18 Delicious Canned Artichoke Recipes for Every Occasion

Dive into the versatile world of canned artichokes with our roundup of 18 Delicious Canned Artichoke Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a seasonal gathering, or craving some comfort food, these recipes are your ticket to flavorful, fuss-free meals. Get ready to transform this pantry staple into dishes that’ll impress any crowd. Let’s get cooking!

Spinach and Artichoke Dip

Kick off your snack game with this creamy, dreamy Spinach and Artichoke Dip. It’s the ultimate crowd-pleaser, blending rich flavors with a texture that’s irresistibly gooey.

Ingredients

• For the base:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated Parmesan cheese
• For the mix-ins:
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (10 oz) package frozen spinach, thawed and drained
  • 1 cup shredded mozzarella cheese
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine mayonnaise, sour cream, and Parmesan cheese. Mix until smooth.
3. Add the chopped artichoke hearts, drained spinach, mozzarella cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until well combined.
4. Transfer the mixture to a baking dish, spreading it evenly.
5. Bake for 25 minutes, or until the top is golden and bubbly.
6. Let it cool for 5 minutes before serving. This rest time helps the dip set slightly for perfect scooping.

Dive into this dip’s creamy texture and bold flavors, perfect with crispy bread or fresh veggies. For a twist, serve it in a bread bowl or with spicy tortilla chips for an extra kick.

Artichoke and Cheese Stuffed Chicken

Transform your dinner game with this Artichoke and Cheese Stuffed Chicken—juicy, cheesy, and packed with flavor. Toss the boring chicken routine; this recipe is a flavor bomb waiting to explode in your mouth.

Ingredients

• For the stuffing:
  • 1 cup chopped artichoke hearts
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp cream cheese, softened
  • 1 tsp garlic powder
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the chopped artichoke hearts, mozzarella, Parmesan, cream cheese, and garlic powder until well combined.
3. Using a sharp knife, cut a pocket into the side of each chicken breast.
4. Stuff each chicken breast with the artichoke and cheese mixture, then seal with toothpicks.
5. Rub the chicken breasts with olive oil, then season with salt and pepper.
6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before serving to keep the juices locked in.

Absolutely irresistible, the creamy filling oozes out with every bite, while the chicken stays tender and moist. Serve it over a bed of garlic mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Creamy Artichoke Pasta

Yum, you’re about to dive into a bowl of creamy, dreamy artichoke pasta that’s as easy to make as it is to devour. Perfect for those nights when you crave something indulgent yet effortless.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente, stirring occasionally. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Add the chopped artichoke hearts to the skillet. Cook for 3 minutes, stirring occasionally.
4. Pour in 1 cup heavy cream, stirring to combine. Bring to a simmer and let it thicken for 2 minutes.
5. Stir in 1/2 cup grated Parmesan cheese, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until the sauce is smooth and creamy.
6. Add the cooked fettuccine to the skillet. Toss to coat the pasta evenly with the sauce.
7. Serve immediately, garnished with extra Parmesan if desired.

Amazingly creamy with a hint of spice, this pasta is a crowd-pleaser. Try topping it with grilled chicken or shrimp for an extra protein boost.

Artichoke and Sun-Dried Tomato Pizza

Let’s dive into a flavor-packed Artichoke and Sun-Dried Tomato Pizza that’s as easy to make as it is delicious. Perfect for a quick dinner or a fancy night in, this pizza combines tangy, savory, and cheesy in every bite.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1/2 tsp salt
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp olive oil (for drizzling)

Instructions

1. Preheat your oven to 475°F. A hot oven is key for a crispy crust.
2. In a large bowl, mix flour, yeast, and salt. Gradually add warm water and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Let it rest for 10 minutes—this relaxes the gluten for easier stretching.
4. Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
5. Spread tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
6. Top with mozzarella, artichoke hearts, and sun-dried tomatoes. Drizzle with olive oil.
7. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Watch closely to avoid burning.

Artichoke and Sun-Dried Tomato Pizza offers a crispy crust with a gooey, cheesy center. Serve it with a side of arugula salad for a fresh contrast or drizzle with balsamic glaze for an extra tangy kick.

