16 Delicious Recipes with Marinated Artichoke Hearts You Must Try

Welcome to a world where marinated artichoke hearts transform the ordinary into extraordinary! Whether you’re whipping up a quick weeknight dinner or looking for that perfect appetizer to impress, these 16 recipes are your ticket to deliciousness. From cozy comfort foods to vibrant seasonal dishes, each one promises to delight your taste buds. Ready to explore? Let’s dive into these must-try creations that celebrate the versatile artichoke heart!

Marinated Artichoke Heart and Spinach Dip

Elevate your appetizer game with this sumptuous Marinated Artichoke Heart and Spinach Dip, a creamy, tangy delight that promises to be the star of any gathering. Its layers of flavor, from the briny artichokes to the earthy spinach, meld together in a luxurious blend that’s both comforting and sophisticated.

Ingredients

• 1 cup marinated artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and well blended.
3. Fold in the chopped artichoke hearts, squeezed spinach, minced garlic, red pepper flakes, sea salt, and black pepper until evenly distributed.
4. Stir in 3/4 cup of the mozzarella cheese and all of the Parmesan cheese, reserving the remaining mozzarella for the top.
5. Transfer the mixture to the prepared baking dish and spread it evenly with a spatula.
6. Sprinkle the remaining mozzarella cheese over the top for a golden, bubbly finish.
7. Bake for 25-30 minutes, or until the edges are bubbly and the top is lightly golden.
8. Let the dip stand for 5 minutes before serving to allow it to set slightly.

How the dip transforms in the oven is nothing short of magical, with the cheeses melting into a velvety base that perfectly complements the artichokes and spinach. Serve it warm with crusty bread or crisp vegetables for dipping, and watch it disappear before your eyes.

Grilled Chicken with Marinated Artichoke Hearts

On a warm summer evening, nothing quite compares to the succulent flavors of grilled chicken paired with the tangy zest of marinated artichoke hearts, a dish that promises to elevate your dining experience with its harmonious blend of textures and tastes.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), preferably organic and free-range
• 1 cup marinated artichoke hearts, drained and quartered, with their vibrant, herb-infused oil reserved
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for its clean, crisp flavor
• 1 tbsp fresh lemon juice, for a bright, citrusy note
• 1 tsp dried oregano, for its earthy aroma

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the reserved artichoke oil, extra virgin olive oil, minced garlic, black pepper, sea salt, lemon juice, and dried oregano to create a marinade.
3. Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let them marinate for at least 15 minutes at room temperature to absorb the flavors.
4. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F, as measured by a meat thermometer.
5. During the last 2 minutes of grilling, add the quartered artichoke hearts to the grill, turning once, to lightly char and warm through.
6. Remove the chicken and artichoke hearts from the grill and let the chicken rest for 5 minutes before slicing to retain its juices.

Finished with a flourish, this dish offers a delightful contrast between the juicy, herbaceous chicken and the slightly smoky, tender artichoke hearts. Serve it atop a bed of wild rice or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Marinated Artichoke Heart and Feta Cheese Omelette

On a morning where the light dances through the kitchen, a Marinated Artichoke Heart and Feta Cheese Omelette offers a symphony of flavors, blending the tangy depth of marinated artichokes with the creamy, salty notes of feta, all enveloped in the soft embrace of eggs.

Ingredients

• 3 farm-fresh eggs
• 1/4 cup marinated artichoke hearts, drained and chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter
• 1/8 tsp finely ground black pepper
• 1/8 tsp sea salt

Instructions

1. In a medium bowl, whisk the farm-fresh eggs until the yolks and whites are fully combined, creating a smooth, pale yellow mixture.
2. Heat the rich extra virgin olive oil and unsalted butter in a non-stick skillet over medium heat until the butter melts and begins to foam, about 1 minute.
3. Pour the whisked eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 30 seconds until the edges start to set.
4. Sprinkle the chopped marinated artichoke hearts and crumbled feta cheese evenly over one half of the omelette.
5. Using a spatula, gently fold the other half of the omelette over the filling. Cook for an additional 1 minute, then carefully flip to cook the other side for 30 seconds.
6. Season with finely ground black pepper and sea salt, then slide the omelette onto a plate.

