5 Healthy Vegan Artichoke Recipes For Your Kids

5 Healthy Vegan Artichoke Recipes For Your Kids

5 Healthy Vegan Artichoke Recipes For Your Kids

5 Healthy Vegan Artichoke Recipes For Your Kids

Originally a Mediterranean delicacy beloved by the Romans, artichokes are now widely available in canned form (though the best time to buy fresh ones is from March to May), and they can instantly spruce up any dish while also enhancing flavour. We have added healthy vegan artichoke recipes for your kids.

Vegan Artichoke Pasta

1. Vegan Artichoke Pasta

This delicious and speedy pasta is ideal for a casual dinner in the garden on a warm summer night when combined with garlic, lemon, and some bitter rocket. I do hope you'll like it!

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 3


  • Grilled artichokes in oil: 150 g
  • Spaghettini or spaghetti: 200 g
  • Extra virgin olive oil: 30 ml
  • Garlic cloves, very finely diced: 2-3
  • Almond or soy milk: 30 ml
  • Nutritional yeast: 2 tablespoons
  • Baby rocket / arugula: 50 g
  • Pan toasted breadcrumbs, to serve: 2-3 tablespoons
  • Toasted pine nuts or walnuts, to serve: 1-2 tablespoons
  • Fresh parsley to serve
  • Salt and pepper
  • Good pinch of chilli flakes


  1. Artichokes should be removed from the oil, and the extra oil should be allowed to drip onto a kitchen towel. Once the extra oil has been drained, chop it into small pieces.
  2. In a bit of water, prepare the pasta until it is just just al dente (to make the water starchy). Just before draining your pasta, reserve 120 ml, or ½ cup, of the cooking water. A sizable frying pan is used to warm the olive oil. Add the finely chopped garlic to the hot oil; the garlic should start to sizzle as it enters the pan.
  3. On low heat, frequently stir the garlic. You simply want the garlic to soften and flavour the oil; don't let it brown because that will make your spaghetti taste bitter.
  4. When the garlic is fragrant and soft, add nutritional yeast, plant milk, lemon juice and zest, and a dash of salt. Stir everything together to create a thin emulsion that will cover the pasta.
  5. If the sauce is too thick, add a little pasta cooking water and let it bubble for a few seconds. Spaghetti that has been drained should be added, and the sauce should completely cover the pasta strands (if using). Add rocket and artichokes, chopped (chop it a little if the leaves are on the large side). Allow the rocket to wilt gently and the artichokes to warm up.
  6. Top with parsley, toasted pine nuts, and breadcrumbs after dividing among bowls.

Roasted Artichokes With Vegan Garlic Butter

2. Roasted Artichokes With Vegan Garlic Butter

This recipe for vegan garlic butter-roasted artichokes makes a stunning appetizer or snack. Earthy artichokes are roasted with lemon slices until incredibly soft and served with a straightforward, homemade garlic butter sauce from plant-based ingredients.

Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes| Servings: 6


  • Fresh artichokes: 3
  • Olive oil: 3 tablespoons
  • Lemons: 2
  • Rosemary: 6 sprigs
  • Vegan butter: ¼ cup
  • Garlic: 6 cloves, peeled
  • Salt to taste
  • Pepper to taste


  1. The oven should be preheated to 400 degrees. Pour cool water into a bowl, then add the juice of 1 lemon to the water. Please feel free to add the peels as well! Trim the artichoke's end and remove the bottom leaves that aren't attached. Trim the sharp ends of the artichoke leaves with kitchen shears. They are sharp, so use caution! Once the fuzzy “choke” has been removed, cut the artichoke in half. Artichoke halves should be quickly placed face-down in the bowl of lemon water.
  2. This stops them from browning because artichokes quickly turn brown when exposed to air. Repeat the procedure with the remaining artichokes.
  3. Each artichoke half should be cut side up in a 9 x 13″ baking dish. Don't shake the extra water off. They get more sensitive when you leave them in the water to steam. Apply olive oil to the surface and season with salt and pepper. One slice of the remaining lemon, cut into six pieces, should be placed on each side of the artichoke.
  4. Add 1 garlic clove and 1 rosemary sprig to the top of each artichoke half. Turn each artichoke halfway, so the sliced side is on the bottom. More olive oil should be applied to the artichoke tops, and salt and pepper should be sprinkled on top. Foiled-covered, bake for 45 minutes.
  5. The doneness can be checked by removing a leaf. The artichokes are finished if it comes off easily. Artichokes should be removed from the oven after baking, and the roasted garlic cloves should be removed. Use a mortar and pestle or a knife's edge to smash them. Roasted garlic should be combined with melted vegan butter. The butter will continue to absorb more garlic as it rests. Butter the artichoke leaves, then eat them.

