69 marinated artichoke recipes

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

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.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Chicken breasts baked with marinated artichoke hearts, mushrooms, and rosemary in a creamy broth sauce. Served over noodles for a comforting weeknight dinner.

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

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

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

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

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Marinated cold steak salad with seared sirloin cubes, mushrooms, artichoke hearts, and cherry tomatoes in a homemade herb-Dijon vinaigrette. Make it overnight for the boldest flavor.

Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.

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.

Santa Fe chicken breasts marinated in lime juice and broiled until golden, finished with artichoke hearts. A quick Tex-Mex weeknight dinner ready in about 30 minutes.