359 artichoke recipes

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.

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

Provençal aioli platter: poached cod, beef carpaccio, blanched vegetables, baby potatoes, and hard-boiled eggs arranged around homemade garlic aioli. The summer party centerpiece.

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.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

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

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.

Beef stew with root vegetables braised slow in red wine until the meat falls apart, then finished with a bright lemon, rosemary, and garlic gremolata. A hearty winter one-pot.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

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.

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

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.

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

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

Seafood pasta salad with rotini, shrimp, bay scallops, artichoke hearts, roasted red peppers, and olives in an anchovy-Parmesan vinaigrette. Crowd-feeding cold salad for parties and picnics.