\nA rich and creamy dip that’s perfect for parties or gatherings, this spinach and artichoke delight combines the best of both worlds.<\/p>\n
Are you looking for quick and easy meal ideas that are packed with flavor? Look no further! Canned artichokes are a pantry staple that can be used in a variety of dishes, from savory snacks to satisfying main courses. In this article, we’ll explore 20 delicious canned artichoke recipes that will take your meals to the next level. From creamy dips and cheesy pasta bakes to flavorful salads and hearty stews, there’s something for everyone on this list.<\/p>\n
Whether you’re a busy parent looking for a quick lunch or dinner solution, or a foodie seeking inspiration for your next culinary adventure, these canned artichoke recipes are sure to please. So go ahead, get creative, and start cooking up some deliciousness with these tasty artichoke ideas!<\/p>\n
\nA rich and creamy dip that’s perfect for parties or gatherings, this spinach and artichoke delight combines the best of both worlds.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 (14.5 oz) can artichoke hearts, drained and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta of your choice (e.g., spaghetti or linguine) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions until al dente. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pizza dough Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked chickpeas Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine chickpeas, lemon juice, garlic, and olive oil. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pie crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large artichokes, trimmed and quartered Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (14 oz) can artichoke hearts, drained and chopped Instructions:<\/strong><\/p>\n 1. In a food processor or blender, combine artichoke hearts, green olives, Kalamata olives, and garlic. Cooking Time:<\/strong> None necessary – simply assemble and serve!<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large mushroom caps (such as portobello or cremini) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 baguette, sliced into 1\/2-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large can artichoke hearts, drained and chopped Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pre-made pizza dough or 1 cup warm water, 2 cups all-purpose flour, 1 tsp salt Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large artichokes, trimmed and quartered Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/p>\n – 8 oz. pasta (such as bow tie or penne) Instructions:<\/p>\n 1. Cook pasta according to package instructions until al dente. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 (14 oz) can artichoke hearts, drained and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large flour tortilla Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Savor the sweet and tangy flavors of artichoke, lemon, and succulent shrimp as they come together in a deliciously easy-to-make appetizer or main course.<\/p>\n Ingredients:<\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 jumbo pasta shells Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Get ready to elevate your meal game with these 20 mouthwatering canned artichoke recipes! From creamy dips and savory stuffed chicken breasts, to flavorful pasta dishes and crispy pizzas, there’s something for everyone. Discover how this versatile ingredient can add a delicious twist to classic quiche, salad, and soup recipes, or be used as a topping for bruschetta and flatbread. Whether you’re short on time or looking for inspiration, these quick and easy artichoke recipes are sure to become new favorites.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for quick and easy meal ideas that are packed with flavor? Look no further! Canned artichokes are a pantry staple that can be used in a variety of dishes, from savory snacks to satisfying main courses. In this article, we’ll explore 20 delicious canned artichoke recipes that will take your meals to … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":27000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-27107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=27107"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27107\/revisions"}],"predecessor-version":[{"id":27109,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27107\/revisions\/27109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/27000"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=27107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=27107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=27107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 package frozen chopped spinach, thawed and drained
\n– 1 cup mayonnaise
\n– 1\/2 cup sour cream
\n– 1\/2 cup grated Parmesan cheese
\n– 1 clove garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, combine chopped artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, and garlic.
\n3. Mix well until all ingredients are fully incorporated.
\n4. Transfer the mixture to a baking dish or a 9×13 inch serving dish.
\n5. Bake for 20-25 minutes or until the dip is hot and bubbly.<\/p>\nArtichoke and Parmesan Stuffed Chicken<\/h2>\n
\nElevate your dinner game with this flavorful and impressive main course. Succulent chicken breasts are filled with a savory blend of artichoke hearts, creamy Parmesan cheese, and fresh herbs.<\/p>\n
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1\/2 cup grated Parmesan cheese
\n– 2 tbsp olive oil
\n– 2 cloves garlic, minced
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, combine chopped artichoke hearts, Parmesan cheese, olive oil, garlic, and thyme.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the artichoke-Parmesan mixture.
\n4. Season with salt and pepper to taste.
\n5. Bake for 25-30 minutes or until chicken is cooked through and internal temperature reaches 165\u00b0F (74\u00b0C).
