Asparagus Stuffed Artichokes

Yeah, artichokes are in season or at least they are affordable right now.  Do you remember the first time you ever tasted an artichoke?

Artichokes are a perennial and the flower head if left to dry out bears a purple spiky flower thatl shoots out from the inside  The flower head is the part that we so enjoy.    Usually though the artichoke itself never gets a chance to flower, we eat it instead.

Pretty cool.

Artichokes can be a bit tricky to cook and eat.

This photo shows the artichoke cooked but not cored.  The purple leaves are tender and edible but just underneath is the fuzzy choke and that needs to be removed to reveal the heart.

You can remove the lower stem before steaming or after slicing down the middle and cleaning.

This is the first time that I have prepared artichokes sliced down the middle.  Normally I steam them and then slice off the top leaves and then scoop out the fuzzy choke leaving all the leaves intact.  That way can spread the leaves and add a stuffing or just pull the leaves off and dip them in your favorite dipping sauce.

After having chosen the slice down the middle technique I found that I prefer the other method.  They are much easier to eat.  You gotta go with what you’ve chosen once you have sliced them down the middle so here is this method.  I am not saying they are any less tasty.  Artichokes are delish any way you choose to eat them.

Recipe adapted from In The French Style

2 large fresh artichokes

8 asparagus

1/4 cup black olives, chopped

1/4 cup sun-dried tomatoes chopped or fresh tomatoes

2 tablespoons bread crumbs

2 tablespoon grated sharp provolone (or any cheese you like)

2 cloves garlic minces

1 teaspoon olive oil

salt and pepper to taste

 Heat the over to 375 degrees.  Start by steaming the artichokes for at least 20 minutes or until soft.  Meanwhile peel and remove the woody part of the asparagus stalks but leaving them whole.  In another pan heat enough water to steam the asparagus.  Steam asparagus about 4-7 minutes to desired softness.  Remove and allow to cool. Leaving the top inch and a half of the asparagus in tact, chop the rest of the stalk.

Heat 1 teaspoon olive oil in a saute pan.  Add the chopped asparagus stalk, sun-dried tomatoes, black olives and garlic.  Saute until asparagus starts to brown, remove from pan and place in a mixing bowl.  Add the bread crumbs and cheese, mix well.  Fill the prepared artichokes with the stuffing.  Place the reserved asparagus tips, two for each half on the top.  Drizzle with the lemon sauce and bake for 20 minutes until heated and cheese has melted.

Lemon Drizzle Dipping Sauce

2 tablespoons non dairy butter

1 clove garlic minced

2 tablespoons fresh squeezed lemon juice

chopped garlic chives

salt and pepper to taste.

Place all ingredients in a sauce pan and bring to a slow boil.  Allow to simmer 3-4 minutes.

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135 Responses to Asparagus Stuffed Artichokes

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  78. This is a 5-star artichoke recipe!
    Have a blessed holiday season!

  79. Liz

    SO many of my favorite ingredients in one dish! Your artichokes sound marvelous, Suzi!

  80. What a fabulous recipe, Suzi! Love the idea. Very unique and sounds incredibly delicious. :)

  81. Two of my favorite vegetables! It doesn’t get much better than this.

  82. The stuffing sounds delicious! I’ve been enjoying artichokes while I can. Their season seems so short.

  83. Fantastically spring!

    The final presentation is really quite beautiful. Brava, Suzi!

  84. Ooooh! This got to Top 9 a few days ago! Congrats!
    Hi Suzi! Thanks for coming by my place.
    I’ve never prepared artichokes before. I do enjoy them with melted butter and the occasional salads but it’s always at restaurants. This is so much more unique and interesting! And it’s got all my favorite veges in it as well! Thanks for sharing :)

  85. Ann

    This looks SO delicious – such a unique way to prepare it! Also, I’ve NEVER seen an artichoke fully bloomed – I’m thrilled you posted that photo!

  86. Veggies stuffed veggies! I love it! :D

  87. Looks delicious…I would so enjoy eating this!

  88. This is such a great post. I’ve always been fearful of cooking artichockes and that lemon drizzle looks amazing. So glad you popped into my blog as that meant me finding yours. :)

  89. Fantastic job of fusing together such fresh, flavorful ingredients!
    xo
    http://allykayler.blogspot.com/

  90. What a cool idea, Suzi! I love the recipe, and thank you for the tips! Awesome post!!!!

  91. Congratulations on making the foodbuzz Top 9! Always hated artichokes as a kid but never realized the stheir versatility. Great job!

