11 Summer Artichoke Desserts for Gourmet Experiments

Artichokes can inspire a range of innovative summer desserts. Options include creamy artichoke ice cream and savory-sweet artichoke tarts that impress with unique flavors. For a revitalizing twist, artichoke and berry parfaits or grilled artichoke fruit salads combine unexpected ingredients. Those seeking indulgence may enjoy artichoke chocolate mousse or cheesecake bites. Each dessert offers a gourmet experience. Explore these delightful combinations for an adventurous summer menu and discover even more creative ideas.

Creamy Artichoke Ice Cream

Creamy Artichoke Ice Cream is a unique and adventurous frozen treat that surprises most with its delightful balance of flavor. This dessert is perfect for those who enjoy experimenting with unconventional ingredients or are fans of artichokes.

Ideal for any gathering or as an intriguing after-dinner delight, this recipe requires about 30 minutes of active preparation time with an additional chilling period, making it a fun project for culinary enthusiasts.

Ingredients

2 medium-sized fresh artichokes
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 egg yolks
1 tablespoon lemon juice
Pinch of salt

Instructions

Prepare the Artichokes: Trim the artichokes by removing the tough outer leaves and slicing off the top 1/3. Boil in salted water for about 20-25 minutes until tender. Drain and let cool.
Extract the Hearts: Once cooled, scrape out the artichoke hearts from the leaves using a spoon. You should have about 1 cup of artichoke hearts.
Blend the Base: In a blender or food processor, combine the artichoke hearts with the lemon juice and blend until smooth.
Create the Custard: In a medium saucepan, whisk together the sugar and egg yolks until pale. Add the milk and cream, stirring to combine. Heat over medium heat, stirring constantly until it thickens – do not let it boil.
Combine Ingredients: Once thickened, remove from heat and stir in the vanilla extract and artichoke puree. Mix well until fully combined.
Chill the Mixture: Transfer the custard to a bowl, cover with plastic wrap (pressing it against the surface to prevent skin from forming), and chill in the refrigerator for at least 4 hours or overnight for best results.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up.
Serve: Scoop into bowls and garnish with toasted nuts or a drizzle of honey if desired.

Variations and Tips

Add Flavor: Consider infusing the cream with herbs such as basil or mint during the heating process for a unique twist.
Use Canned Artichokes: If fresh artichokes are not available, you can use canned artichoke hearts. Just make sure to rinse and drain them well.
Texture: For an added crunch, mix in some crushed biscotti or shortbread cookies while churning.
No Ice Cream Maker?: You can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

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Savory-Sweet Artichoke Tart

The Savory-Sweet Artichoke Tart is a delightful dish that combines the earthy flavors of artichokes with a hint of sweetness, making it an exquisite choice for a brunch gathering or a light dinner.

This tart is perfect for vegetarians and those looking to impress their guests with a unique flavor profile. The preparation time is approximately 30 minutes, with an additional 30-40 minutes for baking, making it a manageable yet sophisticated dish to whip up.

Ingredients:

1 pre-made pie crust (store-bought or homemade)
1 can of artichoke hearts, drained and chopped
1 medium onion, finely diced
2 cloves garlic, minced
3 large eggs
1 cup heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1/4 cup honey
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Salt and pepper to taste
Fresh arugula or mixed greens (for serving)

Cooking Steps:

Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch tart pan, trimming any excess. Poke holes in the bottom with a fork to prevent bubbling. Pre-bake the crust for 10 minutes, then remove it from the oven and set aside.
In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
In a large mixing bowl, whisk together the eggs, heavy cream, honey, thyme, salt, and pepper until well combined.
Stir in the sautéed onions and garlic, chopped artichoke hearts, and both cheeses into the egg mixture.
Pour the filling evenly into the pre-baked tart crust. Bake in the preheated oven for 30-40 minutes, or until the tart is set and golden on top. Let it cool for about 10 minutes before slicing.
Serve warm or at room temperature, garnished with fresh arugula or mixed greens for a revitalizing contrast.

