270 artichoke heart recipes

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Mediterranean turkey casserole with egg noodles, artichoke hearts, kalamata olives, roasted red peppers, and two cheeses in a white wine cream sauce. A great way to use leftover turkey.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.

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.

A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

A refreshing and delicious salad is also nutritious and healthy!

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.