3 Great Recipes for National Artichoke Hearts Day

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If you’re a fan of artichokes, then mark your calendars for National Artichoke Hearts Day today! This annual celebration is dedicated to the delicious and nutritious heart of the artichoke, and we’ve got you covered with three fantastic recipes that will help you make the most of this flavorful ingredient.

Baked artichoke hearts

For a delicious appetizer that combines the unique flavor of artichoke hearts with smooth garlic butter, try these baked artichoke hearts. Start by preheating the oven to 400°F and placing a sheet of parchment paper atop a large baking sheet. Drain a 14-ounce can of artichoke heart quarters and pat the hearts dry with a paper towel.

In a small bowl, combine ¼ cup melted unsalted butter with ½ teaspoon garlic powder. In a separate bowl, combine ¼ cup grated Parmesan cheese and ¼ cup plain breadcrumbs. One at a time, dunk each artichoke heart quarter in the garlic butter, then the breadcrumbs, then place it on the parchment paper-lined baking sheet. Bake the artichokes until they turn golden brown, or about 18 minutes, turning halfway through.

Simple artichoke heart dip

Arguably the most popular usage of artichoke hearts is in creamy artichoke heart dip, and here’s a great three-ingredient recipe to whip some up quickly. ​Start by preheating the oven to 375°F and getting out a 9×13-inch baking dish.

In a large bowl, mix together a 14-ounce can of artichoke hearts, a cup of mayonnaise, and a cup of parmesan cheese until well combined. Spread this mixture into your baking dish and bake it until it’s golden brown and bubbling, or for 15-20 minutes.

Artichoke heart frittata

Want to celebrate National Artichoke Hearts Day with a delicious breakfast? Try this homemade artichoke heart frittata. Start by steaming a pound of trimmed baby artichokes, then rinse them with cold water and quarter them. In a medium bowl, beat together eight eggs, then whisk in two tablespoons of low-fat milk, about ½ teaspoon salt, and freshly ground pepper to taste.

Next in a 10-inch nonstick skillet, heat two tablespoons extra virgin olive oil over medium heat, then add in your artichokes. Cook them for five to eight minutes or until golden brown, stirring often. Add in two cloves of minced garlic, cooking for another 30 seconds to a minute, then stir in three tablespoons of minced parsley, dill, or fennel along with salt and pepper to taste. Pour in your egg mixture and swirl around the pan to distribute everything. While cooking, lift up the edges of the frittata and tilt the pan to let uncooked eggs go to the bottom.

After a few minutes of this, turn the heat to low and cover your pan with a lid. Cook for 10 minutes, shaking the pan gently or pulling the frittata up from the bottom with a spatula every so often to make sure it isn’t sticking. Once the frittata has turned golden brown, put it under the broiler for a minute or two, making sure it doesn’t burn. When you remove it from the broiler, immediately sprinkle it with parmesan cheese and serve it nice and hot.

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