Variations and Tips:

For added protein, consider including cooked, crumbled bacon or sautéed mushrooms in the filling.
Experiment with different cheeses, such as feta or goat cheese, for a unique flavor twist.
If you prefer a gluten-free option, substitute the pie crust with a gluten-free pastry or a cauliflower crust.
The tart can be made a day in advance—simply reheat it gently in the oven before serving.
Pair it with a crisp white wine or a light salad to complement the savory-sweet notes.

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Artichoke and Berry Parfait

Artichoke and Berry Parfait is a unique dessert that combines the earthy flavor of artichokes with the sweetness of fresh berries, creating a delightful contrast that is sure to surprise and please the palate.

Perfect for adventurous eaters and those looking to impress guests at dinner parties or special occasions, this dessert is not only visually stunning but also invigorating. Preparation time is approximately 30 minutes, making it an excellent choice for a quick yet impressive treat.

Ingredients:

1 cup cooked and pureed artichoke hearts
2 cups mixed berries (strawberries, blueberries, raspberries)
1 cup Greek yogurt or vanilla yogurt
2 tablespoons honey or agave syrup
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
Fresh mint leaves (for garnish)
Granola or crushed nuts (for added crunch)

Cooking Steps:

In a mixing bowl, combine the cooked and pureed artichoke hearts with the yogurt, honey (or agave syrup), vanilla extract, and lemon juice. Mix until smooth and well incorporated.
In a separate bowl, gently toss the mixed berries with a drizzle of honey to enhance their sweetness.
To assemble the parfait, start by adding a layer of the artichoke and yogurt mixture at the bottom of clear serving glasses or bowls.
Follow with a layer of the sweetened berries, then add another layer of the artichoke mixture.
Repeat the layering process until the glasses are filled, finishing with a layer of berries on top.
Sprinkle granola or crushed nuts on top for added texture and garnish with fresh mint leaves.

Variations and Tips:

For a dairy-free option, substitute Greek yogurt with coconut yogurt.
Experiment with different types of berries or even add a layer of fruits such as kiwi or mango for extra flavor.
If you want a more indulgent touch, incorporate a layer of melted dark chocolate between the layers.
Serve immediately for the freshest taste, but you can prepare the components in advance and assemble them just before serving.
This parfait can also be an excellent breakfast option or a healthy snack throughout the day!

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Artichoke Chocolate Mousse

Artichoke chocolate mousse is a unique and surprising dessert that combines the earthy flavor of artichokes with the rich, velvety texture of chocolate mousse.

This delightful treat is perfect for adventurous eaters and is a great conversation starter at any dinner party or gathering. With a preparation time of just 30 minutes, this dessert is not only easy to whip up but also offers an exotic twist that will tantalize the taste buds of your family and friends.

Ingredients:

1 cup cooked artichoke hearts (fresh or canned)
1 cup dark chocolate chips
1 tablespoon coconut oil
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 pinch of salt
1 cup heavy whipping cream
Grated chocolate or cocoa powder (for garnish)

Cooking Steps:

If using canned artichokes, drain and rinse them thoroughly. If using fresh, be sure to cook them until tender. Allow them to cool before proceeding.
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
In a blender or food processor, add the cooked artichoke hearts, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
Pour the melted chocolate into the artichoke mixture and blend again until fully incorporated and smooth.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate-artichoke mixture until well combined and airy.
Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours to allow it to set.
Before serving, garnish with grated chocolate or a sprinkle of cocoa powder.

Enjoy your unique dessert!

Variations and Tips:

For a vegan option, substitute the heavy cream with coconut whipped cream and use a dairy-free chocolate.
Add a touch of spice with a dash of cinnamon or espresso powder in the mousse for an extra kick.
Serve with fresh berries or a dollop of whipped cream for added flavor and visual appeal.
If artichokes aren’t available, try substituting with silken tofu for a similar creamy texture in the mousse.

