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Our favorite artichoke recipes - 150 recipes

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1. Preheat oven to 350 degrees 2

  • 1 lb ground turkey
  • 1 can artichoke hearts (14 oz)
  • 1/4 cup yellow onion, finely diced
  • 5 tbsp fresh basil, chopped
  • 1 tsp dried parsley
  • 2 tbs almond flour
  • 1 ts p coconut oil
  • Pepper
0/5 (0 Votes)

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Package or frozen or you can use canned

  • Pkg frozen artichoke hearts or you can use the canned.
  • Olive oil
  • Eggs
  • Flour
  • Stick of butter
  • White wine
  • salt/pepper to taste
0/5 (0 Votes)

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In large pan of boiling water, cook zucchini 2 min

  • 1 lb. sliced zucchini
  • 1 lb. Jerusalem artichokes, cut in 1/4"rounds
  • 2 T butter
  • 1 t thyme
  • 2 chopped garlic cloves
  • 2 med. red peppers, cut in 1" chunks
  • 2 T olive oil
  • 1 t lemon peel
  • 1/4 t salt
0/5 (0 Votes)

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*Preheat your oven to 425 degrees F

  • 2 large artichokes (whole)
  • 1 lime, halved
  • 2 large cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
0/5 (0 Votes)

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Try adding tomatoes!

  • 1 cup marinated artichoke hearts, quartered
  • 2 cups fresh spinach leaves, packed down
  • 1 tomato (if using)
  • 1/2 cup walnuts, chopped, toasted
  • 1 lemon, zest and juiced
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt & pepper to taste
  • 1 (12-16 inch) ciabatta loaf, cut into 1/2 inch slices
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Preheat oven to 350. Spray 8

  • 4 large eggs
  • 1 jar (6 oz.) marinated artichoke hearts
  • 1 cup grated Parmesan cheese
  • 1/4 cup fine dry bread crumbs
  • 2 green onions
  • 1/4 cup flat leaf parsley
  • 1/4 cup dry white wine
  • 1/4 t. oregano
  • 1/8 t. black pepper
0/5 (0 Votes)

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Drain artichoke hearts thoroughly, pressing to remove excess liquid

  • 1 (14 ounces) can artichoke hearts
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 2 (5 ounces) cans chunk style chicken, drained
  • 1 stalk celery, chopped (1/2 cup)
  • 12 slices wheat or white bread
  • Lettuce leaves
  • Cherry tomatoes (optional)
0/5 (0 Votes)

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Cathy made this for parties

  • 2 9oz packages Frozen Artichoke Hearts
  • 1 1/2 cup Small Curd Cottage Cheese
  • 1 1/2 cup Freshly Grated Parmesan
  • 1/2 cup Minced Green Onions
  • 1 cup Melted Butter
  • 3 Eggs
  • 3/4 tsp Dried Tarragon
  • Freshly Ground Pepper
  • 1/2 cup Bread Crumbs
  • Filo Dough
0/5 (0 Votes)

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1. Combine mustard, garlic and tarragon in large bowl

  • 1/2 cup Dijon-style mustard
  • 2 Tablespoons chopped garlic
  • 1/2 tsp dried tarragon
  • 2 1/2 lbs chicken thighs -- skinned (about 8)
  • 1 cup chopped onion
  • 1 cup sliced mushrooms -- (8 ounces)
  • 12 oz (12 oz) quartered marinated artichoke hearts, undrained
  • 1/4 cup chopped fresh parsley
2/5 (2 Votes)

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Slice off tops of artichokes, pull off small leaves, trim stems and snip off thorny tips

  • 6 artichokes
  • 1 T plus 1/2 t kosher salt
  • Juice from 1 lemon
  • 3 T olive oil
  • Green goddess dressing
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When asparagus is fresh and tender, this soup is delightful and filling

  • 1 medium onion, finely chopped
  • 4 celery ribs, finely chopped
  • 1 stick butter, you can use smart balance
  • 2 tablespoons flour
  • 1 bunch asparagus, washed and broken, use only the tender end, cut into bite size pieces
  • 2 cans artichoke hearts packed in water, drained and reserve liquid to add to the soup, cut into quarters
  • 2 cans skimmed evaporated milk, or 2 cups separated, cream of half and half
  • 1/2 cup parsely minced
  • 1/2 cup green onions finely chopped
  • 1 to 2 cups of chicken or vegetable stock
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon basil
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Combine first 5 ingredients in large saucepan, simmer for 10 minutes

  • 1 can artichokes, quartered
  • 2 c. chicken stock
  • 1/4 c. chopped green onion
  • 1/4 tsp. thyme leaves
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. melted butter
  • 2 tbsp. flour
  • 1 c. heavy cream
  • 1/2 to 1 lb. shrimp, peeled
  • Chopped parsley
  • Chopped green onion
0/5 (0 Votes)

Any burning questions? Our chefs answer!

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