Type what you have

Ingredients

• ✓ artichoke heart
• linguine pasta
• bacon
• chicken breast
• salt
• tomato
• rosemary
• feta cheese
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ artichoke heart
• cream of chicken soup
• dry white wine
• kalamata olive
• oil-cured olive
• caper
• garlic
• sun-dried tomato
• chicken breast
• basil
• rice
• egg noodle
• mashed potato

Instructions

1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Ingredients

• ✓ artichoke heart
• chicken stock
• garlic
• saffron
• pancetta bacon
• olive oil
• carrot
• green bean
• onion
• salt
• black pepper
• tomato
• spaghetti

Instructions

1. 1 Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe.
2. 2 Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside.
3. 3 Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes.
4. 4 Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.

By Rainierp

Ingredients

• ✓ artichoke heart
• water
• rice
• olive oil
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato
• vegetable broth
• paprika
• salt
• turmeric
• pea

Instructions

1. 1 Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
3. 3 Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

By chefcs

Ingredients

• ✓ artichoke heart
• spinach
• mayonnaise
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
2. 2 Combine artichoke hearts, spinach, and mayonnaise in a bowl; mix in 2 cups Monterey Jack, then mix in Parmesan. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup Monterey Jack.
3. 3 Bake in the preheated oven until cheese is melted, about 15 minutes.

By Simmi G

Ingredients

• ✓ artichoke heart
• parmesan cheese
• garlic powder
• mayonnaise
• parsley
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
3. 3 Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

By Maria Riebe

Ingredients

• ✓ artichoke heart
• parmesan cheese
• italian seasoning
• salt
• black pepper
• garlic powder
• olive oil

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C). Pat artichoke hearts dry with a paper towel to remove excess moisture.
2. 2 Combine artichoke hearts, Parmesan, Italian seasoning, salt, pepper, and garlic powder in a bowl. Drizzle with olive oil and toss to coat. Place into the air fryer basket.
3. 3 Cook in the preheated air fryer for 4 minutes. Shake the basket and continue to cook until artichokes begin to brown and the edges are crispy, 3 to 4 minutes more. Serve immediately.

By France Cevallos

Ingredients

• ✓ artichoke heart
• parmesan cheese
• mayonnaise
• garlic
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic in a bowl; spread evenly over bread halves. Transfer bread to a baking sheet.
3. 3 Bake in the preheated oven until artichoke spread is hot and bubbling, about 20 minutes.

By cmccreight

Ingredients

• ✓ artichoke heart
• pizza crust
• spaghetti sauce
• tomato
• garlic
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
2. 2 Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
3. 3 Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
4. 4 Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

By Brandosgirl

Ingredients

• ✓ artichoke heart
• margherita pizza
• prosciutto
• garlic
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
3. 3 Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
4. 4 Remove from the oven and top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ artichoke heart
• salad dressing
• garlic
• parmesan cheese
• green chile pepper
• green onion
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
3. 3 Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

By David

Ingredients

• ✓ artichoke heart
• pesto basil sauce
• pizza crust
• chicken breast
• fontina cheese

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

Ingredients

• ✓ artichoke heart
• chicken breast
• mushroom
• black olive
• paprika
• olive oil
• penne pasta
• bechamel sauce

Instructions

1. 1 Cook pasta in a large pot of boiling water. Drain.
2. 2 Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
3. 3 Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
4. 4 Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

By MARBALET

Ingredients

• ✓ artichoke heart
• spinach
• cream cheese
• sour cream
• romano cheese
• parmesan cheese
• red pepper
• garlic
• lemon juice
• garlic crouton

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
3. 3 Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

By Bethany Hunt

Ingredients

• ✓ artichoke heart
• olive oil
• spinach
• red onion
• feta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Ingredients

• ✓ artichoke heart
• chicken breast
• salad dressing
• olive
• caper
• feta cheese

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

Ingredients

• ✓ artichoke heart
• olive oil
• onion
• collard green
• garlic
• pasta sauce
• tomato
• chickpea
• sugar
• salt

Instructions

1. 1 Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
2. 2 Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.

By Jeni

Ingredients

• ✓ artichoke heart
• asparagus
• spinach
• mushroom
• heavy cream
• cream cheese
• vegetable broth
• italian seasoning
• garlic powder
• cream cheese
• cheddar cheese

Instructions

1. 1 Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
4. 4 Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
5. 5 Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
6. 6 Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

By Steven James

Ingredients

• ✓ artichoke heart
• pizza crust
• olive oil
• salmon
• sun-dried tomato
• mozzarella cheese

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

Ingredients

• ✓ artichoke heart
• angel hair pasta
• olive oil
• garlic
• shallot
• shiitake mushroom
• thyme
• white wine
• caper

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; drain.
2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. 3 Pour mushroom mixture over pasta and serve.

By Aimee

Ingredients

• ✓ artichoke heart
• parmesan cheese
• mayonnaise
• garlic powder
• chicken breast
• crimini mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
3. 3 Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By JLGOEDDE

Ingredients

• ✓ artichoke heart
• olive oil
• spinach
• prosciutto
• roasted red pepper
• garlic powder

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

By KeriLee

Ingredients

• ✓ artichoke heart
• linguini pasta
• mushroom
• onion
• butter
• thyme
• all-purpose flour
• chicken broth
• half-and-half
• parmesan cheese

Instructions

1. 1 Cook linguini in a large pot of boiling salted water until tender.
2. 2 Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
3. 3 Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

By Gayle Wagner

Ingredients

• ✓ artichoke heart
• olive oil
• garlic and herb seasoning blend
• garlic powder
• black pepper
• chicken breast
• chardonnay
• portobello mushroom
• black olive
• caper

Instructions

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
3. 3 Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Add capers to the skillet, reduce heat, and simmer 3 minutes more.

By SOULT

Ingredients

• ✓ artichoke heart
• beef bouillon
• water
• olive oil
• skirt steak
• salt
• red pepper
• jalapeno pepper
• carrot
• caper
• horseradish

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Ingredients

• ✓ artichoke heart
• butter
• spinach
• cream cheese
• sour cream
• parmesan cheese
• garlic salt

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
2. 2 Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

By CINDYJ60

Ingredients

• ✓ artichoke heart
• bacon
• olive oil
• butter
• chicken breast
• mushroom
• green onion
• garlic
• oregano
• white wine
• white sugar
• half-and-half

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
2. 2 Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
3. 3 Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
4. 4 Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

By COOKINGQUEEN75

Ingredients

• ✓ artichoke heart
• spinach tortellini
• three-cheese tortellini
• grape tomato
• black olive
• red onion
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ artichoke heart
• trout
• butter
• green onion
• parsley
• garlic
• mushroom
• white wine
• lemon juice
• cayenne pepper
• salt
• cherry tomato

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange fillets in a large baking dish.
2. 2 Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, cayenne pepper, and salt. Remove from heat and gently stir in artichoke hearts; pour mixture over fish.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove the baking dish from the oven and scatter tomatoes over fish.
4. 4 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Broil until fish is browned, 1 to 2 minutes more.

By acsdeb

Ingredients

• ✓ artichoke heart
• cream cheese-style spread
• spinach
• all-purpose flour
• garlic salt
• thyme
• red pepper flakes
• cooking spray
• vegan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
3. 3 Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
4. 4 Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
5. 5 Sprinkle the top of the dip with Parmesan-style cheese.

By thedailygourmet