Delight in the omelette’s creamy interior, punctuated by the artichokes’ tangy bite and the feta’s briny pop. Serve atop a slice of toasted sourdough for a contrasting crunch, or alongside a light arugula salad dressed in lemon vinaigrette to complement the rich flavors.

Pasta with Marinated Artichoke Hearts and Sun-Dried Tomatoes

Just imagine a dish where the tangy brightness of sun-dried tomatoes meets the tender, earthy notes of marinated artichoke hearts, all tossed with al dente pasta in a symphony of flavors that dance on the palate.

Ingredients

• 12 ounces of high-quality dried pasta, such as fusilli or penne
• 1 cup of marinated artichoke hearts, drained and quartered
• 1/2 cup of oil-packed sun-dried tomatoes, thinly sliced
• 3 tablespoons of rich extra virgin olive oil
• 2 cloves of garlic, minced to a fine paste
• 1/4 teaspoon of crushed red pepper flakes, for a subtle heat
• 1/2 cup of freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup of chopped fresh basil leaves, for a burst of freshness
• Sea salt, to season the pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add the quartered artichoke hearts and sun-dried tomatoes to the skillet, stirring to combine and heat through, about 2 minutes.
4. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the artichoke and tomato mixture.
5. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce that coats the pasta evenly.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped basil, mixing until the cheese is melted and the basil is evenly distributed.
7. Season with a pinch of sea salt if needed, and serve immediately with additional Parmesan cheese on the side.

Rich in texture and flavor, this pasta dish offers a delightful contrast between the creamy cheese, the chewy sun-dried tomatoes, and the tender artichoke hearts. For an extra touch of elegance, serve it in warmed bowls with a drizzle of olive oil and a sprinkle of basil leaves on top.

Marinated Artichoke Heart and Roasted Red Pepper Pizza

Elevating the humble pizza to gourmet status, this Marinated Artichoke Heart and Roasted Red Pepper Pizza combines tangy, briny flavors with the sweet smokiness of peppers, all atop a crisp, golden crust.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1/2 cup rich extra virgin olive oil
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup roasted red peppers, thinly sliced
• 1 1/2 cups shredded mozzarella cheese, part-skim
• 1/4 cup grated Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Sea salt, to taste

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For an even crust, avoid rolling the edges too thin.
3. Brush the dough with 2 tablespoons of extra virgin olive oil, leaving a 1-inch border for the crust. This step adds flavor and prevents sogginess.
4. Evenly distribute the minced garlic over the oiled dough, followed by a sprinkle of dried oregano and crushed red pepper flakes for a fragrant base.
5. Layer the shredded mozzarella cheese over the dough, ensuring full coverage for a perfectly melted base.
6. Arrange the quartered artichoke hearts and sliced roasted red peppers atop the cheese, distributing them evenly for balanced bites.
7. Drizzle the remaining olive oil over the toppings and sprinkle with grated Parmesan cheese and a pinch of sea salt.
8. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and let rest for 2 minutes before slicing, allowing the cheese to set slightly for cleaner cuts.

Savory and vibrant, this pizza offers a delightful contrast of textures from the crisp crust to the tender artichokes and peppers. Serve it with a light arugula salad dressed in lemon vinaigrette to complement its Mediterranean flavors.

