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Our favorite artichoke recipes - 150 recipes

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More Artichoke recipes

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Drain artichokes, reserving half of the marinade

  • 2 jars (7-1/2 ounces each) marinated artichoke hearts
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 4 eggs, beaten
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups (8 ounce) shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
4.6/5 (5 Votes)

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This recipe won a contest on a television show called The Chew

  • 4 pounds chicken legs and thighs, with skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • Kosher salt and pepper, to taste
4.1/5 (22 Votes)

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Eat like the stars with this artichoke dip! Serve with pita bread, sliced baguettes, or vegetable crudites

  • 4 (15-ounce) cans of artichoke hearts
  • 4 cups mayonnaise
  • 4 cups parmesan cheese, roughly grated
4.5/5 (4 Votes)

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Garlic bread stuffed with spinach artichoke dip -- a perfect appetizer, or side for an Italian meal

  • 1 baguette
  • 1/2 tablespoon oil
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) bag baby spinach leaves
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 green onions, sliced
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • Parmesan cheese, grated, to top
  • Fresh basil leaves or parsley, torn, to top
3.9/5 (67 Votes)

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You’ve been eating spinach artichoke dip wrong your whole life

  • 12 frozen dinner roll dough balls
  • 8 ounces cream cheese, softned
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup sour cream
  • 1 14 ounce can (1 1/2 cups) artichoke hearts, drained and chopped
  • 3/4 cup frozen Spinach, chopped, thawed and drained of excess water
  • 2 cloves garlic, chopped
  • 1 teaspoon basil
  • 1/2 teaspoon crushed red pepper flakes
  • Olive oil
4.4/5 (10 Votes)

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No Fondue Pot? Use your slow cooker to serve this cheesy Fondue

  • 1 3/4 Cup Milk
  • 2 Cans Cream of Mushroom Soup
  • 3 Cups Shredded Cheddar Cheese
  • 10 Ounces Velveeta Cheese
  • 2 (6 oz.) Cans Crab Meat, drained
  • 2 (13.75 oz.) Cans Quartered Artichoke Hearts, chopped
  • 3 Green Onion Stems, diced
  • Juice from 1 Lemon
  • 2 Tablespoons Hot Chili Oi
4.5/5 (2 Votes)

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Place artichoke halves, center facing up, in a crockpot

  • 4 articokes, split and chokes removed
  • 1/2 stick butter
  • 1 T. garlic powder
  • Juice of 2 lemons
  • Lemon Dill Aioli
  • 1/2 cup organic mayonnaise
  • Juice of a lemon
  • 1 t. garlic powder
  • 2 t. dill
  • Sea salt and pepper
4.4/5 (10 Votes)

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easy and so tasty!

  • 1/2 lb. Crab meat
  • 1 can artichoke hearts, drained and finely chopped
  • 1 cup Maynonnaise
  • 1/2 cup grated Parmesan Cheese
  • 1/4 teaspoon lemon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 30 large mushrooms
4.7/5 (3 Votes)

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Preheat oven to 350. Mix all together, except 2 tbsp of cheese, until well blended

  • 1 jar Harry and David's Lemon Pesto
  • 1/2 cup mayo
  • 1 cup and 2 tbsp grated parm
  • 1/4 cup fresh chopped basil
  • salt and pepper to taste
4.5/5 (2 Votes)

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Pesto is perfect as a base for pizza, as a dip, mixed with mashed potato, in a pasta salad, thinned out with olive ...

  • 2 to 3 cloves of garlic
  • large handful of arugula
  • 6 or more marinated artichoke hearts
  • fresh lemon juice, to taste
  • 1 cup grated Parmesan cheese or pecorino
  • 1/2 cup pine nuts
  • 1/4 to 1/2 cup extra-virgin olive oil
4.4/5 (7 Votes)

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Experiment with this recipe

  • 1 can artichokes hearts in water, drained and chopped
  • 1 pkg. frozen chopped spinach, thawed and drained
  • 2 c. shredded mozzarella cheese
  • 1 pkg. crumbled feta cheese
  • 1 c. mushrooms, sliced
  • 1/2 c. red bell pepper, diced
  • 1/3 c. mayonnaise
  • 1 garlic clove, minced
  • 1/4 tsp. coarsely ground black pepper
  • 1 egg white, lightly beaten
  • 2 tbs. parmesan cheese, grated
  • 2 pkgs. crescent dinner rolls
5/5 (1 Votes)

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1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl

  • 1 12-ounce box frozen chopped spinach, thawed
  • 1/2 cup chopped canned artichoke hearts (not marinated)
  • 1 tablespoon chopped white onion
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/4 cups shredded Monterey jack cheese
  • 1/3 cup grated Parmegiano Reggiano cheese
  • 1/4 teaspoon garlic salt
  • tortilla chips, on the side
5/5 (1 Votes)

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Houston's® Spinach Artichoke Dip CHEDDAR ARTICHOKE QUICHE CUPS