20 Delicious Artichoke Recipes Boiled to Perfection

Artichokes are the unsung heroes of the veggie world—versatile, delicious, and packed with flavor. Whether you’re craving a creamy dip, a hearty pasta, or a simple yet elegant side, these 20 boiled-to-perfection recipes will inspire your next kitchen adventure. From quick weeknight dinners to impressive weekend feasts, there’s something here for every artichoke lover. Ready to dive in? Let’s get cooking!

Boiled Artichoke with Garlic Butter Dip

This simple yet elegant dish lets the artichoke shine, paired with a rich, garlicky butter dip that’s downright addictive.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tsp salt
• 4 cups water
• 1/2 cup (1 stick) unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems to 1/2 inch. Rub the cut edges with lemon halves to prevent browning.
2. Boil the artichokes: In a large pot, combine water, olive oil, and 1 tsp salt. Bring to a boil, then add artichokes. Reduce heat to a simmer, cover, and cook for 30–35 minutes until a leaf pulls out easily.
3. Make the dip: While the artichokes cook, melt butter in a small saucepan over low heat. Stir in minced garlic, parsley, and 1/4 tsp black pepper. Cook for 1 minute until fragrant, then remove from heat.
4. Serve: Drain artichokes and let cool slightly. Serve warm with the garlic butter dip for drizzling or dunking.

The tender leaves and meaty heart are perfect for peeling and dipping—each bite is a buttery, garlicky delight.

Tip: Save the artichoke cooking water! It makes a flavorful base for soups or risotto.

Lemon Herb Boiled Artichoke

These tender, lemony artichokes are a fuss-free side dish that feels fancy but comes together with just a handful of ingredients.

Ingredients:

• 2 large globe artichokes
• 1 lemon, halved (plus extra wedges for serving)
• 3 cloves garlic, smashed
• 2 bay leaves
• 1/4 cup fresh parsley stems (plus chopped leaves for garnish)
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 2 tbsp olive oil

Instructions:

1. Trim artichokes: Cut 1 inch off the tops and trim stems to 1 inch. Rub cut surfaces with a lemon half to prevent browning.
2. In a large pot, combine 8 cups water, squeezed lemon halves, garlic, bay leaves, parsley stems, 1 tbsp kosher salt, and 1 tsp peppercorns. Bring to a boil over high heat.
3. Add artichokes to boiling water, reduce heat to simmer, and cover. Cook for 25-30 minutes until a leaf pulls out easily and heart is tender when pierced with a knife.
4. Drain artichokes upside down for 2 minutes, then transfer to plates. Drizzle with 2 tbsp olive oil and sprinkle with chopped parsley. Serve with lemon wedges.

The garlic and lemon infuse every layer of the artichoke leaves, making even the outer leaves irresistible for dipping and scraping.

Tip: Save the flavorful cooking water to use as a base for vegetable soup!

Boiled Artichoke with Hollandaise Sauce

Nothing beats the simple pleasure of tender artichoke leaves dipped in rich, buttery hollandaise—it’s an elegant appetizer that feels fancy but is surprisingly fuss-free.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 tsp cayenne pepper
• Pinch of salt

Instructions:

1. Trim the artichokes: Cut off the top 1 inch and trim the stems to 1/2 inch. Rub all cut edges with a lemon half to prevent browning.
2. Fill a large pot with 3 inches of water. Add the remaining lemon half, 2 tbsp olive oil, and 1 tsp kosher salt. Bring to a boil over high heat.
3. Place the artichokes stem-side up in the pot, cover, and reduce heat to simmer. Steam for 25–30 minutes until a leaf pulls out easily.
4. Meanwhile, make the hollandaise: Whisk 3 egg yolks and 1 tbsp lemon juice in a heatproof bowl until frothy. Place the bowl over a pot of gently simmering water (double boiler), whisking constantly. Slowly drizzle in 1/2 cup melted butter until thickened, about 5 minutes. Stir in 1/4 tsp cayenne and a pinch of salt.
5. Drain the artichokes upside down for 2 minutes before serving with the warm hollandaise.

