13. Artichoke Deviled Eggs
Hard-boil 6 eggs. Halve eggs and remove yolks to a bowl. Add 1/2 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1 pinch cayenne pepper. Mash until well blended. Pipe or spoon mixture back into egg whites.
14. Mediterranean Tuna Salad
Combine 1 drained can tuna (packed in water), 1/2 cup chopped artichoke hearts, 1/4 cup chopped sundried tomatoes, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Spread between bread or serve with crackers. Serves 2.
15. Artichoke Hummus
In a food processor, blend 1 can rinsed and drained chickpeas with 1 cup artichoke hearts, 1 teaspoon salt, 1 tablespoon each tahini sauce and olive oil, and juice of 1 lemon.
16. Quinoa-Stuffed Artichokes
Preheat oven to 375 degrees. Steam 1 artichoke (see #1), slice lengthwise, and remove prickly choke. Combine 1 cup cooked quinoa, 1 tablespoon olive oil, zest and juice of 1 lemon, and 1/2 cup feta cheese. Stuff artichoke and bake about 15 minutes until cheese is melted and quinoa is slightly browned. Serves 2.
17. Artichoke Crab Cakes
Preheat oven to 350 degrees. Combine 1 pound lump cramp meat, 1 cup chopped artichoke hearts, 1/2 cup lowfat mayo, and 1 teaspoon each salt and Old Bay seasoning. Form mixture into balls and place on a sprayed baking sheet. Bake 12 to 15 minutes until slightly browned and cooked through. Serves 4.
18. Artichoke Relish
Chop 1 cup each artichoke hearts and dill pickles. Combine.
19. Artichoke Quesadilla
Spray a pan with nonstick baking spray and place over medium-high heat. Place 1 whole-wheat tortilla in the pan. Top with 1/4 cup each chopped artichoke hearts and shredded pepper jack cheese. Top with another tortilla. Cook about 3 to 5 minutes until melted and tortilla is toasted. Flip and cook other side another 3 to 5 minutes. Serves 2.
20. Healthy Stuffed Artichokes
Stuffed artichokes are a signature menu item at every Italian restaurant, and they’re generally loaded with cheese, breadcrumbs, and butter. Here is a lighter and healthier version of the classic.
4 whole artichokes
1 lemon, halved
1 cup whole-wheat panko
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup chopped parsley
1/2 cup Parmesan cheese
Preheat broiler. Cut bottom and top off artichokes, and remove outer more fibrous leaves. Rub cut sides of artichokes with lemon. Place artichokes bottom-side down in a pot. Add 1 inch water and 1/2 lemon, and bring to a boil. Cover and simmer until tender, about 30 to 35 minutes. Remove from the pan and allow to cool completely.
Combine panko, butter, olive oil, parsley, and Parmesan until it resembles a crumble. Stuff artichoke leaves evenly with mixture. Place on a baking sheet and broil 4 to 5 minutes until browned and crispy. Serves 4.