Now, for this Creamy Artichoke Baked Pasta, I went cheesy and full of herbs. 

I love using marinated artichokes because they are already come flavor packed so you’re not losing their flavor in a sea of cheese.

Another thing I love about this pasta is that you can really throw in just about anything you love – baby kale, spinach, broccoli, etc.

I also opted to keep mine meat free. but I think a few cups of shredded chicken or leftover thanksgiving turkey would be awesome in this bake for the carnivores.

Now, I actually made everything you see here in the same skillet, which I think makes it an even better recipe. I added water to the skillet and cooked the pasta in the pan. When it was al dente, I took it out, drained it and set I aside while I made the sauce in the same skillet. Then, I tossed it all together and baked it up in the oven. I love making dishes one skillet because then I don’t have as many dishes to clean up. No one likes doing dishes. Including me!

More Artichoke Recipes

• How to select, prep, cook, & eat artichokes
• Spinach Artichoke Grilled Cheese
• Artichoke Arugula Pesto Grilled Cheese

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Creamy Artichoke Baked Pasta

A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 8 ounces tube shaped pasta I used cavatappi, cooked
• 2 teaspoons olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 cup 2% milk
• 1 cup half and half
• 1 1/2 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 1/2 cups + 1/2 cup Italian blend shredded cheese divided (10 ounces total)*
• 1 14-ounce can marinated artichokes, drained and chopped
• Kosher salt and pepper to taste

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don’t let the mixture boil as you don’t want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

Notes

Meat option:

Add cooked, cubed turkey or chicken to the carnivores’ portion before baking. Some smaller casserole dishes or ramekins would work well to keep them separated.

Recipe written, developed, and photographed by Brandy of Nutmeg Nanny.

The post Creamy Artichoke Baked Pasta appeared first on Kitchen Treaty.

Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.

I love a good grilled cheese. Which, incidentally, I typically don’t call “grilled cheese.” In our house, it’s called toasted cheese, but when in Rome … or when writing a food blog … you do as the Romans/bloggers do. And pretty much everyone else. So “grilled cheese” it is. At least in print.

This Artichoke Arugula Pesto Grilled Cheese was inspired by an incredible sandwich that I’ve enjoyed for years at one of my favorite restaurants. It’s a smoked mozzarella sandwich slathered with pesto and topped with tomatoes. It’s perfection. They’ve recently removed it from the menu (WHAT) but, so far, they’re still willing to make it for me when I ask. So that’s cool.

But I wanted to make something similar at home. And I wanted it to have artichoke hearts. And arugula. And cheddar instead of mozzarella. Really, I suppose the only similarity is that this, too, is a grilled cheese with pesto.

Allow me to daydream for a minute, here. Pesto on grilled cheese is a very, very good thing. The pesto gets all warm and melty, its intense green goodness simultaneously infiltrating the bread and mingling with glorious melted cheese.

This particular version features a super-addicting pesto made with arugula, artichoke hearts, walnuts, and lemon. When combined with golden buttered bread and salty-sharp cheddar cheese, the result is heaven.

Pure unadulterated bliss.

More Grilled Cheese Recipes

• How to Make the Perfect Classic Grilled Cheese – learn the secret to the perfect grilled cheese sandwich, every time!
• Spinach & Artichoke Grilled Cheese
• White Pizza Ricotta Grilled Cheese – SO good.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• And even more grilled cheese sandwich recipes

More Artichoke Recipes

• How to select, prep, cook, & eat artichokes
• Spinach Artichoke Grilled Cheese
• Creamy Artichoke Baked Pasta

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Artichoke Arugula Pesto Grilled Cheese

Creamy artichoke-arugula pesto and sharp cheddar melt together deliciously in this simple – but simply divine – grilled cheese sandwich. Add a little grilled chicken or cooked bacon to the meat-eaters’ sandwiches, and everyone’s happy!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

For the artichoke arugula pesto:

• 3 cups about 2 ounces baby arugula
• 1 cup canned artichoke hearts packed in water drained
• 2 garlic cloves coarsely chopped
• ¼ cup walnuts
• ¼ cup freshly grated Parmesan cheese
• Freshly grated zest and juice of 1 medium lemon
• 1/4 teaspoon kosher salt
• 1/4 cup extra virgin olive oil

For the sandwiches:

• 4 slices of a good crusty Artisan bread, about 1/2-inch thick
• 4 ounces thinly sliced sharp cheddar cheese Beecher’s Flagship is a favorite
• 3-4 tablespoons unsalted butter room temperature
•  