  92. OK. This looks like something I’ve dreamed about. My menu for the week is changing and this will be added to it. Outstanding!

  93. Great looking recipe! Here in Turkey, artichokes are also in season and can be easily found at the local Pazar. They actually completely clean them for you, leaving you with a giant heart. The heart is usually steamed and served cold with topped with countless ingredients. Most recently, I had one with lima beans. It was kind of strange. This sounds much more deelish!

  94. That sounds way better than the way my mom used to make them – she just boiled them and then you peeled off the outer leaves and dunked them in butter. It wasn’t until I was an adult that I knew you could eat the hearts!

  95. Two of my most favorite ingredients! Think it will be great for a party I have coming up in a couple weeks.

    Take care
    Connie

  96. Awesome just love these artichokes great job!

  97. I don’t think I’ve ever seen a stuffed artichoke before… what a revelation! I find so many inventive and beautiful recipes on your site everytime I visit Suzi!

    • Suzi

      Kelly, you are so kind and sweet. Thank you so much for the lovely comment. I am glad you enjoy coming here, it makes me very happy, I love your site as well. Artichokes are so cool.

  98. What a treat. These really look delicious and would quickly disappear at my table. Have a wonderful evening. Blessings…Mary.

  99. Suzi, that top photo is a stunner! Artichokes are difficult to work with, but you’ve made something really lovely from them.

    • Suzi

      Thank you! Artichokes are a bit difficult but it is mostly that inner fuzzy stuff but the melon baller really works wonders.

  100. we love love love artichokes…and stuffed with that asparagus mixture must be absolutely amazing! great post!

  101. I have to agree with you … I love artichokes any way you slice them :-)

  102. You might prefer the other method but I do think these look gorgeous and sound super tasty. I need to do more experimentation with fresh artichokes (I always end up using the jarred or frozen ones). Would love to see a post featuring the other way – maybe stuffed? :)

    • Suzi

      You know I think I am goingto do the artichokes the other way. They look so cool standing on end and stuffed.

  103. Suzi , these looks absolutely scrumptious ! Really great healthy dish :)

  104. Oh Suzi- these look SO very good! I love artichoke season and am always looking for new and creative ways to serve them. These look perfect! Great photos!

  105. I just stumbled upon your blog from another blog :) Love all of the vegetarian dishes. Never really cooked artichokes from raw before, so thanks for sharing the recipe.

    • Suzi

      Oh Yudith thanks so much for stumbling here and I am so glad you love the veggies dishes. I will be by to see you, I love seeing what everybody is cooking up.

  106. I’ve never thought they’d produce such purple flowers! COOL!

    • Suzi

      Hey Jesica, I had no idea that they woul dproduce that beauty of a flower either until recently. Thanks for stopping by.

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  108. Hi Suzi, these look beautiful… I had absolutely no idea that they grew into this flower – so pretty. I have to admit that I find these infuriating to eat. Delicious, but infuriating as there is so much “fuzz” to get through :D

    Your stuffing sounds absolutely delicious – well worth the effort of getting through all the fluff!

    • Suzi

      Yeah, I think I just realized that that is why they call that part the choke, because if you eat it, guess what happens.

  109. I have yet to try my hand at making artichokes in any form. Great post!

  110. Asparagus compliments artichokes so well – this dish looks simply beautiful and must taste a perfect treat :D
    I can see it in a very fancy restaurant no doubt!

    Cheers
    Choc Chip Uru

  111. This is probably one of the most unique preparations for Artichokes I have ever seen! You did a great job and this really brings some healthy ingredients together and that dipping sauce just ties it all together. Wish I could have been there to taste this amazing dish. Well done and I hope you are enjoying the weekend!

  112. This looks SO amazing. And can you believe I’ve never made artichokes myself???

    • Suzi

      Honestly you have never made artichokes? Let me know new time that you all are in Orlando I will make some. These veggies are a delicacy.

    • Suzi

      Well, bless your heart, you do not know what you are missing. You gotta try the fresh artichokes.

  113. Liz

    Oh, how wonderful to combine two of my favorite veggies! This looks incredible, Suzi!!!

  114. This looks great Suzi! I have never cooked a fresh artichoke. I have it in my head they are complicated to work with for some reason. I usually buy them jarred or frozen. I love how you paired it with asparagus. :) Hope you are having a great weekend! ~ Ramona

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