359 artichoke recipes

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Baked artichoke dip with frozen artichoke hearts, sour cream, mayonnaise, and grated Parmesan. A reliable crowd-pleaser that comes together in about 10 minutes of hands-on work.

Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

"You're ready to invite the gang over for a last-minute party any time as long as you can pull this favorite from the freezer and pop it in the oven. Watch them go crazy! (Warning: habit forming!)"

Artichoke squares baked with chopped artichoke hearts, shredded cheddar, eggs, and oregano. Onion and garlic sauté in the artichoke marinade for extra depth. Great party appetizer.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Lightly flour-dusted artichoke hearts cooked in butter in the microwave until lightly browned, then finished with vinaigrette. A quick appetizer or vegetable side ready in 30 minutes.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.