Type what you have

Ingredients

• ✓ artichoke heart
• asparagus
• shrimp
• mayonnaise
• lemon juice
• french dressing
• egg
• parsley

Instructions

1. 1 Cook asparagus in a large saucepan of boiling salted water until tender. Cool under cold water. Reserve 6 stalks; cut remaining stalks into 1-inch pieces.
2. 2 Reserve 6 shrimp; dice remaining shrimp. Combine chopped asparagus and diced shrimp in a bowl; gently stir in mayonnaise and lemon juice.
3. 3 Marinate artichoke hearts in 1 cup French dressing in a separate bowl.
4. 4 Place shrimp salad in an attractive shallow bowl. Garnish with eggs; arrange reserved 6 asparagus spears on top to resemble the spokes of a wheel.
5. 5 Drain artichoke hearts; discard dressing. Dollop each artichoke heart with mayonnaise, then top with 1 shrimp and 1 sprig parsley. Arrange artichokes around salad.

By Inga

Ingredients

• ✓ artichoke heart
• salad green
• red onion
• vegetable oil
• red wine vinegar
• seasoned salt
• garlic powder
• black pepper
• parmesan cheese

Instructions

1. 1 Combine mixed greens, artichoke hearts, and onion in a large bowl.
2. 2 Whisk oil, vinegar, seasoned salt, garlic powder, and pepper together in a separate bowl. Pour desired amount of dressing over the salad, and toss to coat.
3. 3 Sprinkle with grated Parmesan cheese, and serve.

By Cindy

Ingredients

• ✓ artichoke heart
• cream cheese
• parsley
• lemon
• greek seasoning
• pink salmon

Instructions

1. 1 Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

By stephanie

Ingredients

• ✓ artichoke heart
• romaine lettuce
• iceberg lettuce
• red onion
• pimento pepper
• olive oil
• red wine vinegar
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Ingredients

• ✓ artichoke heart
• chickpea
• celery
• feta cheese
• flat-leaf parsley
• lemon
• olive oil
• garlic
• mint
• oregano
• thyme

Instructions

1. 1 Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

By KELLYJEANNE

Ingredients

• ✓ artichoke heart
• salad green
• chickpea
• black olive
• tuna
• shell pasta
• cucumber
• tomato
• salad dressing

Instructions

1. 1 Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
2. 2 Toss salad with salad dressing immediately before serving.

By SweetBasil

Ingredients

• ✓ artichoke heart
• cream cheese
• garlic
• italian seasoning
• baguette
• turkey
• spinach
• red bell pepper
• toothpick

Instructions

1. 1 Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
2. 2 Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
3. 3 When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

By Nikki

Ingredients

• ✓ artichoke heart
• apple cider vinegar
• salt
• collard green
• garlic hummus
• red bell pepper
• cucumber
• red onion
• arugula
• lemon juice

Instructions

1. 1 Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
2. 2 While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
3. 3 Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
4. 4 Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
5. 5 Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

By thymeforpineapple

Ingredients

• ✓ artichoke heart
• great northern bean
• chickpea
• black-eyed pea
• green onion
• tomato
• garlic
• olive oil
• balsamic vinegar
• parsley
• oregano
• black pepper

Instructions

1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Ingredients

• ✓ artichoke heart
• cheese tortellini
• pepperoni
• provolone cheese
• black olive
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ artichoke heart
• penne pasta
• broccoli
• red bell pepper
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
2. 2 In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

By Kerenza

Ingredients

• ✓ artichoke heart
• zucchini
• cherry tomato
• kalamata olive
• white wine vinegar
• lemon
• feta cheese

Instructions

1. 1 Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

By Nicole S

Ingredients

• ✓ artichoke heart
• vegetable oil cooking spray
• chicken-flavored rice and vermicelli mix
• water
• green onion
• green bell pepper
• green olive
• mayonnaise
• worcestershire sauce
• lemon juice
• curry powder
• hot pepper sauce

Instructions

1. 1 Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
2. 2 Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
3. 3 Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
4. 4 Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
5. 5 Refrigerate for at least 1 hour before serving.

