Artichoke, Spicy Tomato Broth, Two Ways

globe artichoke tomato broth
Globe Artichoke in Spicy Tomato Broth
Garlic, Capers, Chiles de Arboles, Croutons

artichoke heart crostini
Artichoke Heart Crostini
Tomato, Garlic, Capers, Chiles de Arboles


Steamed artichoke served with a ramekin each of drawn butter and mayonnaise is so 70’s. Not that that’s necessarily a bad thing, it’s a delicious classic pairing after all. I remember my date, his name was Jeff, teaching me how to eat an artichoke. The year was 1978 at The Chart House in Aspen, Colorado. He showed me how to pull the outermost petals and dip them in the melted butter. How to scrape the meat from each petal with my bottom teeth. Slow, methodical, sensual. Fast forward 34 years, I’m still a fan of artichokes, but alas, not so much a fan of saturated fat accompaniments…

☆ Healthy Artichoke Recipe ☆

how to cook artichoke
Break 8 dried chiles de arboles in half, removing the stems. Shake out the seeds. Sauté in hot olive oil until the chiles are dark brown and aromatic, then remove from oil. Heat approximately 2 T. olive oil in a soup pot over medium heat, add 4 cloves rough-chopped garlic, cook for a few minutes but do not brown. Add toasted chiles de arboles, 6 cups of vegetable stock along with a 10 oz. can of diced tomatoes and juice, a cup of white wine, a half teaspoon each of dried basil and oregano and a bay leaf. Add one large trimmed organic globe artichoke, bring to a boil, then lower the heat and cook covered. When the artichoke is almost tender add a half cup of rinsed capers. Finish cooking, adjust seasoning, remove bay leaf.

artichoke heart healthy
Serve the tender artichoke in a soup bowl with the fragrant spicy tomato broth. Top with small-dice toasted croutons and ladle more broth, tomato, garlic, and capers over the artichoke.

large artichoke in broth

Artichoke Heart : Removing the Choke

best way to remove artichoke choke

A grapefruit spoon is the ideal instrument for removing the choke. The pointed tip, serrated edge plus the curved shape of the spoon make for an easy clean removal of the choke.

Artichoke Heart Crostini

how to serve artichoke heart, vegan

Brush sliced baguette with olive oil. (Choose a whole wheat baguette to boost heart-healthy benefits).
Toast until golden brown. Rub one side of the toast with a raw garlic clove.

vegan artichoke heart on toast

Place the artichoke heart in the center of a platter.
Ladle tomato mixture onto the heart.

artichoke heart on toast, vegan bite, vegan appetizer

Slice the heart like a pie and enjoy on the toasted baguette.

☆ Taste With The Eyes is 5 Years Old ☆

I’m thrilled to be asking 5 extraordinary blogger friends to help me celebrate this milestone anniversary with Guest Posts on Taste With The Eyes. Please help me welcome them in the coming weeks as they share their own unique and magical art of cuisine, photography, and watercolor painting.

5 Fabulous Blogger Friends in Honor of 5 Years of Blogging

Just One Cookbook – Nami, San Francisco
“Quick and Easy Japanese Home Cooking”

Foodalogue – Joan, Palm Beach County, Florida
“Meandering Meals, Musings + Travel”

Merisi’s Vienna for Beginners – Merisi, Vienna
“A Daily Melange of Virtual Postcards from Vienna”

Proud Italian Cook – Marie, Chicago
“Home Cooking, Italian American Style”

Paris Breakfast – Carol, Paris/New York
“I Paint Paris Dreams…”

☆ Giveaway (thru JULY 6) – My Thank You Gift ☆

Monet’s Table: The Cooking Journals of Claude Monet has been a favorite of mine for many years, as it marries cooking and art, flavor and color, taste and beauty. It is authored by Claire Joyes, the wife of Madame Monet’s great-grandson. I would like to GIVEAWAY a copy of Monet’s Table, shipped from, as a token of my appreciation for your friendship and camaraderie over the past five years.

Please come help me celebrate the anniversary of Taste With the Eyes! Leave a comment on the initial post HERE now through July 6th and you’ll be entered to win.


17 thoughts on “Artichoke, Spicy Tomato Broth, Two Ways”

  1. Love! This is a definite must try for me some day.

    I grew up eating steamed stuffed (with breadcrumbs, cheese, garlic). Very Italian. In recent years, I’ve become partial to eating them grilled with either either a balsamic vinaigrette or aioli to dunk in (or both!).

  2. Both of these are stunning dishes. I remember the first time I ate artichokes as well. It was always somewhat of a production. I still love eating them but have avoided them for years since butter isn’t exactly heart friendly, sort of like eating lobster. However with your recipe I can eat them guilt free and quite frankly they sound even better than dipping them in butter.

  3. I remember seeing artichokes growing in an overgrown garden in Greece for the first time and then tasting them marinated in a restaurant in the same small town.

  4. I love artichokes and this looks amazing. Artichoke and tomato mixture on baguette… I can probably eat this as main course, really. Very lovely and beautiful recipe as always. Congratulations on Top 9!!

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