Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Easy, low fat recipe/idea to cook artichokes?

Does anyone have any healthy, low fat artichoke recipes? It doesn't need to be elaborate.

I'm cooking them for the first time. How do you normally cook them? Boiling?

7 Answers

  • 1 decade ago
    Favorite Answer

    Butter with your steamed artichoke:

    Many artichoke lovers prefer melted butter for their artichokes. The more creative among them add just about anything to the butter, particularly a touch of garlic powder, a few drops of lemon juice, minced dried dill, parsley, whatever turns you on. Delicious!



    4 medium California


    4 slices (1/4-inch thick)

    Canadian bacon

    4 eggs

    Hollandaise Sauce (recipe


    Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation). Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.


    3 egg yolks

    ¼ cup water

    2 tablespoons lemon juice

    ½ cup firm cold butter, cut into eighths

    1/8 teaspoon paprika

    dash ground red pepper

    In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Serve warm. Cover and chill if not used immediately.

    Makes about ¾ cup



    16 California baby artichokes

    1/2 cup olive oil

    4 half chicken breasts, skinned, boned and cut into chunks

    2 red or yellow onions, sliced thick

    4 cloves garlic minced

    1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed

    ½ cup chicken broth

    1 pound fettuccine, cooked and drained

    Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.



    This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.


    4 large artichokes

    ¼ cup balsamic vinegar

    ¼ cup water ¼ cup soy sauce

    1 T minced ginger

    1/2 cup olive oil

    Slice artichoke tops off, crosswise. Trim Stems.

    Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.

    Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.

    Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.

    Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.

    Serve hot or room temperature



    4 large California artichokes

    1½ cups chicken broth

    1 teaspoon curry powder

    ¾ teaspoon ground cumin

    ½ teaspoon garlic salt

    1 cup instant couscous

    ¼ cup currants

    ½ cup sliced green onion

    ½ cup toasted slivered almonds, chopped

    ½ teaspoon grated lemon peel

    2 tablespoons lemon juice

    6 tablespoons vegetable oil

    Plain yogurt

    Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

    In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

    Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with yogurt, if desired.

    COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.



    2 medium California artichokes

    2 tablespoons lemon juice

    2 medium onions, sliced thick

    4 tablespoons olive oil

    1 teaspoon Italian herb seasoning

    2 medium tomatoes, sliced

    6 ounces mozzarella or

    Monterey Jack cheese, sliced

    Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached

  • 1 decade ago

    This is my best dish! Cut the thorns off and part of the stem so it stands on the stem. Put about 2 inches of water in a pot. Add a tablespoon of oil and lots of salt. Chop up about 3 garlic cloves and put them in. Put the artichokes in, stim side down, and bring the water to a boil. Then turn them to a simmer. I like to baste mine a couple of times with the salted garlic water. Depending on the size of the artichokes, it can take 30 to 60 minutes. You will know when it's done when you can easily pull out a leave. Test the leaf and make sure it's tender. Kind of like the texture of an avocado. I like to serve them with butter and sometimes mayo (Not so low fat but yummy!). Some also like to dip the leaves in their favorite salad dressing. The most important part is cooking them until they are tender and adding the salt!

    Good luck!

  • 1 decade ago


    2 large artichokes

    1 lemon, quartered

    3/4 cup olive oil

    4 cloves garlic, chopped

    1 teaspoon salt

    1/2 teaspoon ground black pepper


    1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lenghwise, and place halves into the bowl of lemon water to prevent them from turning brown.

    2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

    3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

    4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

    you can also find more recipes at

  • 5 years ago

    Low fat Chicken Cordon Blu 6 boneless chicken breast halves; lightly pounded and flattened 6 slices low fat Swiss cheese 6 slices cooked lean ham 2 tablespoons low fat butter 1/4 teaspoon ground nutmeg 1/8 ground pepper 1 envelope Lipton Golden Onion Recipe Soup mix 2 cups light cream or half and half 1/4 cup water hot cooked noodles Directions: Top each chicken breast half with slice of cheese and ham; roll up and secure with wooden toothpicks. In large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and pepper, then Golden Soup mix blended with cream and water. Bring just to the boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles.

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  • 1 decade ago

    make a spinach and artichoke dip with low-fat cheese and make sure you put more spinch and artichoke then cheese. i hate when people put so much cheese and like no veggies.good luck!;)

  • 1 decade ago

    I just trim the ends and top - then steam till tender - my favorite. BTW Artichokes are not low in plant fats and they have high cholesterol........they are flowers

  • Anonymous
    1 decade ago

    just douse them in olive oil, salt and pepper (by salt i mean chef salt so that means kocher salt) and grill them, put them with anti pasto. or ratatouille (no not the friggin movie) basically grill eggplants, house peppers, artichokes all the same, olive oil salt pepper and bam you got ratatouille!

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