The magic here is in the contrast—the artichoke’s earthy, slightly sweet leaves against the velvety tang of the sauce makes each bite a little celebration.

Tip: Save time by using a blender for the hollandaise: blend yolks, lemon juice, and cayenne, then slowly stream in hot melted butter while blending.

Spicy Boiled Artichoke with Chili Aioli

This zesty twist on classic boiled artichokes pairs tender leaves with a smoky, garlicky aioli that’s just spicy enough to keep you reaching for more.

Ingredients:

• 2 large artichokes, stems trimmed
• 1 lemon, halved
• 3 cloves garlic, smashed
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 small garlic clove, minced

Instructions:

1. Fill a large pot with water, adding the halved lemon, smashed garlic, black peppercorns, bay leaf, 1 tsp kosher salt, and 1/2 tsp red pepper flakes. Bring to a boil.
2. Add the artichokes, cover, and simmer for 25–30 minutes until a leaf pulls out easily. Drain and let cool slightly.
3. Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp chili powder, and the minced garlic clove. Chill until serving.
4. Serve the artichokes warm with the chili aioli for dipping, pulling off leaves and scraping the tender flesh with your teeth.

The smoky heat of the aioli balances the artichoke’s natural sweetness, while the boiling method keeps every bite juicy. Tip: Use kitchen shears to trim the thorny leaf tips before cooking for fuss-free eating!

Boiled Artichoke with Basil Pesto

This simple yet elegant dish lets the natural sweetness of artichokes shine, paired with a bright, herby pesto that’s perfect for dipping.

Ingredients:

• 2 large globe artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp salt
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1/4 cup extra-virgin olive oil
• 1/4 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems. Rub the cut edges with the halved lemon to prevent browning.
2. Boil the artichokes: In a large pot, combine the artichokes, 2 tbsp olive oil, garlic cloves, and 1 tsp salt. Cover with water and bring to a boil. Reduce heat and simmer for 30–35 minutes until a leaf pulls out easily.
3. Make the pesto: While the artichokes cook, blend the basil, Parmesan, pine nuts, 1/4 cup extra-virgin olive oil, and 1/4 tsp black pepper in a food processor until smooth.
4. Drain the artichokes and let them cool slightly. Serve warm with the pesto for dipping.

The tender leaves and meaty heart are irresistible when dragged through the vibrant pesto—it’s a fun, interactive appetizer that always impresses.

Tip: Save the artichoke cooking water! It makes a flavorful base for soups or risotto.

Garlic Parmesan Boiled Artichoke

This garlicky, cheesy twist on boiled artichokes turns a simple veggie into a showstopping side—perfect for impressing guests or treating yourself!

Ingredients:

• 2 large artichokes, stems trimmed
• 4 cups water
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot, combine water and 1 tbsp lemon juice. Bring to a boil over high heat.
2. Add artichokes, reduce heat to medium, and simmer covered for 25–30 minutes until a leaf pulls out easily.
3. Drain artichokes upside down on a towel for 5 minutes, then transfer to a plate.
4. Gently spread leaves apart. In a small bowl, mix melted butter, minced garlic, remaining 1 tbsp lemon juice, salt, and black pepper. Drizzle over and between artichoke leaves.
5. Sprinkle Parmesan cheese evenly over the top. Broil on high for 2–3 minutes until cheese is golden and bubbly.

The garlic butter seeps into every crevice while the Parmesan forms a crispy crust—a heavenly contrast to the tender leaves!

Tip: For extra flavor, tuck a few extra garlic cloves into the pot while boiling.

