359 artichoke recipes

Curried egg and artichoke dip, a quick chunky party dip with chopped hard-boiled eggs and artichoke hearts in a curry-spiced sour cream and mayo dressing. No-cook appetizer ready in 10 minutes.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip.

Grilled artichoke bottoms stuffed with bay scallops, bread crumbs, tarragon, and garlic. A 3-minute grill appetizer that looks like it took hours.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Tender artichoke hearts baked in creamy mozzarella and parmesan with garlic, golden-topped hot dip ready in 35 minutes for any cracker

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Quick and easy way to make a delicious chicken dish.

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.

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.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Hearty vegetarian stew with chickpeas, artichoke hearts, potatoes, and pureed squash in a turmeric-paprika broth. Finished with lemon and Parmesan for a cozy, filling bowl.