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What’s Not To Love About Artichokes?

Fresh artichokes are underappreciated in my opinion.  I think it’s because so many folks are unsure how to prepare them.  I say this because spinach and artichoke dip is so hugely popular or menu items with artichokes are always a crowd pleaser.  It’s time to start adding artichokes to your menu rotation.  Not only are they delicious, they are also packed with nutrition.  Artichokes are cholesterol free, low in calories, fat free, low in sodium, a good source of dietary fiber, a good source of vitamin C, a good source of folate, and a good source of magnesium.  This week I’ve got some simple ways to prepare fresh artichokes.


Fruits & Veggies–More Matters has a great appetizer with this recipe for Artichokes with Lemon Dill Yogurt Dip.  You’ll cook four medium fresh artichokes (you can bake, boil, steam, or microwave them).  Then set them aside to cool.  Make your dip by combining the juice from one lemon, Greek yogurt, chopped fresh dill, salt, and pepper.  You’ll need to remove the choke, which is the center of the artichoke.  Fill the center of the veggie with dip and pull off the leaves and spread some of the dip and enjoy!


Courtesy of Fruits & Veggies–More Matters


Garlic Rosemary Baked Artichokes are a super easy way to enjoy this veggie with lots of flavor.  Preheat your oven to 375 degrees.  Cut your artichokes in half and remove the choke.  Brush them with lemon juice to prevent browning and place in a casserole dish cut side up.  Drizzle olive oil over the artichokes, season with salt and pepper.  Slice garlic and lemons, then place over the artichokes.  Place fresh sprigs of rosemary in the dish.  Cover the dish with foil and back for 30 minutes until the artichokes have softened.  You can serve the artichokes with melted butter and stir in a few rosemary leaves for dipping.


Courtesy of The Brooklyn Cook


Grilled Artichokes is another terrific way to enjoy this veggie and perfect timing as we’re into the grilling season.  Cut the artichokes in half and remove the choke.  Boil or steam them for 20 minutes until softened.  Drain and then toss with olive oil and lemon juice, chopped garlic, and chopped fresh basil.  Warm your grill and heat them on each side until they are slightly charred.  You can eat them as is, or serve with a little aioli sauce for dipping.


Courtesy of Caroline’s Cooking


Check back next week when I’ll have some healthy pasta salad recipes for your Memorial Day celebrations.


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