Grilled Artichoke and Lemon Chicken

Whip up a storm in your kitchen with this zesty Grilled Artichoke and Lemon Chicken—**bold flavors**, **minimal fuss**, and **maximum wow factor**.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts
• For the grilled artichokes:
  • 1 can (14 oz) artichoke hearts, drained and halved
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. **Whisk together** olive oil, lemon juice, garlic, salt, and pepper in a bowl to make the marinade.
2. **Place chicken breasts** in a resealable bag, pour marinade over, and **seal tightly**. **Marinate** in the fridge for at least 1 hour, flipping halfway through.
3. **Preheat grill** to medium-high heat (375°F). **Tip**: Oil the grates lightly to prevent sticking.
4. **Remove chicken** from marinade, letting excess drip off. **Grill for 6-7 minutes** per side, or until internal temperature reaches 165°F.
5. **Toss artichoke halves** with olive oil and salt. **Grill for 2-3 minutes** per side until charred. **Tip**: Use a grill basket for small pieces.
6. **Rest chicken** for 5 minutes before slicing. **Serve with grilled artichokes**. **Tip**: Squeeze fresh lemon over the top for extra zing.

Outrageously tender chicken meets smoky, charred artichokes—**a match made in grill heaven**. **Plate it over quinoa** for a hearty meal, or **chop into salads** for a fresh twist.

Artichoke and Parmesan Risotto

Bold flavors collide in this creamy Artichoke and Parmesan Risotto, a dish that’s as luxurious as it is easy to whip up. Perfect for impressing guests or treating yourself to a gourmet night in.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. Stir in Arborio rice, toast for 2 minutes until slightly golden.
3. Pour in white wine, stir continuously until fully absorbed.
4. Begin adding warm chicken stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. Tip: Keep the stock warm to maintain even cooking temperature.
5. After about 18 minutes, when rice is al dente, fold in artichoke hearts and butter. Tip: The risotto should be creamy, not stiff.
6. Remove from heat, stir in Parmesan cheese. Season with salt and pepper to taste. Tip: Let it sit for 2 minutes before serving to thicken slightly.

You’ll love the creamy texture with pops of tangy artichoke and rich Parmesan. Serve it with a crisp white wine for an unbeatable combo.

Artichoke Heart Salad with Lemon Vinaigrette

Fresh, zesty, and downright addictive—this artichoke heart salad is your next go-to for a quick, flavorful side. Toss it together in minutes, and let the lemon vinaigrette do the heavy lifting.

Ingredients

• For the salad:
  • 2 cups canned artichoke hearts, drained and quartered
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
• For the lemon vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the artichoke hearts, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
3. Pour the vinaigrette over the salad and toss gently to coat. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
4. Serve immediately or chill for up to 2 hours for a cooler, more refreshing dish. Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.

Crisp artichokes and juicy tomatoes play off the tangy vinaigrette, making every bite a burst of flavor. Try it piled high on toasted sourdough for an open-faced sandwich twist.

Artichoke and Goat Cheese Tart

Unlock the secret to impressing your brunch crowd with this Artichoke and Goat Cheese Tart—flaky crust, creamy filling, and a tangy kick that’s downright addictive.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 cup goat cheese, softened
  • 1/2 cup heavy cream
  • 2 eggs
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Chill for 15 minutes.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment.
6. In a bowl, whisk goat cheese, heavy cream, and eggs until smooth. Stir in artichokes, thyme, and pepper. Tip: Let the mixture sit for 5 minutes to thicken slightly.
7. Pour the filling into the crust. Bake for 25-30 minutes until the filling is set and the edges are golden. Tip: Check at 25 minutes to avoid overbaking.

Here’s the deal: this tart boasts a buttery crust with a luxuriously creamy center, punctuated by the earthy artichokes and thyme. Serve it warm with a drizzle of honey for a sweet contrast or alongside a crisp arugula salad for balance.

Roasted Artichoke and Garlic Soup

Elevate your soup game with this creamy, dreamy Roasted Artichoke and Garlic Soup. **Blend** roasted flavors into a velvety bowl of comfort that’s **packed** with depth and simplicity.

Ingredients

• For roasting:
  • 4 large artichokes, trimmed and halved
  • 1 whole garlic bulb, top sliced off
  • 2 tbsp olive oil
  • 1 tsp salt
• For the soup:
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 1/2 tsp black pepper

Instructions

1. **Preheat** your oven to 400°F.
2. **Drizzle** artichokes and garlic with olive oil, sprinkle with salt, and **roast** on a baking sheet for 30 minutes until golden.
3. **Squeeze** roasted garlic cloves out of their skins into a blender.
4. **Scrape** artichoke flesh from leaves into the blender, discarding the tough outer leaves.
5. **Add** vegetable broth, lemon juice, and black pepper to the blender, then **blend** until smooth.
6. **Pour** the mixture into a pot, **stir** in heavy cream, and **simmer** over medium heat for 10 minutes.
7. **Tip:** For extra silkiness, strain the soup through a fine mesh sieve.
8. **Tip:** Garnish with a drizzle of olive oil or a sprinkle of parmesan for added richness.
9. **Tip:** If the soup is too thick, adjust consistency with a bit more broth or cream.

