8. Remove from the oven and let cool for a few minutes before serving.

Now, the roasted baby artichokes should have a delightful contrast between the crispy outer leaves and the tender heart. Naturally, the garlic and thyme infuse the dish with a fragrant aroma that complements the artichokes’ earthy flavor. Serve them as a standout side dish or as part of a mezze platter for a touch of Mediterranean flair.

Baby Artichoke Salad with Parmesan and Arugula

Very few dishes offer the delightful combination of earthy and peppery flavors quite like this one. Perfect for beginners, this recipe walks you through creating a vibrant salad that’s as nutritious as it is delicious.

Ingredients

• For the salad:
  • 12 baby artichokes, trimmed and halved
  • 4 cups arugula, washed and dried
  • 1/2 cup shaved Parmesan cheese
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the baby artichokes and cook for 5 minutes, or until tender. Drain and let cool slightly.
2. While the artichokes are cooling, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
3. In a large mixing bowl, combine the arugula and cooled artichokes. Drizzle the dressing over the salad and toss gently to coat.
4. Transfer the salad to a serving platter and top with shaved Parmesan cheese.
5. Serve immediately, ensuring each plate gets an even distribution of artichokes, arugula, and Parmesan.

Kickstart your meal with this Baby Artichoke Salad, where the crispness of arugula meets the creamy texture of Parmesan, all tied together with a zesty dressing. For an extra touch, serve with a side of crusty bread to soak up the delicious dressing.

Grilled Baby Artichokes with Herb Butter

You might think grilling artichokes is a task reserved for the pros, but with this straightforward guide, you’ll master Grilled Baby Artichokes with Herb Butter in no time. Let’s break down the process into simple, manageable steps.

Ingredients

• For the artichokes:
  • 12 baby artichokes
  • 1/4 cup olive oil
  • 1 tsp salt
• For the herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1 tsp lemon zest
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Trim the tops and stems of the baby artichokes, then cut them in half lengthwise.
3. Toss the artichoke halves with olive oil and salt until evenly coated.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, then flip and grill for another 5 minutes until tender and charred.
5. While the artichokes grill, mix the softened butter, parsley, thyme, lemon zest, and salt in a bowl until well combined.
6. Remove the artichokes from the grill and immediately toss them with the herb butter until fully coated.
7. Serve the artichokes warm, ensuring each plate gets a generous amount of the herb butter.

Artichokes grilled to perfection offer a smoky flavor that pairs beautifully with the bright, herby butter. For an extra touch, sprinkle with additional lemon zest or serve alongside a crisp white wine.

Baby Artichoke and Spinach Dip

Artichoke and spinach dip is a creamy, savory dish that’s perfect for gatherings or a cozy night in. Assembling this dip is straightforward, and with a few simple steps, you’ll have a delicious appetizer ready to enjoy.

Ingredients

• For the base:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated Parmesan cheese
• For the vegetables:
  • 1 cup chopped baby artichokes (canned or frozen, thawed)
  • 1 cup chopped spinach (fresh or frozen, thawed and drained)
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise, 1 cup sour cream, and 1 cup grated Parmesan cheese. Mix until smooth.
3. Add 1 cup chopped baby artichokes and 1 cup chopped spinach to the bowl. Stir until the vegetables are evenly distributed throughout the mixture.
4. Season the mixture with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to incorporate all the seasonings.
5. Transfer the mixture to a baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
7. Let the dip cool for 5 minutes before serving to allow it to set slightly.

Perfectly creamy with a hint of tanginess from the Parmesan, this dip pairs wonderfully with crusty bread or crisp vegetables. The artichokes and spinach add a delightful texture and earthy flavor that’s hard to resist.

Stuffed Baby Artichokes with Breadcrumbs and Herbs

Unlock the delicate flavors of spring with this elegant yet approachable recipe for stuffed baby artichokes. Perfect for a dinner party or a special family meal, these tender artichokes are filled with a savory mixture of breadcrumbs and herbs, then baked to golden perfection.

Ingredients

• For the artichokes:
  • 8 baby artichokes
  • 2 tbsp lemon juice
  • 1 tsp salt
• For the stuffing:
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For baking:
  • 1/2 cup vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the artichokes by trimming the stems and tops, then peeling away the tough outer leaves. Immediately rub with lemon juice to prevent browning.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, thyme, black pepper, and olive oil to create the stuffing mixture.
4. Gently open the center of each artichoke and stuff with the breadcrumb mixture, pressing lightly to secure.
5. Arrange the stuffed artichokes in a baking dish and pour the vegetable broth around them to keep moist during baking.
6. Bake for 25-30 minutes, or until the artichokes are tender and the stuffing is golden brown.
7. Let the artichokes rest for 5 minutes before serving to allow the flavors to meld.

