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Our favorite artichoke recipes - 150 recipes

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Cook pasta according to package directions

  • 1 cup uncooked bow tie pasta
  • 1 cup cubed part-skim mozzarella cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 ounces sliced pepperoni
  • 1 small red onion, halved and sliced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped green pepper
  • 1/2 cup Italian salad dressing
4.7/5 (10 Votes)

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COMBINE ingredients in microwaveable bowl

  • 1 lb. (16 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
4/5 (59 Votes)

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Preheat oven to 350. Lightly grease a sm

  • 1 8oz. Pkg. Cream Cheese, softened
  • 1/4 C. Mayonnaise
  • 1/4 C. Grated Parmesan Cheese
  • 1/4 C. Grated Romano Cheese
  • 1 Clove Garlic, peeled & minced
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Garlic Salt
  • Salt & Pepper To Taste
  • 1 14oz. Can Artichoke Hearts, drained & chopped
  • 1/2 C. Frozen Chopped Spinach, thawed & drained
  • 1/4 C. Shredded Mozzarella Cheese
4.5/5 (20 Votes)

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The classic spinach dip is given an artichoke twist

  • 2 cups artichoke hearts packed in water, chopped
  • 2 cups Brussels sprouts, blanched and chopped
  • 8 ounces cream cheese
  • 1 cup Parmesan
  • 1/2 cup mayonnaise
  • 1/2 cup Gruyere, shredded
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • Pita chips or baguette, for serving
3.7/5 (9 Votes)

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1. Spray a 13 x 9-inch baking dish with nonstick cooking spray

  • 1 tablespoon olive oil
  • 1 9 ounce box frozen artichoke hearts
  • 2 6 ounce bags fresh baby spinach
  • 8 eggs
  • 2 1/2 cups 2% milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 ounces feta cheese, crumbled
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 oval loaf Italian bread, cut into 1-inch cubes (about 1 lb)
4.7/5 (3 Votes)

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Directions Preheat oven to 350 degrees F

  • 1 (8 ounces) block cream cheese, softened
  • 1 cup mayonnaise
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 2 green onions, sliced thin
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • Dash hot sauce
  • Dash Worcestershire sauce
  • Salt and pepper
4/5 (20 Votes)

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1. Warm the olive oil and butter together in a large saucepan over medium heat

  • ¼ cup olive oil
  • 2 tbsp unsalted butter
  • ¾ cup white or yellow onions, cut into 1/8-inch dice
  • 1 ½ tbsp. minced garlic
  • ½ cup all-purpose flour
  • 1 ½ cups chicken stock
  • 1 ½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 tbsp. crumbled chicken bouillon cubes
  • 1 ½ tbsp lemon juice
  • 1 tsp sugar
  • ¼ cup sour cream
  • 12 oz. frozen spinach (defrosted, drained, and chopped)
  • 6 oz. canned artichoke bottoms (drained and cut into 1/8 inch slices)
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ tsp Tabasco Sauce
3.9/5 (174 Votes)

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This recipe is one of our new family FAVORITES! The combination of grilled chicken, artichokes and sun-dried tomato...

  • SAUCE:
  • 1 pint heavy cream
  • 4 tablespoons butter
  • 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1/4 cup Romano cheese
  • 1/4 cup parmesan cheese
  • 2 teaspoons cayenne pepper, or less to taste
  • MAIN:
  • 10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
  • 1 1/2 tablespoons melted butter
  • 1/2 cup sliced mushrooms
  • 1 small jar artichoke hearts, drained
  • 1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
  • 1/8 cup sun-dried tomatoes, chopped
  • 1 ounce heavy cream
4.3/5 (30 Votes)

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 (14 ounce) can artichoke hearts, rinsed and drained
  • 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
  • 1 1/2 cups fresh spinach, chopped
  • 4 strips cooked bacon, coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 2 ounces Neufchatel cheese, cut into cubes
  • 2 tablespoons milk, or more to taste
  • 1 clove garlic, minced
  • 2 slices Swiss cheese, cut into strips
  • ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste (optional)
4.3/5 (26 Votes)

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Heat the olive oil in a large saucepan over medium heat

  • 2 tablespoons olive oil
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups veggie broth, plus extra, as needed
  • One 12-ounce package frozen artichoke hearts, thawed
  • 1 packed cup fresh spinach (about 1 ounce)
  • 1 tablespoon chopped fresh mint
  • Lemon wedges
4.6/5 (5 Votes)

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner

  • 3 3 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 2 2 1-inch slices hearty white sandwich bread, torn into 1-inch pieces
  • 3 3 1/4 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1 1 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Salt and pepper
  • 3 3 3 garlic cloves, minced
  • 2 2 2 anchovy fillets, rinsed, patted dry, and minced
  • 1/2 1/2 1/2 teaspoon dried oregano
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/3 1/3 1/3 cup dry white wine
  • 2 2 2 tablespoons heavy cream
  • 12 12 12 ounces tagliatelle
  • 1/4 1/4 1/4 cup minced fresh parsley
  • 1 1 1 teaspoon grated lemon zest
4/5 (10 Votes)

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These babies are worth the effort—there's nothing like a fresh artichoke trimmed and grilled to get you in a laid

  • 1 artichoke
  • 3 tablespoons olive oil
  • 1 tablespoon dry white wine
  • 1 clove garlic, finely chopped
  • 1/2 tablespoon ginger, freshly grated
4.6/5 (7 Votes)

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Grilled Artichoke with Lemon, Garlic & Ginger Pepperoni-Artichoke Pasta Salad Recipe