Vegan Artichoke Dip

3. Vegan Artichoke Dip

It takes 15 minutes to make this flavourful, creamy vegan artichoke dip. There are only standard pantry ingredients, no spinach, cashews, or unusual thickeners. It's ideal as an appetizer at a gathering or as a quick snack.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 4


  • Oil-packed marinated artichoke hearts: 1 jar
  • White beans: 400 g
  • Garlic powder: ½ teaspoon
  • Onion powder: ½ teaspoon
  • Salt: ½ teaspoon
  • Oil: 2 – 3 tablespoons


  1. Artichoke hearts should be drained, with the oil being saved. Cut the hearts into small pieces, similar to what you may find in a dip.
  2. In a small food processor, combine the beans, 2 tablespoons of oil, salt, garlic powder, onion powder, and half of the chopped artichoke hearts. Puree the mixture thoroughly.
  3. Add another tablespoon of oil if you prefer a little thinner. If required, taste and adjust the seasonings.
  4. After transferring them to a bowl, add the remaining half of the chopped artichoke hearts.
  5. Serve with your preferred dipping sauce and garnish as desired.

Vegan Artichoke Fish

4. Vegan Artichoke Fish

The flaky texture of artichokes makes them the perfect addition to vegan fish recipes. With potatoes and vegan tartar sauce, the artichokes are fried and battered. Making it is pretty straightforward. It tastes remarkably like genuine fish.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 2


  • Flour: 1 cup
  • Salt: ½ teaspoon
  • Turmeric: 1 pinch
  • Pickle juice: 1 tablespoon
  • Caper brine: 1 tablespoon
  • Lemon juice: 2 teaspoons
  • Sparkling water: ¾ cup
  • Artichokes in brine/water: 170g
  • All-purpose flour: ½ cup
  • Salt: ¼ teaspoon
  • Dill: ½ teaspoon
  • Crushed nori: 1 tablespoon


  1. Artichokes must be rinsed and drained.
  2. Whisk the ingredients for the batter together and combine the ingredients for the flour mixture in separate bowls.
  3. Fry oil should be heated in a pot or wok. Make sure to leave enough room in the pot/wok so that it doesn't overflow. You'll need enough so the battered artichokes can swim in the oil.
  4. Apply the flour mixture to the artichokes. They should then be battered. Lower them into the oil slowly. Fry them for about 4-5 minutes, flipping them once, until golden brown.
  5. To drain excess oil, place the fried artichokes on a sheet of paper towel. Serve, for instance, with potato wedges and tartar sauce. Add a squeeze of lemon and some fresh dill on top.

Roasted Artichokes

5. Roasted Artichokes

Super simple oven-roasted artichokes with garlic and a delicious green goddess sauce. A naturally gluten-free and vegan side dish.