Fresh out of the oven, these stuffed baby artichokes offer a delightful contrast between the crispy, herb-infused topping and the soft, buttery leaves beneath. Serve them as a standout side dish or as part of a Mediterranean-inspired appetizer platter.

Baby Artichoke Pasta with Cherry Tomatoes

Kickstart your culinary journey with this delightful Baby Artichoke Pasta with Cherry Tomatoes, a dish that marries the earthy tones of artichokes with the sweet burst of cherry tomatoes. Perfect for beginners, this recipe walks you through each step to ensure a flavorful outcome.

Ingredients

• For the pasta:
  • 8 oz pasta of your choice
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 1 cup baby artichokes, cleaned and quartered
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the pasta, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the quartered baby artichokes to the skillet, cooking for 5 minutes until they start to soften. Tip: Keep the heat medium to avoid burning the garlic.
4. Introduce the halved cherry tomatoes to the skillet, cooking for an additional 3 minutes until they begin to release their juices. Season with salt to taste.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the vegetables, tossing to combine. If needed, add reserved pasta water to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Bringing together the tender pasta, soft artichokes, and juicy tomatoes, this dish offers a harmonious blend of textures and flavors. Serve it with a sprinkle of Parmesan cheese or a drizzle of extra virgin olive oil for an extra touch of richness.

Baby Artichoke and Potato Gratin

Preparing a comforting and elegant side dish doesn’t have to be complicated, especially when you’re working with the harmonious duo of baby artichokes and potatoes. This gratin layers thin slices of both, bathed in a creamy sauce, and baked to golden perfection, making it a versatile addition to any meal.

Ingredients

• For the gratin:
  • 1 lb baby artichokes, trimmed and thinly sliced
  • 1 lb Yukon Gold potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, combine the sliced baby artichokes and potatoes with heavy cream, minced garlic, salt, pepper, and nutmeg, ensuring all slices are evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Sprinkle the top with 1 cup of grated Parmesan cheese.
5. In a small bowl, mix breadcrumbs with melted butter and the remaining 1/4 cup of Parmesan cheese, then sprinkle this mixture over the gratin for a crispy topping.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.

Artfully layered and baked, this gratin emerges with a creamy interior and a crisp, golden crust. The subtle nuttiness of the artichokes pairs beautifully with the earthy potatoes, making it a standout dish that’s as suitable for a weeknight dinner as it is for a special occasion.

Marinated Baby Artichokes with Olives and Feta

Now, let’s dive into creating a dish that’s as delightful to prepare as it is to eat. This recipe combines the tender texture of baby artichokes with the bold flavors of olives and feta, perfect for a refreshing appetizer or side.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the dish:
  • 12 baby artichokes, trimmed and halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
2. Add the halved baby artichokes to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes at room temperature, stirring occasionally for even flavor distribution.
3. Preheat your grill or grill pan to medium-high heat (about 375°F). Grill the marinated artichokes for 3-4 minutes on each side, or until they develop grill marks and become tender.
4. Transfer the grilled artichokes to a serving platter. Scatter the halved Kalamata olives and crumbled feta cheese over the top.
5. Garnish with chopped fresh parsley before serving.

You’ll love the contrast between the smoky artichokes and the salty, tangy olives and feta. Try serving this dish alongside grilled fish or chicken for a complete meal that’s bursting with Mediterranean flavors.

Baby Artichoke Soup with Cream and Chives

Just when you think you’ve tried all the comforting soups out there, this Baby Artichoke Soup with Cream and Chives comes along to surprise your palate. It’s a creamy, dreamy dish that’s as satisfying to make as it is to eat, perfect for those who appreciate the methodical process of cooking.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb baby artichokes, trimmed and quartered
  • 4 cups vegetable broth
• For finishing:
  • 1 cup heavy cream
  • 2 tbsp fresh chives, chopped
  • Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb quartered baby artichokes to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until artichokes are tender, about 20 minutes.
6. Once the artichokes are tender, use an immersion blender to puree the soup until smooth. Tip: For a smoother texture, strain the soup through a fine-mesh sieve.
7. Stir in 1 cup heavy cream and heat through without boiling, about 2 minutes. Tip: Adjust the soup’s thickness by adding more broth if needed.
8. Season with salt to taste and garnish with 2 tbsp chopped fresh chives before serving. Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese on top.

