Type what you have

Ingredients

• ✓ artichoke heart
• mayonnaise
• parmesan cheese
• lemon
• lemon zest
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in the bowl of a food processor or blender; pulse until smooth. Transfer aioli to a bowl; cover and refrigerate until ready to use.

By Allrecipes

Ingredients

• ✓ artichoke heart
• chicken broth
• garlic
• lemon juice
• caper
• butter
• water
• cornstarch

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

Ingredients

• ✓ artichoke heart
• mayonnaise
• parmesan cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.
3. 3 Spread mixture in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.
5. 5 Serve and enjoy!

By Dawn

Ingredients

• ✓ artichoke heart
• cream cheese
• old bay seasoning
• crabmeat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
3. 3 Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

By Ashley

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
• 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
• cream cheese
• parmesan cheese
• mayonnaise
• garlic
• dill weed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan.
3. 3 Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.

By Sarahsue

Ingredients

• ✓ artichoke heart
• cooking spray
• parmesan cheese
• mayonnaise
• garlic pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl.
3. 3 Place chicken in the prepared baking dish. Cover evenly with artichoke mixture.
4. 4 Bake, uncovered, in the preheated oven until browned in places, chicken is no longer pink in the center, and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amanda Bibb

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
• mayonnaise
• parmesan cheese
• mozzarella cheese
• garlic powder
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix mayonnaise, Parmesan, artichoke hearts, mozzarella, and garlic powder; transfer to an 8-inch square baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.

By MOIE

Ingredients

• ✓ artichoke heart
• mayonnaise
• sour cream
• egg
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

By The genealogist cook

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
• black olive
• green olive
• red onion
• red wine vinegar
• olive oil
• garlic
• celery seed
• oregano
• basil
• black pepper

Instructions

1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Ingredients

• ✓ artichoke heart
• romano cheese
• parmesan cheese
• garlic
• spinach
• heavy cream
• sour cream
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. 3 In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

By Sherrie D

Ingredients

• ✓ artichoke heart
• garlic
• spinach
• alfredo pasta sauce
• mozzarella cheese
• cream cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish.
2. 2 Bake in the preheated oven until soft, 20 to 30 minutes. Allow to cool enough to handle, then squeeze out softened garlic cloves from skins into a large bowl.
3. 3 Add artichoke hearts, spinach, Alfredo-style pasta sauce, mozzarella cheese, cream cheese, and Parmesan cheese to garlic cloves in the bowl; mix until well combined. Spread into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until cheeses are melted and bubbly, about 30 minutes.
5. 5 Serve warm.

By TERRAD

Ingredients

• ✓ artichoke heart
• vegetable oil
• salt
• black pepper
• bread crumb
• parmigiano-reggiano cheese
• olive oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
4. 4 Place artichoke heart halves on the prepared baking sheet, cut-side up. Season with salt and pepper. Sprinkle with breadcrumbs, then cheese, and drizzle with olive oil.
5. 5 Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

By John Mitzewich

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
• 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
• spinach
• cream cheese
• mozzarella cheese
• parmesan cheese
• milk
• salt
• black pepper

Instructions

1. 1 Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
2. 2 Cover and cook on High, stirring occasionally to combine, for 2 hours.

By HnyBear

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
• 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

Ingredients

• ✓ artichoke heart
• alfredo sauce
• spinach
• parmesan cheese
• romano cheese
• cream cheese
• mozzarella cheese
• garlic
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

By canderson09

Ingredients

• ✓ artichoke heart
• penne pasta
• shrimp
• scallop
• sun-dried tomato
• heavy cream
• parmesan cheese
• kalamata olive

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 a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ artichoke heart
• olive oil
• garlic
• bread crumb
• parmesan cheese
• pie crust
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until garlic starts to brown. Add artichoke hearts and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese; cook and stir until heated through. Transfer 1/2 of the artichoke mixture to pie crust.
3. 3 Pour beaten eggs over artichoke mixture in crust and sprinkle with remaining 1/4 cup Parmesan cheese. Spoon remaining artichoke mixture on top and sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until crust begins to brown, about 45 minutes.

By Lisa Bianco

Ingredients

• ✓ artichoke heart
• olive oil
• spinach
• garlic
• mayonnaise
• parmesan cheese
• feta cheese
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
3. 3 Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
4. 4 Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.

By fabeveryday

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
• mayonnaise
• sour cream
• parmesan cheese
• red onion
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

By Tiffany Rhine

Ingredients

• ✓ artichoke heart
• green onion
• cheddar cheese
• egg
• saltine cracker
• parsley
• garlic
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Drain artichoke hearts and reserve 3 tablespoons liquid. Chop artichoke hearts and set aside.
2. 2 Heat 3 tablespoons reserved liquid in a large skillet over medium heat. Add green onions; cook and stir until wilted, 2 to 3 minutes.
3. 3 Transfer green onions to a mixing bowl. Stir in artichoke hearts, Cheddar, eggs, crackers, parsley, garlic, hot sauce, salt, and pepper until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until the center is puffy and no longer moist, about 40 minutes. Cool slightly before cutting into 12 squares.

By Jo Bice

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