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Artichoke hearts

Explore 48 recipes, 6 videos, and more

Chicken with Artichoke Hearts

Time:40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup red-wine vinegar
  • 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
  • 1 package (10 ounces) frozen artichoke hearts, thawed and halved
  • 4 ounces feta cheese, crumbled
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Tomatoes and Artichoke Hearts

Time:15 mins
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Artichoke Cheesebread

Time:35 mins
Ingredients
  • 1 sourdough baguette (10 ounces)
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)
  • 2 jars (6 1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, for garnish (optional)
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Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

Ingredients
  • 1/2 cup red-wine vinegar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 head garlic, peeled and pureed
  • Coarse salt and freshly ground pepper, to taste
  • 3 bay leaves
  • 1 cup pitted kalamata olives, halved
  • 5 pounds boneless skinless chicken breast, halved crosswise
  • 3/4 cup light-brown sugar
  • 1 cup red wine
  • 8 shallots, chopped
  • 1 tablespoon margarine
  • 1 cup oil-packed sun-dried tomatoes, halved
  • 1 (16-ounce) can artichoke hearts, drained
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Chicken and Artichoke-Heart Potpie

Ingredients
  • 3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
  • 3 tablespoons olive oil
  • 2 1/2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon freshly ground pepper, plus more for sprinkling
  • 1 quart homemade or canned chicken stock
  • 2 chicken bouillon cubes
  • 1/2 pound (2 sticks) unsalted butter
  • 2 1/2 cups coarsely chopped yellow onion (2 medium onions)
  • 1 cup all-purpose flour, plus more for work surface
  • 1/4 cup heavy cream
  • 2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
  • 1 1/2 cups (about 7 ounces) frozen peas
  • 1 1/2 cups (about 8 ounces) frozen small, whole onions
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • Pie Crust
  • 1 large egg mixed with 1 tablespoon water for egg wash
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Tomato and Artichoke Sauce

Other Ideas:
Italian, Tomato sauce
Ingredients
  • 1 halved lemon
  • 4 thinly sliced large artichoke hearts
  • 1/4 cup extra-virgin olive oil
  • 2 minced large cloves garlic
  • Coarse salt, to taste
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 tablespoon roughly chopped parsley
  • 2 tablespoons finely julienned basil
  • Freshly ground black pepper, to taste
  • 1 cup Italian dry vermouth
  • 5 tablespoons tomato sauce (preferably homemade)
  • 1/2 cup Homemade Chicken Stock
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Antipasti Sandwich

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 red bell pepper
  • 1 loaf crusty bread (about 1 pound), sliced in half lengthwise
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 garlic clove, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound mortadella, prosciutto, or thinly sliced deli ham
  • 1/2 cup fresh parsley leaves
  • 1 cup marinated artichoke hearts, drained and quartered or sliced
  • 1/2 cup shaved Parmesan (1 ounce)
  • 1/2 cup pepperoncini, drained and halved if large
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Lamb Chops with Artichoke Hearts

Time:40 mins
Ingredients
  • 4 shoulder lamb chops (1/2 inch thick each)
  • Coarse salt and freshly ground pepper
  • 1 or 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved crosswise and cut into 1/4-inch-thick slices
  • 4 artichoke hearts (water-packed, from one 14-ounce can), rinsed, drained, and each cut into 6 wedges
  • 1/4 cup fruity white wine, such as a New Zealand Marlborough Valley Sauvignon Blanc
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1 tablespoon lemon-zest strips
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Chicken, Fennel, and Artichoke Fricassee

Time:35 mins
Ingredients
  • 1 whole chicken (about 4 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 ounces) water-packed whole artichoke hearts, drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup chicken stock
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped
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Artichoke, Leek, and Potato Casserole

Time:1 hour 10 mins
Ingredients
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
  • 2 leeks (white and light-green parts only), sliced into thin half-moons and rinsed well
  • 3 celery stalks, thinly sliced
  • 2 packages (9 ounces each) frozen artichoke hearts, thawed, excess water squeezed out, and coarsely chopped
  • 1/2 cup low-sodium chicken broth
  • 1 bar (8 ounces) Neufchatel cheese, room temperature
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 medium russet potatoes, very thinly sliced
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