Boiled Artichoke with Lemon Caper Sauce

This simple yet elegant dish lets artichokes shine, paired with a bright, tangy sauce that’s perfect for dipping.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 2 tbsp capers, drained and roughly chopped
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions:

1. Trim the artichokes by cutting off the top 1 inch and snapping off the tough outer leaves. Rub the cut edges with one lemon half to prevent browning.
2. Fill a large pot with enough water to submerge the artichokes. Squeeze the remaining lemon half into the water and add the spent halves. Bring to a boil over high heat.
3. Add the artichokes, reduce heat to a simmer, and cover. Cook for 25–30 minutes until a leaf pulls out easily. Drain and let cool slightly.
4. While the artichokes cook, make the sauce: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp capers, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper. Stir in 1/4 cup chopped parsley.
5. Serve the artichokes warm with the lemon caper sauce for dipping.

The briny capers and zesty lemon in the sauce balance the artichoke’s earthy sweetness, making every bite refreshing.

Tip: Save the artichoke cooking water—it makes a great base for soups or risotto!

Rosemary Infused Boiled Artichoke

This simple yet elegant dish lets the earthy sweetness of artichokes shine, with fragrant rosemary and garlic adding a cozy depth of flavor.

Ingredients:

• 2 large globe artichokes
• 4 cups water
• 2 tbsp olive oil
• 3 garlic cloves, smashed
• 2 fresh rosemary sprigs
• 1 tbsp kosher salt
• 1 tbsp lemon juice

Instructions:

1. Trim artichokes by cutting off the top 1 inch and snapping off tough outer leaves. Use kitchen shears to trim thorny leaf tips.
2. In a large pot, combine water, 2 tbsp olive oil, 3 smashed garlic cloves, 2 rosemary sprigs, 1 tbsp salt, and 1 tbsp lemon juice. Bring to a boil over high heat.
3. Add artichokes, reduce heat to medium, and simmer uncovered for 25–30 minutes until a knife slides easily into the base.
4. Use tongs to transfer artichokes to a plate. Drizzle with a bit of the cooking liquid and let cool slightly before serving.

The rosemary-infused broth gently perfumes the artichokes, making each leaf pull apart with just the right herbal aroma.

Tip: Save the leftover broth! It makes a fantastic base for soups or risotto.

Boiled Artichoke with Balsamic Glaze

This simple yet elegant dish lets the natural sweetness of artichokes shine, with a tangy balsamic glaze that ties everything together beautifully.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 3 tbsp olive oil
• 2 cloves garlic, smashed
• 1 tsp salt
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 1/4 tsp black pepper

Instructions:

1. Trim the stems of the artichokes to 1 inch, then slice off the top 1/3. Rub the cut edges with the lemon halves to prevent browning.
2. Fill a large pot with water, then add the squeezed lemon halves, 1 tbsp olive oil, smashed garlic, and 1 tsp salt. Bring to a boil.
3. Add the artichokes, cover, and simmer for 30–35 minutes until a leaf pulls out easily. Drain and let cool slightly.
4. Meanwhile, make the glaze: In a small saucepan, combine balsamic vinegar, honey, and black pepper. Simmer over medium-low heat for 8–10 minutes until thickened to a syrup.
5. Drizzle the artichokes with remaining 2 tbsp olive oil, then generously brush with the balsamic glaze. Serve warm with extra glaze for dipping.

The glaze caramelizes slightly on the artichoke leaves, creating a sweet-and-sour contrast that makes peeling them apart even more fun.

Tip: Save the artichoke cooking water—it makes a flavorful base for soups or risotto!

Boiled Artichoke with Creamy Dill Dip

This simple yet elegant dish lets the artichoke shine, paired with a tangy, herb-flecked dip that’s perfect for peeling and dipping those tender leaves.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 tsp salt
• 6 cups water
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems. Rub the cut edges with a lemon half to prevent browning.
2. Boil the artichokes: In a large pot, combine water, smashed garlic, bay leaf, salt, and the remaining lemon half. Bring to a boil over high heat. Add artichokes, reduce heat to a simmer, and cover. Cook for 25–30 minutes until a leaf pulls out easily.
3. Make the dip: While the artichokes cook, whisk together sour cream, mayonnaise, dill, lemon juice, and black pepper in a small bowl. Refrigerate until serving.
4. Drain and serve: Remove artichokes from the pot and let them cool slightly. Serve warm with the chilled dill dip on the side.

