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Artichokes

Explore 129 recipes, 3 articles, 5 galleries, 62 videos, and more

Asparagus, Artichoke, and Fava Bean Salad

Ingredients
  • 1/3 cup low-fat buttermilk
  • 2 lemons
  • 3 medium artichokes
  • 1/3 cup extra-virgin olive oil
  • 1 scallion, green part only
  • 3 cups whole milk
  • 5 cups water, plus more for bowl and pan
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
  • 1 teaspoon finely grated lemon zest
  • 2 cups dry white wine
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds fresh fava bean pods, shelled (about 2 cups)
  • 1/2 cup fresh mint
  • 3 ounces ricotta salata cheese, crumbled (3/4 cup)
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Brick-Pressed Sandwich

Ingredients
  • 3 medium red bell peppers
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 1/2 cup prepared black-olive paste
  • 8 ounces fresh goat cheese
  • 8 ounces marinated artichokes
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound peppered salami, thinly sliced
  • 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
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Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

Time:35 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 cup penne pasta
  • 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
  • 4 ounces feta, crumbled (1 cup)
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Roasted Chicken and Jerusalem Artichokes

Other Ideas:
Main course, Whole chicken
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Whole-Wheat Pizza with Artichokes and Pecorino

Time:55 mins
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Slow-Cooked Lamb Sandwiches with Marinated Artichokes

Ingredients
  • FOR THE LAMB
  • 2 pounds boneless lamb shoulder
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped(about 1 cup)
  • 1 celery stalk, cut into 1/4-inch dice
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 3 tablespoons coarsely chopped fresh mint leaves
  • 1/2 cup dry red wine, such as Pinot Noir
  • 1 1/2 cups canned diced tomatoes with juice (from a 14 1/2-ounce can)
  • FOR THE ARTICHOKES
  • 1 lemon, halved crosswise
  • 6 long-stemmed or regular medium artichokes, or 12 baby artichokes
  • 2/3 cup sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 2 garlic cloves, thinly sliced
  • 1/2 small, hot red chile, such as serrano, seeded and thinly sliced
  • 1 1/4 cups extra-virgin olive oil
  • 2 tablespoons thinly sliced fresh mint leaves
  • FOR THE SANDWICHES
  • 1 to 2 cups sliced escarole
  • 1/4 cup coarsely chopped fresh mint leaves
  • 4 ciabatta or rosemary rolls, split
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Jean-Georges's Sauteed Shrimp in Orange Dust

Ingredients
  • 4 large artichokes
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced
  • 1 1/2 cups dry white wine
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • 24 large shrimp (at least 1 pound), peeled and deveined
  • Cayenne pepper, for sprinkling
  • 3 tablespoons unsalted butter
  • Jean-Georges's Orange Dust
  • 3 to 4 cups arugula leaves, washed
  • Fresh basil, minced, for garnish
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King Salmon with Braised Fennel and Artichokes

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Halibut with Peas, 2

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