Artichoke And Cheese: The Perfect Pairing

Artichokes are a delicious and versatile veggie that can be enjoyed in many ways. They are low in fat and rich in fibre, vitamins, minerals and antioxidants. Artichokes can be steamed, boiled, baked, or pan-tossed and are commonly paired with garlic, onion, shallots, and dairy products. When it comes to cheese, artichokes go well with a variety of options, including feta, pecorino, parmesan, goat's cheese, and cream cheese. Artichokes can be used in dips, stuffed artichokes, grilled cheese sandwiches, and even as pizza toppings. They can also be baked with cheese and served as a tasty side dish or main course.

Cheesy artichoke dip

Ingredients

• 8 oz (227 g) of cream cheese, softened
• 1 cup (240 mL) of mayonnaise
• 1 cup (240 g) of sour cream
• 2 1/4 cups (281 g) of mozzarella cheese, shredded
• 1/4 cup (25 g) of Parmesan cheese, freshly grated
• 2-3 cloves of garlic, minced
• 14 oz (397 g) can of artichoke hearts, drained and cut into bite-sized pieces
• 1/2 tsp of kosher salt
• 1/4 tsp of freshly cracked black pepper

Optional Ingredients

• Green chilli peppers, drained and chopped
• Lemon slices
• Extra virgin olive oil
• Panko breadcrumbs
• Crushed red pepper flakes
• Italian seasoning
• Worcestershire sauce
• Fresh parsley, chopped, for garnish

Method

• Preheat your oven to 375°F (190°C).
• In a large bowl, mix together the cream cheese, mayonnaise, sour cream, minced garlic, salt, and pepper.
• Stir in the cheeses.
• Drain the can of artichoke hearts and fold them into the cheese mixture. Cut the artichoke hearts into bite-sized pieces if they are too big.
• Pour the mixture into an 8x10-inch (20x25 cm) or 9x13-inch (22x33 cm) baking dish.
• Bake for 30-35 minutes, or until the cheese is melted and the dip is bubbly.
• Serve hot with tortilla chips, slices of baguette, or vegetables like sugar snap peas, celery, carrots, and bell peppers.

Variations

This recipe can be adapted to include other ingredients and flavours:

• Add some spice with green chilli peppers, crushed red pepper flakes, and black pepper.
• Include Italian seasoning and Worcestershire sauce for extra flavour.
• For a more substantial dip, mix in crispy Panko breadcrumbs.
• Garnish with fresh parsley for a pop of colour and a classic flavour.
• Steam the artichoke hearts with lemon slices for extra citrusy flavour.

Artichokes with lamb

Artichokes and lamb is a delicious combination, and there are several ways to prepare and serve this dish. Here are some ideas to get you started:

Sumac-Rubbed Lamb with Minty Artichokes

This recipe by Alison Roman combines the flavours of sumac-rubbed lamb with minty artichokes to create a delicious and decadent roast. The lamb is rubbed with sumac, kosher salt, and freshly ground black pepper, then roasted with garlic, artichoke hearts, oregano, and other ingredients. The artichokes are prepared by removing the tough outer leaves and trimming the stems, then halving them lengthwise before roasting. The dish is served with a radish salad, aioli, labneh, or plain whole-milk Greek yogurt.

Roast Lamb with Artichokes and Lemons

This recipe by Jody Williams uses a lamb shoulder, which is a little fattier than the leg, resulting in tender meat. The lamb is seasoned with kosher salt and freshly ground pepper, then browned in a skillet before being transferred to a roasting pan with white wine, tomatoes, garlic, red pepper flakes, and lemons. The artichokes are prepared similarly to the previous recipe, then coated with pan juices and roasted with the lamb. The dish is served with an anchovy-herb oil made by pulsing anchovy fillets, garlic, parsley, mint, red pepper flakes, and oil in a food processor.

Preparation and Serving Tips:

When preparing artichokes, it is important to remove the tough outer leaves and trim the stems. Artichoke hearts can be used, or the artichokes can be halved lengthwise. Canned artichokes are also an option if you want to save time.

Lamb and artichokes go well with a variety of side dishes, such as radish salad, aioli, labneh, or Greek yogurt. You can also serve it with anchovy-herb oil, which adds a savoury flavour to the dish. Don't forget to let the meat rest after roasting to ensure it is juicy and tender.

Artichokes on pizza

Choose the Right Artichokes

Start by selecting the right type of artichokes for your pizza. You can use either fresh or canned/jarred artichokes. If using canned or jarred artichokes, look for those packed in water or oil. Drain the artichokes and pat them dry before using.

Prepare the Artichokes

If using fresh artichokes, you'll need to clean and prepare them. Remove the tough outer leaves, trim the stems, and cut the artichokes into quarters or slices. You can also blanch or sauté the artichokes to soften them before adding them to your pizza.

Create a Flavourful Base

To enhance the flavour of your artichoke pizza, consider using a spreadable cheese, such as cream cheese or garlic-and-herb spreadable cheese, as a base instead of a traditional tomato sauce. You can also make a spinach artichoke dip-inspired base by combining cooked spinach, artichokes, cream cheese, mayonnaise, and garlic.

Choose Complementary Cheeses

When it comes to cheese, opt for varieties that will complement the artichokes. Mozzarella, parmesan, pecorino romano, and provolone are all excellent choices. You can also add dollops of ricotta cheese for a creamy touch.

