Are you ready to elevate your plant-based game with a delicious and versatile ingredient? Look no further than the humble artichoke! Not only are they a great source of fiber, vitamins, and minerals, but they also add a unique flavor and texture to countless dishes. From creamy dips to hearty stews, we’ve rounded up 20 mouth-watering vegan artichoke recipes that are perfect for every occasion.
Whether you’re looking for a quick snack or a show-stopping main course, these innovative and easy-to-make recipes will inspire you to get creative with this amazing ingredient. And the best part? They’re all completely free from animal products, making them suitable for vegans of all levels.
In this article, we’ll explore everything from classic artichoke dips to innovative fusion dishes that blend Mediterranean flair with international twists. So sit back, get ready to salivate, and let’s dive into our collection of 20 delicious vegan artichoke recipes!
Creamy Vegan Artichoke Dip with Cashews
Elevate your snack game with this rich and creamy vegan artichoke dip, made with cashews and infused with the subtle flavor of artichokes.
Ingredients:
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup unsweetened non-dairy yogurt (such as soy or almond)
– 1/4 cup artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice, salt, non-dairy yogurt, artichoke hearts, garlic, and olive oil.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Transfer the dip to a serving bowl and garnish with chopped parsley if desired.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! This dip is ready in minutes.
Garlic Roasted Artichokes with Lemon Aioli
Elevate your artichoke game with this flavorful and aromatic recipe that combines the earthy sweetness of roasted artichokes with the brightness of lemon aioli.
Ingredients:
– 4 large artichokes
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse artichokes, removing any tough leaves or stems.
3. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add the artichokes and toss to coat evenly.
4. Roast artichokes for 30-40 minutes, or until tender and slightly caramelized.
5. While artichokes roast, mix mayonnaise, lemon juice, and parsley in a bowl.
6. Serve roasted artichokes with lemon aioli spooned over the top.
Cooking Time: 30-40 minutes
Vegan Spinach and Artichoke Stuffed Shells
A creative twist on the classic Italian dish, this vegan version combines the flavors of spinach and artichokes with tender shells.
Ingredients:
– 12 jumbo pasta shells
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a medium bowl, combine artichoke hearts, spinach, ricotta cheese, nutritional yeast, lemon juice, and olive oil. Mix well.
4. Stuff each shell with the spinach-artichoke mixture.
5. Place stuffed shells in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until shells are tender and filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Crispy Air-Fried Artichoke Hearts
Elevate your snack game with this simple recipe that yields crispy, flavorful artichoke hearts with minimal effort. Perfect for parties or a quick appetizer.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon zest
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat air fryer to 375°F (190°C).
2. In a bowl, mix together panko breadcrumbs, olive oil, garlic, and lemon zest.
3. Add the chopped artichoke hearts and toss until evenly coated with the breadcrumb mixture.
4. Cook in batches if necessary, to avoid overcrowding. Cook for 5-7 minutes or until crispy and golden brown.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and serve immediately.
Cooking Time: 5-7 minutes
Mediterranean Artichoke and Chickpea Salad
This vibrant salad combines the sweetness of artichokes with the earthiness of chickpeas, all tied together by a zesty Mediterranean flavor profile. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 can chickpeas, drained and rinsed
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine artichoke hearts, chickpeas, red onion, olives, and garlic.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Vegan Artichoke and Mushroom Risotto
Transform your risotto game with this creamy, flavorful dish, perfect for a cozy evening in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 can artichoke hearts, drained and chopped
– 1 teaspoon dried thyme
– 1/4 cup nutritional yeast
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add Arborio rice and stir to coat with oil and mix with vegetables.
5. Gradually add warmed broth, stirring constantly, allowing each portion to absorb before adding the next.
6. When rice is cooked, stir in chopped artichoke hearts, thyme, and nutritional yeast.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Lemon Herb Marinated Artichoke Pasta
Elevate your pasta game with this refreshing and flavorful recipe that combines the sweetness of artichokes with the brightness of lemon and herbs. Perfect for a light and satisfying dinner or as a side dish for your next gathering.
Ingredients:
– 8 oz. pasta of your choice (e.g., linguine, fettuccine)
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
3. Add chopped artichoke hearts to the marinade and toss to coat. Let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Toss cooked pasta with the marinated artichokes and their juices. Serve immediately, garnished with fresh parsley or basil leaves.
Cooking Time: 15-20 minutes (includes pasta cooking time)
Spicy Artichoke and White Bean Stew
This hearty stew combines the rich flavors of artichokes and white beans with a kick of spice, perfect for a chilly evening. With minimal prep time and cooking, this dish is ready to warm your belly and soul.
