Recipes with artichoke hearts

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Vegetarian pesto pizza on whole wheat crust with homemade basil-pine nut pesto, artichoke hearts, tomatoes, and zucchini. Everything made from scratch including the dough.

Double cheese wheel appetizer made from a hollowed-out Chihuahua cheese round filled with a cream cheese, artichoke heart, pine nut, and basil spread. A stunning party centerpiece served in wedges with crackers.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

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.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.

Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.

This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.

A lighter, healthier yet still tasty pizza is made with fresh homemade pizza dough, and topped with caramelized onion, artichoke hearts and parmesan cheese. Feel free to use store-bought or pre-made pizza dough or crust, it will still come out delicious.

Artichoke Hearts, Carrot and Tortellini Salad recipe