Artichoke Facts for Kids

Learn fun artichoke facts, how artichokes grow, how to choose and cook them, and easy artichoke recipes kids can help make.

Fun Artichoke Facts

Artichokes are actually flower buds.
They grow on a thistle plant.
The leaves are eaten one at a time by scraping off the soft part at the base.
The center heart is one of the most popular parts to eat.
Fresh artichokes are often found in spring.

How Artichokes Grow, Buying Tips, and Storage

When Artichokes Are in Season

Fresh artichokes are often found in springtime.

How Artichokes Grow

Artichokes are the flower bud of a thistle plant. If left to keep growing, they open into a large flower.

What to Look for When Buying Artichokes

Choose tightly closed buds that are green or purplish-green in color.

Storage Tips

Store artichokes in the refrigerator.

Kid Tip: Artichokes are a fun vegetable for observation because they look very different from most other vegetables.

How to Cook an Artichoke

Cut the sharp tips off the leaves with a serrated knife.
Place the artichokes in a large pot of water.
Boil until a skewer or knife pierces through the middle easily.
Cooking time may take about 20 to 40 minutes depending on size.
Pull off the leaves and bite off the fleshy end.
When you reach the center, remove the fuzzy choke carefully.
Eat the heart or use it in another recipe.

Cooking Tip: Artichokes take time to cook, but the edible heart and leaf bases are worth it.

Mini Activity

Explore the Parts of an Artichoke

Look at a whole artichoke before cooking.
Count some of the outer leaves.
After cooking, pull off one leaf and look at the soft part near the bottom.
Notice the fuzzy center and the heart underneath.

This helps kids learn that some foods have edible and non-edible parts.

Artichoke Nutrition Facts

Artichokes contain fiber and several helpful nutrients.

Artichokes contain fiber.
They provide magnesium.
They contain vitamin C and potassium.
They are also known for antioxidants.

More Food Fact Resources

Artichoke Recipes

Spinach Artichoke Dip

This warm spinach artichoke dip is a creamy appetizer that helps kids explore artichokes in a familiar and tasty way.

Ingredients

8 oz. package cream cheese
1 can (14 oz.) artichoke hearts, drained, or 3 fresh artichoke hearts, cooked and prepared
1/2 cup spinach, frozen, chopped, then steamed
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese, or use all Parmesan
1 clove garlic, finely minced
1/2 teaspoon basil, or 1 tablespoon fresh basil
Salt and pepper to taste
Optional: 1/4 cup shredded mozzarella cheese

Instructions

Let the cream cheese come to room temperature.
Preheat the oven to 350°F.
In a bowl, blend the mayonnaise, Parmesan, Romano, garlic, and basil.
Add the artichoke hearts and spinach, making sure the spinach has been squeezed dry.
Mix well and spread into a sprayed pie pan or baking dish.
Top with mozzarella if desired.
Bake about 25 minutes until hot.

Kid Cooking Tip: Kids can help soften the cream cheese, measure ingredients, mix the dip, and sprinkle cheese on top.

Artichoke Mozzarella Salad

This colorful salad combines roasted artichoke hearts, juicy tomatoes, fresh mozzarella, and crisp greens. Kids can help toss the artichokes with seasoning, whisk the simple dressing, and put the salad together.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

1 (14 oz.) can or jar artichoke hearts, drained
3 tablespoons olive oil, divided
1 teaspoon Italian seasoning, divided
1 small garlic clove, minced
Salt and pepper, to taste
3 cups lettuce or mixed salad greens
1 pint cherry or grape tomatoes, halved
8 oz. small fresh mozzarella balls, halved
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil or parsley, optional

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Pat the artichoke hearts dry. Toss them with 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning, garlic, and a little salt and pepper.
Spread the artichokes on the baking sheet. Roast for 20 minutes, or until lightly browned around the edges. Let cool for a few minutes.
Add the lettuce, tomatoes, mozzarella, and roasted artichokes to a large salad bowl.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, and remaining ½ teaspoon Italian seasoning.
Drizzle the dressing over the salad and gently toss. Sprinkle with fresh basil or parsley, if desired.

Kid-Friendly Tips

Make it milder: Leave out the garlic if your kids prefer simple flavors.
Serve the dressing on the side: Kids can add as much or as little as they like.
Let kids assemble their own: Set out the greens, tomatoes, mozzarella, and artichokes in separate bowls and let everyone build a salad.
Add a favorite: Cucumbers, sliced olives, croutons, or cooked pasta are easy additions.
Skip the roasting: For an even quicker salad, use the drained artichoke hearts straight from the jar or can.