Quinoa Salad with Marinated Artichoke Hearts and Cucumber

Harvesting the essence of summer, this quinoa salad marries the nutty wholesomeness of quinoa with the tangy zest of marinated artichoke hearts and the crisp refreshment of cucumber, creating a dish that’s as nutritious as it is delightful.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt, finely ground
• 1 cup marinated artichoke hearts, drained and quartered
• 1 medium cucumber, seeded and diced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, in a large bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
4. Add the cooked quinoa to the dressing, tossing gently to combine. Allow to cool for 10 minutes. Tip: Cooling the quinoa slightly prevents the vegetables from wilting when mixed in.
5. Fold in the marinated artichoke hearts, diced cucumber, and fresh parsley until evenly distributed.
6. Season with freshly ground black pepper, tossing once more to ensure all ingredients are well coated. Tip: For enhanced flavor, let the salad chill in the refrigerator for 30 minutes before serving.

Zesty and vibrant, this quinoa salad offers a delightful contrast of textures, from the fluffy quinoa to the crisp cucumber and tender artichoke hearts. Serve it atop a bed of leafy greens for an extra layer of freshness or as a standalone dish that shines at any summer gathering.

Marinated Artichoke Heart and Avocado Toast

Brimming with vibrant flavors and textures, this Marinated Artichoke Heart and Avocado Toast is a delightful twist on the classic avocado toast, offering a sophisticated yet approachable dish that’s perfect for any meal of the day.

Ingredients

• 2 slices of artisan sourdough bread, thickly sliced
• 1 ripe avocado, creamy and perfectly ripe
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, bright and tangy
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and delicate
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to toast the bread to perfection.
2. Place the sourdough slices on a baking sheet and drizzle with 1 tbsp of extra virgin olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp.
3. While the bread toasts, mash the avocado in a bowl with the lemon juice, salt, and pepper until smooth but slightly chunky.
4. Once the bread is toasted, spread the mashed avocado evenly over each slice.
5. Top the avocado with the chopped marinated artichoke hearts, distributing them evenly.
6. Drizzle the remaining 1 tbsp of extra virgin olive oil over the toasts for added richness.
7. Garnish with freshly chopped parsley for a pop of color and freshness.

Yield a toast that’s a harmonious blend of creamy avocado and tangy artichoke hearts, with the sourdough providing a satisfying crunch. For an extra touch of elegance, serve with a side of mixed greens lightly dressed in lemon vinaigrette.

Stuffed Mushrooms with Marinated Artichoke Hearts

Hearty and sophisticated, these stuffed mushrooms with marinated artichoke hearts are a delightful appetizer that marries earthy flavors with a tangy twist, perfect for elevating any gathering.

Ingredients

• 12 large, fresh white mushrooms, stems removed and caps cleaned
• 1/2 cup marinated artichoke hearts, drained and finely chopped
• 1/4 cup creamy ricotta cheese
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp rich extra virgin olive oil
• 1 clove garlic, minced to a fine paste
• 1/4 tsp sea salt
• 1/8 tsp finely ground black pepper
• 1 tbsp finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a medium bowl, combine the chopped artichoke hearts, ricotta cheese, Parmesan cheese, minced garlic, sea salt, and black pepper, mixing until well blended.
3. Carefully spoon the filling into each mushroom cap, ensuring they are generously filled but not overflowing.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden.
6. Remove from the oven and sprinkle with freshly chopped parsley before serving.

Tip: For an extra crunch, top the stuffed mushrooms with a sprinkle of breadcrumbs before baking. Tip: Ensure the artichoke hearts are well drained to prevent the filling from becoming too wet. Tip: Serve these mushrooms warm to fully appreciate the melding of flavors.

These stuffed mushrooms offer a creamy texture with a burst of tanginess from the artichoke hearts, making them a irresistible bite. Try serving them atop a bed of arugula for a colorful and elegant presentation.

