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Our favorite artichoke recipes - 150 recipes

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TASTY DIP

  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened
4/5 (2 Votes)

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This is a delicious hot appetizer that is easy to make and is great to bring to an hors d'oevres party

  • 2 pkgs neufchatel cheese (cream cheese)
  • 3/4 cup parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • 4 tbs mayonnaise
  • 1/4 cup skim milk
  • 1 tsp minced garlic or garlic salt
  • 2 pkgs frozen spinach, thawed and drained
  • 12 oz drained artichoke hearts, cut into small pieces
  • 1 slice of lemon or squirt of lemon juice
4/5 (3 Votes)

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Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: ...

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers
  • 1 cup quick-cooking brown rice
4.5/5 (2 Votes)

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WeightWatchers recipes

  • 4 medium artichoke(s), stems and sharp leaf tips trimmed
  • 1 medium lemon(s), sliced
  • 1 medium onion(s), minced
  • 4 clove(s) (medium) garlic clove(s), minced
  • 1 tsp olive oil
  • 6 Tbsp fresh lemon juice, about 2 lemons
  • 1 cup(s) dried bread crumbs
  • 1/4 cup(s) thyme, fresh, minced
  • 1/4 cup(s) chives, fresh, minced, or 1/2 cup total of any fresh minced herbs
  • 2 cup(s) fat-free chicken broth
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
4/5 (1 Votes)

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1. Cracker, chips or toasted -bread Boil spinach and artichoke hearts in a cup of water in small saucepan over medi...

  • 1 cup canned artichoke heart or frozen artichoke heart, chopped
  • 8 ounces cream cheese
  • 1/2 cup spinach, chopped, thawed
  • 1/2 cup parmesan cheese, Grated
  • 1/2 teaspoon red pepper flakes, Crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • pepper
  • crackers
  • chips
  • bread, toasted
3.9/5 (8 Votes)

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
  • 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
  • 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
  • 1 (9 inch) unbaked 9 inch pie crust
  • 3 eggs, beaten
  • 1 (8 ounce) package mozzarella cheese, shredded
3.8/5 (25 Votes)

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Sauté onion in butter till tender

  • Christy Coleman Spinach, Artichoke and Crawfish Dip
  • 2 boxes frozen chopped spinach, cooked and drained
  • 1 large jar marinated artichoke quarters
  • 1 stick real butter
  • 1 onion chopped
  • 8 oz philly cream cheese
  • 10 oz Monterey Jack
  • ½ carton sour cream
  • 4 oz parmesan cheese
  • ½ pound crawfish tails
  • dash Cajun seasoning, and Worcestershire sauce
4/5 (2 Votes)

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Heat oil in a large skillet over medium heat

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 2 tablespoons minced fresh oregano
  • OR
  • 2 teaspoons dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 1 (14 1/2-ounce) can pasta-style tomatoes undrained
  • 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
  • 1 (15-ounce) can no-salt-added black beans drained
  • 1 (4.5-ounce) jar sliced mushrooms drained
  • 3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
  • 1 (14-ounce) can quartered artichoke hearts drained
  • 1/4 cup (1 ounce) grated fresh Romano cheese
3.2/5 (5 Votes)

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From The Chew 7/3/12

  • 3 1/2-4 pound chicken legs and thighs
  • 1 cup artichoke hearts (halved)
  • 1 medium onion (cut into chunks - to match the artichokes)
  • 1 pound white button mushrooms (halved or quartered)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons brown mustard
  • 4 cloves garlic (minced)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • Salt and pepper to taste
4/5 (6 Votes)

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This succulent warm Lobster Artichoke Dip is perfect for a party

  • 1 (14 ounce) can artichokes
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • Juice from a 1/2 a lemon
  • 1 teaspoon garlic, minced
  • 1 cup lobster, chopped cooked
  • 1 cup Asiago cheese
  • 1/2 cup Parmesan cheese
  • Ground black pepper, to taste
3.3/5 (35 Votes)

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Walt's Wharf Famous Grilled Artichokes with Lea & Perrins Sauce

  • Four artichokes
  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 3 T Honey
  • 2 T Lemon Juice
  • 2 teaspoons Season Salt
  • 2-3 ounces Lea & Perrins Worcestershire
  • 1 cup Mayonaise
3.3/5 (15 Votes)

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cook

  • 1 package of frozen spinach - Thawed and remove excess water
  • 1 can of artichokes
  • 1 package of tofu
  • 1 box of lasagna
  • garlic
  • sauces
  • Salt & Pepper to taste
0/5 (0 Votes)

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Spinach & Artichoke Lasagna Roll Ups artichoke & Spinach Dip Restaurant Style