Recipes with artichokes

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.

A loaded SPAM quiche with four cheeses (Monterey Jack, cheddar, mozzarella, ricotta), sautéed mushrooms, bell peppers, and artichoke in a crushed cracker crust. This crustless-pastry quiche is brunch royalty.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

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

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Alicante-style paella with diced pork, young artichokes, green peppers, saffron, and rice cooked dry with separate grains. A traditional Spanish rice dish from the Costa Blanca region.

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

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Artichoke dip blends marinated artichokes with cream cheese, mozzarella, parmesan, and mayonnaise into a hot bubbly bake. Served with crispy homemade pita chips for the ultimate party appetizer.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

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.

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