355 artichoke recipes

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

A creamy and delicious soup that everyone will enjoy!

Boneless chicken breasts stuffed with a creamy artichoke, garlic, and breadcrumb filling, baked in chicken broth with paprika. Mediterranean-style stuffed chicken ready in 30 minutes.

Crispy bread cups filled with marinated artichoke hearts, Parmesan, and mayo, broiled until bubbly. An elegant bite-sized appetizer you can make ahead.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Crustless artichoke quiche with marinated artichoke hearts, sauteed mushrooms, and Muenster cheese in a savory egg custard. A low-carb gluten-free brunch ready in an hour.

Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

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

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Hot artichoke dip baked with mayonnaise, Parmesan, garlic, and green chiles until golden and bubbly. Five ingredients, 30 minutes, and always the first thing gone at a party.

This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.