The contrast of the earthy, steamed artichoke and the bright, creamy dip makes this feel like a restaurant-worthy starter—yet it’s effortless enough for weeknights.

Tip: Save the artichoke cooking water! It makes a flavorful base for soups or risotto.

Boiled Artichoke with Herb Butter

This simple yet elegant dish lets the artichoke shine, with a velvety herb butter that’s perfect for dipping every tender leaf.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp minced garlic
• 1/2 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch and trim the stems. Rub all cut surfaces with the lemon halves to prevent browning.
2. Fill a large pot with water, add the olive oil and 1 tsp kosher salt, and squeeze in the juice from the lemon halves. Bring to a boil over high heat.
3. Add the artichokes, reduce heat to a simmer, and cover. Cook for 30–35 minutes until a leaf pulls out easily.
4. While the artichokes cook, make the herb butter: Mix the softened butter, 1 tbsp parsley, 1 tsp garlic, and 1/2 tsp black pepper in a small bowl.
5. Drain the artichokes upside down for 2 minutes, then serve warm with the herb butter for dipping.

The contrast of the bright, lemony artichoke and rich, garlicky butter makes this feel like a restaurant-worthy starter—yet it’s effortless to pull off.

Tip: Save the artichoke cooking water! It makes a flavorful base for soups or risotto.

Boiled Artichoke with Tangy Mustard Sauce

This simple yet elegant dish lets artichokes shine, paired with a zesty mustard sauce that adds just the right punch.

Ingredients:

• 2 large artichokes, stems trimmed
• 1 lemon, halved
• 2 tbsp olive oil
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced

Instructions:

1. Fill a large pot with water and squeeze in the juice of half a lemon. Bring to a boil over high heat.
2. Add the artichokes, reduce heat to medium, and simmer for 30–35 minutes until a leaf pulls out easily. Drain and let cool slightly.
3. Meanwhile, whisk together 2 tbsp olive oil, 1/4 cup Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves in a small bowl.
4. Serve the artichokes warm with the mustard sauce for dipping, using the remaining lemon half for an extra squeeze if desired.

The creamy, tangy sauce balances the artichoke’s earthy sweetness, making it a standout appetizer or light meal.

Tip: For extra flavor, tuck a few garlic cloves and a bay leaf into the boiling water with the artichokes.

Boiled Artichoke with Olive Tapenade

This simple yet elegant dish lets artichokes shine, paired with a briny, garlicky tapenade that’s bursting with flavor.

Ingredients:

• 2 large artichokes, stems trimmed
• 1 lemon, halved
• 2 tbsp olive oil
• 1 cup pitted Kalamata olives
• 2 cloves garlic, minced
• 1 tbsp capers, drained
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions:

1. Fill a large pot with water and squeeze in the juice of 1/2 lemon. Bring to a boil over high heat.
2. Add the artichokes, reduce heat to medium, and simmer for 30–35 minutes until a leaf pulls out easily. Drain and let cool slightly.
3. While the artichokes cook, make the tapenade: In a food processor, pulse the olives, garlic, capers, lemon zest, red pepper flakes, and salt until roughly chopped. Drizzle in 2 tbsp olive oil and pulse until combined but still chunky.
4. Serve the artichokes warm or at room temperature with the tapenade for dipping.

The tapenade’s bold saltiness balances the artichoke’s mild sweetness, making it a standout appetizer or light lunch.

Tip: For extra flavor, tuck a bay leaf and a few peppercorns into the boiling water with the artichokes.

