18 Delicious Baby Artichoke Recipes for Every Occasion

Let’s face it, baby artichokes are the unsung heroes of the vegetable world—packed with flavor and versatility that can elevate any meal from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 18 delicious baby artichoke recipes that promise to inspire your next culinary adventure.

Baby Artichoke and Lemon Pasta

Venture into a world where pasta meets the zesty charm of lemon and the delicate heart of baby artichokes in a dish that’s as vibrant as your summer playlist. This Baby Artichoke and Lemon Pasta is your ticket to a flavor fiesta that’s both refreshing and comforting, proving that simple ingredients can throw the best party in your mouth.

Ingredients

• 8 oz pasta
• 4 baby artichokes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, prepare the baby artichokes by trimming the stems, removing the tough outer leaves, and halving them lengthwise.
3. Heat olive oil in a large skillet over medium heat. Add the artichokes and sauté until they start to brown, about 5 minutes.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the vegetable broth and bring to a simmer. Cover and cook until the artichokes are tender, about 10 minutes.
6. Drain the pasta and add it to the skillet with the artichokes. Toss to combine, adding the reserved pasta water as needed to loosen the sauce.
7. Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. Tip: Add the lemon juice off the heat to preserve its bright flavor.

Yum doesn’t even begin to cover it—this pasta is a creamy, tangy, and slightly nutty masterpiece with artichokes that melt in your mouth. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that lemony goodness.

Roasted Baby Artichokes with Garlic and Herbs

Howdy, food lovers! Ever stared down a baby artichoke and thought, ‘You’re cute, but how do I make you delicious?’ Well, buckle up, because we’re about to turn these tiny green globes into a garlicky, herby masterpiece that’ll have you forgetting they’re even vegetables.

Ingredients

• 12 baby artichokes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and toasty for those artichokes.
2. Trim the stems of the baby artichokes to about 1/2 inch and peel off the tough outer leaves. Pro tip: A serrated knife works wonders here.
3. Cut each artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke if present. Yes, it’s as fun as it sounds.
4. In a large bowl, toss the artichoke halves with olive oil, minced garlic, thyme, rosemary, salt, and pepper until they’re evenly coated. This is where the magic starts.
5. Arrange the artichokes cut-side down in a single layer in a baking dish. Pour the water into the dish around the artichokes to keep them moist during roasting.
6. Roast in the preheated oven for 25 minutes, then flip each artichoke half over. Continue roasting for another 10-15 minutes until they’re golden and tender. Keep an eye on them to prevent over-browning.
7. Remove from the oven and let them cool slightly before serving. They’re like little flavor bombs waiting to explode in your mouth.

Kick back and savor the crispy edges and tender hearts of these roasted beauties. Serve them as a standout side or toss them into a salad for a gourmet twist. Either way, they’re bound to steal the show.

Grilled Baby Artichokes with Lemon Aioli

Craving something that’s equal parts elegant and easy? These grilled baby artichokes with lemon aioli are your ticket to impressing guests without breaking a sweat—or your funny bone, because let’s face it, artichokes can be a bit of a puzzle.

Ingredients

• 12 baby artichokes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lemon zest
• 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Trim the tops and stems of the baby artichokes, then cut them in half lengthwise.
3. In a large bowl, toss the artichoke halves with olive oil, lemon juice, salt, and black pepper until evenly coated.
4. Place the artichokes cut-side down on the grill. Grill for 5 minutes, then flip and grill for another 5 minutes until tender and slightly charred.
5. While the artichokes grill, mix mayonnaise, lemon zest, and minced garlic in a small bowl to make the lemon aioli.
6. Remove the artichokes from the grill and let them cool for 2 minutes.
7. Serve the grilled baby artichokes with the lemon aioli on the side for dipping.

Ready to dive in? The artichokes are tender with a smoky char, and the lemon aioli adds a zesty punch that’ll make your taste buds dance. Try serving them on a platter with extra lemon wedges for a pop of color and an extra tangy kick.

Baby Artichoke Salad with Parmesan and Mint

Feeling fancy but too lazy to fuss over dinner? This baby artichoke salad is your ticket to gourmet town without the passport of effort. It’s fresh, it’s zesty, and it’s got enough Parmesan to make your nonna nod in approval.