Ingredients:
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 cups vegetable broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes.
3. Add artichoke hearts, cannellini beans, vegetable broth, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Vegan Artichoke and Sun-Dried Tomato Flatbread
A flavorful and visually appealing flatbread that combines the sweetness of artichokes with the tanginess of sun-dried tomatoes. Perfect as a snack or appetizer for your next gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 packet active dry yeast (vegan)
– 1 cup warm water
– 1 tablespoon olive oil
– 1 can artichoke hearts, drained and chopped
– 1/4 cup sun-dried tomatoes, chopped
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Gradually add warm water, mixing until a shaggy dough forms.
4. Knead the dough for 5 minutes, then place in a greased bowl, covering with plastic wrap.
5. Let rise for 1 hour, or until doubled in size.
6. Punch down dough and roll out to a thickness of about 1/8 inch (3 mm).
7. Transfer to a baking sheet lined with parchment paper.
8. Top with artichoke hearts, sun-dried tomatoes, and chopped basil leaves (if using).
9. Drizzle with olive oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 20 minutes
Grilled Artichokes with Vegan Garlic Butter
Grilled Artichokes with Vegan Garlic Butter: A flavorful and elegant side dish perfect for any occasion.
Ingredients:
– 4 large artichokes
– 1/2 cup vegan butter (such as Earth Balance), softened
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat grill to medium-high heat.
2. Cut off the top inch of each artichoke, removing any tough outer leaves. Trim the stems and remove any small inner leaves.
3. In a bowl, mix together softened vegan butter, minced garlic, lemon juice, salt, and pepper.
4. Brush the mixture evenly onto both sides of each artichoke leaf, making sure to get some on the tender parts.
5. Place artichokes on the grill, stem-side down. Close the lid and cook for 15-20 minutes or until leaves are tender and slightly charred.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Artichoke and Kale Stuffed Sweet Potatoes
Elevate your sweet potato game with this unique and flavorful recipe that combines the earthy sweetness of sweet potatoes, the tender crunch of artichokes, and the nutritious punch of kale.
Ingredients:
– 4 large sweet potatoes
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups curly kale leaves, stems removed and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or parmesan for extra flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender when pierced with a fork.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute, stirring constantly.
4. Add chopped artichoke hearts and kale to the skillet. Cook, stirring occasionally, until greens are wilted (about 5-7 minutes). Season with salt and pepper to taste.
5. Once sweet potatoes are done, slice them in half lengthwise and scoop out some of the flesh to make room for the filling.
6. Stuff each sweet potato with the artichoke-kale mixture, followed by a sprinkle of feta or parmesan (if using). Serve warm.
Cooking Time: 45-50 minutes for sweet potatoes + 5-7 minutes for filling preparation = approximately 55-60 minutes total.
Creamy Artichoke and Potato Soup
Warm up with this rich and comforting soup, perfect for a chilly evening. A delightful blend of artichokes, potatoes, garlic, and cream creates a satisfying treat.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 3 cloves garlic, minced
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced potatoes, artichoke hearts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Vegan Artichoke and Olive Tapenade
This rich and savory tapenade is a perfect accompaniment to crackers, bread, or as a dip for vegetables. It’s also a great addition to sandwiches, wraps, and pasta dishes.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, chopped
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon capers, rinsed and chopped
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine artichoke hearts, olives, lemon juice, olive oil, garlic, and capers.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt and pepper.
4. Transfer tapenade to a serving bowl and garnish with fresh parsley leaves, if desired.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Artichoke and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of artichokes with the nuttiness of quinoa, all wrapped up in a colorful bell pepper package.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or chopped fresh parsley for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine cooked quinoa, artichoke hearts, onion, garlic, and olive oil. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Roasted Artichoke and Cauliflower Salad
Roasted Artichoke and Cauliflower Salad: A flavorful and healthy side dish perfect for any occasion.
Ingredients:
– 2 large artichokes, trimmed
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss artichokes with olive oil, lemon juice, garlic, salt, and pepper until well coated.
3. Spread artichokes on a baking sheet in a single layer and roast for 25-30 minutes or until tender and slightly caramelized.
4. Meanwhile, toss cauliflower with remaining olive oil, salt, and pepper.
5. Spread cauliflower on a separate baking sheet in a single layer and roast for 20-25 minutes or until tender and lightly browned.
6. In a large bowl, combine roasted artichokes and cauliflower. Top with crumbled feta cheese and chopped parsley (if using). Serve warm.
