20 Delicious Artichoke Recipes for Every Occasion

Buttery, versatile artichokes are the star ingredient you need in your kitchen arsenal! Whether you’re craving quick weeknight dinners, elegant entertaining dishes, or cozy comfort food, we’ve gathered 20 mouthwatering recipes that showcase this delightful vegetable. From dips to mains and everything in between, get ready to fall in love with artichokes all over again. Let’s dive into these delicious creations!

Spinach and Artichoke Dip

Perfectly creamy with just the right amount of garlicky kick, this spinach and artichoke dip has been my go-to party pleaser for years. I first discovered this version during a cozy winter gathering at my cousin’s cabin, where we devoured the entire batch before the main course even made it to the table. Now I always double the recipe—trust me, you’ll want to do the same.

Ingredients

• 2 tablespoons clarified butter
• 1 cup finely diced yellow onion
• 4 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and thoroughly squeezed
• 14 ounces artichoke hearts packed in water, drained and roughly chopped
• 8 ounces cream cheese, at room temperature
• 1 cup full-fat sour cream
• 1 cup freshly grated Parmigiano-Reggiano
• 1 cup shredded low-moisture mozzarella
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish with clarified butter.
2. Heat the remaining clarified butter in a large skillet over medium heat until shimmering.
3. Sauté the diced yellow onion for 4-5 minutes until translucent and fragrant.
4. Add the minced garlic and cook for exactly 1 minute until aromatic but not browned.
5. Incorporate the squeezed spinach and chopped artichoke hearts, stirring to combine thoroughly.
6. Reduce heat to low and add the room-temperature cream cheese in small pieces, stirring until completely melted and smooth.
7. Fold in the sour cream until the mixture is uniformly creamy.
8. Stir in 3/4 cup of the Parmigiano-Reggiano and all of the mozzarella until cheeses are evenly distributed.
9. Season with black pepper, smoked paprika, and freshly grated nutmeg, mixing thoroughly.
10. Transfer the mixture to your prepared baking dish and spread into an even layer.
11. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly over the top.
12. Bake for 20-25 minutes until the edges are bubbling vigorously and the top develops golden-brown spots.
13. Let the dip rest for 5 minutes before serving to allow the flavors to meld.

Outrageously creamy with delightful textural contrast from the artichoke pieces, this dip develops complex savory notes as it cools slightly. The smoked paprika adds a subtle warmth that plays beautifully against the bright acidity of the artichokes. For an unexpected twist, try serving it in hollowed-out sourdough bread bowls or alongside crisp radish slices for a low-carb option that still delivers maximum crunch.

Grilled Artichokes with Lemon Aioli

Grilled artichokes have been my go-to summer appetizer ever since I first tasted them at a backyard barbecue in California—there’s something magical about that smoky char paired with bright, tangy aioli. Growing up, my mom always steamed artichokes, but grilling them unlocks a whole new depth of flavor that makes them feel both rustic and elegant. I love serving these at gatherings because they’re interactive and always spark conversation, especially when I share my secret for getting those perfect grill marks without burning the delicate leaves.

Ingredients

• 4 large globe artichokes, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tsp fine sea salt
• 1 tsp freshly cracked black pepper
• 3 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup high-quality mayonnaise
• 1 large pasture-raised egg yolk
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Submerge the halved artichokes in the boiling water and simmer for 15 minutes until the stems are fork-tender.
3. Drain the artichokes thoroughly and let them cool to room temperature for 10 minutes. Tip: Pat them dry with a kitchen towel to ensure they crisp up on the grill instead of steaming.
4. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F.
5. In a small bowl, whisk together the olive oil, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and half of the minced garlic.
6. Brush the artichoke halves generously with the olive oil mixture, coating both the inner leaves and outer surfaces.
7. Place the artichokes cut-side down on the preheated grill and cook for 5 minutes until deep grill marks form.
8. Flip the artichokes and grill for an additional 4 minutes until the outer leaves are lightly charred and crispy. Tip: Avoid moving them too often to achieve those picture-perfect crosshatch marks.
9. While the artichokes grill, prepare the aioli by combining the mayonnaise, egg yolk, Dijon mustard, remaining minced garlic, lemon juice, smoked paprika, and remaining sea salt and black pepper in a medium bowl.
10. Whisk the aioli vigorously for 2 minutes until smooth and emulsified. Tip: For a lighter texture, gradually incorporate the lemon juice while whisking to prevent breaking the emulsion.
11. Transfer the grilled artichokes to a serving platter and drizzle with any remaining olive oil mixture.
12. Serve immediately with the lemon aioli on the side for dipping.

Here’s why I adore this dish: the artichokes have a tender, meaty heart contrasted by crispy, smoky leaves, while the aioli adds a creamy, zesty kick that cuts through the richness. For a stunning presentation, arrange them on a wooden board with lemon wedges and fresh herbs, or crumble crispy pancetta over the top for a salty crunch that takes it to the next level.

Creamy Artichoke Pasta

Remember that time I discovered canned artichoke hearts could actually taste gourmet? I was skeptical too, until I transformed them into this luxurious pasta sauce that’s become my go-to comfort meal after long days testing recipes. Really, this creamy artichoke pasta proves that pantry staples can shine with just a few thoughtful techniques.

