When treated correctly, artichokes can add a whole other dimension to a dish. Unmatched in texture and taste, the prickly treasure is well worth your time and efforts.
When it comes to preparing and cooking with this enigmatic flower bud, one taste of these artichoke recipes will prove that the juice is worth the squeeze. In our recipe collection, we take fresh artichokes and transform them into standout recipes such as a our classic stuffed artichoke; paper-baked snapper with artichokes and golden mushrooms; slow-roasted lamb with sauteed artichokes and mint; and our artichoke and salted ricotta tart with salsa verde.
We also have flavour-packed side dish recipes like our fried artichokes with gribiche, our grilled eggplant salad with freekeh, artichoke, tomato and labne, and Curtis Stone’s pickled artichokes.
Not ready to brave the world of fresh artichokes yet? We’ve also included recipes that make use of store-bought preserved artichokes.
This is our collection of the best artichoke recipes you need to add to your arsenal in 2025.
Grilled eggplant salad with freekeh, artichoke, tomato and labne
Fried artichokes with gribiche
Stuffed artichokes
Curtis Stone’s pickled artichokes
Paper-baked snapper with artichokes and mushrooms
Pan-roasted chicken with artichokes and salad onion
Braised artichokes
Sicilian artichoke, broad bean and pecorino salad
Andrew McConnell’s crisp artichokes with hollandaise sauce
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Clams and artichokes with alioli
Artichoke and salted ricotta tart with salsa verde
Casarecce with artichokes, capers, dill, lemon and mozzarella
Lamb neck with artichokes, broad beans and peas
Mike McEnearney’s baked artichokes with citrus and herb salad
Artichokes à la barigoule
Dan Hunter’s sautéed artichoke hearts
Squid with fennel and artichokes
Pearl barley with artichokes, pecorino and nettle butter
Dave Pynt’s artichokes with Taleggio sauce
Braised artichokes with asparagus and pecorino
Artichokes with small carrots and capers
Slow-roasted lamb shoulder with sautéed artichokes and mint
Roast chicken and potatoes with baguette, artichokes, sage and lemon
Artichokes with prosciutto
Artichoke Niçoise salad
Peter Doyle’s lobster with artichoke hearts
Warm autumn salad of artichoke, pomegranate and radicchio
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Artichoke, butter bean and fennel bruschetta
Grilled marinated artichoke and buffalo ricotta salad
While its appearance seems to elude definition, an artichoke — otherwise known as a globe artichoke — is simply the immature, unopened flower bud of a thistle. It’s a green, bulbous vegetable with tough outer leaves that are inedible and a tender, sweet heart which is the crown jewel.
If you haven’t grown up eating them, the task of preparing fresh artichokes may feel daunting — there’s a fair bit of snipping, slicing and peeling involved to get to the tender parts. Because of the perceived difficulty, artichokes are often left on supermarket shelves. But in reality, the process of preparing fresh artichokes is relatively straightforward:
1. Remove the tough outer leaves and cut the stems so that your artichoke sits flat.
2. Cut the stem to approximately 3cm and cut 2cm or 3cm off the top of the artichoke, snapping off the leaves until you reach the heart.
3. Scoop the furry bit — the choke — out of the centre of the heart with a teaspoon and place in acidulated water to prevent it from going brown.
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