172 martin recipes

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.

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

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.

Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.

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.

Pesto pasta shells with sauteed leeks, sun-dried tomatoes, black olives, and chopped hard-boiled eggs topped with Parmesan. A quick vegetarian pasta dinner.