Add Additional Toppings

Feel free to add other toppings to your artichoke pizza. Sliced or chopped red onions, fresh basil, red pepper flakes, and spinach are all great options that will enhance the flavour and add a pop of colour.

Baking Tips

When baking your artichoke pizza, preheat your oven to a temperature between 450-475°F. Use a pizza stone or a baking sheet lined with parchment paper. Bake the pizza until the crust is golden brown and the cheese is melted and bubbly, which should take around 15-20 minutes.

Now you're ready to create your own artichoke pizza masterpiece! Get creative, and don't be afraid to experiment with different ingredients and flavour combinations.

Artichokes in grilled cheese sandwiches

Artichokes and cheese are a classic combination, and for good reason. The versatility of the artichoke means it can be steamed, stuffed, or blended into a dip and paired with a variety of cheeses. A popular option is to combine artichokes with spinach and cheese in a grilled sandwich. Here are some tips and tricks to elevate your artichoke grilled cheese sandwiches:

Bread Options:

The type of bread you use for your grilled cheese sandwich is important, as you want something sturdy that will hold up to the filling and crisp up nicely. Here are some options:

• Focaccia: This bread is sturdy and has an olive oil-soaked exterior that makes it ideal for grilled cheese sandwiches. You may not need to butter the slices before grilling.
• Sourdough: Sourdough bread has a tangy flavor and a chewy texture that can complement the artichoke and cheese filling.
• Ciabatta: Ciabatta bread has a crispy exterior and a soft interior, making it a good option for grilled cheese sandwiches.
• Tortilla: For a quesadilla-style sandwich, you can stuff the artichoke and cheese filling into a tortilla and cook it until crispy.
• Low-calorie bread: If you're watching your calorie intake, opt for a low-calorie or low-point bread such as MyWW bread.

Cheese Options:

The key to a delicious grilled cheese sandwich is, of course, the cheese. Here are some cheese options that pair well with artichokes:

• Mozzarella: Shredded or creamy mozzarella cheese melts beautifully and adds a stretchy, gooey texture to your sandwich.
• Parmesan: Grated Parmesan cheese adds a salty, nutty flavor to the sandwich.
• Cheddar: Thin layers of sharp cheddar cheese add a sharp, tangy flavor to the sandwich.
• Colby Jack: This cheese melts well and has a mild, creamy flavor that pairs nicely with artichokes.
• Asiago: Shredded Asiago cheese adds a strong, nutty flavor to the sandwich.
• Cream Cheese: Light or fat-free cream cheese can help bind the filling together and add a tangy, creamy element.
• Laughing Cow Cheese: This soft, spreadable cheese can be used in place of cream cheese to reduce the overall calorie count of the sandwich.

Additional Ingredients:

While artichokes and cheese are the stars of this sandwich, you can include additional ingredients to enhance the flavor and texture:

• Spinach: Fresh or frozen spinach adds a nutritional boost and pairs well with artichokes. Just be sure to cook out some of the moisture before adding it to the sandwich.
• Garlic: Minced or powdered garlic adds a punch of flavor to the sandwich.
• Mayonnaise: Mayonnaise helps to bind the filling together and adds a creamy texture.
• Spices and Herbs: Parsley, thyme, rosemary, or a pinch of ground mustard can elevate the flavor of the sandwich.
• Breadcrumbs: Crispy Panko breadcrumbs add a crunchy texture to the sandwich.

Cooking Instructions:

Once you've assembled your sandwich, it's time to cook it. Here are some tips:

• Butter: Spread butter on the outside of each slice of bread to help it crisp up and turn golden brown.
• Frying Pan: Use a large frying pan over medium-low heat to cook the sandwiches until each side is golden brown and the filling is melted.
• Grill Pan: Alternatively, you can use a preheated grill pan over medium heat and cook the sandwiches for 3-5 minutes on each side until the cheese is melted.

Serving Suggestions:

These sandwiches are delicious on their own, but you can elevate them with some sides or dipping sauces:

• Tomato Soup: Artichoke grilled cheese sandwiches pair well with a bowl of tomato soup for a comforting and satisfying meal.
• Marinara Sauce: For a fancy twist, serve your sandwich with warm marinara sauce for dipping.
• Garlic Aioli: A simple garlic aioli can add a punch of flavor to your sandwich.
• Melted Butter: For a classic option, dip your sandwich in melted butter for an indulgent treat.

Baked stuffed artichokes

Ingredients

• Artichokes
• Lemon
• Breadcrumbs
• Cheese (Parmesan, Mozzarella, or a mix of both)
• Parsley
• Olive oil
• Garlic
• Salt and pepper
• Bay leaf

Method

• Preheat the oven to 375°F (190°C).
• Prepare the artichokes by trimming the stems, slicing off the tops, and removing any tough outer leaves.
• In a large bowl, mix together breadcrumbs, grated Parmesan, lemon zest, parsley, garlic, salt, and pepper.
• Drizzle olive oil over the artichokes and stuff the leaves with the breadcrumb mixture.
• Place the artichokes in a baking dish and sprinkle with more cheese.
• Bake for about an hour, or until the artichokes are tender and the cheese is melted.
• Broil for a few minutes to get some browning on the top of the stuffing.
• Serve warm as an appetizer or side dish.

Tips

• Artichokes should be heavy, with closed leaves and a squeak when squeezed to ensure freshness.
• No need to pre-steam the artichokes in this recipe.
• Covering the dish while baking helps to steam the artichoke and melt the cheese.
• Get creative with your filling by adding different types of cheese, spices, or fresh herbs.

Frequently asked questions