Ingredients

• 1 lb baby artichokes
• 1/2 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 cup shaved Parmesan
• 1/4 cup fresh mint leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Trim the stems and tops of the baby artichokes, then slice them in half lengthwise. Tip: To prevent browning, keep them in lemon water until ready to use.
2. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the artichokes, cut side down, and cook for 5 minutes until golden brown.
3. Flip the artichokes and add the remaining olive oil, lemon juice, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Tip: The artichokes should be tender but still have a bit of crunch.
4. Remove from heat and let cool to room temperature. Toss with shaved Parmesan and fresh mint leaves. Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving.

Every bite of this salad is a crunchy, creamy, herby delight. Serve it atop a crispy baguette for an open-faced sandwich that’ll steal the show at any picnic.

Stuffed Baby Artichokes with Breadcrumbs and Herbs

Now, let’s talk about turning those adorable baby artichokes into little vessels of joy, stuffed to the brim with a herby, crunchy breadcrumb mixture that’ll make your taste buds do a happy dance. Perfect for impressing at dinner parties or treating yourself to something fancy on a Tuesday night.

Ingredients

• 12 baby artichokes
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, halved

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those stuffed beauties.
2. Trim the tops and stems of the baby artichokes, then cut them in half lengthwise. Use a spoon to scoop out the choke from the center. Tip: Rubbing the cut sides with a lemon half prevents browning.
3. In a bowl, mix together breadcrumbs, Parmesan, parsley, thyme, garlic, salt, and pepper. Drizzle with olive oil and stir until the mixture is evenly moistened.
4. Stuff each artichoke half generously with the breadcrumb mixture, pressing lightly to adhere. Tip: Overstuffing is encouraged here for maximum crunch.
5. Arrange the stuffed artichokes in a single layer on a baking sheet. Drizzle with a bit more olive oil for good measure.
6. Bake for 25-30 minutes, or until the artichokes are tender and the stuffing is golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.

Get ready to serve these golden gems that offer a delightful contrast between the tender artichoke leaves and the crispy, herby stuffing. They’re perfect as a standalone appetizer or paired with a creamy dip for an extra layer of indulgence.

Baby Artichoke and Potato Gratin

Venture into the realm of cozy, cheesy goodness with a dish that’s like a warm hug for your taste buds. This Baby Artichoke and Potato Gratin is the culinary equivalent of your favorite blanket—comforting, reliable, and oh-so-delicious.

Ingredients

• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs baby artichokes, trimmed and halved
• 1.5 lbs Yukon Gold potatoes, thinly sliced
• 2 tbsp olive oil
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, salt, and black pepper.
3. Add the baby artichokes and potato slices to the bowl, tossing gently to coat them evenly in the cream mixture.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Sprinkle the breadcrumbs evenly over the top for that irresistible crunch.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Who knew that baby artichokes and potatoes could throw such a flavorful party? The gratin emerges from the oven with a golden, crispy top that gives way to layers of tender, creamy goodness beneath. Serve it as the star of your dinner table or as a decadent side to your favorite protein—either way, it’s bound to steal the show.

Baby Artichoke Risotto with Peas and Mint

Kickstart your culinary adventure with this vibrant dish that’s as fun to make as it is to eat, blending the earthy charm of baby artichokes with the sweet pop of peas and a refreshing hint of mint. Perfect for those who love to impress without the stress, this risotto is a creamy dream come true.

Ingredients

• 2 cups baby artichokes, trimmed and quartered
• 1 cup fresh peas
• 1/4 cup fresh mint, chopped
• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat until butter is melted.
2. Add diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in Arborio rice, coating grains with oil and butter, and toast for 2 minutes until slightly translucent at the edges.
4. Pour in white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle upon contact—this means your pan is at the right temperature.
5. Begin adding warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes.
6. After 10 minutes of adding stock, mix in baby artichokes and peas. Tip: Keep the stock at a simmer to maintain consistent risotto cooking temperature.
7. Once rice is al dente and creamy, remove from heat. Stir in remaining butter, Parmesan, and mint. Tip: The risotto should flow slowly when spooned—this is your cue it’s perfectly done.
8. Season with salt to taste and let stand for 2 minutes before serving.