\n6. Serve hot and enjoy!<\/p>\nEasy Artichoke and Tomato Pasta<\/h2>\n
\nThis recipe is a flavorful and quick twist on classic pasta dishes. With just a few ingredients, you’ll be enjoying a delicious meal in no time!<\/p>\n
\n– 1 large artichoke heart, canned or fresh
\n– 2 medium tomatoes, diced
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
\n3. Add diced tomatoes and artichoke heart to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
\n4. Combine cooked pasta with the tomato-artichoke mixture. Season with salt and pepper to taste.
\n5. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nGarlic Butter Artichoke Pizza<\/h2>\n
\nThis savory pizza combines the flavors of garlic butter, artichoke hearts, and melted mozzarella cheese to create a delicious and satisfying meal. Perfect for a quick dinner or as an appetizer for your next gathering.<\/p>\n
\n– 2 tbsp unsalted butter, softened
\n– 3 cloves garlic, minced
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1 cup shredded mozzarella cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out the pizza dough and place on a baking sheet.
\n3. In a small bowl, mix together softened butter and minced garlic.
\n4. Spread the garlic butter mixture evenly over the pizza dough, leaving a 1\/2 inch border around the edges.
\n5. Top with chopped artichoke hearts and shredded mozzarella cheese.
\n6. Season with salt and pepper to taste.
\n7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.<\/p>\nLemon Artichoke Hummus<\/h2>\n
\nAdd a burst of citrusy freshness to your snack game with this innovative hummus recipe, featuring the sweetness of artichokes and the zestiness of lemon.<\/p>\n
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– 1\/4 cup artichoke hearts (canned or marinated)
\n– Salt and pepper to taste
\n– Optional: paprika, parsley, or other garnishes of your choice<\/p>\n
\n2. Blend until smooth and creamy.
\n3. Add artichoke hearts and blend until well combined.
\n4. Season with salt and pepper to taste.
\n5. Garnish as desired (optional).
\n6. Serve chilled or at room temperature.<\/p>\nArtichoke and Feta Quiche<\/h2>\n
\nA delicious and savory quiche perfect for brunch or dinner, featuring the unique flavor combination of artichoke hearts and crumbled feta cheese.<\/p>\n
\n– 2 large artichoke hearts, drained and chopped
\n– 1\/2 cup crumbled feta cheese
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1\/2 cup heavy cream
\n– 2 large eggs
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out the pie crust and place in a 9-inch tart pan.
\n3. In a skillet, saut\u00e9 the onion and garlic until softened. Add artichoke hearts and cook for an additional minute.
\n4. In a large bowl, whisk together heavy cream, eggs, salt, and pepper.
\n5. Arrange the cooked artichoke mixture on the pie crust, followed by the crumbled feta cheese.
\n6. Pour the egg mixture over the filling and smooth the top.
\n7. Bake for 35-40 minutes or until the quiche is golden brown and set.<\/p>\nRoasted Artichoke and Red Pepper Salad<\/h2>\n
\nA vibrant and flavorful salad that combines the earthy sweetness of roasted artichokes with the smoky heat of red peppers.<\/p>\n
\n– 2 red bell peppers, seeded and sliced into strips
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or cilantro leaves for garnish (optional)<\/p>\n
\n2. Toss artichokes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes, or until tender and caramelized.
\n3. Meanwhile, toss red peppers with the remaining 2 tablespoons olive oil, garlic, and salt on a separate baking sheet. Roast for 20-25 minutes, or until slightly charred.
\n4. In a large bowl, combine roasted artichokes and red peppers.
\n5. Squeeze lemon juice over the salad and toss to coat.
\n6. Garnish with fresh herbs, if desired. Serve warm or at room temperature.<\/p>\nArtichoke and Olive Tapenade<\/h2>\n
\nA flavorful and savory spread perfect for topping crackers or crostini, this Artichoke and Olive Tapenade combines the tender hearts of artichokes with the brininess of olives. With its rich, slightly sweet flavor profile, it’s a great accompaniment to cheese, meats, or as a dip on its own.<\/p>\n
\n– 1\/2 cup pitted green olives, chopped
\n– 1\/4 cup Kalamata olives, pitted and chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Process until the mixture is coarsely chopped, with some texture remaining.
\n3. With the processor running, slowly pour in olive oil and lemon juice.
\n4. Season to taste with salt and pepper.