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 4


  • Artichokes: 4 medium
  • Olive oil: ½ tablespoon
  • Sea salt: ½ teaspoon
  • Garlic cloves, minced: 2
  • Green Goddess dressing: 1 batch


  1. Set the oven's temperature to 375°F. Wash the artichoke properly. Slice off the stem by turning it on its side. Next, remove the layer of leaves covering the base. The top section of the artichoke should then be removed using a serrated knife. Finally, cut each leaf's pointed ends with a pair of kitchen shears.
  2. Repeat the procedure with each artichoke. The artichokes should then be cut in half lengthwise. Pull down and out with force to remove the pointy inner petals. Then carefully remove the heart while gently scooping out the center choke.
  3. The artichokes should be put on a sheet pan. 2 tablespoons of olive oil and the salt should be massaged in with your hands to coat the artichokes well. Cover the sheet pan with foil and turn the artichokes over, so the sliced side faces down. For 30 minutes, roast. The remaining ½ tablespoon of olive oil and the minced garlic are combined in the meantime.
  4. After taking the artichokes out of the oven, throw away the foil. Brush the olive oil and garlic mixture on the artichokes' other side. Once more, roast them in the oven for ten minutes until the artichokes are golden brown and a center leaf can easily be removed.
  5. As-is or with the Green Goddess Sauce, serve warm.

Health Benefits Of Artichoke

Although artichokes taste good (particularly when combined with spinach in a dip), are they healthy? Here, we break down the nutrients and advantages of artichokes and offer some delectable ideas for using them in your next meal.

1. Keeps You Full

Approximately 7 grams of fiber, or nearly one-third of your daily recommended fibre intake, can be found in one medium size artichoke. According to research, fibre has various health advantages, such as improving satiety following meals, stabilizing blood glucose levels, lowering cholesterol, and reducing the risk of heart disease, stroke, and a number of malignancies.

They Contain A Ton Of Protein

2. They Contain A Ton Of Protein

According to Kris Sollid, R.D., senior director of nutrition communications at the International Food Information Council Foundation, “artichokes contain more protein than many other vegetables at 3.5 grams per serving” in addition to having a diverse nutritional profile.

Bonus: According to research published in the Journal of the American College of Cardiology, people with coronary heart disease are less likely to consume a higher proportion of plant-based protein than animal protein.

3. Improvement In Bone Health

You can obtain up to one-fifth of your recommended daily allowance of vitamin K from one artichoke. This vitamin is crucial for healthy bones, blood clotting, and wound healing. Don't scrimp on this nutrient if you want to keep your bones strong as you age. According to an analysis, women who eat fewer foods high in vitamin K have a higher chance of developing fractures.

4. They Are High In Fibre

Fibre aids digestion and keeps you full, but it also has additional long-term advantages, like a lower risk of heart disease. Sollid estimates that a half cup of artichokes has roughly seven grams of fibre, which is more than a quarter of the amount advised for women and close to a fifth for males. According to him, Americans barely consume around half the recommended amount of fibre, so one serving of artichokes is undoubtedly a step in the right way.

5. Improves Brain Health

Additionally, whole artichokes contain folate, a B vitamin linked to brain function. Though there are many factors at play with such a condition, research published in Frontiers in Neuroscience found that those who consumed adequate folate in their diet were less likely to acquire Alzheimer's disease. According to research, folate may reduce oxidative stress and prevent the creation of plaque and tangles, which are thought to play a role in the progression of Alzheimer's disease.

Additionally, folate maintains the health of the heart and blood vessels. Additionally, during pregnancy, it is a crucial nutrient for preventing anemia and lowering the chance of several birth abnormalities, including those of the spine, skull, and brain.

6. Strengthens Gut

Inulin, a “special kind of fiber known to help avoid gastrointestinal disorders like constipation, boost the absorption of minerals like calcium, and bolster your immune system,” is abundant in artichokes, claims Sollid.

A study published in the British Journal of Nutrition found that inulin also functions as a prebiotic, assisting your body in maintaining a healthy gut.

7. Boosts Immune System

Besides, orange juice can help prevent you from catching your coworker's illness. The Journal of Agriculture and Food Chemistry gave artichokes a top spot on its list of foods high in antioxidants and foods that support the immune system.

8. Controls Blood Pressure

One artichoke has almost the same potassium content as a medium banana, making it another excellent source of potassium. Potassium is necessary for nerve and muscle activity, just as magnesium.

Additionally, it supports strong bones and kidneys and keeps the body's fluid balance in check. The American Heart Association claims that getting enough of the mineral can improve your ability to control blood pressure by assisting your body in excreting extra sodium through urination.

