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Spinach Artichoke Cornbread
Snack

Spinach Artichoke Cornbread

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  3. 3 Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.

By Yeah_it's_Good

Artichoke Hearts au Gratin
Appetizer Italian

Artichoke Hearts au Gratin

3.8

Prep
5 min
Cook
21 min
Total
26 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  2. 2 Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  3. 3 Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

By Lynn Mogilski

Artichoke Bruschetta
Appetizer Italian

Artichoke Bruschetta

4.5

Prep
18 min
Cook
2 min
Total
20 min

Instructions

  1. 1 Preheat the broiler.
  2. 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  3. 3 Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

By ROXANNEBLESH

Chicken Pesto Pizza
Dinner Italian

Chicken Pesto Pizza

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

By Lisa

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Dinner Italian

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

4.4

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Smoked Salmon Pizza
Dinner Italian

Smoked Salmon Pizza

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
  3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Easy Artichoke Pasta
Side Dish Italian

Easy Artichoke Pasta

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring a pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  2. 2 While the pasta is cooking, heat butter and oil in a skillet over medium heat until butter melts. Add artichoke hearts, garlic, and basil; cook and stir until heated through, about 5 minutes.
  3. 3 Drain pasta. Add to the skillet and toss with artichoke mixture.

By SLW0784

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Pesto Surprise
Side Dish Italian

Pesto Surprise

4.6

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
  2. 2 Prepared zesty Italian dressing according to package directions.
  3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Shrimp Francesca
Dinner Italian

Shrimp Francesca

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
  3. 3 Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
  4. 4 Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

By Kristen Milone

Pantry Pasta Salad
Dinner Italian

Pantry Pasta Salad

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Pesto Pizza
Dinner Italian

Pesto Pizza

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
  3. 3 Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

By Shelly Williams

Crab-Artichoke Pizza
Dinner Italian

Crab-Artichoke Pizza

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
  2. 2 Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
  3. 3 Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

By Laurie

Sauteed Navy Beans and Artichokes
Dinner Italian

Sauteed Navy Beans and Artichokes

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Orzo Tomato Artichoke Salad
Lunch Italian

Orzo Tomato Artichoke Salad

3.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons

Instant Pot® Mediterranean Pizza Dip
Appetizer Italian

Instant Pot® Mediterranean Pizza Dip

4.2

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
  2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

Italian Heroes
Dinner Italian

Italian Heroes

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
  2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
  3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Shrimp Primavera with Goat Cheese
Dinner Italian

Shrimp Primavera with Goat Cheese

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  3. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

By Luna's Mom

Artichoke and Tomato Chicken
Dinner Italian

Artichoke and Tomato Chicken

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  3. 3 Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

By Maggie

Chicken Piccata III
Dinner Italian

Chicken Piccata III

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  2. 2 Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  3. 3 To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

By Sharon

Artichoke Spinach Lasagna
Dinner Italian

Artichoke Spinach Lasagna

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  4. 4 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  5. 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

By DMCCRACKEN

Tortellini Salad
Salad Italian

Tortellini Salad

4.7

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
  4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
  5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Red, White, and Green Pizza
Dinner Italian

Red, White, and Green Pizza

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil.
  2. 2 Stir together the ricotta cheese, Parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. Spread the mixture evenly over the dough. Sprinkle evenly with the shredded Italian cheese; top with the sliced tomatoes.
  3. 3 Bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.

By Trixie

Roasted Eggplant and Red Bell Pepper Salad
Dinner Italian

Roasted Eggplant and Red Bell Pepper Salad

4.0

Prep
30 min
Cook
90 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
  3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Orzo with Chicken and Artichokes
Dinner Italian

Orzo with Chicken and Artichokes

4.1

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  2. 2 Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  3. 3 Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  4. 4 Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  5. 5 Stir pine nuts and balsamic vinegar into pasta.

By Senoritapupnstuff

Italian Frittata
Breakfast Italian

Italian Frittata

4.7

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride