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Check out seven ways to cook and prepare artichokes, from the most elaborate to the simplest

Edited and resized image by Dilyara Garifullina, is available on Unsplash Do you stop eating artichokes because you don't know how to cook this delicacy? So your life isn't as good as it should be! But today that's over... Check out seven recipes that will teach you how to cook artichokes in the best style, so you can eat artichokes whenever you want.

1. Artichoke Hummus

Resized image by Ojashri Basnyat, is available on Unsplash

Ingredients

• 2 garlic cloves
• 500 grams of skinless cooked chickpeas
• 500 grams of cooked artichoke
• 1/2 cup of tahini
• 2 tablespoons of lemon juice
• ¼ cup of water
• 1 teaspoon of salt
• ½ teaspoon of cumin

Method of preparation

In a food processor, beat the garlic, cooked chickpeas, cooked artichoke, tahini, lemon juice, water, salt and cumin until a homogeneous mixture. Transfer to a bowl and garnish with oil, paprika, fresh parsley, pomegranate seeds and chestnuts. serve with chips potato or crudites (raw vegetables cut or whole).

2. Artichoke Tapenade

The tapenade is similar to a pate. It is a simple artichoke recipe, as it is not necessary to cook the vegetable. But it's not simple, you can serve it with Italian bread and red wine, in the elegant Mediterranean style.

Ingredients

• 2 chopped garlic cloves
• 1 cup (120 g) pitted green olives
• 1 tablespoon (10 g) of capers
• 250 grams of canned artichoke well drained and chopped
• 1 tablespoon of freshly squeezed lemon juice
• 6 tablespoons (90 ml) of extra virgin olive oil
• 1/8 teaspoon chili pepper powder

Method of preparation

In a food processor, beat olives, garlic, capers, artichoke, lemon juice and oil until full. Add salt, pepper and, if necessary, more lemon juice. Serve with slices of bread.

3. Artichoke baked with lemon and garlic

Edited and resized image of Siniz Kim is available on Unsplash

Ingredients

• 2 pieces of artichoke
• 1 lemon
• 2 tablespoons of extra virgin olive oil
• 6 cloves of garlic
• Free salt and pepper

Method of preparation

Preheat oven to 250ºC. Cut the bottom stem and top 1/3 of the artichoke with a serrated knife, then use a small knife to cut out the inner center leaves. Open the artichoke as much as possible, then drizzle each unit with the juice of half a lemon and a tablespoon of oil. Season with salt and pepper; and then place three cloves of garlic in the hollow center. Wrap in aluminum or banana foil and bake for 50-70 minutes or until very soft.

4. Artichoke roasted in garlic with pesto sauce

Ingredients

• 3 units of artichoke
• 2 lemons
• 3 tablespoons of oil
• 2 chopped garlic cloves
• 5 to 6 tablespoons of grated vegan parmesan cheese
• 1/3 cup avocado mayonnaise (or to taste)
• 1/3 cup of basil pesto

Method of preparation

Cut about 1 thumb from the top of the artichoke and 1/2 thumb from the bottom of the stalk. Use a serrated knife to cut each artichoke in half. Then rub half a lemon across the length of each artichoke. Then remove the center of each artichoke and squeeze a little lemon juice into the center to prevent browning. With the concave part of the artichoke halves facing up, pour in the oil and chopped garlic.

Wrap in aluminum foil or banana leaf and bake for 40 to 50 minutes. Sprinkle with vegan Parmesan cheese and broil for a maximum of 1 minute. In a bowl, place equal parts avocado mayonnaise and pesto. Serve the artichokes and sauces.

5. Artichoke with tofu

Ingredients

• 6 tablespoons of extra virgin olive oil
• 1 tablespoon of oregano
• 250 grams of tofu chopped into thin strips or cubes
• 1 cup of soy sauce tea (shoyu)
• 1 can of artichoke (400 grams)
• 1 thinly sliced ​​white onion
• 1 thinly sliced ​​red onion
• 1 large thinly sliced ​​carrot
• 5 chopped garlic cloves
• 1 tablespoon of curry

Method of preparation

Marinate the tofu in soy sauce and place in a skillet and add three cloves of minced garlic, three tablespoons of oil and one tablespoon of oregano. Leave it on the fire and keep stirring. Before the tofu is browned, add the artichoke, onion, carrot, curry, the rest of the garlic and the oil. Leave on fire until vegetables soften. Then bake and leave for 20 minutes.

6. Granny's artichoke

Ingredients

• 4 large artichoke units
• 1 and 1/2 cups of oil
• 1 and 1/2 cups of dry white wine
• 1/2 cup of water
• 2 lemons
• 1/2 teaspoon of red pepper
• 1/2 teaspoon of thyme
• 1/2 teaspoon of parsley
• 1/2 teaspoon of rosemary
• 4 macerated garlic cloves
• 1 bay leaf
• 1 cup of bread crumbs
• 1/2 cup of vegan parmesan cheese
• salt to taste
• Freshly ground pepper to taste

Method of preparation

Cut the stalks near the base, remove the core of the artichoke and cut about a thumb from the top of the petals. Place the clean artichoke in a bowl of water and lemon juice to prevent oxidation. Mix bread crumbs and vegan parmesan cheese in bowl. Spreading the leaves, place the bread and parmesan mixture throughout the artichoke. Add parsley, rosemary, thyme, red peppers, garlic, bay leaf, lemon zest, lemon juice, wine, oil and water to a large saucepan and bring to a boil. Season the liquid with salt and pepper. Place the artichokes in the prepared liquid. Cover and cook for about 45 minutes or until the artichokes are soft to the base.

7. Cooked artichoke

Ingredients

• 4 pieces of artichoke
• 4 tablespoons of oil
• Salt and oregano to taste
• Enough water to cover and cook the artichoke

Method of preparation

Cook the artichoke in water until the base of the vegetable is soft (test with a knife). Remove the artichoke from the pan, let it cool a little and drain the water. Then drizzle with oil and sprinkle with salt and oregano. Consume the base of the outer petals.

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Adapted from Healthline

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