Did you know that California provides nearly 100 percent of the artichoke crop in the United States? About 80 percent of it is grown in Monterey County, which is home to Castroville, also known as “The Artichoke Capital of the World.” Why are we throwing these artichoke facts at you? Because March 16th is National Artichoke Hearts Day!
Artichoke hearts are fat-free, low in calories, and a good source of potassium, vitamin C, folate, magnesium, and dietary fiber. They have a slightly savory flavor and hearty texture that makes them great for mimicking seafood, like in these Baked Artichoke “Crab” Cakes or these Sriracha Artichoke Rolls.
But that’s not all you can do with artichokes. So, to show you just how versatile these veggies really are, we’ve got 15 ways for you to try.
This Fillet-O-Fishless Artichoke Sandwich is so much tastier than its fast food counterpart. The artichoke burger manages to stay beautifully juicy and moist on the inside and crisp on the outside. This is going to be your favorite sandwich.
This Aginares me Koukia is quick, easy, and perfect to make on a busy night. The flavors from the simple, pre-cooked ingredients blend seamlessly to form a light meal that is super tasty. Plus, stewed artichokes with fava beans are delicious hot and are lovely served at room temperature so they make great leftovers.
Can you believe these Beer-Battered Artichoke Hearts are made with only three ingredients … and that you probably already have all of them in your pantry right now? If so, what are you waiting for?! They’re decadent, delicious, and taken to the next level with a creamy dipping sauce (also just three ingredients!).
Perfectly crispy bread crumb coating with a tender center — these Thai “Crab” Cakes are sure to impress anyone. Infused with Thai flavor, they’re made from artichokes and corn. Serve with your favorite Thai sauce or soy sauce to keep it simple.
Lobster roll is a popular sandwich in New England that consists of a mayo-based filling in a soft, toasted, and buttered bun. In this Artichoke “Lobster” Roll, the classic sandwich is easily veganized using artichoke hearts, vegan mayonnaise, and a touch of dulse seaweed flakes. Transport yourself to Maine with this delicious comfort food sammie!
Roasted artichoke hearts are sprinkled with sea salt, stirred through cashew cream, and then spooned into al dente pasta shells in this delicious recipe for Creamy Artichoke Pasta Shells. They’re creamy, flavorful, and without heavy cheese or cream, they are relatively light. Drizzle with as much tomato and basil pasta sauce as you like!
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This Cheesy Baked Kale Artichoke Dip is a veganized version of the classic spinach and artichoke dip that everyone loves! It’s still just as creamy, cheesy, and totally dip-able, but the nutrition is punched up a bit with the addition of kale. Eat with bread, chips, or your favorite sliced veggies.
This Spinach and Artichoke Soufflé isn’t exactly like a traditional egg-based soufflé, but that’s what makes it so great! Piping hot clouds of “cheesy” tofu and veggies are enclosed in a tender, flaky crust … this soufflé definitely needs to make an appearance on your breakfast table! If you’re running low on time or energy, feel free to use ready-made pie crusts as a shortcut.
These Artichoke Chickpea Patties are incredibly easy to make and taste amazing. These crispy, flavorful patties are served with an herbed cashew cream, but they would be good with almost anything – guacamole or a tomato salsa or vegan mayonnaise. Enjoy them with a side salad, in a wrap, or a sandwich.
Light, yet deeply flavored artichoke and chickpea meatballs are served with this Pesto Pappardelle. Seared artichoke hearts and chopped fresh tomatoes complete the dish. This recipe is one of those “fooled ya” recipes. It looks expensive and fancy, but it is comprised primarily of vegan pantry staples. It looks time-consuming, but it comes together easily in the food processor. You’ll have gourmet pasta in no time!
This comforting Cheesy Polenta combines all the best things in life: soft polenta, nutty pesto, and artichokes (which don’t need an adjective because hello, artichokes!). It’s a great easy dinner when you just need to sit down to something hearty.
This Artichoke and Spinach Risotto is partially inspired by spinach an artichoke dip — a creamy, cheesy classic at almost any get-together. The lemon cashew cream makes this risotto extra rich, super creamy, and just bright enough for an easy, yet decadent mid-week lunch.
These Artichoke Sunflower Burgers are light, tangy, and so delicious. Made with artichoke hearts and zinc-rich oats, brown rice, and sunflower seeds, these burgers will be a hit with everyone. Make a double batch and freeze them so you can have one whenever the craving hits. Believe us, it will happen.
You’re looking at your new favorite appetizer — Walnut-Crusted Artichoke Hearts. Quartered artichoke hearts are coated with a crumbled walnut batter and pan-fried. Succulent and tender inside, with a crusty nutty outside and punctuated by bits of lemon zest, the result is paradise on a plate.This recipe works well with cooked frozen artichoke hearts or canned or marinated artichoke hearts. They are best served hot as an appetizer accompanied by lemon wedges.
Topped with marinated artichoke hearts and cheesy basil and spinach pesto, this Artichoke and Spinach Pesto Pizza is sure to be your new favorite. It can be made with any kind of crust, whether you like thin, crispy crusts, grain-free, soft and doughy … it’s all about the toppings and this pizza has them right. It’s all topped off with vegan Parmesan and melty vegan mozzarella — which is entirely optional, but so good.
We bet you’re craving artichoke now. Find more ideas and inspiration on our vegan artichoke hearts recipes page.
Lead image source: Pesto Pappardelle