Cooking Time: 45-55 minutes
Vegan Artichoke and Pesto Pizza
Elevate your pizza game with this flavorful vegan combination of artichoke hearts, creamy pesto, and melted mozzarella alternative. Perfect for a quick and satisfying dinner or lunch.
Ingredients:
– 1 whole wheat pita bread
– 1/2 cup pesto sauce (homemade or store-bought)
– 1 can artichoke hearts (drained and chopped)
– 1/4 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pita bread and spread pesto sauce evenly, leaving a small border around the edges.
3. Arrange artichoke hearts on top of the pesto.
4. Sprinkle vegan mozzarella shreds over the artichokes.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
7. Garnish with fresh basil leaves before serving.
Cooking Time: 15-20 minutes
Artichoke and Lentil Vegan Meatballs
Elevate your plant-based game with these flavorful and nutritious vegan meatballs, packed with the goodness of artichokes and lentils. Perfect for a quick weeknight dinner or as an appetizer for a special occasion.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped artichoke hearts (canned or fresh)
– 1/4 cup nutritional yeast
– 1 tablespoon tomato paste
– 1 teaspoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 egg replacement (such as flaxseed or chia seed mixture)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked lentils, breadcrumbs, artichoke hearts, nutritional yeast, tomato paste, olive oil, onion, garlic, and egg replacement.
3. Mix well until all ingredients are fully incorporated.
4. Use your hands or a spoon to shape the mixture into meatballs (about 1-inch/2.5 cm in diameter).
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake for 20-22 minutes, or until cooked through and lightly browned.
Cooking Time: 20-22 minutes
Balsamic Glazed Artichoke and Avocado Toast
Elevate your breakfast or snack game with this flavorful combination of artichoke hearts, creamy avocado, and tangy balsamic glaze on toasted bread.
Ingredients:
– 2 ripe avocados, mashed
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 tbsp balsamic vinegar
– 1 tsp olive oil
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar and olive oil over medium heat.
3. Bring the mixture to a simmer and cook until reduced by half, stirring occasionally (about 5-7 minutes).
4. Arrange bread slices on a baking sheet and toast for 2-3 minutes or until lightly browned.
5. Spread mashed avocado on toasted bread, followed by chopped artichoke hearts.
6. Drizzle the balsamic glaze over the top and season with salt and pepper to taste.
7. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 15-20 minutes
Vegan Artichoke and Spinach Lasagna
This plant-based take on a classic Italian dish combines the tender flavors of artichoke hearts, wilted spinach, and creamy vegan ricotta, all wrapped in layers of lasagna pasta.
Ingredients:
– 8-10 lasagna noodles
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup vegan ricotta cheese
– 1 cup marinara sauce
– 1/4 cup nutritional yeast
– 1 tsp dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine artichoke hearts, spinach, vegan ricotta cheese, marinara sauce, nutritional yeast, basil, salt, and pepper.
4. Assemble the lasagna by spreading a layer of the artichoke mixture on the bottom, followed by a layer of noodles, and repeating for 3-4 layers, finishing with a layer of noodles on top.
5. Cover with aluminum foil and bake for 45 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until the lasagna is hot and bubbly.
Cooking Time: 60-65 minutes
Artichoke and Zucchini Vegan Fritters
A delicious twist on traditional fritters, these artichoke and zucchini vegan fritters are a great way to enjoy the flavors of summer in a crispy and savory package.
Ingredients:
– 1 medium artichoke, peeled and chopped
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan mayonnaise
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a large bowl, combine the artichoke, zucchini, flour, cornstarch, paprika, salt, and pepper.
3. Stir until well combined.
4. Add the vegan mayonnaise and lemon juice, and mix until a thick batter forms.
5. Drop tablespoon-sized portions of the batter into the hot oil and fry for 2-3 minutes on each side, or until golden brown.
6. Remove from the oil with a slotted spoon and drain excess oil on paper towels.
7. Serve warm with a sprinkle of parsley.
Cooking Time: 4-5 minutes per batch
Summary
Get ready to indulge in a world of flavors with these 20 delicious vegan artichoke recipes! From creamy dips and roasted delights, to stuffed shells and hearty stews, there’s something for every occasion. Discover unique combinations like lemon aioli and cashew cream, or Mediterranean-inspired salads and pasta dishes. Whether you’re looking for a quick snack or a satisfying meal, these innovative recipes showcase the versatility of artichokes in vegan cuisine. With options ranging from classic comfort food to international flair, you’ll find inspiration for your next plant-based culinary adventure.