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Grilled Artichoke Fruit Salad

This Grilled Artichoke Fruit Salad is a delightful twist on traditional fruit salads, combining the unique flavor of charred artichokes with the sweetness of fruits. It’s perfect for summer gatherings, picnics, or as a rejuvenating side dish for barbecues. The preparation time is about 20 minutes, with an additional 15 minutes for grilling the artichokes. This dish is ideal for those looking to explore new flavors while maintaining a healthy and vibrant diet.

Ingredients:

2 medium-sized fresh artichokes
1 cup strawberries, halved
1 cup blueberries
1 cup diced pineapple
1 medium kiwi, peeled and sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh mint leaves for garnish (optional)

Cooking Steps:

Begin by preparing the artichokes. Trim the stems, cut off the top inch of each artichoke, and remove any tough outer leaves. Slice the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon.
In a pot of boiling salted water, cook the artichokes for about 10 minutes, or until they are tender. Remove and let them cool slightly.
Preheat the grill to medium-high heat. Brush the artichoke halves with olive oil and season with salt and pepper. Place them cut-side down on the grill and cook for about 5-7 minutes, or until they have nice grill marks.
While the artichokes are grilling, prepare the fruit mixture. In a large bowl, combine the strawberries, blueberries, diced pineapple, and kiwi. Drizzle with lemon juice and toss gently to mix.
Once the artichokes are grilled, remove them from the heat and let them cool for a few minutes. Chop the grilled artichokes into bite-sized pieces and add them to the fruit salad. Toss gently to combine all the ingredients.
Serve the salad warm or at room temperature, garnished with fresh mint leaves if desired.

Variations and Tips:

Experiment with other fruits such as mango, peaches, or raspberries based on your preference or seasonal availability.
For added protein, consider incorporating grilled shrimp or chicken into the salad.
Adjust the seasoning by adding a pinch of chili flakes for a spicy kick or a drizzle of honey for extra sweetness.
Prepare the artichokes ahead of time and grill them right before serving to maintain their flavor and texture.

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Artichoke and Almond Cake

Artichoke and Almond Cake is a unique and surprisingly delightful dessert that combines the subtle earthy flavors of artichokes with the nutty sweetness of almonds.

This cake is perfect for adventurous eaters, as well as those who want to impress their guests with an unexpected treat at special occasions or gatherings. The preparation time for this cake is approximately 1 hour, making it an excellent choice for both novice and experienced bakers who are up for a culinary challenge.

Ingredients:

1 cup cooked artichoke hearts, pureed
1 cup almond flour
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Confectioners’ sugar, for dusting

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, alternating with the pureed artichoke, until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with confectioners’ sugar before serving.

Variations and Tips:

For a nutty twist, try incorporating chopped toasted almonds into the batter.
Add a pinch of cinnamon or nutmeg to enhance the flavor profile of the cake.
Serve with a dollop of whipped cream or crème fraîche for extra creaminess.
Consider pairing with a light berry compote or a citrus glaze for an added touch of acidity.
Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

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Artichoke Sorbet With Citrus Zest

Artichoke sorbet is an innovative and invigorating dessert that offers a unique twist on traditional sorbet flavors. This vegan and gluten-free dish is perfect for adventurous eaters or those looking to impress guests with a unique palate.

With a preparation time of about 30 minutes plus a chilling time of at least 4 hours, this sorbet is an excellent option for a light summer dessert or a palate cleanser between courses.

Ingredients:

1 cup cooked artichoke hearts, chopped
1 cup water
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lemon juice
1 tablespoon orange juice
Pinch of salt

Cooking Steps Instructions:

In a medium saucepan, combine the water and sugar. Heat over medium-low heat, stirring, until the sugar has completely dissolved.
Remove the saucepan from heat and let the sugar syrup cool to room temperature.
In a blender or food processor, combine the chopped artichoke hearts, lemon zest, orange zest, lemon juice, orange juice, and a pinch of salt. Pour in the cooled sugar syrup.
Blend the mixture until smooth. Taste and adjust sweetness if needed by adding more sugar or citrus juice.
Pour the artichoke mixture into a shallow container and cover it with plastic wrap. Place it in the freezer for at least 4 hours, or until fully frozen.
Once frozen, let the sorbet sit at room temperature for about 5-10 minutes to soften slightly before scooping.
Serve the sorbet in chilled bowls and garnish with additional citrus zest or fresh mint leaves for a pop of color.