Oozing with creamy texture and a bold garlic punch, this soup **shines** as a starter or a main with crusty bread. **Try** topping with crispy artichoke chips for an extra crunch.

Artichoke and Olive Tapenade

Never underestimate the power of a good tapenade. This Artichoke and Olive Tapenade blends briny, tangy, and creamy into one irresistible spread. Grab your food processor—it’s time to whip up a batch.

Ingredients

• For the tapenade:
• 1 cup pitted Kalamata olives
• 1 cup marinated artichoke hearts, drained
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp black pepper

Instructions

1. Combine olives, artichoke hearts, capers, and garlic in a food processor.
2. Pulse 5 times until roughly chopped—don’t overprocess; texture is key.
3. Add lemon juice and black pepper, then pulse twice to mix.
4. With the processor running, slowly drizzle in olive oil until the mixture is cohesive but still chunky.
5. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.

Kick your appetizer game up a notch with this tapenade. Its bold, briny flavor pairs perfectly with crusty bread or as a sandwich spread. The chunky texture adds a satisfying bite, making it a standout at any gathering.

Artichoke and Spinach Stuffed Mushrooms

Yes, you need these Artichoke and Spinach Stuffed Mushrooms in your life—creamy, cheesy, and packed with flavor, they’re the ultimate crowd-pleaser.

Ingredients

• For the filling:
  • 1 cup chopped artichoke hearts
  • 1 cup chopped spinach
  • 1/2 cup cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
• For the mushrooms:
  • 12 large white mushrooms, stems removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the artichoke hearts, spinach, cream cheese, Parmesan cheese, garlic powder, and salt until well combined. Tip: Let the cream cheese soften at room temperature for easier mixing.
3. Brush the mushroom caps with olive oil and place them on a baking sheet. Tip: Use a pastry brush for even oil distribution.
4. Spoon the filling into each mushroom cap, pressing down lightly to pack it in. Tip: Overfilling can lead to spillage, so aim for a slight mound.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.

Rich in flavor with a creamy center and a slight crunch from the baked mushroom, these stuffed mushrooms are perfect as a standalone appetizer or paired with a crisp salad for a light meal.

Artichoke and Feta Cheese Omelette

Transform your morning with this Artichoke and Feta Cheese Omelette—fluffy eggs meet tangy feta and tender artichokes for a breakfast that’s anything but basic.

Ingredients

• For the omelette:
• 3 large eggs
• 1 tbsp unsalted butter
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped artichoke hearts
• Salt and pepper to taste

Instructions

1. Crack 3 large eggs into a bowl and whisk until fully blended. Season with salt and pepper.
2. Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat until melted and bubbling.
3. Pour the whisked eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 30 seconds.
4. Sprinkle 1/4 cup crumbled feta cheese and 1/4 cup chopped artichoke hearts evenly over one half of the omelette.
5. Using a spatula, fold the other half of the omelette over the filling. Cook for another 30 seconds.
6. Slide the omelette onto a plate and serve immediately.

Zesty feta and creamy artichokes pack each bite with flavor, while the eggs stay light and airy. Try drizzling with hot sauce or pairing with avocado toast for an extra kick.

Artichoke and Bacon Carbonara

Bold flavors collide in this twist on classic carbonara, where crispy bacon meets tender artichokes for a dish that’s irresistibly creamy and packed with umami.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 4 large egg yolks
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 tsp black pepper
• For the mix-ins:
  • 6 slices bacon, chopped
  • 1 cup artichoke hearts, drained and chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 6 slices chopped bacon. Cook until crispy, about 5 minutes. Remove bacon with a slotted spoon; set aside.
3. In the same skillet, add 1 cup chopped artichoke hearts and 2 cloves minced garlic. Sauté for 3 minutes until garlic is fragrant.
4. In a bowl, whisk together 4 large egg yolks, 1/2 cup Parmesan, 1/2 cup Pecorino Romano, and 1/2 tsp black pepper.
5. Reduce skillet heat to low. Add drained pasta to the skillet with artichokes and garlic. Quickly stir in the egg mixture, tossing constantly to coat the pasta without scrambling the eggs. Add reserved pasta water as needed to loosen the sauce.
6. Stir in the cooked bacon. Serve immediately with extra cheese and pepper on top.

Unbelievably creamy with a smoky crunch from the bacon, this carbonara is a textural dream. Try topping with a fried egg for an extra-rich twist.

Artichoke and Roasted Red Pepper Hummus

Whip up this creamy, dreamy Artichoke and Roasted Red Pepper Hummus in minutes—your taste buds won’t know what hit them.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 cup olive oil
  • 2 tbsp water
• For the mix-ins:
  • 1/2 cup artichoke hearts, chopped
  • 1/2 cup roasted red peppers, chopped

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, and cumin. Process until smooth, about 1 minute.
2. With the processor running, slowly drizzle in olive oil and water. Blend for another 2 minutes until ultra-creamy.
3. Add artichoke hearts and roasted red peppers. Pulse 5-6 times until just combined—keep it chunky!
4. Transfer to a bowl, drizzle with olive oil, and sprinkle with extra cumin if desired.