\n5. Transfer to a serving bowl and serve at room temperature.<\/p>\nCheesy Artichoke and Spinach Stuffed Mushrooms<\/h2>\n
\nA flavorful twist on classic stuffed mushrooms, this recipe combines the earthy taste of mushrooms with the sweetness of artichokes and spinach, all wrapped up in a creamy cheese filling.<\/p>\n
\n– 1 can artichoke hearts, drained and chopped
\n– 1 package frozen spinach, thawed and drained
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup grated Parmesan cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together chopped artichoke hearts, spinach, cheddar cheese, and Parmesan cheese.
\n3. Brush mushroom caps with olive oil and season with salt and pepper.
\n4. Fill each mushroom cap with the artichoke-spinach mixture, dividing it evenly among the caps.
\n5. Bake for 20-25 minutes or until mushrooms are tender and filling is golden brown.<\/p>\nArtichoke and Sun-Dried Tomato Bruschetta<\/h2>\n
\nElevate your appetizer game with this flavorful combination of artichoke hearts, sun-dried tomatoes, and fresh herbs. This bruschetta is perfect for a quick and easy gathering or as a snack for a wine and cheese evening.<\/p>\n
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1\/4 cup sun-dried tomatoes, chopped
\n– 1\/4 cup fresh parsley, chopped
\n– 2 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup freshly grated Parmesan cheese (optional)<\/p>\n
\n2. Arrange baguette slices on a baking sheet.
\n3. In a bowl, mix together artichoke hearts, sun-dried tomatoes, parsley, garlic, and olive oil.
\n4. Spoon the mixture onto the baguette slices.
\n5. Season with salt and pepper to taste.
\n6. If using Parmesan cheese, sprinkle on top of each bruschetta.
\n7. Bake for 10-12 minutes or until crispy.<\/p>\nMediterranean Artichoke and Chickpea Stew<\/h2>\n
\nA hearty and flavorful stew that combines the sweetness of artichokes with the creaminess of chickpeas, all wrapped up in a rich Mediterranean-inspired broth.<\/p>\n
\n– 1 can chickpeas, drained and rinsed
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 cup vegetable broth
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the bell pepper and cook for an additional 2-3 minutes.
\n4. Stir in the artichoke hearts, chickpeas, diced tomatoes, vegetable broth, paprika, salt, and pepper.
\n5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
\n6. Taste and adjust seasoning as needed.
\n7. Serve hot, garnished with chopped parsley if desired.<\/p>\nArtichoke and Goat Cheese Flatbread<\/h2>\n
\nThis flavorful flatbread combines the sweetness of artichokes with the tanginess of goat cheese, all on a crispy crust. Perfect as an appetizer or light lunch.<\/p>\n
\n– 1\/4 cup goat cheese, crumbled
\n– 1\/2 cup artichoke hearts, canned or fresh
\n– 1 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out the pizza dough or mix together warm water, flour, and salt for a homemade crust.
\n3. Spread goat cheese evenly over the dough, leaving a 1\/2-inch border around edges.
\n4. Top with artichoke hearts and drizzle with olive oil.
\n5. Season with salt and pepper to taste.
\n6. Bake for 12-15 minutes or until crust is golden brown.
\n7. Garnish with chopped parsley, if desired.<\/p>\nLemony Artichoke and Asparagus Risotto<\/h2>\n
\nThis creamy risotto is infused with the bright flavors of lemon, artichoke hearts, and asparagus, making it a perfect springtime dish. With its comforting texture and vibrant colors, it’s sure to become a new favorite.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1 pound fresh asparagus, trimmed
\n– 2 lemons, juiced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add garlic and cook for an additional minute.
\n3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
\n4. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n5. After 20-25 minutes of cooking, stir in artichoke hearts, asparagus, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
\n6. Serve immediately, garnished with chopped parsley if desired.<\/p>\nArtichoke and White Bean Soup<\/h2>\n
\nThis hearty soup combines the earthy sweetness of artichokes with the creamy richness of cannellini beans, perfect for a cozy evening meal. With its comforting aroma and flavorful broth, this recipe is sure to become a new favorite.<\/p>\n
\n– 1 can (15 oz) cannellini beans, drained and rinsed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups vegetable broth
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the garlic, artichoke quarters, and cannellini beans to the pot. Cook for an additional 2-3 minutes.
\n3. Pour in the vegetable broth and add thyme. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the artichokes are tender.
