Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than the humble artichoke! This thistle-like vegetable has been a staple in many cuisines around the world, and its unique flavor and texture make it a perfect candidate for a vegan makeover. In this article, we’ll explore 20 mouth-watering vegan artichoke recipes that are sure to impress your friends and family.
From creamy dips and savory pasta dishes to hearty salads and crispy flatbreads, there’s something on this list for everyone. Whether you’re a seasoned vegan or just looking to add some plant-based flair to your meals, these recipes are guaranteed to inspire your inner chef and leave you feeling satisfied and delighted.
Creamy Vegan Artichoke Dip
A rich and creamy dip perfect for snacking or serving at your next gathering.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup vegan cream cheese, softened
– 1/2 cup plain unsweetened soy yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, combine the artichoke hearts, vegan cream cheese, soy yogurt, lemon juice, garlic powder, salt, and pepper.
3. Mix until smooth and creamy, using an electric mixer or a whisk.
4. Transfer the mixture to a baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes, or until the dip is warm and lightly bubbly.
6. Garnish with chopped parsley, if desired.
7. Serve with crackers, chips, or vegetables.
Cooking Time: 20-25 minutes
Roasted Garlic and Artichoke Pasta
Roasted Garlic and Artichoke Pasta: A flavorful and satisfying dish that combines the natural sweetness of roasted garlic with the tender crunch of artichoke hearts, all tossed with a rich and creamy pasta sauce.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 3-4 cloves of garlic
– 2 artichoke hearts, canned or fresh
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender and caramelized.
3. Cook pasta according to package instructions; drain and set aside.
4. In a large skillet, heat the olive oil over medium-high heat. Add artichoke hearts and cook for 2-3 minutes, or until slightly browned.
5. Combine roasted garlic, cooked pasta, and artichoke hearts in a large serving bowl.
6. Toss with salt, pepper, and Parmesan cheese (if using).
7. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 45-50 minutes
Vegan Spinach and Artichoke Stuffed Shells
Elevate your pasta game with this creamy vegan take on the classic stuffed shells recipe, featuring sautéed spinach, artichoke hearts, and a blend of plant-based cheeses.
Ingredients:
– 12-15 jumbo pasta shells
– 1 package vegan ricotta cheese (homemade or store-bought)
– 1/2 cup cooked spinach
– 1/4 cup chopped artichoke hearts
– 1/4 cup vegan Parmesan cheese, grated
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 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 instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cooked spinach, artichoke hearts, vegan ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
5. Stuff each pasta shell with the spinach-artichoke mixture, placing them seam-side down in a baking dish.
6. Bake for 25-30 minutes or until shells are lightly browned.
Cooking Time: 25-30 minutes
Lemon Garlic Artichoke Hummus
Elevate your snack game with this unique and delicious hummus recipe, infused with the brightness of lemon and the earthy sweetness of artichokes.
Ingredients:
– 1 (15 oz) can chickpeas
– 1/2 cup fresh artichoke hearts, chopped
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1/4 cup tahini
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, artichoke hearts, lemon juice, garlic, tahini, and olive oil.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Season with salt and pepper to taste.
5. Transfer to a serving bowl and garnish with paprika, parsley, or other desired toppings.
Cooking Time: 10 minutes
Vegan Artichoke and Mushroom Risotto
A creamy and flavorful vegan twist on the classic Italian dish, this artichoke and mushroom risotto is perfect for a cozy night in. The combination of tender mushrooms, sweet artichokes, and aromatic herbs will transport your taste buds to the Mediterranean.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/2 cup artichoke hearts, canned or marinated
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until tender, about 5 minutes.
4. Add the artichoke hearts, garlic, thyme, salt, and pepper. Cook for an additional minute.
5. Add the Arborio rice and stir to combine with the vegetable mixture.
6. Gradually add the warmed broth, stirring constantly, until the rice is cooked and creamy (about 20-25 minutes).
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Grilled Artichoke Hearts with Vegan Aioli
Elevate your outdoor gatherings with this simple yet impressive side dish. The smoky flavor of grilled artichoke hearts pairs perfectly with the creamy, tangy vegan aioli.
Ingredients:
– 4 large artichoke hearts
– 1/2 cup vegan mayonnaise (such as Vegenaise or Just Mayo)
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Trim the artichoke hearts of any tough outer layers, leaving only the tender inner flesh.
3. Brush both sides with a little olive oil and season with salt, pepper, and garlic.
4. Grill the artichoke hearts for 5-7 minutes per side, or until slightly charred and tender.
5. Meanwhile, mix together vegan mayonnaise, lemon juice, and minced garlic in a bowl.
6. Serve grilled artichoke hearts with a dollop of vegan aioli on top. Garnish with fresh parsley leaves.
Cooking Time: 15-20 minutes
Artichoke and White Bean Vegan Salad
This hearty salad combines the sweet flavor of artichokes with the creamy texture of white beans, all wrapped up in a tangy dressing. Perfect as a main course or side dish for any occasion.