Whip up this risotto for a dish that’s luxuriously creamy with a delightful crunch from the peas and artichokes, finished with a bright minty zing. Serve it in a shallow bowl to showcase its vibrant colors, or top with extra Parmesan for a cheesy finish that’ll have everyone coming back for seconds.

Fried Baby Artichokes with Lemon Zest

Mmm, imagine biting into crispy, golden baby artichokes with a zesty lemon kick that dances on your taste buds—this dish is a game-changer for your snack game or a fancy appetizer that’ll have your guests thinking you’ve got a secret chef up your sleeve.

Ingredients

• 12 baby artichokes
• 1/2 cup olive oil
• 1 tbsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Trim the stems and tops of the baby artichokes, then slice them in half lengthwise. Tip: Use a sharp knife to avoid bruising the delicate leaves.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the artichoke halves cut-side down in the skillet. Cook for 5 minutes until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
4. Flip the artichokes and cook for another 5 minutes until the other side is golden and the artichokes are tender.
5. Sprinkle with lemon zest, salt, and black pepper. Toss gently to coat. Tip: Add the lemon zest off the heat to preserve its vibrant flavor and aroma.

You’ll love the contrast between the crispy edges and the tender heart of the artichokes, with the lemon zest adding a bright, tangy finish. Serve them piled high on a platter with extra lemon wedges for squeezing, or chop them up to crown a fresh salad for an unexpected crunch.

Baby Artichoke and Chicken Skewers

Kick off your culinary adventure with these Baby Artichoke and Chicken Skewers, a dish that’s as fun to make as it is to eat. Perfect for those who love to play with their food, these skewers are a delightful way to bring a bit of whimsy and a whole lot of flavor to your table.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 12 baby artichokes, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. In a large bowl, combine the chicken pieces, baby artichokes, olive oil, lemon juice, garlic powder, salt, and black pepper. Toss until everything is evenly coated. Tip: Let the mixture marinate for at least 15 minutes for deeper flavor.
3. Thread the chicken and artichokes onto the soaked skewers, alternating between them. Tip: Leave a little space between pieces to ensure even cooking.
4. Place the skewers on the preheated grill. Cook for 10-12 minutes, turning once halfway through, until the chicken is no longer pink inside and the artichokes are tender. Tip: Use a meat thermometer to check the chicken has reached an internal temperature of 165°F.

Best served straight off the grill, these skewers boast a juicy tenderness from the chicken paired with the slightly nutty, earthy tones of the artichokes. For an extra zing, drizzle with a bit more lemon juice right before serving, or pair with a creamy dipping sauce to contrast the charred edges.

Baby Artichoke Pizza with Goat Cheese

Buckle up, pizza lovers, because we’re about to take your taste buds on a wild ride with a dish that’s as fun to make as it is to eat. This baby artichoke pizza with goat cheese is a game-changer, blending creamy, tangy, and slightly nutty flavors atop a crispy crust that’ll have you coming back for seconds (and thirds).

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup baby artichokes, quartered
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, then brush with 1 tbsp olive oil.
3. In a bowl, toss the baby artichokes with the remaining olive oil, salt, and black pepper.
4. Spread the artichokes evenly over the dough, then sprinkle with goat cheese and Parmesan.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately sprinkle with red pepper flakes and fresh basil.

Every bite of this pizza offers a delightful crunch from the crust, a creamy burst from the goat cheese, and a slight kick from the red pepper flakes. Serve it with a side of marinara for dipping, or enjoy it as is for a light yet satisfying meal.

Baby Artichoke and Fennel Soup

Who knew that baby artichokes and fennel could throw such a flavorful party in your mouth? This soup is like a cozy blanket for your taste buds, with a hint of sophistication that’ll make you feel fancy without the fuss.

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 2 cups sliced fennel
• 1 lb baby artichokes, trimmed and quartered
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and sliced fennel, sautéing until soft and translucent, about 5 minutes.
3. Tip: Don’t rush the sauté; this builds the flavor base.
4. Stir in baby artichokes, coating them well with the onion and fennel mixture.
5. Pour in vegetable broth, bringing the mixture to a boil, then reduce heat to simmer for 20 minutes.
6. Tip: Simmering unlocks the artichokes’ tenderness and melds the flavors.
7. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
8. Stir in heavy cream, salt, and black pepper, heating through for another 2 minutes.
9. Tip: For a lighter version, substitute half-and-half for heavy cream.

