Type what you have

Ingredients

• ✓ artichoke
• garlic
• butter

Instructions

1. 1 Rinse artichokes under cold water. With a sharp knife, cut off the top third of each artichoke and trim the stems to about 1 inch. Remove the smaller leaves from around the base, then snip off any sharp leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. 2 Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Place artichoke halves into the skillet, cut-sides down. Sauté until lightly browned, 5 to 10 minutes.
3. 3 Reduce the heat to low. Pour in about 1/4 cup water, cover, and steam until tender and the stem is pierced easily with a fork, 15 to 20 minutes.

By JJDON

Ingredients

• ✓ artichoke
• lemon juice
• garlic
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ artichoke
• lemon juice
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place artichokes stem-side down in a bowl and drizzle with lemon juice.
3. 3 Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
4. 4 Drizzle each artichoke with olive oil and press 1 clove of garlic into the center of each artichoke; season with salt.
5. 5 Tightly wrap each artichoke twice with heavy-duty aluminum foil; place in a baking dish.
6. 6 Bake in the preheated oven until sizzling, about 1 hour 20 minutes
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ artichoke
• olive oil
• white vinegar
• water
• hollandaise sauce
• egg
• black olive
• chive

Instructions

1. 1 Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. 2 Prepare Hollandaise Sauce according to recipe directions.
3. 3 Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. 4 Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

By Babs Hanna

Ingredients

• ✓ artichoke
• butter
• garlic
• salt
• pepper

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ artichoke
• lasagna noodle
• chicken
• mozzarella cheese
• parmesan cheese
• sun-dried tomato
• cream cheese
• milk
• basil
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
3. 3 Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
4. 4 Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
5. 5 Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
6. 6 Bake in the preheated oven until golden and bubbling, about 25 minutes.

By jillmo515

Ingredients

• ✓ artichoke
• genoa salami
• sopressata
• hard salami
• provolone cheese
• mozzarella cheese
• tomato
• roasted red pepper
• kalamata olive
• green olive
• olive oil
• red wine vinegar
• black pepper
• basil

Instructions

1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

Ingredients

• ✓ artichoke
• lemon
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large bowl with cold water. Squeeze juice from one lemon wedge into water. Trim tops and stems from artichokes, cut in half from top to bottom and scoop out the choke; place halves into the bowl of lemon water to prevent them from turning brown.
3. 3 Bring a large pot of water to a boil. Add artichokes to boiling water, and cook until tender, about 15 minutes. Drain. Meanwhile, preheat an outdoor grill for medium-high heat.
4. 4 To make the basting and dipping sauce: Squeeze remaining lemon wedges into a medium bowl; stir in olive oil and garlic, and season with salt and pepper.
5. 5 Brush artichokes with a coating of lemon-garlic dipping sauce; place on the preheated grill and cook, basting with sauce and turning frequently, until the tips are a little charred, 5 to 10 minutes. Serve immediately with remaining lemon-garlic sauce.

By rosiella

Ingredients

• ✓ artichoke
• zhug sauce
• chicken breast
• chicken leg
• chicken thigh
• lemon
• kalamata olive
• sun-dried tomato

Instructions

1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ artichoke
• water
• garlic
• bay leaf
• salt
• lemon juice

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa

Ingredients

• ✓ artichoke
• bread
• garlic
• parsley
• romano cheese
• oregano
• vegetable oil
• salt
• pepper

Instructions

1. 1 Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. 2 In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. 3 Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. 4 Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

By Michele O'Sullivan

Ingredients

• ✓ artichoke
• lemon
• bread crumb
• parmesan cheese
• parsley
• garlic
• kosher salt
• black pepper
• water
• olive oil

Instructions

1. 1 Gather all your ingredients.
2. 2 Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.
3. 3 Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
4. 4 Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
5. 5 Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
6. 6 Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
7. 7 Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.
8. 8 Serve warm or at room temperature.

By NicoleMcmom

Ingredients

• ✓ artichoke
• bread crumb
• pecorino romano cheese
• mint
• garlic
• salt
• black pepper
• olive oil
• white wine
• water

Instructions

1. 1 Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
2. 2 Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
3. 3 Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
4. 4 Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.

By Kim's Cooking Now

Ingredients

• ✓ artichoke
• olive oil
• butter
• lemon juice
• mayonnaise
• romano cheese
• asiago cheese
• parmesan cheese
• garlic
• black pepper
• chipotle pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
3. 3 Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
4. 4 Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
5. 5 Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
6. 6 Roast in the preheated oven until fork-tender, about 40 minutes.
7. 7 While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
8. 8 Remove artichokes from the oven. Turn on the broiler.
9. 9 Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
10. 10 Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

By Reynolds KitchensR

Ingredients

• ✓ artichoke
• white wine
• olive oil
• salt
• italian seasoning
• liquid smoke
• basil
• thyme
• lemon
• olive oil cooking spray
• butter

Instructions

1. 1 Fill a stockpot half full with water; stir in white wine, olive oil, salt, Italian seasoning, liquid smoke, basil, and thyme. Squeeze lemon wedges into mixture; drop wedges into the pot.
2. 2 Bring mixture to a boil over medium heat; add artichoke halves. Boil until tender, 20 to 30 minutes. Transfer artichokes, upside down, to a paper towel; drain and cool to the touch. Refrigerate until ready to serve.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Lightly coat cooled artichoke halves with cooking spray.
4. 4 Cook artichoke halves on the preheated grill until edges are slightly charred. Drizzle with melted butter; serve.

By Foxy

Ingredients

• ✓ artichoke
• garlic
• bay leaf
• crab boil
• shrimp and crab boil seasoning
• salt
• black pepper
• red potato
• orange
• lemon
• mushroom
• green bean
• onion
• baby corn
• smoked sausage
• crawfish

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4 Stir in sausage; cook 5 minutes more.
5. 5 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

By IMANKAY