589 hearth recipes

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

No-bake butter pecan ice cream dessert with a Lorna Doone cookie crust, vanilla pudding filling, whipped topping, and crushed Heath bars on top. Refrigerate, don't freeze!

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Creamy artichoke and oyster soup with a white roux base, pureed artichoke hearts, green onions, and plump oysters added at the end. Rich, elegant, and quick.

Frozen Heath bar ice cream cake with ladyfingers, coffee, vanilla ice cream, and creme de cacao whipped cream. A no-bake freezer dessert cut into elegant wedges.

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.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

A hearty Hungarian soup loaded with beef, chicken, root vegetables, mushrooms, and handmade egg noodles. This rustic Bakony-style broth gets its depth from simmering two meats together, then finished with a swirl of sour cream.

A succulent dish made with artichoke hearts and wild mushrooms that is perfect for a family dinner.

Artichoke chili dip with chopped artichoke hearts, Parmesan, canned green chilies, and mayonnaise baked until hot and bubbly. Four ingredients, 30 minutes, serve with tortilla chips.

Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

California vegetable pizza on whole wheat crust topped with broccoli, artichoke hearts, olives, tomatoes, and green peppers. A cheeseless vegetarian pizza that's all about the veggies.

Easy creamy pasta salad: a 7-ingredient vegan-friendly noodle salad with tangy lemon, eggless mayo, marinated artichoke hearts, scallions, and fresh basil. Ready in 10 minutes.