Ingredients

– 12 ounces dried linguine pasta
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts in brine, drained and quartered
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
5. Add quartered artichoke hearts and cook for 4 minutes, stirring occasionally, until lightly golden.
6. Pour in heavy cream and bring to a gentle simmer, reducing heat to medium-low.
7. Stir in grated Parmigiano-Reggiano until completely melted and sauce thickens slightly, about 2 minutes.
8. Whisk in unsalted butter until emulsified into the sauce.
9. Add fresh lemon juice, freshly grated nutmeg, black pepper, and sea salt, stirring to combine.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Transfer drained pasta directly into the skillet with artichoke sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Remove from heat and stir in chopped Italian parsley.
14. Divide among warm serving bowls immediately. Generously topped with extra Parmigiano-Reggiano, this pasta delivers a velvety sauce that clings beautifully to each strand, with the artichokes providing subtle tanginess against the rich cream base. I love serving it alongside a crisp arugula salad to cut through the richness, making it feel both indulgent and balanced.

Artichoke and Cheese Stuffed Chicken

Never have I been more convinced that stuffing transforms ordinary chicken into something extraordinary than when I first tried this artichoke and cheese version—it’s become my go-to for impressing dinner guests without spending hours in the kitchen. The combination of creamy, tangy filling with juicy chicken is simply irresistible, and I love how the golden-brown crust gives it that restaurant-quality finish. Trust me, once you’ve made this, you’ll find excuses to whip it up again and again.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
– 1 cup marinated artichoke hearts, drained and finely chopped
– ¾ cup grated Parmigiano-Reggiano cheese
– ½ cup whole-milk ricotta cheese
– 2 tbsp extra-virgin olive oil
– 1 tsp dried oregano
– ½ tsp freshly ground black pepper
– ¼ tsp fine sea salt
– 2 tbsp unsalted butter, clarified
– ¼ cup dry white wine

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, combine the marinated artichoke hearts, grated Parmigiano-Reggiano, whole-milk ricotta, dried oregano, black pepper, and fine sea salt until fully incorporated.
3. Lay each pounded chicken breast flat and divide the artichoke-cheese mixture evenly among them, spooning it onto one half of each breast.
4. Fold the other half of each chicken breast over the filling, pressing gently to seal the edges.
5. Secure each stuffed chicken breast with 2-3 toothpicks inserted diagonally to prevent filling leakage during cooking.
6. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the stuffed chicken breasts in the skillet and sear for 3-4 minutes per side, until a golden-brown crust forms.
8. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
9. Remove the skillet from the oven, transfer the chicken to a plate, and tent loosely with aluminum foil to rest for 5 minutes.
10. While the chicken rests, return the skillet to medium heat, pour in the dry white wine, and scrape up any browned bits with a wooden spoon, simmering for 1-2 minutes until slightly reduced.
11. Drizzle the pan sauce over the stuffed chicken breasts before serving.

Unbelievably tender and bursting with savory flavor, the creamy artichoke and cheese filling contrasts beautifully with the seared chicken exterior. I love serving this over a bed of lemon-kissed orzo or alongside roasted asparagus for a complete meal that feels both elegant and comforting.

Roasted Garlic and Artichoke Pizza

This roasted garlic and artichoke pizza has become my absolute go-to for Friday night dinners when I want something that feels fancy but comes together with minimal effort. There’s something magical about how the sweet, caramelized roasted garlic melds with the briny artichokes against that crisp, chewy crust—it’s the kind of meal that makes you feel like you’ve nailed gourmet cooking without the stress. I actually started making this after a friend brought over a jar of homemade roasted garlic spread, and I’ve been tweaking the recipe ever since to get that perfect balance of flavors.

Ingredients

• 1 pound pizza dough, at room temperature
• 2 tablespoons extra-virgin olive oil, divided
• 1 head garlic, roasted and cloves squeezed from skins
• 1 cup whole-milk mozzarella cheese, freshly shredded
• 1/4 cup Parmigiano-Reggiano cheese, finely grated
• 1 cup marinated artichoke hearts, drained and quartered
• 1/4 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon fine sea salt
• Semolina flour, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet positioned on the middle rack.
2. Lightly dust your work surface with semolina flour to prevent sticking and create a crisp crust texture.
3. Gently stretch the pizza dough into a 12-inch circle, being careful not to tear the gluten structure.
4. Transfer the shaped dough to a pizza peel dusted with semolina flour.
5. Brush the entire surface of the dough with 1 tablespoon of extra-virgin olive oil, creating a moisture barrier.
6. In a small bowl, mash the roasted garlic cloves with the remaining 1 tablespoon of olive oil until smooth.
7. Spread the garlic mixture evenly over the pizza dough, leaving a 1-inch border for the crust.
8. Drizzle the heavy cream over the garlic base in a spiral pattern for added richness.
9. Evenly distribute the shredded mozzarella cheese across the pizza surface.
10. Arrange the quartered artichoke hearts in a single layer over the cheese.
11. Sprinkle the finely grated Parmigiano-Reggiano cheese over the artichokes.
12. Season the entire pizza with fine sea salt, fresh thyme leaves, and crushed red pepper flakes.
13. Carefully slide the pizza onto the preheated pizza stone and bake for 12-14 minutes until the crust is golden brown and the cheese is bubbling.
14. Rotate the pizza 180 degrees halfway through baking to ensure even cooking.
15. Remove the pizza from the oven when the edges are deeply golden and the bottom sounds hollow when tapped.
16. Let the pizza rest on a cutting board for 3 minutes before slicing to allow the cheese to set properly.

