Artichokes Recipes

View All | View Summaries
Grilled Artichoke and Endive Salad Recipe Recipe

Grilled artichoke and endive salad is one of the dishes I concocted in the tiny kitchen of the Parisian apartment we rented. Don't get me wrong, we loved the place where we stayed at. It's just that the kitchen had the bare minimum: a sink and a toaster-sized oven topped with 2 burners. First I steamed leeks, then grilled a red bell pepper, the endives and artichokes and coated pieces of Rocamadour cheese in herbs. The mixture makes a colorful, tasty first course.

I'm a little slow at sharing the recipes from our recent trip to Europe. It takes some time to process all the photos, so I promise they should be ready after the celebration of the Chinese New Year. Stay tuned!

In case you're wondering who the man in the collage is, he's one of the many vendors who operate stalls at the Daumesnil open air market on Tuesdays and Fridays. I was snapping photos as I meandered through the market and he begged me to take one of him. The merchants in Paris tend to have a lot of personality (they sing, they scream, they rhyme; whatever it takes to get people's attention) and they do their best to entice you to buy their food. He was quite a ham and was absolutely thrilled when I told him I'd post his picture on the site.

Grilled Endive Recipe with Picture


Full Recipe...
Artichoke Risotto Recipe Recipe

Artichoke Risotto Recipe

05.01.10 by Jackie

Stuffing risotto into jumbo artichokes can be a stylish way to serve the main course of your next dinner party. Given that the delivery device for the risotto is an artichoke, it only makes sense to repeat the flavors in the dish itself. In general, you shouldn't use too many ingredients to flavor a risotto, so I limited the additions to chopped roasted yellow bell peppers and artichoke hearts. To make the risotto creamier and more colorful, I also added cheddar cheese.

Mother's day is coming soon, and this dish would make an excellent choice if you’re planning on cooking for the mom(s) in your life. We'll be taking my mother-in-law to her favorite restaurant for lunch, and I'm planning on helping the girls prepare a special dinner at home. In case you need inspiration, I'll be posting dinner menu suggestions for Mother's day soon, so stay tuned.


Full Recipe...
Baked Artichokes with Persillade Crust Recipe

Baked artichokes with persillade crust is a great appetizer. It's light, healthy and flavorful. First, the artichokes are boiled, then covered with a lemon parsley bread mixture and roasted in the oven until golden brown.

I made the persillade crust using stale brioche. It gives the crust a subtle sweetness. I also added a little brown sugar and honey Dijon mustard to reinforce the sweetness, as well as to balance the distinct, slightly bitter taste of artichoke. Lemon and parsley tie all the flavors together. I served the breaded artichokes with a bowl of homemade blue-cheese ranch salad dressing on the side. It's a delicious way to welcome the arrival of Spring!


Full Recipe...
Artichoke and Spinach Manicotti Pasta Recipe

I stuffed my manicotti with artichoke and spinach, and served the dish gratin-style with a layer of mozzarella cheese over the top and a bed of marinara sauce beneath. The artichoke and spinach mixture evokes the flavors of a dip, which contrasts nicely with the brightness of the marinara.

This is one of my favorite pasta dishes because it's very easy to make, while at the same time having great presentation value. Manicotti have the added benefit of freezing extremely well, so I always make them in large batches.


Full Recipe...
Pan Seared Artichoke with Balsamic Glaze Recipe

Artichokes are one of my favorite vegetables. Some people seem to dislike artichokes without getting to know them because of all the work involved in eating it. It requires a good deep cleaning under the sink, steam it, pan sear it and you're done. Serve it with a flavorful dipping sauce like the balsamic glaze in this recipe, or your own aioli (which I'll provide a recipe of soon).

Since moving to America, I have to admit that it seems that many Americans are more concerned with convenience than taste. No offense. The French, and I include myself in this stereotype, are infamous for savouring every morsel of food. Food is a social activity and so we don't mind a bit of extra work.

My aunt was watching me prepare this dish today, and her first reaction was: "Why are you cooking this? It's such a pain to eat". When the artichokes had fully cooked on the griddle. I plated it, removed one leaf, dipped in the balsamic vinaigrette and put it in her mouth. She stopped talking and ended up eating the entire artichoke. 

Tanya, this recipe is for you since you requested a low fat, low cholesterol veggie recipe for your parents.


Full Recipe...