Boiled Artichoke with Citrus Herb Dressing

This simple yet elegant dish lets the artichoke shine, paired with a bright, zesty dressing that’s perfect for dipping.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Fill a large pot with water and bring to a boil. Squeeze the juice of one lemon half into the water and add the spent halves to the pot.
2. Trim the stems of the artichokes and remove any tough outer leaves. Add them to the boiling water, cover, and simmer for 30–35 minutes until a leaf pulls out easily.
3. While the artichokes cook, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1 clove minced garlic, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Drain the artichokes and let them cool slightly. Serve warm with the citrus herb dressing for dipping.

The tangy-sweet dressing cuts through the artichoke’s earthy flavor, making each bite refreshing and layered.

Tip: Save the artichoke cooking water—it makes a great base for soups or risotto!

Boiled Artichoke with Roasted Garlic Aioli

Artichokes might look intimidating, but this simple boil-and-dip method turns them into a fun, shareable appetizer with a creamy, garlicky kick.

Ingredients:

• 2 large globe artichokes
• 1 lemon, halved
• 2 bay leaves
• 1 tbsp kosher salt
• 6 cups water
• 1/2 cup mayonnaise
• 4 cloves roasted garlic, mashed
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

Instructions:

1. Prep the artichokes: Trim 1 inch off the top and snip thorny leaf tips with scissors. Rub cut edges with lemon halves to prevent browning.
2. Boil: In a large pot, combine water, bay leaves, and 1 tbsp kosher salt. Squeeze in juice from the lemon halves, then add them to the pot. Submerge artichokes, cover, and simmer for 35–40 minutes until a leaf pulls out easily.
3. Make aioli: Whisk together mayonnaise, mashed roasted garlic, 1 tbsp lemon juice, 1/4 tsp smoked paprika, and 1/4 tsp black pepper. Chill until serving.
4. Serve: Drain artichokes upside down, then plate with aioli for dipping. Pull leaves and scrape tender bases with your teeth!

The magic here is in the contrast: hot, earthy artichoke leaves against cool, smoky-sweet aioli—perfect for peeling and nibbling with friends.

Tip: Save the artichoke hearts after eating the leaves! They’re delicious chopped into salads or pasta.

Boiled Artichoke with Spicy Sriracha Mayo

This simple yet elegant dish lets the artichoke shine, with a creamy, spicy dip that’ll have you licking the bowl clean.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 cup mayonnaise
• 1 tbsp Sriracha
• 1 tsp honey
• 1/2 tsp garlic powder

Instructions:

1. Fill a large pot with water, squeeze in the juice of 1/2 lemon, and add the squeezed lemon halves. Bring to a boil over high heat.
2. Meanwhile, trim the artichoke stems to 1 inch and slice off the top 1/3. Use kitchen shears to snip the thorny tips off the leaves. Rub the cut edges with the remaining 1/2 lemon to prevent browning.
3. Add the artichokes to the boiling water, reduce heat to medium, and simmer for 25–30 minutes until a leaf pulls out easily. Drain and let cool slightly.
4. While the artichokes cook, whisk together the mayonnaise, Sriracha, honey, and garlic powder in a small bowl.
5. Drizzle the olive oil over the artichokes and sprinkle with kosher salt. Serve warm with the spicy mayo for dipping.

The contrast between the tender, subtly sweet artichoke and the fiery, tangy dip is downright addictive—perfect for sharing (or not!).

Tip: Save the artichoke cooking water! It makes a great base for soups or risotto.

Boiled Artichoke with Sun-Dried Tomato Dip

This simple yet elegant dish lets the artichoke shine, paired with a tangy, garlicky dip that’s packed with Mediterranean flair.

Ingredients:

• 2 large artichokes, stems trimmed
• 1 lemon, halved
• 2 bay leaves
• 3 cloves garlic, smashed
• 1/2 cup mayonnaise
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Fill a large pot with water and add the juice of 1/2 lemon, bay leaves, and smashed garlic. Bring to a boil over high heat.
2. Add the artichokes, reduce heat to a simmer, and cover. Cook for 30–35 minutes until a leaf pulls out easily. Drain and let cool slightly.
3. Meanwhile, make the dip: In a bowl, combine 1/2 cup mayonnaise, 1/4 cup sun-dried tomatoes, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth.
4. Serve the warm artichokes with the dip on the side, pulling off leaves and scraping the tender flesh with your teeth.