Variations and Tips:

For a different flavor profile, try adding herbs such as basil or mint during the blending step for an herbal twist.
If you prefer a creamier texture, consider blending in a small amount of coconut milk before freezing.
To promote a smoother sorbet, use an ice cream maker if you have one; churn the mixture according to the manufacturer’s instructions after blending.
This sorbet pairs beautifully with citrus fruits or can be served alongside a crisp cookie for added texture and contrast.

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Artichoke Crumble With Vanilla Custard

Artichoke crumble with vanilla custard is a unique and delightful dessert that will surprise your taste buds! Combining the delicate earthy flavors of artichokes with a crispy crumble topping, this dish marries savory and sweet in a mesmerizing way.

It’s an excellent choice for adventurous dessert lovers or anyone looking to impress guests at a dinner party. Preparation time is approximately 45 minutes, making it a manageable yet sophisticated treat for special occasions.

Ingredients:

2 cups cooked and chopped artichoke hearts
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup cold unsalted butter, cubed
1 pinch of salt
2 cups milk
4 egg yolks
1/4 cup cornstarch

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the chopped artichoke hearts, lemon juice, granulated sugar, and vanilla extract. Spread this mixture evenly in a greased baking dish.
In another bowl, mix together the flour, rolled oats, brown sugar, and salt. Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture over the artichoke layer evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
While the crumble is baking, prepare the vanilla custard. In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar. Slowly add the hot milk to the egg mixture while whisking continuously to temper the yolks.
Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract.
Once the crumble is out of the oven, let it cool slightly before serving with warm vanilla custard drizzled over the top.

Variations and Tips:

For a nutty flavor, consider adding chopped nuts such as almonds or pecans to the crumble topping.
Experiment by incorporating spices like cinnamon or nutmeg into the custard for a flavor twist.
If you wish to make the dish more colorful, mix in some fresh berries into the artichoke layer before baking.
To save time, prepare the custard ahead of time and serve the crumble warm alongside it, or place the crumble in individual ramekins for individualized servings.

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Artichoke Cheesecake Bites

Artichoke Cheesecake Bites are a unique and delicious dessert that combines the earthy flavor of artichokes with the sweet richness of cheesecake. These bite-sized treats are perfect for adventurous food lovers, parties, or any event where you want to impress guests with a creative dessert. With a prep time of about 30 minutes and a chilling time of 2 hours, these cheesecake bites are worth the wait.

Ingredients:

1 cup cooked artichoke hearts, chopped
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 package of mini phyllo pastry cups (15 count)
Fresh herbs (like basil or mint), for garnish (optional)

Cooking Steps:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, vanilla extract, lemon juice, and salt. Use an electric mixer to blend until smooth and creamy.
Gently fold in the chopped artichoke hearts, ensuring they are evenly distributed throughout the cheesecake mixture.
Place the mini phyllo cups on a baking sheet. Spoon the artichoke cheesecake mixture into each cup, filling them about three-quarters full.
Bake in the preheated oven for about 10-12 minutes, or until the cheesecakes are set. Let them cool to room temperature.
Once cooled, refrigerate the cheesecake bites for at least 2 hours to allow the flavors to develop and the texture to firm up.
Before serving, garnish with fresh herbs if desired.