By Christine Johnson

Ingredients

• ✓ artichoke heart
• grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• gouda cheese
• provolone cheese

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ artichoke heart
• potato
• egg
• garlic
• parmesan cheese
• crouton
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
2. 2 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
3. 3 In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

By Ken_MartinezCA

Ingredients

• ✓ artichoke heart
• orzo pasta
• olive oil
• balsamic vinegar
• basil
• tomato
• black olive
• parmesan cheese

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

Ingredients

• ✓ artichoke heart
• orzo pasta
• pea
• cucumber
• red bell pepper
• red onion
• tomato
• red wine vinegar
• salad seasoning mix
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

Ingredients

• ✓ artichoke heart
• olive oil
• red wine vinegar
• oregano
• garlic
• chickpea
• black olive
• roasted red pepper
• feta cheese
• non-pareil caper
• grape leaf

Instructions

1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Ingredients

• ✓ artichoke heart
• macaroni
• pasta
• mushroom
• cherry tomato
• black olive
• parsley
• basil
• oregano
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. Drain well and rinse with cold water.
2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
3. 3 Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

By Maryanne

Ingredients

• ✓ artichoke heart
• tomato
• buffalo mozzarella
• avocado
• cucumber
• green olive
• basil
• salt
• black pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper.
2. 2 Drizzle olive oil and balsamic vinegar over layers.

By ALZ

Ingredients

• ✓ artichoke heart
• water
• long grain rice
• wild rice mix
• pea
• parsley
• tomato
• black olive
• green onion
• balsamic vinegar
• canola oil
• white sugar

Instructions

1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Ingredients

• ✓ artichoke heart
• rotini pasta
• carrot
• pepperoncini
• genoa salami
• cheddar cheese
• provolone cheese
• sweet onion
• green olive
• kalamata olive
• pepperoni
• celery
• green bell pepper
• red bell pepper
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

Ingredients

• ✓ artichoke heart
• canola oil
• tarragon vinegar
• sugar
• thyme
• mustard
• garlic
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• green olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ artichoke heart
• rotini pasta
• red onion
• red pepper
• mozzarella cheese
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ artichoke heart
• tomato
• pepper
• salt
• garlic
• parsley
• parmesan cheese
• salad dressing
• broccoli
• black olive
• mozzarella cheese
• pepperoni
• salami
• red onion
• zucchini
• red bell pepper
• rotini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2. 2 Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3. 3 Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges

By Mentha

Ingredients

• ✓ artichoke heart
• egg
• tuna
• oregano
• thyme
• olive oil
• pickle
• black olive
• green olive
• corn
• oil
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ artichoke heart
• black pepper
• salt
• italian seasoning
• cream cheese
• greek yogurt
• parmesan cheese
• spinach
• chicken broth
• mushroom
• garlic
• onion
• chicken breast
• olive oil
• black pepper
• salt
• all-purpose flour
• water
• farro

Instructions

1. 1 Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2. 2 Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3. 3 Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4. 4 Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5. 5 Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6. 6 Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7. 7 Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

By Kim

Ingredients

• ✓ artichoke heart
• black pepper
• salt
• hot pepper sauce
• mustard
• ranch dressing mix
• white sugar
• apple cider vinegar
• mayonnaise
• sour cream
• black olive
• dill pickle
• monterey jack cheese
• cheddar cheese
• green pea
• shrimp
• ham
• red onion
• red bell pepper
• celery
• egg
• rotini pasta

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. Rinse with cold water until completely cooled; drain.
2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Ingredients

• ✓ artichoke heart
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• brown rice
• water
• coconut oil
• salt
• cinnamon
• flaxseed meal
• date
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Ingredients

• ✓ artichoke heart
• olive oil
• chicken breast
• chicken stock
• pearl onion
• thyme
• salt
• black pepper
• goat cheese
• cornstarch

Instructions

1. 1 Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. 2 Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

By SugarDuJour