Instructions

• Make the pesto. In a food processor, pulse together the baby arugula, artichoke hearts, garlic, walnuts, Parmesan, zest, lemon juice, and salt until the texture resembles a very coarse meal. While the food processor is running, slowly drizzle in the olive oil until the mixture forms a saucy, spreadable pesto (you may need a little less or a little more olive oil).
• Make the sandwiches. Butter the outsides of each slice of bread and lay buttered side down. Spread 2 tablespoons pesto on the inside of each slice. Lay cheese on two of the slices and cover each with the second slice of bread, pesto side down and buttered side up.
• Heat an electric griddle or large frying pan over medium-low heat. Carefully transfer sandwiches to cooking surface and cook, pressing occasionally with the back of a spatula, until golden brown. Flip and cook the other side, pressing occasionally, until browned. Turn the sandwich back over and continue cooking, turning occasionally, until the cheese has completely melted, about 5 more minutes.
• Slice in half and serve.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Artichoke Arugula Pesto Grilled Cheese appeared first on Kitchen Treaty.

Artichoke Dipping Sauce Table of Contents

1. Honey Mustard
2. Butter & Garlic
3. Butter & Lemon
4. Chipotle Aioli
5. Chive Caper Mayo
6. Mayo & Balsamic
7. Greek Yogurt with Mint & Scallions
8. Curry Mayo
9. Mayo & Soy Sauce
10. Peanut Sriracha Sauce

1. Honey Mustard Sauce

The one and only, this combination creates an artichoke dipping sauce that seems as though it was just made for artichokes.

• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon agave nectar or honey
• 2 teaspoons lemon juice

Mix together and serve.

2. Butter + Garlic

But of course.

• 1/4 cup (1/2 stick) salted butter
• 1 garlic clove, minced

Melt butter over low heat in a saucepan or microwave. Stir in minced garlic.

3. Butter + Lemon

Nice and subtle. The perfect flavor combo to bring out the very best of those delicious green buggers.

• 1/4 cup butter
• 2 teaspoons fresh lemon juice

Melt butter over low heat in a saucepan or microwave. Stir in lemon juice.

4. Chipotle Aioli

Kicky! Especially good with grilled artichokes.

• 1/2 cup mayonnaise
• 1 teaspoon canned chipotle pepper in adobo sauce, seeds removed (unless you want heat galore) and chopped fine
• 1/2 teaspoon adobo sauce (from the can of chipotles)
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt

Mix together. Refrigerate for a couple of hours, then serve.

5. Chive-Caper Mayonnaise

This may be my very favorite. It’s amazing. Adapted from Bon Appetit

• 1/4 cup mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon chopped drained capers
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon Dijon mustard

Mix together and serve.

6. Greek Yogurt + Mint + Scallions

Refreshing!

• 1/4 cup Greek yogurt
• 4-5 fresh mint leaves, minced
• 2 scallions, minced, including green parts

Mix together. Let sit for a bit so the flavors get to mingle, then serve.

7. Mayonnaise + White Balsamic Vinegar

Ridiculously easy. Ridiculously delicious.

• 1/3 cup mayonnaise
• 1 teaspoon white balsamic vinegar
• Hefty pinch kosher salt
• Fresh ground pepper to taste.

Mix it all together and serve.

8. Mayonnaise + Curry

Intriguing, unexpected and surprisingly amazing with artichokes.

• 1/4 cup mayonnaise
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric
• Pinch of cayenne (or more to taste)
• 1 teaspoon lemon juice

In a small bowl, mix together. Serve.

9. Mayonnaise + Soy Sauce

Super duper simple and surprisingly good.

• 1/4 cup mayonnaise
• 1/4 to 1/2 teaspoon soy sauce, depending on taste

In a small bowl, mix together and serve.

10. Peanut-Sriracha Sauce

A little Asian inspiration with a nice kick. It’s a little heavy-handed, but in a good way … why not?

• 1/4 cup peanut butter
• 1 teaspoon soy sauce (may need more)
• 2 teaspoons sriracha sauce
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1/4 cup warm water

In a small saucepan over low heat, mix together the following ingredients until well-incorporated, then serve. — That’s it! Now go … get dipping!

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10 Artichoke Dipping Sauces

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Author Kare

Ingredients

Agave (or Honey) Mustard Dipping Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon agave nectar or honey
• 2 teaspoons lemon juice
• Scroll up back up for the other 9 recipes!

Instructions

• Mix together in a small bowl and serve.

The post 10 Simple Artichoke Dipping Sauces appeared first on Kitchen Treaty.

The first time I picked up an artichoke at the grocery store, I was clueless! But once I prepped it, steamed the artichoke, and sat down to eat it, I was hooked. There is a learning curve, though!

From choosing good, fresh artichokes to trimming them to how to steam artichokes, here are all of my tips for how to enjoy the queen spring vegetable (next to asparagus): Artichokes!