Marinated Artichoke Heart and Goat Cheese Tart

Savory and sophisticated, this Marinated Artichoke Heart and Goat Cheese Tart combines the tangy depth of marinated artichokes with the creamy richness of goat cheese, all nestled in a flaky, buttery crust. Perfect for brunch or a light dinner, it’s a dish that promises to impress with every bite.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon sea salt, finely crushed
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water, as needed
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 4 ounces creamy goat cheese, crumbled
• 2 large farm-fresh eggs, beaten
• 1/4 cup heavy cream, velvety and rich
• 1 tablespoon fresh thyme leaves, aromatic and slightly woody
• 1/2 teaspoon freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled butter cubes, working them into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds shape.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the excess. Chill for 15 minutes to prevent shrinking during baking.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a medium bowl, whisk together the beaten eggs, heavy cream, thyme, and black pepper. Stir in the chopped artichoke hearts and crumbled goat cheese.
7. Pour the filling into the pre-baked crust, spreading evenly. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.

Buttery and crisp, the crust contrasts beautifully with the creamy, tangy filling, while the artichokes add a delightful chewiness. Serve warm with a drizzle of olive oil or a side of peppery arugula for an elegant presentation.

Lemon Garlic Shrimp with Marinated Artichoke Hearts

Zesty and vibrant, this dish combines the tangy brightness of lemon with the aromatic punch of garlic, all while the tender shrimp and marinated artichoke hearts create a symphony of flavors that dance on the palate.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1/2 cup rich extra virgin olive oil
• 3 cloves garlic, minced to a fine paste
• 1/4 cup freshly squeezed lemon juice, with a hint of zest
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup marinated artichoke hearts, drained and quartered
• 2 tbsp finely chopped fresh parsley

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, sea salt, and black pepper to create a marinade.
2. Add the shrimp to the marinade, ensuring each piece is thoroughly coated. Let it sit for 15 minutes at room temperature to absorb the flavors.
3. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, reserving the marinade. Cook for 2 minutes per side, or until the shrimp turn pink and opaque.
4. Pour the reserved marinade into the skillet, followed by the marinated artichoke hearts. Stir gently to combine and heat through for an additional 2 minutes.
5. Sprinkle the chopped parsley over the dish just before serving to add a fresh, herbal note.

With its succulent shrimp and tangy artichoke hearts, this dish offers a delightful contrast of textures and flavors. Serve it over a bed of al dente pasta or alongside crusty bread to soak up the delicious sauce.

Marinated Artichoke Heart and Olive Tapenade

Just imagine the harmonious blend of tangy marinated artichoke hearts and briny olives coming together in a tapenade that’s as versatile as it is delicious. This Marinated Artichoke Heart and Olive Tapenade is a celebration of flavors, perfect for elevating your appetizer game or adding a gourmet touch to sandwiches and salads.

Ingredients

• 1 cup marinated artichoke hearts, drained and finely chopped
• 1/2 cup pitted Kalamata olives, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/4 tsp finely ground black pepper
• 1 tbsp capers, drained and chopped

Instructions

1. In a medium mixing bowl, combine the finely chopped marinated artichoke hearts and Kalamata olives.
2. Add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely ground black pepper, and chopped capers to the bowl.
3. Gently stir all the ingredients together until well combined. Tip: For a smoother texture, pulse the mixture a few times in a food processor.
4. Let the tapenade sit at room temperature for at least 15 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap during this time helps intensify the flavors.
5. Before serving, give the tapenade a final stir and adjust the seasoning if necessary. Tip: If the tapenade is too thick, a drizzle of additional olive oil can loosen it to your desired consistency.

Offering a delightful contrast of textures from the chunky artichokes to the smooth olives, this tapenade boasts a bold, savory flavor profile. Serve it atop crostini for an elegant appetizer, or mix it into pasta for a quick and flavorful dish.

Roasted Vegetable and Marinated Artichoke Heart Lasagna

Whisking together the vibrant flavors of the season, this lasagna layers tender roasted vegetables and tangy marinated artichoke hearts between sheets of pasta, all enveloped in a velvety béchamel sauce. A dish that marries simplicity with sophistication, it’s a testament to the beauty of plant-based ingredients.