Ingredients:
– 1 large can artichoke hearts (drained and chopped)
– 1 cup cooked white beans (such as cannellini or Great Northern)
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine artichoke hearts, white beans, red bell pepper, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None required! Just assemble and serve.
Vegan Artichoke and Sun-Dried Tomato Flatbread
Vegan Artichoke and Sun-Dried Tomato Flatbread Recipe
Elevate your snack game with this flavorful flatbread, featuring artichoke hearts and sun-dried tomatoes. Perfect for a quick lunch or dinner.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1/2 cup lukewarm water
– 1 tablespoon olive oil
– 1/4 cup artichoke hearts, chopped
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon vegan pesto
Instructions:
1. In a large mixing bowl, combine flours, salt, sugar, and yeast.
2. Gradually add lukewarm water, stirring until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Punch down the dough, shape into a rectangle, and brush with olive oil.
7. Top with artichoke hearts, sun-dried tomatoes, and vegan pesto.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 20-25 minutes
Crispy Artichoke Tacos with Avocado Lime Sauce
Elevate your taco game with this innovative fusion of flavors and textures. Crispy fried artichoke hearts meet creamy avocado lime sauce, all wrapped up in a crunchy corn tortilla.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cornstarch
– 1/2 cup vegetable oil
– 4 tacos-sized corn tortillas
– 1 ripe avocado, diced
– 1/2 lime, juiced
– 1 tablespoon mayonnaise
– Salt and pepper to taste
– Optional toppings: red onion, cilantro, sour cream, shredded cheese
Instructions:
1. In a bowl, mix together chopped artichoke hearts, cornstarch, and a pinch of salt.
2. Heat vegetable oil in a deep frying pan over medium-high heat. Fry artichoke mixture in batches until crispy, about 2-3 minutes per batch. Drain on paper towels.
3. Warm tacos-sized corn tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by placing fried artichoke hearts onto the tortillas, followed by avocado lime sauce (see below).
5. Top with your desired toppings.
Avocado Lime Sauce:
1. In a bowl, mix together diced avocado, lime juice, mayonnaise, salt, and pepper to taste.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes (includes frying time)
Vegan Artichoke and Kale Caesar Wrap
Vegan Artichoke and Kale Caesar Wrap Recipe
Summary:
Elevate your wrap game with this creamy, crunchy, and utterly delicious Vegan Artichoke and Kale Caesar Wrap recipe. Perfect for a quick lunch or dinner.
Ingredients:
– 1 large flour tortilla
– 1/4 cup vegan mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 cup chopped kale
– 1/2 cup canned artichoke hearts, drained and chopped
– 1/2 cup sliced red bell pepper
– Salt and pepper to taste
– Vegan Parmesan cheese shreds (optional)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a small bowl, whisk together mayonnaise, lemon juice, vinegar, and Dijon mustard.
3. Add chopped kale, artichoke hearts, and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
4. Spread the Caesar dressing mixture over the tortilla, leaving a 1-inch border around the edges.
5. Top with the cooked vegetable mixture and sprinkle with Vegan Parmesan cheese shreds (if using).
6. Roll up the wrap tightly and slice in half.
Cooking Time: 15-20 minutes
One-Pot Vegan Artichoke and Chickpea Stew
This hearty stew combines the tender goodness of artichokes with the nutty flavor of chickpeas, all in one convenient pot. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 can artichoke hearts (14 oz), drained and chopped
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup vegetable broth
– 1/2 cup canned coconut milk
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tbsp olive oil over medium-high.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, bell pepper, artichoke hearts, chickpeas, broth, coconut milk, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Artichoke and Olive Vegan Tapenade
This artfully simple tapenade combines the earthy sweetness of roasted artichokes with the savory brininess of Kalamata olives, perfect for a quick snack or as an accompaniment to your favorite crackers or bread.
Ingredients:
– 1 can of artichoke hearts (drained and chopped)
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup vegan mayonnaise
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Spread the chopped artichoke hearts on a baking sheet and roast for 10-12 minutes, or until slightly caramelized.
3. In a blender or food processor, combine roasted artichokes, sliced olives, vegan mayonnaise, lemon juice, garlic, salt, and pepper.
4. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
5. Taste and adjust seasoning if desired.
6. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 12 minutes (roasting artichokes) + 2-3 minutes (blending tapenade)
Vegan Artichoke and Quinoa Stuffed Peppers
Vegan Artichoke and Quinoa Stuffed Peppers Recipe Summary: This recipe combines the flavors of artichoke hearts, quinoa, and roasted peppers for a delicious vegan main course. It’s an easy and nutritious meal perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/2 cup vegan cream cheese, softened
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together quinoa, artichoke hearts, garlic, cream cheese, smoked paprika, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling as full as possible.
5. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Baked Artichoke and Vegan Cheese Bites
Baked Artichoke and Vegan Cheese Bites: A deliciously savory and cheesy treat that’s perfect for snacking or as a side dish.
Ingredients:
– 1 large artichoke, trimmed and quartered
– 1/2 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together vegan cheese shreds, olive oil, garlic, and lemon juice.
3. Arrange artichoke quarters in a single layer on a baking sheet lined with parchment paper.
4. Spoon the cheese mixture evenly over each artichoke quarter, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until artichokes are tender and cheese is melted and golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Vegan Artichoke and Lentil Soup
This hearty soup is a perfect blend of creamy artichokes, tender lentils, and aromatic spices. Enjoy a warm and comforting bowl on a chilly day.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the artichoke hearts, lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Artichoke and Pesto Vegan Pizza
A Mediterranean-inspired pizza that combines the sweetness of artichokes with the bold flavor of pesto, all on a crispy vegan crust.
Ingredients:
– 1 pre-made or homemade vegan pizza crust
– 1/2 cup pesto sauce
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup mixed mushrooms (such as bell, button, and cremini), sliced
– 1/4 cup vegan mozzarella shreds (optional)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roll out the pizza crust to desired thickness.
3. Spread the pesto sauce evenly over the crust.
4. Top with artichoke hearts, mushrooms, and vegan mozzarella shreds (if using).
5. Sprinkle with chopped basil leaves (if using).
6. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Vegan Artichoke and Potato Gratin
This creamy, comforting gratin is a perfect side dish or main course for any special occasion. With the sweet flavor of artichokes and the earthy taste of potatoes, this vegan delight is sure to impress.
Ingredients:
– 2 large artichokes, trimmed and quartered
– 3-4 medium-sized potatoes, thinly sliced
– 1/4 cup olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegan cream (such as soy or almond milk)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add artichokes and potatoes to the skillet; cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a 9×13-inch baking dish. Pour in vegan cream and sprinkle with thyme, salt, and pepper.
5. Bake for 30-35 minutes or until the top is golden brown and the potatoes are tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Spicy Artichoke and Black Bean Vegan Quesadillas
Elevate your vegan game with these flavorful quesadillas, packed with artichoke hearts, black beans, and a kick of heat. Perfect for a quick weeknight dinner or a fun gathering with friends.
Ingredients:
– 2 cups cooked black beans
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup vegan cream cheese, softened
– 1 tablespoon lime juice
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 whole wheat tortillas
– Vegan salsa, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, artichoke hearts, cream cheese, lime juice, cumin, smoked paprika, and cayenne pepper.
3. Place a tortilla in the skillet and spoon about 1/4 cup of the bean-artichoke mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2-3 minutes.
7. Serve with vegan salsa and chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Vegan Artichoke and Walnut Pâté
Elevate your vegan charcuterie board with this creamy, savory pâté featuring artichoke hearts and toasted walnuts.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup cashew cream (see note)
– 1/4 cup toasted walnut halves
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a blender or food processor, combine chopped artichoke hearts, cashew cream, toasted walnuts, lemon juice, and garlic.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer the pâté to a serving dish or jar. Garnish with fresh parsley or thyme, if desired.
Cooking Time: None! This recipe is ready in just a few minutes.
Artichoke and Lemon Zest Vegan Pasta Salad
This refreshing pasta salad combines the sweetness of artichokes with the brightness of lemon zest, perfect for a light and satisfying meal or potluck contribution. With its vibrant colors and flavorful ingredients, this vegan pasta salad is sure to impress!
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 (14 oz.) can artichoke hearts, drained and chopped
– 2 lemons, zested (about 2 tbsp.)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp. dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large bowl, whisk together olive oil, garlic, lemon zest, salt, and pepper.
3. Add chopped artichoke hearts, oregano, and cooked pasta to the bowl; toss until well combined.
4. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh herbs, if desired.
Cooking Time: 15-20 minutes (cooking time does not include chilling)
Summary
Discover a world of flavors with these 20 delicious vegan artichoke recipes! From creamy dips to hearty pasta dishes, there’s something for every occasion. Try our Creamy Vegan Artichoke Dip as an appetizer or enjoy Roasted Garlic and Artichoke Pasta as a main course. Other highlights include Vegan Spinach and Artichoke Stuffed Shells, Lemon Garlic Artichoke Hummus, and Grilled Artichoke Hearts with Vegan Aioli. Whether you’re looking for a quick snack or a special occasion dish, these artichoke recipes are sure to impress.