Now, this soup boasts a velvety texture that’s rich yet not overpowering, with the subtle earthiness of artichokes balanced by the cream’s sweetness. Serve it with a side of crusty bread for dipping, or top with crispy croutons for added crunch.

Baby Artichoke and Chicken Skillet

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Baby Artichoke and Chicken Skillet is a dish that promises to deliver both comfort and flavor with every bite. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the skillet:
  • 1 cup baby artichokes, quartered
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes, turning once, until golden brown and cooked through. Tip: Ensure the skillet is hot before adding the chicken to prevent sticking.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, add baby artichokes and garlic. Cook for 3 minutes, stirring occasionally, until artichokes start to soften.
5. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Tip: These bits add depth of flavor to the dish.
6. Return the chicken to the skillet, stirring to combine with the artichokes and liquid. Simmer for 2 minutes to allow flavors to meld.
7. Sprinkle Parmesan cheese over the top, then cover the skillet and let sit for 1 minute off the heat to melt the cheese. Tip: Covering the skillet helps the cheese melt evenly without drying out the chicken.

Presenting a harmonious blend of tender chicken and earthy artichokes, this skillet dish is elevated by the bright acidity of lemon and the savory depth of Parmesan. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up the delicious sauce.

Baby Artichoke Pizza with Goat Cheese

For those looking to elevate their pizza game, this Baby Artichoke Pizza with Goat Cheese combines the earthy flavors of artichokes with the creamy tang of goat cheese for a gourmet experience at home.

Ingredients

• For the dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)
  • 1 tsp active dry yeast
• For the toppings:
  • 1/2 cup tomato sauce
  • 1 cup baby artichokes, trimmed and halved
  • 4 oz goat cheese, crumbled
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions

1. In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 475°F. Roll out the dough on a floured surface to your desired thickness.
5. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
6. Arrange the baby artichokes over the sauce. Sprinkle with salt, black pepper, and red pepper flakes.
7. Drizzle with olive oil and top with crumbled goat cheese.
8. Bake for 12-15 minutes until the crust is golden and the cheese is slightly browned.

Enjoy the crispy crust paired with the creamy goat cheese and tender artichokes. For an extra touch, garnish with fresh basil leaves before serving.

Baby Artichoke and Mushroom Quiche

Ready to dive into a delightful dish that combines the earthy flavors of baby artichokes and mushrooms in a creamy, savory quiche? This recipe is perfect for brunch or a light dinner, and I’ll guide you through each step to ensure success.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 tbsp olive oil
  • 1 cup baby artichokes, trimmed and quartered
  • 1 cup mushrooms, sliced
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Tip: The dough should not be sticky; if it is, add a little more flour.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Press it into the dish and trim the edges. Prick the bottom with a fork.
5. Bake the crust for 10 minutes, then remove from the oven and set aside.
6. Heat olive oil in a skillet over medium heat. Add the baby artichokes and mushrooms, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. In a bowl, whisk together the heavy cream, eggs, salt, and pepper. Stir in the sautéed vegetables and Parmesan cheese.
8. Pour the filling into the pre-baked crust. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Tip: Check the quiche at 30 minutes; if it jiggles slightly in the center, it needs a few more minutes.

Delight in the creamy texture and rich flavors of this quiche, where the tender artichokes and mushrooms shine. Serve it warm with a side salad for a complete meal, or enjoy a slice cold the next day—it’s just as delicious.

Baby Artichoke Tapenade with Crostini

Let’s dive into creating a delightful Baby Artichoke Tapenade with Crostini, a perfect blend of savory flavors and crunchy textures that’s sure to impress at any gathering.

Ingredients

• For the tapenade:
  • 1 cup baby artichokes, drained and chopped
  • 1/4 cup Kalamata olives, pitted and chopped
  • 2 tbsp capers, drained
  • 1 garlic clove, minced
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
• For the crostini:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 garlic clove, halved

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the crostini.
2. Arrange the baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil.
3. Bake for 10 minutes, or until the slices are golden and crisp. Tip: Keep an eye on them after 8 minutes to prevent burning.
4. While the crostini are baking, combine the chopped baby artichokes, Kalamata olives, capers, minced garlic, and lemon juice in a food processor.
5. Pulse the mixture a few times until coarsely chopped. Tip: Avoid over-processing to maintain a chunky texture.
6. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture comes together. Season with salt to taste.
7. Once the crostini are done, rub the cut side of the halved garlic clove over the top of each slice for added flavor.
8. Spread a generous amount of the tapenade onto each crostini slice.