Letting the pizza rest for those few minutes makes all the difference—you’ll get clean slices instead of cheese sliding everywhere. The crust develops this wonderful crispness on the bottom while staying tender and chewy inside, and the roasted garlic becomes almost sweet against the salty cheeses. Last time I made this, I served it with a simple arugula salad dressed in lemon vinaigrette right on top, which cut through the richness beautifully.

Artichoke and Sun-Dried Tomato Bruschetta

Unbelievably, the first time I tried making artichoke bruschetta was during a chaotic dinner party where I’d forgotten to plan an appetizer—now it’s my go-to impressive starter that always earns compliments. There’s something magical about how the briny artichokes mingle with sweet sun-dried tomatoes on crisp, golden bread that makes everyone gather around the platter immediately. I’ve perfected this version over countless summer gatherings and lazy Sunday afternoons when I want something fancy without the fuss.

Ingredients

• 1 French baguette, sliced into ½-inch thick pieces on the bias
• 3 tablespoons extra-virgin olive oil, divided
• 1 cup marinated artichoke hearts, drained and finely chopped
• ½ cup oil-packed sun-dried tomatoes, patted dry and minced
• 2 cloves garlic, one minced and one halved
• ¼ cup fresh basil leaves, chiffonaded
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon aged balsamic glaze
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and arrange the baguette slices in a single layer on a baking sheet.
2. Brush both sides of each baguette slice lightly with 2 tablespoons of olive oil using a pastry brush.
3. Toast the bread in the preheated oven for 8-10 minutes until golden brown and crisp around the edges.
4. Remove the baking sheet from the oven and immediately rub the cut side of the halved garlic clove over one side of each toast—the heat will release the garlic’s aroma. (Tip: Rubbing garlic on warm toast infuses flavor without raw sharpness.)
5. In a medium mixing bowl, combine the chopped artichoke hearts, minced sun-dried tomatoes, minced garlic, and chiffonaded basil.
6. Drizzle the remaining 1 tablespoon of olive oil over the artichoke mixture and toss gently to combine.
7. Season the mixture with flaky sea salt and freshly cracked black pepper, then fold in the grated Parmigiano-Reggiano. (Tip: Adding cheese at this stage helps it bind the ingredients while maintaining texture.)
8. Spoon approximately 1 tablespoon of the artichoke mixture onto each garlic-rubbed toast, spreading evenly to cover the surface.
9. Return the topped bruschetta to the baking sheet and bake at 375°F for 4-5 minutes until the edges are deeply golden and the topping is warmed through.
10. Remove from oven and drizzle each bruschetta with a thin thread of aged balsamic glaze using a squeeze bottle or spoon. (Tip: Drizzling after baking preserves the glaze’s distinct sweet-tart flavor.)

The finished bruschetta offers a delightful contrast between the shatteringly crisp bread and the tender, savory topping, with the balsamic glaze providing bright acidity that cuts through the richness. I love serving these arranged on a rustic wooden board with extra basil scattered around—they disappear so quickly I usually double the recipe. The marinated artichokes and sun-dried tomatoes create such depth of flavor that these feel gourmet despite their simplicity.

Lemon Butter Artichoke Hearts

Yesterday, while organizing my pantry, I rediscovered a jar of artichoke hearts that immediately transported me back to my grandmother’s kitchen. There’s something magical about how these tender hearts transform with just a few simple ingredients—especially when lemon and butter are involved. I knew I had to share my updated version of this classic, which has become my go-to side dish for everything from casual weeknights to elegant dinner parties.

Ingredients

– 2 (14-ounce) jars of marinated artichoke hearts, drained
– 4 tablespoons European-style unsalted butter
– 3 garlic cloves, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest
– ¼ cup dry white wine
– 2 tablespoons chopped fresh flat-leaf parsley
– ¼ teaspoon kosher salt
– ⅛ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position the rack in the center position.
2. Drain the marinated artichoke hearts thoroughly and pat them dry with paper towels to ensure proper browning.
3. Melt the European-style unsalted butter in a large oven-safe skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for exactly 60 seconds until fragrant but not browned.
5. Arrange the dried artichoke hearts in a single layer in the skillet, cut-side down.
6. Cook the artichokes undisturbed for 4-5 minutes until they develop golden-brown sear marks.
7. Pour the dry white wine into the skillet, scraping any browned bits from the bottom with a wooden spoon.
8. Add the freshly squeezed lemon juice and lemon zest, stirring gently to coat the artichokes.
9. Season the mixture with kosher salt and freshly cracked black pepper.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the edges are slightly crispy.
11. Remove the skillet from the oven using oven mitts and stir in the chopped fresh flat-leaf parsley.
12. Let the dish rest for 3 minutes before serving to allow the flavors to meld. Seriously, the contrast between the crispy edges and creamy centers makes these artichoke hearts irresistible. I love serving them over creamy polenta or alongside grilled fish—the bright lemon cuts through the richness beautifully while the buttery sauce begs to be sopped up with crusty bread.

