Though artichokes are undeniably intimidating (the spiky leaves!
), don’t let their unwelcoming appearance scare you off.
Whole artichokes have more to offer than just the hearts, too.
Alanna Taylor-Tobin viaThe Bojon Gourmet
Although artichokes aren’t entirely edible, there are ways to make use of nearly every single part.
Artichoke and Avocado ToastsfromLove and Lemons
This recipe is further proof that avocado is great with everything.
Freeze what you don’t eat for later so you always have an artichoke-spinach dip-inspired treat on hand.
Lemon Artichoke HummusfromThe Bojon Gourmet
Marinated artichokes are ideal for this quickfood processorrecipe.
A healthy squeeze of lemon juice and plenty of tangy creme fraiche keeps everything balanced.
Simply mash all the ingredients together, toast a few slices of your favorite bread, and enjoy.
Chicken Florentine Artichoke BakefromDamn Delicious
Cheesy pasta and artichokes is always going to be a successful combination.
Eat it however you normally eat chicken salad, whether that’s in a wrap or by the forkful.
Slow-Cooker Egg CasserolefromWell Plated
This set-it-and-forget-it breakfast dish is the epitome of an easy artichoke recipe.
(Can’t find them at your supermarket?
It’s probably not the right seasonlook for them in the produce section around springtime.)
This is a good soup to already have prepped and frozen for whenever the sniffles strike.
Spinach and Artichoke FlatbreadfromFoxes Love Lemons
Spinach and artichoke dip belongs on everything, including pizza.
The rest of what you put on top is entirely up to you, though.
This recipe uses pine nuts, mushrooms, and pepperoni, but the options are limitless.
you might also chop the veggies ahead of time, or use whatever meal prepped veggies you already have.
Feel free to swap other beans in for the chickpeas, too.
Using artichokes canned or jarred in brine will add a bit of acidity to offset all the rich cheesiness.
And because most of the ingredients come from cans, there’s alsominimal choppinginvolved.