Ingredients

• 12 lasagna noodles, preferably whole wheat for a nutty flavor
• 2 cups roasted vegetables (zucchini, bell peppers, and eggplant), diced into 1/2-inch pieces
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 3 cups whole milk, warmed to just below a simmer
• 4 tbsp unsalted butter, for a rich, creamy base
• 1/4 cup all-purpose flour, sifted for a smooth sauce
• 1/2 tsp freshly grated nutmeg, for a warm, aromatic touch
• 1 1/2 cups grated Parmesan cheese, divided for layers and topping
• Salt and finely ground black pepper, to season
• 2 tbsp extra virgin olive oil, for roasting vegetables

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced vegetables with extra virgin olive oil, salt, and pepper, then spread them in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean kitchen towel to prevent sticking.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste. Gradually add the warmed milk, whisking constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Stir in 1 cup of Parmesan cheese and the nutmeg, then season with salt and pepper.
5. Reduce the oven temperature to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Arrange a layer of noodles over the sauce, then top with half of the roasted vegetables and artichoke hearts. Repeat the layers, finishing with a final layer of noodles and the remaining béchamel sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
6. Bake the lasagna for 30 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before slicing to allow the layers to set.

Now, this lasagna presents a harmonious blend of textures, from the creamy béchamel to the al dente noodles and the hearty vegetables. For an extra touch of elegance, garnish with fresh basil leaves or a drizzle of truffle oil before serving.

Marinated Artichoke Heart and Chicken Caesar Wrap

Gracefully blending the tangy zest of marinated artichoke hearts with the succulent tenderness of chicken, this Caesar wrap is a symphony of flavors wrapped in a soft, pillowy tortilla. Perfect for a leisurely lunch or a light dinner, it’s a dish that promises to delight the palate with every bite.

Ingredients

• 1 cup marinated artichoke hearts, drained and chopped
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/2 cup creamy Caesar dressing, homemade or premium store-bought
• 1/4 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cups romaine lettuce, crisp and finely shredded
• 4 large flour tortillas, soft and pliable
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper

Instructions

1. Preheat a grill pan over medium-high heat (375°F) and lightly brush with olive oil to prevent sticking.
2. Season the chicken breasts with black pepper and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. While the chicken rests, warm the tortillas in a dry skillet over medium heat for 30 seconds per side to enhance their pliability.
4. In a large bowl, combine the chopped artichoke hearts, sliced chicken, Caesar dressing, and Parmesan cheese, tossing gently to coat evenly.
5. Divide the romaine lettuce among the tortillas, then top with the chicken and artichoke mixture, spreading it evenly down the center.
6. Fold the bottom of each tortilla up over the filling, then fold in the sides and roll tightly to secure the wrap.
7. Slice each wrap in half diagonally for easy serving and a beautiful presentation.

Rich in texture and flavor, these wraps offer a delightful crunch from the fresh romaine, a creamy tang from the dressing, and a satisfying chew from the grilled chicken. Serve them with a side of sweet potato fries or a crisp white wine for an effortlessly elegant meal.

Caprese Salad with Marinated Artichoke Hearts

Elevate your summer dining with a refreshing twist on the classic Caprese salad, where the creamy mozzarella and ripe tomatoes meet the tangy depth of marinated artichoke hearts for a dish that sings of Mediterranean sunshine.

Ingredients

• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 2 large, vine-ripened tomatoes, sliced into 1/4-inch thick rounds
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/4 cup fresh basil leaves, torn
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Arrange the mozzarella and tomato slices alternately on a large serving platter, slightly overlapping for a visually appealing presentation.
2. Scatter the quartered marinated artichoke hearts evenly over the arranged mozzarella and tomatoes.
3. Garnish the platter with torn fresh basil leaves, ensuring a vibrant green contrast.
4. Drizzle the extra virgin olive oil and balsamic glaze over the salad, aiming for an even distribution.
5. Season the salad with flaky sea salt and freshly cracked black pepper, to taste.
6. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld beautifully.