Artichoke and Mushroom Risotto

Diving into creamy risotto always feels like a warm hug after a long day, and this artichoke and mushroom version has become my ultimate comfort food—especially during these crisp autumn evenings when I crave something both elegant and satisfying. I discovered this combination last fall when my CSA box overflowed with mushrooms, forcing me to get creative with my usual risotto routine.

Ingredients

– 1 cup Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– 1 cup dry white wine, such as Sauvignon Blanc
– 8 ounces cremini mushrooms, thinly sliced
– 1 cup frozen artichoke hearts, thawed and quartered
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– 2 tablespoons extra virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter, chilled and cubed
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat the clarified butter and olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook for 4-5 minutes until translucent but not browned.
3. Stir in the minced garlic and cook for 45 seconds until fragrant.
4. Add the sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and develop golden edges.
5. Stir in the Arborio rice and toast for 2 minutes, coating each grain with the fat until slightly translucent at the edges.
6. Pour in the white wine and cook while stirring constantly until completely absorbed, about 2 minutes.
7. Add ½ cup of simmering chicken stock and stir continuously until the liquid is fully absorbed.
8. Continue adding stock in ½ cup increments, stirring constantly and waiting for each addition to be absorbed before adding the next—this process should take 18-20 minutes total.
9. Fold in the quartered artichoke hearts and fresh thyme leaves during the last 5 minutes of cooking.
10. Remove from heat when the rice is al dente with a creamy suspension and stir in the chilled butter cubes and grated Parmigiano-Reggiano.
11. Season with kosher salt and freshly cracked black pepper to finish.

Creamy yet distinctly textured, this risotto delivers earthy mushrooms against the bright, slightly tangy artichokes in every luxurious bite. I love serving it in shallow bowls garnished with extra thyme sprigs and a drizzle of truffle oil for special occasions, though it’s equally perfect straight from the pot on a cozy weeknight.

Artichoke and Bacon Quiche

Wondering what to make for that special brunch or lazy weekend breakfast? I recently whipped up this Artichoke and Bacon Quiche when my in-laws surprised us with a visit—it saved the day with its impressive yet approachable elegance. There’s something about the savory combo of smoky bacon and tender artichokes that feels both comforting and a little fancy, perfect for those mornings when you want to linger at the table with a second cup of coffee.

Ingredients

– 1 pre-made pie crust, chilled
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 cup marinated artichoke hearts, drained and chopped
– 1/2 cup yellow onion, finely diced
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup Gruyère cheese, freshly grated
– 1/4 cup Parmesan cheese, finely grated
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled pie crust and press it firmly into a 9-inch pie dish, trimming any excess dough.
3. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling.
4. Blind bake the crust for 15 minutes, until the edges are lightly golden.
5. Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes to set the bottom.
6. In a skillet over medium heat, cook the diced bacon until crisp, about 8–10 minutes.
7. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of the rendered bacon fat in the skillet.
8. Sauté the diced onion in the reserved bacon fat until translucent and soft, about 5 minutes.
9. Stir in the chopped artichoke hearts and cook for 2 minutes to warm through.
10. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, whole milk, grated Gruyère, Parmesan, nutmeg, kosher salt, and black pepper until fully combined.
11. Tip: For a silky custard, avoid overmixing—just blend until no streaks remain.
12. Spread the bacon and artichoke-onion mixture evenly over the pre-baked pie crust.
13. Slowly pour the egg and cream mixture over the filling, ensuring it distributes evenly.
14. Tip: To prevent spills, place the pie dish on a baking sheet before filling.
15. Bake the quiche at 375°F for 35–40 minutes, until the center is set and the top is golden brown.
16. Tip: Check for doneness by gently jiggling the dish—the center should have a slight wobble but not look liquid.
17. Let the quiche rest on a wire rack for at least 15 minutes before slicing. Just out of the oven, this quiche boasts a flaky, buttery crust that gives way to a creamy, rich custard studded with salty bacon and briny artichokes. I love serving it warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or slicing it cold for a satisfying picnic lunch the next day.

Mediterranean Artichoke Salad

Haven’t we all reached that point where we crave something vibrant and nourishing after days of heavy meals? I certainly hit that wall last week after what felt like an endless stretch of comfort food, and this Mediterranean Artichoke Salad became my culinary salvation. There’s something magical about how these bright flavors can instantly reset your palate and leave you feeling refreshed rather than weighed down.

