270 artichoke heart recipes

ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Butter-poached chicken and artichoke hearts over fettuccine in a silky sherry vinegar cream sauce. An elegant 40-minute dinner that tastes like a night out.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Curried orzo and chicken salad with marinated artichoke hearts, cucumber, green peas, and a tangy artichoke-mayonnaise dressing. A cold pasta salad with warm curry flavor.

Flour-dusted turkey breast strips browned in artichoke marinade, then finished in a lemony sour cream and Parmesan sauce garnished with artichoke hearts. Elegant enough for guests, easy enough for a Tuesday.

Vegetable pasta primavera with fettuccine, broccoli, cauliflower, asparagus, artichoke hearts, peppers, and cherry tomatoes. A garlic-and-herb skillet vegetarian classic.

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

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.

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.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.

Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.