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Subscriber-Exclusive Artichoke Recipes

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Recipe Spotlight

While sailing in the Mediterranean, we tasted a lemony pasta. I developed my own version of it that our guests love. Try it with shrimp, kalamatas and asparagus. —Peter Halferty, Corpus Christi, Texas
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Spinach & Artichoke Pizza

Spinach & Artichoke Pizza

Spinach & Artichoke Pizza

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil. —Raymonde Bourgeois, Swastika, Ontario

Grilled Greek Pita Pizzas

Grilled Greek Pita Pizzas

Grilled Greek Pita Pizzas

This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. —Kristen Heigl, Staten Island, New York

Creamy Spinach & Rigatoni Bake

Creamy Spinach & Rigatoni Bake

Creamy Spinach & Rigatoni Bake

Macaroni and cheese is one of the ultimate comfort foods, but go ahead and give an Italian twist here.
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Lemony Bacon-Artichoke Dip

Lemony Bacon-Artichoke Dip

Lemony Bacon-Artichoke Dip

Move over, spinach-artichoke dip. Bacon adds an extra layer of smokiness to this fabulous recipe. And you might want to double it-we never any leftovers. Heidi Jobe, Carrollton, Georgia

Antipasto Cups

Antipasto Cups

Antipasto Cups

I turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. Best of all, they’re easier to fill than stockings by the chimney. —Melissa Beyer, Utica, NY

Artichoke Ratatouille Chicken

Artichoke Ratatouille Chicken

Artichoke Ratatouille Chicken

I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana

Italian Sausage with Artichokes and Feta

Italian Sausage with Artichokes and Feta

Italian Sausage with Artichokes and Feta

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. —Aysha Schurman, Ammon, Idaho

Tomato & Artichoke Bruschetta

Tomato & Artichoke Bruschetta

Tomato & Artichoke Bruschetta

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota

Artichoke-Walnut Cheese Ball

Artichoke-Walnut Cheese Ball

Artichoke-Walnut Cheese Ball

I like to pair this rich, nutty spread with a variety of crackers, but my best friend swears it tastes best with garlic bread. Give the cheese ball extra color with a sprinkling of fresh parsley.—Aysha Schurman, Ammon, Idaho

Artichoke & Lemon Pasta

Artichoke & Lemon Pasta

Artichoke & Lemon Pasta

While sailing in the Mediterranean, we tasted a lemony pasta. I developed my own version of it that our guests love. Try it with shrimp, kalamatas and asparagus. —Peter Halferty, Corpus Christi, Texas

Cioppino-Mixed Green Salad

Cioppino-Mixed Green Salad

Cioppino-Mixed Green Salad

Living in California, the “salad bowl” of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, it's the main request. —Cleo Gonske, Redding, California
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