Ingredients

– 2 cups marinated artichoke hearts, quartered
– 1 English cucumber, finely diced
– 1 pint cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 3 tablespoons extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano
– 1/4 cup crumbled feta cheese
– 2 tablespoons fresh parsley, chopped

Instructions

1. Drain the marinated artichoke hearts thoroughly and pat them dry with paper towels to prevent dressing dilution.
2. Quarter each artichoke heart using a sharp chef’s knife for clean cuts.
3. Dice the English cucumber into 1/4-inch pieces, keeping the skin on for added texture and color.
4. Halve the cherry tomatoes lengthwise to expose their inner seeds and juices.
5. Pit the Kalamata olives by gently pressing each olive with the flat side of your knife until the pit loosens.
6. Thinly slice the red onion into half-moons approximately 1/8-inch thick.
7. Whisk together the extra virgin olive oil and freshly squeezed lemon juice in a small bowl until emulsified.
8. Add the dried oregano to the dressing mixture and whisk for 30 seconds to release its aromatic oils.
9. Combine all prepared vegetables in a large mixing bowl.
10. Pour the dressing over the vegetable mixture and toss gently with salad tongs to coat evenly.
11. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
12. Crumble the feta cheese over the salad just before serving.
13. Garnish with freshly chopped parsley for a final burst of freshness.

Getting the perfect bite of this salad is pure joy—the creamy feta against the briny olives, the crisp cucumber contrasting with tender artichokes. I love serving it alongside grilled lemon-herb chicken or scooping it onto toasted pita triangles for a light lunch that still feels substantial.

Artichoke and Spinach Stuffed Portobello Mushrooms

Remember those cozy Sunday afternoons when you want something impressive but don’t feel like spending hours in the kitchen? I developed this recipe during one such lazy weekend when my vegetable drawer was overflowing with beautiful portobellos and I needed a showstopper for unexpected guests. These stuffed mushrooms have since become my go-to for elegant yet effortless entertaining.

Ingredients

– 4 large portobello mushroom caps, gills scraped
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt, divided
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon unsalted European-style butter
– 2 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts in brine, drained and chopped
– 5 ounces fresh baby spinach
– 8 ounces cream cheese, softened
– ½ cup grated Parmigiano-Reggiano
– ¼ cup panko breadcrumbs
– 1 teaspoon fresh lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Using a spoon, carefully scrape the dark gills from the portobello caps to create a clean cavity for stuffing.
3. Brush both sides of each mushroom cap with extra virgin olive oil and season with ½ teaspoon sea salt and black pepper.
4. Arrange the mushrooms gill-side up on the prepared baking sheet and roast for 10 minutes to partially cook and release excess moisture.
5. While mushrooms roast, melt unsalted European-style butter in a large skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant but not browned.
7. Stir in chopped artichoke hearts and cook for 2 minutes to develop flavor.
8. Add fresh baby spinach and cook for 3 minutes, stirring constantly until completely wilted and any liquid has evaporated.
9. Transfer the vegetable mixture to a mixing bowl and let cool for 5 minutes.
10. Add softened cream cheese, grated Parmigiano-Reggiano, remaining ½ teaspoon sea salt, and fresh lemon zest to the vegetable mixture.
11. Stir vigorously until all ingredients are fully incorporated and the filling is creamy and uniform.
12. Divide the filling evenly among the partially baked mushroom caps, mounding it slightly in the center.
13. Sprinkle panko breadcrumbs evenly over the stuffed mushrooms for a crisp topping.
14. Return to the 400°F oven and bake for 18-20 minutes until the filling is bubbly and the breadcrumbs are golden brown.
15. Let rest for 5 minutes before serving to allow the filling to set.

Keep these beauties in mind for your next dinner party—the meaty mushroom texture contrasts beautifully with the creamy, tangy filling, while the crisp panko topping adds the perfect crunch. I love serving them alongside a simple arugula salad dressed with lemon vinaigrette, or as a stunning vegetarian main course that even meat-lovers adore.

Garlic Parmesan Artichoke Bites

Aren’t you tired of the same old appetizers at every gathering? I certainly was, until I stumbled upon this garlicky, cheesy revelation during a desperate pantry raid last holiday season. Now these little bites have become my go-to party trick that always disappears faster than I can make them.

Ingredients

– 2 (14-ounce) cans artichoke hearts in brine, drained and finely chopped
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¾ cup high-quality mayonnaise
– ½ cup panko breadcrumbs
– 4 cloves garlic, microplaned
– 2 tablespoons unsalted butter, clarified
– 1 teaspoon Worcestershire sauce
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your conventional oven to 375°F and position the rack in the center position.
2. Lightly brush a standard muffin tin with clarified butter using a pastry brush, ensuring complete coverage in each cup.
3. Combine the drained artichoke hearts, Parmigiano-Reggiano, mayonnaise, panko breadcrumbs, microplaned garlic, Worcestershire sauce, smoked paprika, and black pepper in a medium mixing bowl.
4. Fold the ingredients together with a rubber spatula until uniformly incorporated, being careful not to overmix.
5. Divide the artichoke mixture evenly among the 12 prepared muffin cups, pressing gently with the back of a spoon to compact.
6. Bake at 375°F for 18-22 minutes, until the edges are deeply golden brown and the centers feel firm to the touch.
7. Transfer the muffin tin to a wire cooling rack and let rest for 5 minutes to set properly.
8. Carefully run an offset spatula around each bite to release from the tin while still warm.
9. Arrange the artichoke bites on a serving platter lined with parchment paper. Knowing how these garlic Parmesan artichoke bites develop their signature crispy exterior while maintaining a creamy interior still delights me every time. The sharpness of aged Parmigiano-Reggiano plays beautifully against the earthy artichokes, making them perfect for pairing with a crisp Sauvignon Blanc or serving alongside lemon aioli for dipping.

