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Our favorite artichoke recipes - 150 recipes

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Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves
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Cook artichoke hearts according to package directions

  • 9 ounces (1 package) frozen artichoke hearts
  • 24 melba toast rounds
  • 1/4 cup melted butter
  • 1/4 teaspoon garlic salt
  • pepper to taste
  • 3 Tablespoons Parmesan cheese
  • 3 Tablespoons sun-dried tomatoes
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MIX ALL INGREDIENTS EXCEPT MOZZARELLA PLACE IN DISH AND TOP WITH MOZZARELLA

  • 1 CAN ARTICHOKE HEARTS CHOPPED
  • 1 PKG FROZEN CHOPPED SPINACH STRAINED AND DRAINED
  • 2 CLOVES GARLIC
  • 1 CUP MAYO
  • 1 CUP PARMASEAN CHEESE
  • 1 CUP MOZZARELLA
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1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes

  • 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 tsp. Minced Garlic
  • 1/3 C. Freshly Grated Romano Cheese
  • 1/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Shredded Mozzarella Cheese
  • 1/3 C. Cream or Half and Half
  • 1/2 C. Sour Cream
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Houston’s Artichoke Spinach Dip Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel