What Goes With Artichoke? 29 Best Flavour Pairings

Artichoke goes best with lemon, garlic, olive oil, butter and parmesan, which brighten its nutty flavour and soften its gentle bitterness. Mediterranean herbs like parsley and mint, salty cheeses and briny olives suit it too, as do spring lamb and simple pasta.

Acids & Citrus

• Lemon — stops cut artichokes browning and brightens their earthy, nutty flavour.
• Preserved lemon — artichoke's mild sweetness softens the salty, floral citrus in tagines.
• White wine — a splash in the braising liquid adds bright acidity.

Aromatics

• Garlic — its savoury bite stands up to artichoke's earthy, slightly bitter taste.
• Shallot — sweet and mild, it adds depth to braised and sautéed hearts.

Herbs

• Parsley — fresh and green, it lifts the dense flavour of cooked artichoke.
• Mint — the cool herb behind Roman-style braised artichokes.
• Thyme — woody and savoury for roasted or grilled hearts.
• Dill — the classic herb in Greek and Turkish artichokes braised in olive oil.

Dairy & Cheese

• Parmesan — savoury umami offsets artichoke's slight bitterness, in dips, gratins and pasta.
• Butter — melted with lemon, it is the ultimate dip for steamed leaves.
• Feta — salty, tangy crumbles contrast artichoke's mild bitterness.
• Mozzarella — milky and melting, it wraps around artichoke without covering it up.
• Ricotta — creamy filling for artichoke tarts, pasta and crostini.

Sauces & Condiments

• Olive oil — soaks into artichoke fibres for a smoother, richer bite.
• Mayonnaise — whisk in garlic and lemon for a quick aioli dip.
• Olive — briny olives and artichoke hearts are an antipasto staple.
• Capers — tiny salty, tangy bursts for artichoke salads and pasta.

Vegetables & Sides

• Spinach — the famous partner in hot, cheesy spinach and artichoke dip.
• Potato — soft potatoes braised with artichokes in Greek and Turkish stews.
• Peas — sweet spring peas and artichokes share a season and a pan.
• Tomato — juicy acid for artichoke salads with olives and pizza toppings.

Proteins

• Lamb shoulder — braised with artichokes and lemon, a Mediterranean spring classic.
• Chicken thigh — roasted or braised with artichokes, lemon and olives.
• Shrimp — sweet shellfish with artichoke hearts in garlicky pasta.
• Bacon — pancetta or bacon adds salty, smoky depth to braised hearts.

Grains & Starches

• Pasta — artichoke hearts, lemon, garlic and parmesan make a quick pasta.
• Rice — a creamy artichoke risotto finished with parmesan.
• Bread — garlicky breadcrumbs are the classic stuffing for whole baked artichokes.

Classic combos

• Artichoke + lemon + butter — whole steamed artichokes with lemon butter for dipping, leaf by leaf.
• Artichoke + mint + garlic + olive oil — carciofi alla romana, the Roman braised classic.
• Artichoke + spinach + parmesan + mozzarella — hot, bubbly dip baked at 190°C (375°F) until golden.
• Artichoke + breadcrumbs + garlic + parmesan — Italian-American stuffed artichokes.
• Artichoke + dill + potato + lemon — Greek aginares a la polita, braised gently in olive oil.

Pairings to avoid

• Oaky or tannic wines — artichoke's cynarin makes them taste flat, sweet or metallic; go for a crisp, unoaked white.
• Sweet sauces — sugary glazes clash with artichoke's nutty bitterness and make it taste odd.
• Very heavy spice — strong curry blends or lots of chilli bury its delicate, herbal flavour.
• Cast iron or aluminium pans — they can turn artichokes grey; use stainless steel or enamel.