\n4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.<\/p>\nArtichoke and Pesto Pasta Salad<\/h2>\n
\nArtichoke and Pesto Pasta Salad: A refreshing summer salad that combines the flavors of artichokes, pesto, and pasta in a delightful harmony.<\/p>\n
\n– 1 (14 oz.) can of artichoke hearts, drained and chopped
\n– 1\/4 cup of freshly made pesto
\n– 2 tbsp. olive oil
\n– 2 cloves of garlic, minced
\n– Salt and pepper to taste
\n– 1\/4 cup of crumbled feta cheese (optional)<\/p>\n
\n2. In a large bowl, whisk together pesto, olive oil, garlic, salt, and pepper.
\n3. Add chopped artichoke hearts and cooked pasta to the bowl. Toss until well combined.
\n4. Sprinkle feta cheese (if using) over the top of the salad and toss again to distribute evenly.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.<\/p>\nBaked Artichoke and Crab Dip<\/h2>\n
\nThis creamy dip combines the flavors of artichoke hearts, crab meat, and a hint of lemon, all wrapped up in a crispy baked package. Perfect for serving with crackers or veggies.<\/p>\n
\n– 8 oz jumbo lump crab meat
\n– 1\/2 cup mayonnaise
\n– 1 tablespoon Dijon mustard
\n– 1 teaspoon lemon juice
\n– 1\/4 teaspoon Worcestershire sauce
\n– 1\/2 cup shredded cheddar cheese
\n– 1\/4 cup panko breadcrumbs
\n– Salt and pepper to taste<\/p>\n
\n2. In a medium bowl, combine chopped artichoke hearts, crab meat, mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce. Mix well.
\n3. Transfer the mixture to a small baking dish or ramekin.
\n4. Sprinkle shredded cheddar cheese and panko breadcrumbs on top of the dip.
\n5. Bake for 20-25 minutes or until the top is golden brown and the dip is heated through.<\/p>\nArtichoke and Mozzarella Stuffed Peppers<\/h2>\n
\nA flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of artichokes with the creaminess of mozzarella for a deliciously unique dish.<\/p>\n
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 8 oz fresh mozzarella cheese, sliced
\n– 1\/2 cup breadcrumbs
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cut the tops off the peppers and remove seeds and membranes.
\n3. In a bowl, mix together artichoke hearts, mozzarella cheese, and breadcrumbs.
\n4. Stuff each pepper with the artichoke-mozzarella mixture.
\n5. Drizzle with olive oil and season with salt and pepper.
\n6. Bake for 25-30 minutes or until peppers are tender.<\/p>\nArtichoke and Kale Caesar Wrap<\/h2>\n
\nA twist on the classic Caesar wrap, this recipe combines the flavors of artichoke hearts, crispy kale, and creamy Caesar dressing with tender chicken and tangy feta cheese.<\/p>\n
\n– 1\/2 cup cooked chicken breast, sliced
\n– 1\/4 cup chopped artichoke hearts
\n– 1\/2 cup curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
\n– 2 tablespoons Caesar dressing
\n– 1 tablespoon olive oil
\n– 1\/4 cup crumbled feta cheese
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until heated through.
\n3. Add the chopped artichoke hearts and cook for an additional 1-2 minutes.
\n4. In a separate pan, toss the kale leaves with Caesar dressing until crispy. Drain excess dressing.
\n5. Assemble the wrap by spreading the cooked chicken-artichoke mixture onto the tortilla, followed by the crispy kale and crumbled feta cheese.
\n6. Serve immediately.<\/p>\nArtichoke and Lemon Grilled Shrimp Skewers<\/h2>\n
\nArtichoke and Lemon Grilled Shrimp Skewers<\/p>\n
\n– 1\/2 cup fresh artichoke hearts, chopped
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 10 bamboo skewers<\/p>\n
\n2. In a large bowl, whisk together lemon juice, artichoke hearts, garlic, salt, and pepper.
\n3. Add shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Thread marinated shrimp onto bamboo skewers, leaving a small space between each piece.
\n5. Brush grill with olive oil to prevent sticking. Grill skewers for 2-3 minutes per side, or until pink and cooked through.<\/p>\nArtichoke and Ricotta Stuffed Shells<\/h2>\n
\nA creative twist on the classic stuffed shell recipe, this dish combines the tender taste of artichokes with the creamy richness of ricotta cheese. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1 cup ricotta cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
\n3. In a medium bowl, combine artichoke hearts, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
\n4. Stuff each cooked pasta shell with the artichoke-ricotta mixture, placing them in a baking dish as you go.
\n5. Sprinkle tops with salt, pepper, and chopped parsley (if using).
\n6. Bake for 20-25 minutes or until shells are lightly browned.<\/p>\nSummary<\/h2>\n