589 hearth recipes

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

Creamy broccoli and artichoke casserole loaded with cream cheese, butter, and a squeeze of lemon, topped with crunchy cracker crumbs. Ready in 45 minutes with just 6 ingredients.

Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.

Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Layered frozen dessert with pound cake, coffee ice cream, hot fudge, and crushed Heath bars, finished with piped whipped cream. Five ingredients, zero baking, all showmanship.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Shrimp boat on a crispy Boboli shell with lemon ricotta, artichoke hearts, and herb-sautéed shrimp in a white wine reduction. Ready in 30 minutes flat.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.