Here’s how the dish turns out: The tapenade offers a rich, briny flavor with a slight tang from the lemon, perfectly complemented by the crispy, garlic-infused crostini. For a creative twist, serve with a side of marinated feta cheese or atop a bed of arugula for a light, flavorful appetizer.

Baby Artichoke and Shrimp Stir Fry

First, let’s dive into creating a vibrant and flavorful dish that combines the delicate textures of baby artichokes with the succulent taste of shrimp, all brought together in a quick and easy stir fry. This recipe is perfect for those looking to add a gourmet touch to their weeknight dinners without spending hours in the kitchen.

Ingredients

• For the stir fry:
• 1 lb baby artichokes, trimmed and halved
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• For the sauce:
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, minced
• 1 garlic clove, minced

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the baby artichokes to the skillet, cut side down, and cook until lightly browned, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the artichokes from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil and the shrimp. Cook the shrimp until they turn pink and opaque, about 2 minutes per side. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
5. While the shrimp cooks, whisk together the chicken broth, soy sauce, honey, ginger, and garlic in a small bowl.
6. Return the artichokes to the skillet with the shrimp and pour the sauce over the top. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken slightly. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Remove from heat and serve immediately.

Best enjoyed fresh, this dish offers a delightful contrast between the tender artichokes and the juicy shrimp, all enveloped in a sweet and savory sauce. For an extra crunch, sprinkle with toasted almonds or serve over a bed of fluffy jasmine rice.

Baby Artichoke Frittata with Fresh Herbs

Getting started with a Baby Artichoke Frittata with Fresh Herbs is simpler than you might think, perfect for a weekend brunch or a light dinner. This dish combines the tender, nutty flavors of baby artichokes with the brightness of fresh herbs, all held together by fluffy, golden eggs.

Ingredients

• For the frittata:
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup baby artichokes, trimmed and quartered
  • 1/4 cup fresh herbs (such as parsley, chives, and basil), chopped
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittata.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: Whisking vigorously incorporates air, making the frittata fluffier.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the baby artichokes and sauté for 5 minutes, or until they start to soften.
4. Pour the egg mixture over the artichokes in the skillet. Sprinkle the fresh herbs and Parmesan cheese evenly over the top. Tip: Letting the eggs set slightly at the edges before baking helps prevent sticking.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; if it comes out clean, it’s ready.
6. Remove from the oven and let it cool for a couple of minutes before slicing. This frittata is wonderfully creamy inside with a slightly crisp top, offering a delightful contrast in textures. Serve it warm with a side of mixed greens for a complete meal, or enjoy it as is for a satisfying, herb-infused dish.

Baby Artichoke and White Bean Stew

Very few dishes offer the comforting embrace of a well-made stew, and this Baby Artichoke and White Bean Stew is no exception. Perfect for those chilly evenings or when you’re in need of a hearty, nutritious meal, this recipe is straightforward and rewarding.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
• For the stew:
  • 1 lb baby artichokes, trimmed and halved
  • 2 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Introduce the baby artichokes to the pot, stirring occasionally until they begin to soften, approximately 5 minutes.
4. Pour in the vegetable broth, ensuring it covers the artichokes. Bring to a simmer.
5. Add the white beans and dried thyme, stirring gently to combine without breaking the beans.
6. Season with salt and pepper, then reduce heat to low. Cover and let simmer for 20 minutes, or until artichokes are tender.
7. Tip: For an extra layer of flavor, consider adding a Parmesan rind to the broth as it simmers.
8. Tip: If the stew is too thick, add a little more broth or water until desired consistency is reached.
9. Tip: Always taste and adjust seasoning before serving to ensure a balanced flavor.

Hearty and flavorful, this stew boasts a creamy texture from the white beans and a slight bite from the artichokes. Serve it with a slice of crusty bread for dipping or over a bed of quinoa for an extra protein boost.

Conclusion

Now that you’ve explored these 17 delicious baby artichoke recipes, it’s clear there’s something for every taste and occasion. From simple sides to hearty mains, each dish promises to delight. We’d love to hear which recipes you try and love—drop a comment below! And if you enjoyed this roundup, don’t forget to share the inspiration on Pinterest. Happy cooking!