The contrast between the earthy artichoke and the bright, umami-rich dip makes this feel like a restaurant-worthy appetizer—without the fuss.

Tip: Save the artichoke cooking water! It makes a flavorful base for soups or risotto.

Boiled Artichoke with Lemon Herb Butter

This simple yet elegant dish lets the natural sweetness of artichokes shine, paired with a bright, buttery sauce that’s perfect for dipping.

Ingredients:

• 2 large globe artichokes
• 1 lemon, halved (plus extra wedges for serving)
• 2 tbsp salt
• 4 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley
• 1 tsp minced garlic
• 1/2 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems to 1 inch. Rub the cut edges with a lemon half to prevent browning.
2. Fill a large pot with water, add 2 tbsp salt and the squeezed lemon halves, and bring to a boil. Add the artichokes, reduce heat to a simmer, and cook for 25–30 minutes until a leaf pulls out easily.
3. While the artichokes cook, make the lemon herb butter: Whisk together 4 tbsp melted butter, 1 tbsp parsley, 1 tsp garlic, and 1/2 tsp black pepper in a small bowl.
4. Drain the artichokes upside down for 1 minute, then serve warm with the lemon herb butter for dipping.

The tangy, garlicky butter balances the artichoke’s earthy flavor, making each leaf a little reward as you peel and dip.

Tip: For extra flavor, tuck a bay leaf and a few peppercorns into the boiling water.

Boiled Artichoke with Avocado Lime Dressing

Boiled artichokes get a fresh, creamy twist with this zesty avocado lime dressing—perfect for dipping those tender leaves!

• 2 large artichokes, stems trimmed
• 1 lemon, halved
• 2 tbsp olive oil
• 1 ripe avocado, pitted and peeled
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (optional)

1. Fill a large pot with water, squeeze in the juice of the lemon halves, and add the spent halves to the water. Bring to a boil over high heat.
2. Add the artichokes, reduce heat to medium, and simmer for 30–35 minutes until a leaf pulls out easily. Drain and let cool slightly.
3. Meanwhile, blend the avocado, Greek yogurt, lime juice, garlic, salt, and black pepper in a food processor until smooth. Stir in the cilantro if using.
4. Drizzle the artichokes with olive oil and serve warm with the avocado lime dressing for dipping.

The creamy, tangy dressing balances the artichoke’s earthy flavor, making it feel indulgent yet light. Tip: For extra flavor, tuck a bay leaf and a garlic clove between the artichoke leaves before boiling!

Boiled Artichoke with Smoky Paprika Sauce

This simple yet elegant dish lets the artichoke shine, paired with a smoky, garlicky dipping sauce that’s downright addictive.

Ingredients:

• 2 large artichokes
• 1 lemon, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems. Rub the cut edges with the lemon halves to prevent browning.
2. Boil the artichokes: Fill a large pot with enough water to submerge the artichokes. Squeeze the lemon halves into the water, then add them to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 30–35 minutes until a leaf pulls out easily.
3. Make the sauce: While the artichokes cook, heat 2 tbsp olive oil in a small pan over medium-low. Add 3 cloves minced garlic and sauté for 1 minute until fragrant. Remove from heat and stir in 1/2 cup mayonnaise, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Drain the artichokes and let them cool slightly before serving with the smoky paprika sauce.

The contrast between the tender, slightly sweet artichoke leaves and the bold, smoky sauce makes this feel like a restaurant-worthy appetizer—without the fuss.

Tip: Save the artichoke cooking water! It makes a great base for soups or risotto.

Conclusion

With so many tasty ways to enjoy artichokes—from classic boiled to creative dips and salads—this roundup has something for everyone! We hope you found a new favorite to try. Don’t forget to leave a comment sharing which recipe you loved most, and pin this article to your Pinterest boards for easy reference. Happy cooking!