Artichoke and White Bean Soup

Crisp autumn days always have me craving something simultaneously comforting and elegant, which is exactly why this artichoke and white bean soup has become my seasonal staple. I first discovered this combination during a rainy weekend when my pantry was looking sparse, and now it’s the recipe I gift to friends moving into new homes because it feels both nourishing and sophisticated.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups frozen artichoke hearts, thawed and quartered
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1 teaspoon fresh thyme leaves
– ½ cup heavy cream
– 1 tablespoon fresh lemon juice
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 2 cups quartered artichoke hearts and cook for 4 minutes, stirring occasionally, until lightly golden.
5. Pour in 4 cups low-sodium vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 2 cans rinsed cannellini beans and 1 teaspoon fresh thyme leaves, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
8. Carefully transfer half the soup to a blender and puree until completely smooth.
9. Return the pureed soup to the pot and stir to combine with the remaining chunky soup.
10. Stir in ½ cup heavy cream and heat through for 3 minutes without boiling.
11. Remove from heat and stir in 1 tablespoon fresh lemon juice.
12. Season with kosher salt and freshly ground black pepper to your preference.
13. Ladle into bowls and garnish with 2 tablespoons chopped fresh parsley.

The velvety pureed beans create this luxurious base that contrasts beautifully with the tender artichoke pieces, while the lemon juice cuts through the richness perfectly. I love serving this in shallow bowls with crusty sourdough for dipping, and sometimes I’ll drizzle a little chili oil over the top for those who want extra warmth.

Artichoke and Feta Tart

Perfect for those busy weeknights when you want something impressive but don’t have hours to spend in the kitchen, this Artichoke and Feta Tart has become my go-to solution. I first discovered this combination during a farmers’ market adventure when I found the most beautiful baby artichokes and knew I had to create something special with them. Now it’s my secret weapon for last-minute dinner parties and lazy Sunday suppers alike.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 8 ounces marinated artichoke hearts, drained and quartered
– 4 ounces high-quality feta cheese, crumbled
– 1/2 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup grated Parmigiano-Reggiano
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry onto the prepared baking sheet, pressing gently to remove any creases.
3. Using a sharp knife, score a 1-inch border around the edge of the pastry without cutting all the way through.
4. In a medium mixing bowl, whisk together the heavy cream and lightly beaten eggs until fully incorporated.
5. Stir in the crumbled feta cheese, grated Parmigiano-Reggiano, and dried oregano until evenly distributed.
6. Gently fold in the quartered artichoke hearts, being careful not to break them apart.
7. Drizzle the extra virgin olive oil and fresh lemon juice over the artichoke mixture, then season with fine sea salt and freshly ground black pepper.
8. Pour the filling mixture evenly within the scored border of the puff pastry.
9. Bake for 22-25 minutes until the pastry is golden brown and puffed, and the filling is set with no liquid movement when gently shaken.
10. Transfer the tart to a wire cooling rack and let rest for 8-10 minutes before slicing.

Something magical happens when the flaky, buttery crust meets the creamy, tangy filling—each bite delivers a perfect balance of textures and flavors. Serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette, or cut into smaller squares for an elegant appetizer that will disappear quickly at any gathering.

Baked Artichoke and Crab Dip

Deliciously creamy and packed with flavor, this baked artichoke and crab dip has become my go-to appetizer for everything from casual game days to elegant dinner parties. I first discovered this combination when trying to use up leftover crab meat from a seafood boil, and now it’s the dish everyone requests whenever I host.

Ingredients

• 1 pound jumbo lump crab meat, carefully picked over for shells
• 14 ounces artichoke hearts packed in water, thoroughly drained and chopped
• 8 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup sour cream
• 1/3 cup finely minced shallots
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup panko breadcrumbs
• 1 tablespoon clarified butter, melted
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Lightly grease a 1.5-quart baking dish with clarified butter using a pastry brush.
3. Combine room temperature cream cheese, mayonnaise, and sour cream in a large mixing bowl, whisking until completely smooth and homogeneous.
4. Fold in the jumbo lump crab meat gently with a rubber spatula to maintain large chunks.
5. Add the chopped artichoke hearts, minced shallots, Parmigiano-Reggiano, lemon juice, Worcestershire sauce, smoked paprika, and cayenne pepper to the mixture.
6. Mix all ingredients together using a folding motion until just combined, being careful not to break up the crab meat.
7. Transfer the dip mixture to the prepared baking dish and spread into an even layer with an offset spatula.
8. Combine panko breadcrumbs with the remaining clarified butter in a small bowl, tossing until the crumbs are evenly coated.
9. Sprinkle the buttered panko mixture evenly over the surface of the dip.
10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are bubbling vigorously and the topping is golden brown.
11. Remove the dip from the oven and let it rest for 5 minutes to allow the flavors to meld and the mixture to set slightly.
12. Garnish with freshly chopped chives just before serving.