Finished with a drizzle of balsamic glaze, this Caprese salad offers a delightful contrast of textures, from the creamy mozzarella to the tender artichoke hearts. Serve it as a stunning centerpiece at your next alfresco dinner, or pair it with crusty bread for a light, satisfying lunch.

Marinated Artichoke Heart and Parmesan Risotto

Unveiling a dish that marries the earthy depth of artichokes with the creamy luxury of risotto, this Marinated Artichoke Heart and Parmesan Risotto is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup Arborio rice, known for its perfect risotto texture
• 4 cups chicken stock, homemade for unparalleled flavor
• 1/2 cup dry white wine, a crisp Chardonnay recommended
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup freshly grated Parmesan cheese, aged for sharpness
• 2 tbsp unsalted butter, for a velvety finish
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their aromatic potential
• Salt, to enhance the natural flavors
• Freshly ground black pepper, for a hint of warmth

Instructions

1. In a medium saucepan, heat the chicken stock over low heat until warm, then keep it simmering gently.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
3. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, to build a flavor base.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the Arborio rice, stirring to coat each grain in the fat, toasting slightly for about 2 minutes for a nutty flavor.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed, which will take about 3 minutes.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes total.
8. When the rice is al dente and the mixture is creamy, stir in the chopped artichoke hearts and Parmesan cheese, mixing well to combine.
9. Remove from heat and stir in the remaining 1 tbsp of butter and a generous grind of black pepper, letting the residual heat melt the butter into the risotto.
10. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Best enjoyed immediately, this risotto boasts a creamy texture with the tender bite of artichoke hearts and the sharp tang of Parmesan. For an elegant presentation, garnish with a sprinkle of extra Parmesan and a drizzle of olive oil.

Beef Stir-Fry with Marinated Artichoke Hearts and Bell Peppers

Perfectly balancing the robust flavors of tender beef with the tangy sweetness of marinated artichoke hearts and crisp bell peppers, this stir-fry is a symphony of textures and tastes that will elevate any weeknight dinner to a gourmet experience.

Ingredients

• 1 lb thinly sliced sirloin steak, cut against the grain for tenderness
• 1 cup marinated artichoke hearts, drained and quartered, with their briny flavor intact
• 2 large bell peppers, preferably one red and one yellow, sliced into thin strips for a vibrant color contrast
• 3 tbsp rich extra virgin olive oil, divided
• 2 cloves garlic, minced to release their aromatic essence
• 1 tbsp freshly grated ginger, for a warm, spicy note
• 2 tbsp soy sauce, preferably low-sodium to control the dish’s saltiness
• 1 tbsp honey, for a subtle sweetness that balances the acidity
• 1/2 tsp finely ground black pepper, to add a slight heat
• 1/4 cup chopped fresh basil, for a final aromatic garnish

Instructions

1. In a large bowl, combine the sliced sirloin with soy sauce, honey, and black pepper. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate the meat.
2. Heat 2 tbsp of olive oil in a large skillet or wok over medium-high heat until shimmering but not smoking, about 1 minute.
3. Add the marinated beef to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until just browned but still pink in the center for optimal tenderness.
4. Remove the beef from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
6. Add the bell peppers and artichoke hearts to the skillet. Stir-fry for 4-5 minutes until the peppers are just tender but still crisp.
7. Return the beef to the skillet, tossing everything together to combine and heat through for about 1 minute.
8. Garnish with chopped fresh basil before serving to add a fresh, herbal note.

A harmonious blend of savory, sweet, and tangy, this dish delights with its tender beef and crisp vegetables. Serve it over a bed of steamed jasmine rice or alongside a crisp white wine for a meal that’s as visually appealing as it is delicious.

Conclusion

Marvel at the versatility of marinated artichoke hearts with these 16 must-try recipes! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. Don’t forget to leave a comment sharing your favorite dish and spread the love by pinning this article on Pinterest. Happy cooking!