Artichoke describes itself as "a sort of Middle Eastern pizzeria" — a Singapore restaurant that blends Middle Eastern-leaning small plates and mains with two distinct styles of pizza. The menu runs from snacks and shareable plates through to stone baked pizzas, a pillowy "UnderCrunch" pizza style with crispy cheddar bottoms, desserts, and a full drinks list.
Dishes lean into bold, Middle Eastern-inspired flavours — think toum, za'atar honey, zhoug, sumac onion and harissa — alongside more familiar Italian-leaning plates like meatball pasta and crabonara. Dietary needs are clearly flagged throughout the menu, with dishes marked for vegan, vegetarian, gluten-free, dairy-free and nut-free diners, and guests are asked to flag any allergies before ordering.
Beyond the food, Artichoke runs a full bar programme spanning canned cocktails, a beer selection including New Zealand craft brews, and a wine list covering red, white and sparkling options. Reservations and online ordering are both available through Artichoke's website, with WhatsApp available as a direct line of contact.
Artichoke sums itself up with a tagline that doubles as a fair warning not to expect a typical pizza joint: "a sort of Middle Eastern pizzeria." It's an apt description. The menu weaves together Middle Eastern flavours — toum, za'atar honey, zhoug, sumac, harissa — with two distinct styles of pizza and a run of Italian-leaning plates, landing somewhere that's hard to pin to a single cuisine and more fun for it.
Things kick off with a snacks section built for sharing: garlic bread with aglio olio relish, hot chips finished with chicken salt and toum, and a cauliflower dish dressed in warm tomato relish, almond dukkah, feta and fried basil. Crispy fried river shrimp with coriander aioli and a hummus plate loaded with grilled vegetables and chilli crunch round out the lighter options, while whole baked camembert — finished with truffle honey, buttered nuts and Ritz crackers — sits at the richer end.
The Plates section moves into more substantial territory. A Morty Salad brings mortadella, soft centred egg and caesar dressing together with bread chips, while the falafel plate leans vegan with pine nut tehina, grilled oyster mushrooms and pickles. For those after something heartier, there's meatball pasta with charred cabbage and shaved pecorino, a harissa prawn pasta in a green harissa cream sauce, beef tongue and chips finished with peppercorn sauce, and a lamb kebab built around lamb tenderloin, sumac onion and zhoug.
Pizza at Artichoke comes in two distinct forms. The UnderCrunch range is described as "pillowy rectangles with crispy cheddar bottoms" — a Detroit-style approach that includes a Dirty Margherita with fior di latte and spicy garlic oil, a Beef Pepperoni topped with pickled long peppers and hot honey, a halloumi-and-fennel Sunny Slice, and a Bacon Apple Pie built around pancetta, brie, rosemary and hazelnut. For anyone who can't decide, a mixed platter serves two slices of each UnderCrunch pizza, eight slices in total.
The Stone Baked Rounds take a more classic approach: a Marinara built on Tatula Hills cherry tomatoes and fresh garlic, a Fig & Morty topped with dried figs, roasted pistachio and fresh jalapeno, a Crabonara combining crab, pancetta and an egg yolk sauce, and a Tropic Thunder finished with parma ham, stracciatella, jackfruit and hot honey.
For groups, there's the Super Bowl — an oversized dish layered with pepperoni pizza, meatball spaghetti, shavings of mortadella and caesar salad, all crowned with a pile of crunchy fried chicken, built to feed four. To finish, the dessert menu keeps things simple with fresh churned ice cream in chocolate, strawberry and raspberry, or pistachio (or a 3-in-1 bowl for the indecisive), alongside an OG Date Pudding finished with cashew caramel, dulce de leche, coffee jelly and smoked salt.
Artichoke backs its food with a full bar list: canned cocktails including an Artichoke Negroni and a Dill & Tonic, a beer selection spanning Belgian, Australian, Taiwanese and New Zealand brews, and a wine list covering reds, whites and an Astoria Prosecco. A coffee and tea programme includes a Middle Eastern-spiced Karak alongside more familiar iced coffee options.
Dietary needs are clearly signposted throughout, with dishes marked for vegan, vegetarian, gluten-free, dairy-free and nut-free diners, and guests are asked to flag allergies before ordering. Tables are limited to a maximum of two credit cards, split equally.
Bookings and online ordering are both available directly through Artichoke's website, and the team can be reached quickly over WhatsApp for questions ahead of a visit.