9. Contains Helpful Antioxidants

The antioxidant qualities of artichokes are well known. Antioxidants are substances that can combat free radicals, chemicals that might harm cells and are present in vegetables and fruits.

Artichokes contain two unique antioxidants, cynarin and silymarin, in addition to being a fantastic source of the antioxidant vitamin C.

The antioxidant cynarin, which is exclusive to artichokes, may have a number of advantages, including lowering cholesterol, promoting liver health, and lowering the risk of atherosclerosis and certain types of cancer. Studies on silymarin's impact on liver health have been conducted.

How To Choose Artichokes

How To Choose Artichokes

Squeezing the “leaves” (which are bracts, similar to the “flowers” on bougainvillea) will help you identify the freshest artichokes. When squeezed, really fresh artichokes will squeal.

You must have the solid willpower to pass those adorable tiny artichokes without grabbing them. They are among the best veggies, so give in. The flavour is identical to that of the larger artichokes, but the thorny bracts are softer and have less bristly choke since they are smaller.

Every artichoke plant yields a variety of sizes, including one or two giants, about a dozen mediums, and about a dozen babies. These smaller amounts frequently go unnoticed and are fantastic deals because most people still only eat artichokes one way, steamed and dipped in butter.

They have the same sensitive texture and fantastic flavour as the heart, so trim them the same way you would the larger fellas but leave the stems on.

Artichokes aren't immature like most baby veggies, but unlike most others, they don't come from a unique small variety. Instead, young artichokes are produced by the same plants as the large, hubcap-sized ones that are so delicious and steamed.

Getting Artichokes Ready For Storage

Getting Artichokes Ready For Storage

  • If you wish to keep artichokes, there is a specific way that you must prepare them.
  • Before storing, all the outer leaves and the choke must be taken off the artichokes.
  • Before draining any extra water, thoroughly wash the vegetable in cool water.
  • You can blanch the vegetable in two quarts of water, one tablespoon of ascorbic acid, and a half cup of lemon juice. The blanching procedure avoids any discoloration that might happen throughout the storing period. The artichoke must be blanched for a short time before being removed and dried with a towel.
  • You can use tray packs if you intend to freeze the artichokes. Put the vegetable upside-down on any cookie sheets you may have. Vegetables must be transferred from dry packs into vapour-resistant containers if you wish to keep them so they won't crack in the cold.
  • The artichokes can be stored if you steam them and then wrap them in sturdy aluminum foil. To freeze them, place them in freezer-safe plastic bags. They can stay in the freezer for up to eight months if you properly freeze them.
  • Fresh artichokes should be stored uniquely. Before storing, don't chop or rinse the artichoke. Simply sprinkle them with water, and place them in an airtight plastic bag. Se seals the bag to keep the artichokes fresh for up to three to five days. However, as artichokes taste best when they are cooked very away after purchase, it is a good idea to do so.
  • You can simply buy canned artichokes if you don't want to go through the entire process of keeping the artichokes. They can be put away in the kitchen quickly and without any hassle.


The most beautiful vegetable in all of nature is the artichoke. Despite their forbidding appearance, artichokes are simple to prepare and have a fantastic flavour.

Don’t miss trying these vegan artichoke recipes; I hope your kids will love them very much.

I trust you enjoyed this article about the 5 Healthy Vegan Artichoke Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<



Your Opinion Is Important To Me

Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 5 Healthy Vegan Artichoke Recipes For Your Kids, in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Read my full disclosure.



Here are links to some of my favourite articles:

14 Delicious Vegan Dipping Sauce Recipes For Your Kids

7 Most Delicious Vegan Bread Recipes for Your Kids

9 Delicious Vegan Sunflower Seeds Recipes For Your Kids

9 Delicious Vegan Ricotta Cheese Recipes For Your Kids

9 Healthy Vegan Pancake Recipes For Your Kids

7 Delicious Vegan Roll Recipes For Your Kids

8 Delicious Vegan Sour Cream Recipes For Your Kids

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *