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Our favorite artichoke recipes - 150 recipes

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Easy, healthy and delicious slow cooker artichoke chicken the whole family loved

  • 1-1/2 pounds boneless skinless chicken thighs or breasts (I used thighs) (Each piece of chicken should be about 4 ounces each.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (14 ounces) diced tomatoes with juice
  • 1 can (14 ounces) quartered artichoke hearts, drained
  • 1/2 cup chopped onion
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 cup nonfat chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
4.2/5 (16 Votes)

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Bring the artichokes to a slow boil with the lemon wedge added

  • 4 artichokes
  • 5 cloves garlic – chopped fine
  • 1/2 cup grated Parmesan cheese or Romano cheese
  • 1/2 cup Italian Parsley – chopped fine
  • 1/2 tsp. red pepper flakes
  • 2 cups Italian style bread crumbs
  • 3 – 4 tablespoons olive oil
4.3/5 (3 Votes)

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For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat

  • Artichokes:
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 large lemons, quartered
  • 3 large (1 pound) artichokes
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary leaves
  • Vinaigrette:
  • 1/2 cup vegan creme fraiche
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
4.3/5 (3 Votes)

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Quirky, intimidating, tedious — just some of the adjectives that come to mind when faced with the prospect of coo...

  • For grilled artichoke:
  • One 500g artichoke
  • Salt, to taste
  • Black pepper, to taste
  • 1 to 2 tbsp olive oil
  • For rosemary mustard aioli:
  • 1 yolk
  • 2 tsp white wine vinegar
  • 1/4 cup plus 2 tbsp olive oil
  • 2 cloves garlic, crushed with pinch of salt
  • 1 sprig rosemary, finely chopped
  • 1/2 tsp whole grain mustard
  • Salt, to taste
  • Black pepper, to taste
4.3/5 (4 Votes)

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Preheat oven 350F In medium bowl, stir together artichokes, feta, mayonaise, Parmesan cheese, and garlic until c...

  • 1 can (14oz) artichoke hearts, drained and finely chopped
  • 5 oz. feta cheese
  • 3/4 cup mayonaise
  • 1/2 c. freshly grated Parmesan Cheese
  • 1 jar (2 oz) pimientos, drained and diced
  • 2 tsp. minced garlic
  • Melba toast or pita chips, for dipping
4.8/5 (4 Votes)

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Heat reserved oil on med add sausage to brown

  • 3/4 cup drained oil packed sun dried tomatoes, sliced, reserve 2 Tbs oil
  • 1 lb Italian sausage, mild or hot
  • 2 8oz packages of artichoke hearts, thawed. I also use canned
  • 2 large cloves of garlic, chopped
  • 1 3/4 cup chicken stock
  • 1/2 cup white wine
  • Salt
  • 12 oz penne pasta
  • 1/2 cup Parmesan cheese, grated. Plus some for garnish
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 8 oz mozzarella cubed
  • Pepper
4.2/5 (5 Votes)

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From Shape Oct

  • 1 1/2 tbsp. EVOO
  • 1/2 red onion, thinly sliced
  • 2 cups cremini mushrooms, thinly sliced
  • 1 14-oz. can artichoke hearts, drained and patted dry
  • 1/2 tsp. sea salt
  • Flour
  • 1 pound fresh pizza dough, at room temperature
  • Cooking spray
  • 1 cup organic, no-salt-added tomato or pizza sauce
  • 4 slices pancetta, diced, or 1/4 cup cubed Italian bacon (optional)
  • 1/4 cup shaved manchego cheese (use vegetable peeler)
  • 1 1/2 cups wild baby arugula
4.2/5 (5 Votes)

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Convection Oven Preparation Pre-heat Oven to 350 degrees on any setting

  • 1 1/2 c Orzo Pasta
  • 3 1/2 c Chicken Broth
  • 1 1/2 Tblsp Basil Pesto (Artichoke Pesto can be used as well)
  • 2 to 4 Tblsp Sun-dried Tomatoes, chopped
  • 2 to 4 Garlic cloves, minced
  • 1 Tblsp pkg. Italian Seasoning
  • 1 Tblsp Olive Oil
  • 1/2 c Onion, diced
  • 1 Jar (6 oz) Marinated Artichoke Hearts, roughly chopped, (save liquid and add to chicken broth)
  • Optional Add-in: 1/4 c Black Olives, sliced
  • Garnish with Shredded Parmesan Cheese and toasted Pine Nuts...to taste
4.2/5 (5 Votes)

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1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste

  • 1/2 cup light mayonnaise
  • 1/2 teaspoon minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 1 whole egg
  • 1/4 cup milk
  • 1 1/2 cups Italian breadcrumbs
  • 1 (15 ounce) can quartered artichoke hearts, drained
  • 1/4 cup grated Parmesan
  • 3 cups oil for frying
4/5 (7 Votes)

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Courtesy of eatliverun.com

  • for quick aioli:
  • 1 can whole artichoke hearts
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs (or seasoned Italian breadcrumbs)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • tiny pinch paprika
  • 1/2 lemon, juiced
4.1/5 (8 Votes)

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Artichokes aren't as prickly to prepare as they may seem (get our step-by-step instructions for trimming them)

  • 1/4 cup plus 2 tablespoons parsley, chopped
  • 1/4 cup plus 2 tablespoons mint, chopped
  • 1 clove garlic, minced
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 4 artichoke hearts
4.1/5 (7 Votes)

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Better Homes and Gardens, June 2016, page 136

  • 1 cup prepared mayonnaise, fresh preferred
  • 1 tablespoon ground espelette pepper or 1/2 teaspoon cayenne pepper and 1/4 teaspoon paprika
  • 1/4 teaspoon finely shredded lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 4 cloves garlic, peeled
  • 1 lemon, halved
  • 4 large artichokes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • Snipped fresh rosemary (optional)
4/5 (2 Votes)

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