Recipes with artichoke hearts
249 recipes
Marinated Artichokes with Salonika Peppers
Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.
Risotto Primavera
Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.
Wide Noodle Pasta with Red Sauce & Cannellini
Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.
Pizza Magic
Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.
Artichoke Rice Salad
Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.
Summertime Salad
Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.
Hot & Cold Salad Sampler
Hot and cold salad platter with crispy roasted potato wedges, sliced roast beef, tomato, cucumber, red onion, and artichoke hearts. Served with a creamy Italian sour cream dip.
Casco Bay Rice
Casco Bay Rice tosses brown rice with shrimp, crab, marinated artichoke hearts, and tomatoes in a sherry-white wine sauce. A coastal Maine-inspired seafood rice bowl ready in 30 minutes.
Artichoke Dip II
Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.
Artichoke & Arugula Pizza with Prosciutt
Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.
Artichoke Oyster Soup
New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.
Artichoke Salad
Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.
Artichoke Salad
Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.
Artichoke & Red Pepper Pizza
Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.
Chicken Regency Salad
Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.
Pizza Carcoifi
Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.
Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.
Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.
Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.
Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.
Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.
Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.
Hot and cold salad platter with crispy roasted potato wedges, sliced roast beef, tomato, cucumber, red onion, and artichoke hearts. Served with a creamy Italian sour cream dip.
Casco Bay Rice tosses brown rice with shrimp, crab, marinated artichoke hearts, and tomatoes in a sherry-white wine sauce. A coastal Maine-inspired seafood rice bowl ready in 30 minutes.
Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.
Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.
New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.
Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.
Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.
Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.
Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.
Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.