Luxuriously creamy with delightful textural contrasts, this dip features tender artichoke hearts and sweet crab chunks suspended in a rich, tangy base. The golden panko crust provides the perfect crunchy counterpoint to the velvety interior. For an elegant presentation, serve it in individual ramekins with crostini or use endive leaves as edible scoops for a low-carb option.

Artichoke and Pesto Flatbread

Every time I have friends over for casual gatherings, this artichoke and pesto flatbread becomes the star of the show—it’s my go-to recipe that feels fancy but comes together with minimal effort, perfect for those impromptu weeknight dinners or relaxed weekend entertaining.

Ingredients

• 1 pound store-bought pizza dough, room temperature
• 1/4 cup high-quality basil pesto
• 1 cup marinated artichoke hearts, drained and quartered
• 4 ounces fresh mozzarella cheese, torn into small pieces
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon flaky sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 475°F and position a rack in the center of the oven for even heat distribution.
2. Lightly flour a clean work surface and gently stretch the pizza dough into a 12-inch oval shape, being careful not to tear the dough.
3. Transfer the stretched dough to a parchment-lined baking sheet to prevent sticking and ensure easy cleanup.
4. Using the back of a spoon, evenly spread the basil pesto over the dough surface, leaving a 1/2-inch border around the edges.
5. Arrange the quartered artichoke hearts in a single layer over the pesto, distributing them evenly across the flatbread.
6. Scatter the torn mozzarella pieces over the artichokes, ensuring coverage across the entire surface.
7. Drizzle the extra-virgin olive oil evenly over the flatbread, focusing particularly on the exposed crust edges.
8. Sprinkle the flaky sea salt and freshly cracked black pepper evenly over the entire flatbread.
9. Bake for 12-14 minutes, or until the crust is golden brown and the cheese is fully melted and bubbly.
10. Remove from the oven and immediately sprinkle with grated Parmigiano-Reggiano cheese while still hot.
11. Allow the flatbread to rest for 2 minutes on the baking sheet before slicing to let the cheese set slightly.
12. Using a pizza cutter or sharp knife, slice the flatbread into 8 even portions for serving.

The flatbread emerges with a crisp, chewy crust that gives way to the creamy mozzarella and tender artichokes, while the pesto adds a bright, herbaceous note that cuts through the richness. I love serving it alongside a simple arugula salad dressed with lemon vinaigrette, or cutting it into smaller squares for appetizer portions at parties—it’s equally impressive either way.

Artichoke and Olive Tapenade

Last week, while organizing my pantry, I rediscovered a jar of artichoke hearts that inspired this Mediterranean-inspired spread. There’s something magical about how briny olives and tender artichokes transform into such an elegant appetizer—it’s become my go-to for last-minute entertaining when friends drop by unexpectedly.

Ingredients

– 1 cup pitted Kalamata olives, drained
– 1 cup marinated artichoke hearts, thoroughly drained
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 small garlic clove, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place pitted Kalamata olives and thoroughly drained marinated artichoke hearts in the bowl of a food processor fitted with the steel blade.
2. Pulse the mixture 8-10 times in one-second bursts until coarsely chopped, scraping down the sides with a rubber spatula between pulses to ensure even texture.
3. Add extra-virgin olive oil, freshly squeezed lemon juice, minced garlic clove, fresh thyme leaves, and freshly cracked black pepper to the food processor bowl.
4. Process the mixture continuously for 15 seconds until it reaches a spreadable consistency with some visible texture, being careful not to over-process into a smooth paste.
5. Transfer the tapenade to an airtight container and refrigerate for exactly 30 minutes to allow the flavors to meld properly.
6. Serve chilled at 45°F, either immediately or stored for up to 5 days in refrigeration. Versatile beyond crostini, this tapenade makes an exceptional stuffing for chicken breasts or stirred into pasta—the briny olives provide depth while the artichokes lend a subtle sweetness that balances beautifully with the garlic’s sharpness.

Artichoke and Goat Cheese Crostini

Last weekend, while hosting a casual get-together, I realized I needed an elegant yet effortless appetizer that would impress my guests without keeping me tied to the kitchen. These artichoke and goat cheese crostini were the perfect solution—they come together in minutes but taste like you spent hours preparing them. I love how the creamy tang of the goat cheese balances the earthy artichokes, making each bite a delightful contrast of flavors and textures.

Ingredients

– 1 French baguette, sliced into ½-inch thick rounds
– 3 tablespoons extra-virgin olive oil
– 1 cup marinated artichoke hearts, drained and finely chopped
– 4 ounces fresh goat cheese, at room temperature
– 2 tablespoons heavy cream
– 1 tablespoon fresh lemon juice
– 1 teaspoon finely chopped fresh thyme leaves
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons toasted pine nuts
– 1 tablespoon finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush both sides of each baguette slice lightly with extra-virgin olive oil using a pastry brush.
4. Bake the baguette slices for 8-10 minutes until golden brown and crisp around the edges.
5. Remove the toasted baguette slices from the oven and transfer them to a wire rack to cool completely.
6. Combine the room-temperature goat cheese, heavy cream, and fresh lemon juice in a medium mixing bowl.
7. Whisk the goat cheese mixture vigorously with a wire whisk until smooth and spreadable.
8. Fold in the finely chopped marinated artichoke hearts, fresh thyme leaves, and freshly ground black pepper using a rubber spatula.
9. Spread approximately 1 tablespoon of the artichoke and goat cheese mixture evenly onto each cooled crostini.
10. Garnish each crostini with toasted pine nuts and finely chopped fresh parsley.
11. Arrange the finished crostini on a serving platter.

