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Our favorite artichoke recipes - 150 recipes

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More Artichoke recipes

I had been served artichoke leaves once or twice growing up, but just didn't get it

  • 2 fresh artichokes
  • 1 can artichoke hearts - diced
  • 1/2 small onion - minced
  • dry herb stuffing mix
  • fresh bread crumbs
  • Italian seasoning
  • Grated Romano or Parmesan Cheese
  • Beef broth
  • 2 Tablespoons melted butter
  • Lemon Zest
  • Lemon Juice
  • Olive Oil
  • Salt and Pepper
  • Fresh chopped parsley for garnish
4.5/5 (12 Votes)

By

Yummy, creamy, and full of flavor

  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 cups coarsely chopped artichoke hearts*
  • 1 (9 to 10- ounce) package frozen chopped spinach
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup Italian 4-Cheese Shred**
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste
4.5/5 (13 Votes)

By

Crab Artichoke Dip in a Bread Bowl is a delicious way to curve your guests' appetites before the main course is ser...

  • 1 large or 2 small round sourdough bread or rye bread
  • 1 (8-ounce) package cream cheese, brought to room temperature
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 (14-ounce) jar artichoke hearts, drained, rinsed, and chopped
  • 1 (12-ounce) jar lump crab
  • 1/2 cup red pepper, finely chopped
  • 1/2 cup green onion, chopped
  • 1 tablespoon buffalo hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 3/4 cup parmesan
  • 1 cup mozzarella or sharp white cheddar, shredded
  • 1/2 cup pepper jack, shredded
4.4/5 (16 Votes)

By

We love lemon, artichokes, and olives, so this dish just makes sense to us

  • 1 tbl granulated garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tbls ghee or olive oil
  • 1/2 red onion, peeled, and chopped
  • 2 garlic cloves, minced
  • 1/4 c. capers with brine
  • 1/2 lemon, thinly sliced
  • 1/4 c. white wine
  • 3 c. Chicken Bone Broth (N.B. Chicken broth will do in a pinch but bone broth has a more earthy flavor)
  • 2 c. canned artichoke hearts
  • 1 c. Kalamata olives
  • 1 1/2 tsp chopped fresh oregano
4.2/5 (20 Votes)

By

Cook pasta according to package directions

  • 8 oz angel hair (capellini) or spaghetti pasta
  • 8 oz (about 2 cups) quartered artichoke hearts, frozen, canned or steamed till tender
  • 2 tbsp extra virgin olive oil
  • 6 tbsp butter
  • 1/4 cup shallots, minced
  • 3 tbsp capers, rinsed
  • 2 tsp lemon zest
  • 1/2 tsp crushed red pepper, optional (adds spice)
  • Heaping 1/4 tsp salt, or more to taste
  • 5 tbsp lemon juice, or more to taste
  • 3 tbsp chopped parsley, divided
3.7/5 (15 Votes)

By

Place the garlic in a small frying pan with the olive oil and red pepper flakes and heat until slightly golden

  • 6.5 oz. jar of marinated artichokes
  • 1 1/2 cups of red kidney beans - drained
  • 4 cloves of garlic
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 3 tablespoons of olive oil
4.5/5 (6 Votes)

By

Preheat the oven to 450 degrees F

  • 1 pound Yukon gold potatoes, thinly sliced
  • 1 9-ounce box frozen artichoke hearts, thawed
  • 1/2 cup pitted kalamata olives
  • 1 tablespoon fresh rosemary leaves
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 6-ounce cod fillets
  • Juice of 1/2 lemon, plus wedges for serving
  • 1 tablespoon chopped fresh parsley
4.5/5 (6 Votes)

By

Simple & fast! I divided the tomatoes & dip starter by half & froze it for dinner on another day

  • Penne pasta
  • 1 can diced tomatoes
  • 1 jar chunky artichoke dip starter
4.4/5 (16 Votes)

By

What I like about this recipe, is that it's a One Dish Wonder

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 1 (8- to 10-ounce) package frozen artichoke hearts, thawed, drained
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons drained capers
  • 8 large eggs
  • 1/3 cup freshly grated Parmesan cheese
  • OPTIONAL: Mushrooms would be a great substitute for artichokes hearts, or in addition to!
4.5/5 (6 Votes)

By

This light and healthy pasta salad is perfect for spring celebrations and outdoor dining

  • 2 cans of marinated artichoke hearts (approximately 10-12 hearts per can)
  • 1 small lemon (zest and 1/2 juiced)
  • 3 Tbsp red wine vinegar
  • 3 Tbsp grated Parmesan (powder consistency)
  • 1 handful fresh Basil leaves
  • 1 lb Orecchiette pasta
  • 1 bunch Asparagus
  • Marinade from the artichoke hearts
4.4/5 (12 Votes)

By

Makes: 24 servings Serving Size: 1 roll piece and about 3 tablespoons each Prep: 30 mins Rise: 1 hr to 1 hr 30 m

  • 1 15 ounce package frozen white dinner rolls, thawed (12 rolls)
  • 1 8 ounce package cream cheese, softened
  • 1 8 ounce carton sour cream
  • 1/4 cup milk
  • 1 8 ounce package shredded Italian blend cheeses
  • 2 14 ounce cans artichoke hearts, drained and chopped
  • 3 cups choppped fresh baby spinach
  • 1/2 cup sliced green onions (4)
  • 2 cloves garlic, minced
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese
4.5/5 (4 Votes)

By

Combine all ingredients except bread in a bowl; mix well

  • 16-oz. jar non-marinated artichoke hearts, drained and chopped
  • 10-oz. pkg. frozen chopped spinach, thawed and drained
  • 1 c. mayonnaise
  • 1 c. shredded Parmesan cheese
  • minced garlic to taste
  • 1 loaf French bread, sliced
4.5/5 (4 Votes)

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Baked Artichoke-Spinach Spread Stuffed Artichokes