Variations & Tips:

Experiment with different cheeses by adding ricotta for a creamier texture or goat cheese for a tangy twist.
To add a sweet element, consider topping with a honey drizzle or a sprinkle of candied nuts before serving.
For a more indulgent flavor, add a tablespoon of lemon zest and a sprinkle of ground cinnamon to the cheesecake mixture.
These bites can be made ahead of time and stored in the refrigerator for up to 3 days, making them a convenient make-ahead option for gatherings.

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Artichoke Pavlova With Fresh Berries

Artichoke Pavlova with Fresh Berries is a unique and elegant dessert that creatively incorporates artichokes into a light and airy pavlova base. This dish is ideal for adventurous eaters looking to impress guests at a dinner party or special occasion. The light sweetness of the meringue and whipped cream, combined with the fresh tartness of berries, makes this dish a delightful finish to any meal. Preparation time is approximately 1 hour, plus additional cooling time for the meringue.

Ingredients:

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 ½ cups cooked artichoke hearts (pureed)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh berries (strawberries, blueberries, raspberries) for topping
Fresh mint leaves for garnish (optional)

Cooking Steps:

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide for your pavlova.
In a clean, dry mixing bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form.
Gently fold in the white vinegar and cornstarch until just combined. Then, fold in the pureed artichoke hearts until evenly distributed, being careful not to deflate the meringue.
Spoon the meringue onto the prepared parchment paper, shaping it into a circular base following the drawn outline. Create a slight well in the center to hold the whipped cream and berries.
Bake in the preheated oven for about 1 hour, or until the meringue is dry to the touch and easily lifts from the parchment. Turn off the oven and leave the pavlova in the oven for at least 2 hours (or overnight) to cool completely.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the pavlova has cooled, gently place it on a serving platter. Fill the center with the whipped cream and top generously with fresh berries.
Garnish with fresh mint leaves if desired. Serve immediately and enjoy!

Variations and Tips:

For a richer flavor, consider adding a splash of lemon juice or zest to the cream before whipping.
You can substitute the artichoke puree with other purees like pumpkin or sweet potato for a different twist.
If you prefer a more traditional pavlova, feel free to omit the artichokes altogether and stick with a classic meringue base.
Verify that all mixing bowls and utensils are grease-free; even a little oil can prevent egg whites from whipping properly.

Artichoke Pudding With Honey Drizzle

Artichoke pudding is a delightful and unique dessert that brings together the subtle earthiness of artichokes with the sweetness of honey. This dish is perfect for adventurous eaters looking to try something different, as well as those who appreciate the health benefits often associated with artichokes.

Preparation time for this recipe is approximately 45 minutes, making it an ideal treat for dinner parties or special occasions when you’re looking to impress.

Ingredients:

2 medium artichokes
1 cup milk
1 cup heavy cream
1/2 cup sugar
1/4 cup cornstarch
3 large eggs
1 teaspoon vanilla extract
Pinch of salt
Honey, for drizzling

Cooking Steps:

Begin by preparing the artichokes. Remove the tough outer leaves and trim the tops, then steam them until tender. This should take about 25-30 minutes.
Once the artichokes are cool enough to handle, scoop out the hearts and place them in a food processor. Blend until smooth and set aside.
In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat the mixture over medium heat until it begins to simmer; do not let it boil.
In a separate bowl, whisk together the eggs and cornstarch until the mixture is smooth. Slowly add a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Gradually add the egg mixture back into the saucepan, whisking continuously. Cook on low heat for 5-7 minutes until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract and pureed artichokes until fully combined.
Pour the pudding into individual serving dishes and allow it to cool to room temperature before refrigerating for at least 2 hours to set.
When ready to serve, drizzle honey over the top of each pudding and enjoy!

Variations and Tips:

For added flavor, consider incorporating spices like nutmeg or a dash of cinnamon into the pudding mixture.
You can replace honey with maple syrup or agave nectar for a different sweet note.
To make it vegan, replace the milk and cream with plant-based milk and use a vegan egg alternative or a flaxseed mixture.
Garnish with fresh berries or a sprinkle of crushed nuts for added texture and visual appeal.