Table of Contents

• Selecting Artichokes
• How to Prep
• How to Cook Artichokes
• How to Eat an Artichoke
• How to Store Them
• Can I Freeze Artichokes?
• Dipping Sauce Suggestions
• More Artichoke Recipes

• Jump to the Full, Printable Recipe
• Comments & Reviews

Selecting Artichokes

When choosing your artichokes, here are a few things to keep in mind:

• You want brightly colored, vibrant green artichokes (a little frost burn is okay).
• Your artichoke should have tightly closed leaves. If the leaves are wide open, the artichoke is probably older than you want.
• Artichokes should feel a little heavy for their size.

How to Prep

Congrats! You’re back home – but before you learn how to cook artichokes, first, you need to wash and trim them.

First, with a pair of kitchen scissors, snip off the tips of the artichoke leaves. They’re pokey, and that’s no fun.

With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth.

Now, cut off the stem at the base of the artichoke so that it will sit flat. Remove the bottom row of leaves.

Rinse well under cold water.

It’s ready, and it’s a thing of beauty!

How to Cook Artichokes

The most common way to cook artichokes is to boil/steam them.

To steam your artichokes, fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional but tasty: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer. Cover.

Steam the artichokes for about 30 minutes, until tender. If you’re not sure they’re ready, pull one out and pierce the bottom with a fork. If it pierces the flesh easily, it’s ready!

Remove from water, allow to cool a bit, and serve with whatever dip you like (here are a few ideas!)

Oh, but just in case …

How to Eat an Artichoke

1. One at a time, pull a leaf off by the top. See that meaty little bit of flesh at the bottom? That’s the tasty stuff. Dunk that part into some butter or dipping sauce, and then scrape the flesh off with your teeth. Some like to scrape with the leaf upside down, some right side up. Do what feels right!
2. Now discard the remaining leaf, and have another. And another. Until … (cue dreamy music) you get to the heart!
3. But first, you need to get rid of the fuzzy center. Pull off any remaining little leaves and then use a spoon to get just under that layer of fuzz. Scrape it all off and discard.
4. What you’re left with is pure magic – the heart. Use a knife and fork to cut it up and enjoy every tender, scrumptious morsel.

That’s it! You’ve done it!

How to Store Them

You’ll want to cook artichokes pretty quickly after you buy them. If you need to hold on to them for a couple of days, wrap them up and refrigerate them then try to cook them within a couple of days.

To store steamed artichokes, keep them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a steamer basket. Or you can cut them in half, scoop out the fuzzy portion on top of the heart with a spoon, and grill them! Honestly, they’re great cold too though.

Can I Freeze Artichokes?

I don’t recommend freezing fresh or steamed artichokes because the freezing and thawing process will affect the texture.

Dipping Sauce Suggestions

If you’re looking for artichoke dipping sauce ideas, this post will have you covered! With recipes for everything from honey mustard to chipotle aioli to curry mayo, there’s a dipping sauce here that’s just perfect for you and your artichoke.

More Artichoke Recipes

Love artichokes? Try these:

• Creamy Artichoke Baked Pasta – comfort food at its finest!
• Spinach & Artichoke Grilled Cheese – melty, cheesy goodness.
• Artichoke Arugula Pesto Grilled Cheese – the ultimate.

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Steamed Artichokes

Welcome spring with the ultimate healthy appetizer. It's actually really easy to cook an artichoke – and worth every second you spend doing it.

Course Appetizer

Cuisine American

Keyword artichoke

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 65kcal

Author Kare

Ingredients

• 2 fresh artichokes
• 1 slice of lemon
• 1 medium clove of garlic
• 1 bay leaf

Instructions

• With a pair of kitchen scissors, snip off the tips of the artichoke leaves. They’re pokey, and that’s no fun.
• With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth.
• With the same knife, cut off the stem at the base of the artichoke so that it will sit flat.
• Remove the bottom row of leaves.
• Rinse well under cold water.
• Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional but tasty: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer. Cover.
• Steam the artichokes for 30-45 minutes, until tender. 30 minutes is a good guide for smaller artichokes; 45 minutes for larger. You can check for doneness by inserting the tip of a knife into the bottom (if it goes in with only a little resistance they're done) or by pulling off a tester leave (it should come off easily).
• Remove from water, allow to cool a bit, and serve with whatever dip you like.

Notes

3/23/2024 recipe update: Updated the cooking time from “30 minutes” to “30-45 minutes” to account for size differences. 

Nutrition

Serving: 1artichoke | Calories: 65kcal | Carbohydrates: 15g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 121mg | Potassium: 492mg | Fiber: 7g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

The post How to Select, Prep, Cook, & Eat Artichokes appeared first on Kitchen Treaty.