Tasty Artichoke Dishes

Artichokes are delicious on their own or incorporated into other dishes. SAVEUR magazine delivers twelve tasty artichoke recipes.

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Artichoke Tea Sandwiches A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes. See this Recipe André Baranowski
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Grilled Baby Artichokes Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See this Recipe André Baranowski
Artichoke Crostini
Tangy marinated artichokes with mascarpone and chives make a delicious topping for crostini. André Baranowski
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Greens and Artichokes Stew This flavorful dish is a springtime favorite in the Middle East. See this Recipe André Baranowski
Raw Artichoke Salad with Parmesan and Mint
Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese. André Baranowski
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Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. See this Recipe Virginie Blachere
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Fettuccine with Artichokes and Chicken We got this satisfying pasta dish from Justin Smillie, the chef at Smith’s, a restaurant in New York City. See this Recipe André Baranowski
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Braised Artichokes These tender, herbed baby artichokes are delicious on their own as a side dish or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. See this Recipe André Baranowski
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This recipe is based on one that SAVEUR deputy editor Dana Bowen’s Italian-American family has used for generations. See the recipe for Stuffed Artichokes » André Baranowski
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We love these everyday delicacies for their simplicity. See the recipe for Steamed Artichokes » Virginie Blachere
Cream of Artichoke Soup
Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. See the recipe for Cream of Artichoke Soup » Sarah Karnasiewicz
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Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. See this Recipe André Baranowski