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Artichoke hearts

Explore 48 recipes, 6 videos, and more

Baked Polenta with Sausage and Artichoke Hearts

Time:45 mins
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1 pound sweet Italian sausage, casings removed
  • 2 garlic cloves, thinly sliced
  • 3/4 cup marinated artichoke hearts, coarsely chopped
  • Coarse salt and ground pepper
  • 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
  • 1/3 cup chicken stock
  • 1/4 cup fresh parsley (optional), coarsely chopped
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Mediterranean Chicken Wrap

Time:10 mins
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Chicken with Artichokes and Angel Hair

Time:25 mins
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Marinated Artichoke Salad

Time:15 mins
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Artichoke Dip

Time:45 mins
Other Ideas:
Appetizers, Dips, Easy recipes
Ingredients
  • 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
  • 1/2 cup light mayonnaise
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • 1 scallion, minced, plus more for garnish
  • Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
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How to Make an Artichoke and Rice Salad

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Delicious Artichoke Fideos

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Baked Artichoke Dip with Winter Crudites

Ingredients
  • 3 cans (14 ounces each) artichoke hearts in water
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 teaspoons coarse salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 cup grated pecorino cheese (3 ounces)
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup fresh breadcrumbs
  • Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
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Tuna, Artichoke, and Noodle Casserole

Ingredients
  • 1 pound elbow macaroni
  • Coarse salt and freshly ground pepper
  • 1/2 medium onion, coarsely chopped
  • 1 can (2 ounces) anchovies packed in olive oil (about 10 fillets), drained
  • 1 1/2 cans (14 ounces each) artichoke hearts in water, drained (about 11 hearts)
  • 2 tablespoons capers, rinsed
  • 3/4 cup finely grated Parmesan cheese
  • 3 cans (6 ounces each) water-packed chunk light tuna, drained, 2/3 cup water reserved
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for dish
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup breadcrumbs
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Artichoke Dip with Fontina

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced small
  • 3 garlic cloves, finely chopped
  • 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
  • 1/3 cup dry white wine
  • 4 ounces Neufchatel cream cheese, room temperature
  • 2 1/4 cups cubed fontina cheese (about 3/4 pound)
  • 1/4 cup chopped fresh parsley
  • 8 pitas, each cut into 6 wedges
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