355 artichoke recipes

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Baked spinach artichoke dip lightened with sour cream instead of mayo and cream cheese, warmed with a hint of nutmeg, and topped with bubbly mozzarella and parmesan. A hot, cheesy crowd favorite.

Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Hot artichoke hearts spread baked with Parmesan and mayonnaise until bubbly and golden. A four-ingredient appetizer dip with bold garlic flavor, ready for crackers straight from the oven.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Creamy broccoli and artichoke casserole loaded with cream cheese, butter, and a squeeze of lemon, topped with crunchy cracker crumbs. Ready in 45 minutes with just 6 ingredients.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Golden chicken, artichoke hearts, mushrooms, and mostaccioli pasta tossed in a velvety homemade bechamel sauce with a pinch of cayenne. An Italian-American comfort bowl ready in 30 minutes.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.