Healthy Food

9 gourmet artichoke recipes

This summer, we eat artichokes. In salads, in puff pastry, in quiche, in risotto… Bon appétit!

The artichoke is a vegetable with multiple benefits. Apart from the fact that it is very low in calories, the artichoke is above all an asset for the urinary systemit is indeed diuretic thanks to its richness in potassium.

It also facilitates digestion because it contains an antioxidant which has the specificity of stimulating the gallbladder. This compound is called cynarin. Rich in fiber, it also helps to smooth the intestinal transit. It is also known to be a source of magnesium, calcium or even vitamin B9.

A vegetable to add everywhere

The artichoke is eaten boiled or steamed. It is often seen as a complicated vegetable to cook and eat, because of its many leaves. That said, many recipes are possible, mainly with the heart of the vegetable, which happens to be very tender and delicate in taste.

The artichoke can be eaten on its own, with a vinaigrette, or added to any preparation: risotto, pasta dish, quiche, pizza, puff pastry… Note, however, that its aroma is fine and that it needs to be combined with products that are not too strong in taste, otherwise it will be smothered.

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© Shutterstock / Lyudmila Mikhailovskaya

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Roasted artichokes
For this recipe, take 8 small artichokes from which you remove the tail. Steam them first, then drain them. In a dish, arrange them with two pressed garlic cloves, olive oil, two squeezed lemons, salt and pepper. Mix so that your artichokes are impregnated with the marinade (and well oiled). Save some of the mixture to pour over the artichokes at the last moment before baking. Add breadcrumbs to your artichokes. Cook for 5 to 10 minutes at 210 degrees.

© Shutterstock / Oksana Mizina

3/9 –

Appetizer skewers artichoke mozzarella confit tomatoes
A summer recipe, ideal for aperitifs on hot days: cook your artichokes and keep only the hearts, cut them in 4 and leave to cool. Marinate them in lemon juice with half a clove of pressed garlic, parsley and salt and pepper. On fairly long peaks, alert a small ball of mozzarella, a piece of artichoke and a cherry or oil-candied tomato. Taste!

© Shutterstock / BarbaraGoreckaPhotography

4/9 –

Artichoke salad with salmon
Cook your 8 artichokes in a pressure cooker and collect only the hearts. Cut them up and let cool. Add a slice of feta cheese cut into cubes, sauté pine nuts in the pan. Cut your smoked salmon into small pieces, mix everything in a salad bowl with a vinaigrette and serve!

© Shutterstock / Katarzyna Hurova

5/9 –

Artichoke Quiche
Use the steam cooking method mentioned in the example of artichokes with vinaigrette. So cook your 5 artichokes and collect the hearts, cut them into small dice. Prepare a mixture based on an onion sautéed in the pan, 20cl of liquid cream, 2 eggs, a tablespoon of mustard and 100g of grated Comté cheese. Mix everything together before pouring it into a dish with puff pastry. Bake for 30 minutes at 180 degrees!

© Shutterstock / Michael Kraus

6/9 –

Artichoke Tapenade
For this recipe, you will need 400 grams of artichokes, so you can cook 8 large artichokes, or buy the hearts directly. Crush two cloves of garlic, add a tablespoon of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of finely chopped parsley, salt and pepper and mix everything with the hearts of artichokes. Let cool and spread!

© Shutterstock / Valerio Pardi

7/9 –

Artichoke puff pastry with goat cheese and dried tomatoes
Take two puff pastry sheets, roll them out. Cut them into 4 squares to make your little puff pastries. Add your artichoke hearts cut into small cubes in each square, a small piece of fresh goat cheese, a dried tomato, and pour over a teaspoon of mixture made from lemon juice, olive oil, pressed garlic, salt and pepper. Do not put too much to prevent it from running in the oven! Close your puff pastries and bake at 210 degrees for 15 minutes.

© Shutterstock / SnapFocus

8/9 –

Artichoke pizza
Prepare your pizza dough using 350 grams of flour, 3 tablespoons of olive oil, 1 sachet of baker’s yeast, 25 cl of warm water. Leave to rest for at least 1 hour. Spread it and arrange artichoke hearts or artichoke bottoms, as desired. Add sliced ​​mozzarella, halved cherry tomatoes, parmesan and a few black olives. Sprinkle with oregano. Bake at 220 degrees for 10 minutes and add a little arugula when it comes out of the oven.

© Shutterstock / denio109

9/9 –

Artichoke pasta
Opt instead for short pasta such as fusilli or penne. Boil them in water. Separately, cook your artichokes in a pressure cooker and extract the hearts. Cut them into 4 and sauté them for 2 minutes in the pan with olive oil, a pressed garlic clove, salt and pepper. Add your pasta to the pan with a drizzle of fresh cream to bind everything together. If you wish, you can season with parmesan shavings during cooking. Finish by adding fresh arugula and enjoy!

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