Crisp crostini provide the perfect textural contrast to the luxuriously creamy artichoke and goat cheese spread, while the toasted pine nuts add a subtle crunch that elevates each bite. For an elegant presentation, I like to drizzle the plated crostini with a thread of high-quality olive oil and serve them alongside a crisp Sauvignon Blanc—the bright acidity of the wine beautifully cuts through the richness of the goat cheese.

Artichoke and Lemon Orzo Salad

Just last week, I found myself staring at a mountain of gorgeous artichokes at the farmers’ market, and I knew exactly what I wanted to create—a bright, lemony orzo salad that sings with Mediterranean flavors. It’s become my go-to for potlucks because it always disappears first, and honestly, I love how the lemony dressing makes everything taste so fresh and vibrant. This recipe is perfect for those days when you want something impressive but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup uncooked orzo pasta
• 2 large globe artichokes, trimmed and quartered
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest, finely grated
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot over high heat.
2. Add the orzo pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the orzo cooks, steam the quartered artichokes in a steamer basket over simmering water for 12-15 minutes until the bases are tender when pierced with a knife.
4. Drain the cooked orzo thoroughly in a fine-mesh colander and immediately transfer to a large mixing bowl to stop the cooking process.
5. Allow the artichokes to cool slightly, then use a spoon to carefully scrape out and discard the fuzzy chokes from each quarter.
6. Whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and lemon zest in a small bowl until emulsified.
7. Pour the dressing over the warm orzo and toss gently to coat every grain, which helps the pasta absorb the flavors more effectively.
8. Add the prepared artichoke quarters, crumbled feta cheese, toasted pine nuts, chopped fresh dill, fine sea salt, and freshly cracked black pepper to the bowl.
9. Fold all ingredients together gently until evenly distributed, being careful not to break up the artichoke pieces.
10. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Perfect for summer gatherings, this salad offers a wonderful contrast of textures—the tender orzo, meaty artichokes, and crunchy pine nuts create a delightful eating experience. The bright lemon dressing cuts through the richness of the feta beautifully, making each bite refreshing and balanced. I love serving it in hollowed-out lemon halves for individual portions at dinner parties—it always earns compliments!

Artichoke and Sausage Stuffed Shells

Yesterday, while organizing my freezer, I rediscovered a package of jumbo pasta shells that instantly transported me back to my grandmother’s cozy kitchen, where stuffed shells were our ultimate comfort food celebration. There’s something magical about these edible vessels waiting to be filled with savory goodness, and my artichoke and sausage version has become my modern twist on that cherished memory.

Ingredients

• 24 jumbo pasta shells
• 1 pound sweet Italian sausage, casings removed
• 1 cup marinated artichoke hearts, finely chopped
• 15 ounces whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup fresh Italian parsley, finely chopped
• 3 cups homemade marinara sauce
• 8 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent clumping.
4. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add sweet Italian sausage and cook for 6-8 minutes, breaking into small crumbles with a wooden spoon until browned and cooked through.
6. Transfer cooked sausage to a mixing bowl using a slotted spoon, reserving 1 tablespoon of rendered fat in the skillet.
7. Combine sausage with 15 ounces whole-milk ricotta cheese, 1 lightly beaten pasture-raised egg, ½ cup freshly grated Parmigiano-Reggiano, 1 cup finely chopped marinated artichoke hearts, ¼ cup finely chopped fresh Italian parsley, 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon crushed red pepper flakes.
8. Mix filling ingredients thoroughly until uniformly incorporated.
9. Spread 1 cup homemade marinara sauce evenly across the bottom of a 9×13-inch baking dish.
10. Fill each cooked pasta shell with approximately 2 tablespoons of the sausage-artichoke mixture using a small spoon or piping bag.
11. Arrange stuffed shells in a single layer over the marinara base in the baking dish.
12. Top shells with remaining 2 cups homemade marinara sauce, ensuring complete coverage.
13. Layer 8 ounces thinly sliced fresh mozzarella cheese evenly over the sauced shells.
14. Cover baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove foil and continue baking for 10-12 minutes until cheese is golden and bubbly.
16. Let stuffed shells rest for 8 minutes before serving to allow filling to set properly.

When these emerge from the oven, the contrast between the tender pasta shells and the robust, savory filling creates pure comfort food perfection. The artichokes add a subtle tang that cuts through the richness beautifully, while the fresh mozzarella forms that irresistible stretchy blanket we all crave. For an elegant presentation, I love serving these alongside a simple arugula salad dressed with lemon vinaigrette to balance the dish’s heartiness.

Summary

Perfect for any meal, these 20 artichoke recipes offer endless inspiration for home cooks. From simple sides to impressive mains, there’s something delicious for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest so others can discover these tasty dishes too!