Artichoke and Roasted Red Pepper Hummus is a flavor bomb with a creamy base and chunky mix-ins. Serve with pita chips or as a bold sandwich spread.

Artichoke and Chicken Quesadillas

Unlock the secret to the crispiest, cheesiest quesadillas with a twist—artichoke and chicken. Perfect for a quick dinner or a snack that steals the show.

Ingredients

• For the filling:
  • 1 cup cooked chicken, shredded
  • 1 cup artichoke hearts, chopped
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
• For assembling:
  • 4 large flour tortillas
  • 1 tbsp butter, melted

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. In a bowl, mix chicken, artichoke hearts, both cheeses, olive oil, garlic powder, and cumin until well combined.
3. Place one tortilla in the skillet, sprinkle half of the filling evenly over one half, then fold the tortilla over. Press lightly with a spatula.
4. Brush the top of the folded tortilla with melted butter. Cook for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes.
5. Repeat with the remaining tortillas and filling.
6. Let the quesadillas rest for a minute before cutting into wedges. This helps the cheese set for cleaner slices.

Crave the crunch? These quesadillas deliver with a gooey center and a crispy exterior. Serve with a side of salsa or avocado crema for an extra kick.

Artichoke and Lemon Zest Linguine

Get ready to twist your taste buds with this zesty, creamy linguine that’s a breeze to whip up. Perfect for those nights when you crave something gourmet but don’t want to fuss.

Ingredients

• For the pasta:
  • 12 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 12 oz linguine. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Add 1 can of chopped artichoke hearts to the skillet. Cook for 3 minutes, stirring occasionally.
4. Pour in 1/2 cup heavy cream, 1/4 cup Parmesan, 1 tbsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and simmer for 2 minutes. Tip: Keep the heat low to prevent the cream from curdling.
5. Drain the linguine and add it to the skillet. Toss to coat evenly with the sauce. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
6. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

Relish the creamy texture and bright lemon kick that makes this dish a standout. Try topping with grilled shrimp for a protein-packed twist.

Artichoke and Avocado Salad

Skip the boring salads—this Artichoke and Avocado Salad is a crunchy, creamy dream. **Toss** together these fresh flavors for a dish that’s as Instagram-worthy as it is delicious.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 cup canned artichoke hearts, drained and quartered
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Prep the romaine lettuce by washing and chopping it into bite-sized pieces.
2. Drain the artichoke hearts and cut them into quarters.
3. Dice the avocado and halve the cherry tomatoes.
4. Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl for the dressing.
5. Toss the romaine, artichoke hearts, avocado, and cherry tomatoes in a large salad bowl.
6. Drizzle the dressing over the salad and gently toss to coat evenly.
7. Serve immediately for the best texture and flavor.

**Tip:** For extra crunch, add a handful of toasted pine nuts. **Tip:** Keep the avocado pits in the salad to prevent browning. **Tip:** Use fresh lemon juice for a brighter dressing.

Crunchy romaine meets buttery avocado and tangy artichokes in every bite. **Layer** it on a platter for a shareable side or top with grilled chicken for a hearty meal.

Artichoke and Shrimp Scampi

Feast your eyes on this: Artichoke and Shrimp Scampi is your next kitchen conquest. Bold flavors, quick steps, and a dish that screams summer.

Ingredients

• For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the sauce: 3 cloves garlic, minced, 1/2 cup white wine, 1/4 cup lemon juice, 1/4 cup butter, 1 can (14 oz) artichoke hearts, drained and quartered, 1/4 tsp red pepper flakes
• For serving: 1/4 cup chopped parsley, 8 oz cooked linguine

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp, salt, and pepper. Cook until shrimp are pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let it burn!
4. Pour in white wine and lemon juice, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
5. Stir in butter until melted. Add artichoke hearts and red pepper flakes. Cook for 2 minutes to warm through.
6. Return shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1 minute. Tip: This ensures everything is heated evenly.
7. Serve over cooked linguine, garnished with parsley. Tip: A squeeze of fresh lemon brightens the dish.

Creamy artichokes meet succulent shrimp in a garlicky, buttery sauce that clings to every strand of pasta. Try serving it with crusty bread to soak up every last drop.

Conclusion

We hope this roundup of 18 delicious canned artichoke recipes inspires your next kitchen adventure! Whether you’re cooking for a special occasion or just spicing up weeknight dinners, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy cooking!