How To Use Artichoke Scraps 4 Tasty Recipes

What are artichoke scraps?

Storage

You can store the artichoke scraps before extracting the pulp for up to a full week after you take them off of the artichokes. Just keep them in a large pot in a cool corner of your kitchen.Once you have extracted the pulp it’s best to prepare your recipes as soon as possible so that you’ll get maximum nutrients. If you want to store it, do so by putting the artichoke pulp in an airtight container and store in the refrigerator for up to a couple of days.After you prepared the recipes, they can all be stored in the refrigerator for up to 2 days. To learn more about artichokes, check out our guide “how to cook artichokes“, which includes 10 delicious and easy artichoke recipes.

Artichoke scraps: to flavour the hummus we used the flesh extracted from boiled artichoke leaves and stems. Chickpea: we use canned chickpeas but other legumes work too. Extra virgin olive oil: in this hummus we use olive oil instead of Tahin. The flavour of the olive oil goes perfectly with artichoke. If you want you can replace olive oil with Tahin. Lemon juice: just a tablespoon to add some acidity, freshness and flavour to the hummus. Mint leaves: we add a few leaves of mint because mint is a perfect match to artichokes. You can replace mint with parsley. Tahini: made with hulled sesame seeds. It’s essential in hummus. Salt and pepper: add both to bring out the artichoke flavour.

Artichoke scraps: we use the flesh extracted from boiled artichoke leaves and stems as the base for this cream. It’s so delicious you won’t need many other ingredients. Salt and pepper: add both to bring out the artichoke flavour. Soy cream: we add just a tablespoon of soy cream for two reasons. First for a beautiful white and green visual effect. Second, to add fat to the otherwise fat-free artichoke cream. You can replace soy cream with extra virgin olive oil.

Vegan mayonnaise: we make our own by blending together 1 part of soy milk and 2 parts of vegetable oil (75% sunflower seed oil and 25% olive oil). We then add a pinch of salt and lemon juice for a delicious vegan mayo. Artichoke scraps: to flavour the mayonnaise we used the flesh extracted from boiled artichoke leaves and stems.

Spaghetti aglio, olio and artichoke sauce

Another zero-waste vegan recipe, this time made with the leftover cooking water from our roman-style braised artichokes. This is so simple, yet so delicious. All you have to do is to take all the leftover cooking water of your braised artichokes, then cook some spaghetti al dente and mix it in the artichoke water. Add some olive oil, fresh parsley, and if you still have some, a few pieces of artichokes. Enjoy!

Leftover artichoke sauce: as a sauce for this delicious spaghetti dish we use the leftover sauce from our braised artichoke recipe (carciofi alla romana). Spaghetti: bronze-cut Italian made spaghetti are best for this recipe. Naturally vegan and made with only hard-wheat flour and water. Coarse salt: to season the pasta cooking water. Parsley: we sprinkle it on the pasta to add freshness and colour. Olive oil: you might need to add a dash of olive oil to make this dish extra delicious.

Tips

More artichoke recipes

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