Perfectly velvety with a whisper of anise from the fennel, this soup is a stunner served with a drizzle of olive oil and a sprinkle of fennel fronds. Try pairing it with crusty bread for a textural contrast that’ll have you swooning.

Baby Artichoke Tapenade with Olives and Capers

Venture into the realm of gourmet dips with this zesty, briny concoction that’s as fun to make as it is to devour. Perfect for those who love their appetizers with a punch of flavor and a side of sophistication.

Ingredients

• 1 cup baby artichokes, quartered
• 1/2 cup Kalamata olives, pitted
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Toss the quartered baby artichokes with 1 tbsp of olive oil and a pinch of salt. Roast for 15 minutes until slightly golden. Tip: Roasting enhances their nutty flavor.
2. In a food processor, combine the roasted artichokes, Kalamata olives, capers, and minced garlic. Pulse 5 times for a coarse texture. Tip: Over-processing can turn your tapenade into a paste, so keep an eye on the texture.
3. With the processor running, slowly drizzle in the remaining olive oil and lemon juice until the mixture is well combined but still chunky. Season with sea salt and black pepper. Tip: The lemon juice not only adds brightness but also helps preserve the vibrant color.
4. Transfer the tapenade to a serving bowl and let it sit for 10 minutes to allow the flavors to meld.

Lusciously chunky with a bold, briny kick, this tapenade is a showstopper on crostini or as a vibrant sandwich spread. Its robust flavors are a testament to the magic of simple ingredients coming together in perfect harmony.

Baby Artichoke and Mushroom Quiche

Zesty and bursting with flavor, this quiche is like a morning hug for your taste buds, combining the earthy tones of mushrooms with the delicate charm of baby artichokes. Perfect for brunch or a fancy-ish breakfast in bed, it’s a dish that says ‘I love you’ in layers of flaky crust and creamy filling.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup baby artichokes, quartered
• 1 cup mushrooms, sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then remove from oven and set aside. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add 1 cup quartered baby artichokes and 1 cup sliced mushrooms, sautéing until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Spread the sautéed vegetables evenly over the pre-baked pie crust. Sprinkle 1/2 cup grated Parmesan cheese over the vegetables.
5. Pour the egg mixture over the vegetables and cheese. Tip: Pour slowly to prevent the mixture from spilling over the edges.
6. Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden brown.

Fluffy and rich, this quiche boasts a creamy interior with a satisfying crunch from the artichokes and mushrooms. Serve it warm with a side of arugula salad for a contrast in textures, or enjoy it cold the next day—because yes, it’s that good.

Baby Artichoke and Shrimp Stir Fry

Today’s the day to shake up your stir-fry game with a dish that’s as fun to make as it is to eat. Think tender baby artichokes and succulent shrimp dancing in a pan, ready to jazz up your dinner routine.

Ingredients

• 1 lb baby artichokes
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Trim the baby artichokes by removing the outer leaves and cutting off the top third. Slice them in half lengthwise.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the artichokes to the skillet, cut side down. Cook for 5 minutes until lightly browned. Tip: Don’t overcrowd the pan to ensure even browning.
4. Flip the artichokes and add the shrimp, garlic, and red pepper flakes. Cook for another 3 minutes until the shrimp start to turn pink.
5. Pour in the chicken broth and lemon juice, scraping any browned bits from the bottom of the pan. Tip: This deglazing step adds incredible depth of flavor.
6. Reduce heat to medium and simmer for 2 minutes until the shrimp are fully cooked and the artichokes are tender. Tip: The shrimp should be opaque and firm to the touch.
7. Season with salt to taste and serve immediately.

Great textures and flavors abound in this dish—crisp-tender artichokes paired with juicy shrimp, all brought together with a bright, slightly spicy sauce. Serve it over a bed of quinoa for a wholesome twist or alongside crusty bread to soak up every last drop of that delicious sauce.

Baby Artichoke and Tomato Bruschetta

Vividly vibrant and bursting with flavor, this Baby Artichoke and Tomato Bruschetta is your ticket to a taste bud tango that’ll have you dancing from the first bite. Perfect for those who like their appetizers with a side of sass and a sprinkle of sunshine.

Ingredients

• 1 cup baby artichokes, quartered
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 loaf French bread, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F to get it ready for toasting the bread to golden perfection.
2. In a medium bowl, combine the baby artichokes, cherry tomatoes, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to coat everything evenly. Tip: Let this mixture sit for 10 minutes to marinate, enhancing the flavors.
3. Arrange the French bread slices on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden. Tip: Keep an eye on them to prevent over-toasting.
4. Remove the bread from the oven and immediately rub each slice with the minced garlic for a flavorful punch.
5. Top each garlic-rubbed bread slice with the marinated artichoke and tomato mixture. Tip: For an extra flavor boost, drizzle a little more olive oil on top before serving.
6. Sprinkle the chopped fresh basil over the bruschetta for a fresh, aromatic finish.

Unbelievably fresh and fabulously crunchy, this bruschetta is a symphony of textures and tastes. Serve it at your next gathering to impress, or enjoy it solo as a decadent treat—either way, it’s a win.

Baby Artichoke and Spinach Stuffed Shells

Mmm, imagine diving into a plate of stuffed shells where baby artichokes and spinach play the lead roles in a cheesy, creamy ensemble that’s bound to make your taste buds sing. This dish is like a cozy blanket for your soul, with each shell packed full of flavors that are both sophisticated and utterly comforting.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 2 cups chopped baby spinach
• 1 cup chopped baby artichokes
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix together ricotta cheese, Parmesan cheese, egg, spinach, artichokes, garlic, salt, and pepper until well combined.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
5. Fill each cooked shell with the cheese and vegetable mixture and place them seam side up in the dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

The shells emerge from the oven with a golden, cheesy crust that gives way to a creamy, veggie-packed interior. Serve these beauties with a crisp green salad and a glass of white wine for a meal that’s as elegant as it is easy to love.

Baby Artichoke and White Bean Stew

Unbelievably delicious and packed with flavor, this baby artichoke and white bean stew is the comfort food you didn’t know you needed. Perfect for those chilly evenings when only a hearty, veggie-packed dish will do, it’s a bowl of coziness that’ll make your taste buds dance.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb baby artichokes, trimmed and quartered
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 2 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add baby artichokes, salt, black pepper, dried thyme, and red pepper flakes. Cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes, or until artichokes are tender.
6. Stir in white beans and cook for an additional 5 minutes to heat through.
7. Remove from heat and stir in chopped fresh parsley.

Every bite of this stew offers a delightful mix of creamy beans and tender artichokes, with a hint of spice that warms you from the inside out. Serve it with a crusty piece of bread to soak up all the delicious broth, or top with a sprinkle of Parmesan for an extra layer of flavor.

Baby Artichoke and Lemon Tart

Let’s face it, folks, if you’re not putting baby artichokes in a tart, are you even living? This Baby Artichoke and Lemon Tart is here to jazz up your brunch game with a zesty kick and a buttery, flaky crust that’ll have you doing a happy dance.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tbsp ice water
• 12 baby artichokes, trimmed and halved
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/2 cup heavy cream
• 2 eggs
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Gradually add 4 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
5. Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Chill for 30 minutes.
6. While the dough chills, toss 12 halved baby artichokes with 2 tbsp olive oil, lemon zest, and juice. Roast at 375°F for 20 minutes until tender.
7. Whisk together 1/2 cup heavy cream, 2 eggs, and 1/4 tsp black pepper. Tip: For extra flavor, add a pinch of your favorite herbs to the mix.
8. Arrange the roasted artichokes in the tart shell. Pour the cream mixture over them and sprinkle with 1/4 cup grated Parmesan cheese.
9. Bake for 25-30 minutes until the filling is set and the crust is golden. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.

Golden and glorious, this tart boasts a creamy interior with a citrusy punch, all hugged by a crust that’s nothing short of perfection. Serve it warm with a side of sass or a simple arugula salad for that extra flair.

Conclusion

Great news for artichoke lovers! This roundup of 18 delicious baby artichoke recipes offers something for every occasion, from cozy family dinners to festive gatherings. Each dish is a testament to the versatility and flavor of baby artichokes. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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