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The 50 Best Ways to Eat Artichokes

These artichoke recipes are the best of the bunch. Dig into tantalizing appetizers, hearty main dishes and fresh salads and sides.

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Artichoke Spinach Lasagna

Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

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2 / 50

Lobster ‘n’ Artichoke Quesadillas

Lobster, artichokes, cheese and spices — my favorite things. Put them together in a quesadilla and it is fantastic fare. I like to serve them with fresh avocados seasoned with lemon juice and lemon pepper. —Allene Bary-Cooper, Whichita Falls, Texas
3 / 50
Roasted Smashed Potatoes With Artichokes Exps Cimzw20 251916 E09 03 5b 13

Roasted Smashed Potatoes with Artichokes

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. —Susan Bickta, Kutztown, Pennsylvania
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Super Italian Chopped Salad Exps Cimzw20 40326 B09 03 2b 13

Super Italian Chopped Salad

Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California
5 / 50

Artichoke and Onion Frittata

Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or light luncheon. —Joyce Moynihan, Lakeville, Minnesota
6 / 50
Chicken Caesar Macaroni Salad Exps Tohjj21 258991 E02 03 5b

Chicken Caesar Macaroni Salad

Give me a Caesar salad anytime, no matter what form it's in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. —Shawn Barto, Palmetto, Florida
7 / 50
Steakhouse Pizza Exps Thedscodr20 238827 B03 12 5b 2

Steakhouse Pizza

One of my first jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate two of my favorite foods. I love the addition of eggs baked onto the pizza for a steak and eggs dish. —Lisa Benoit, Cookeville, Tennessee
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Lemon Artichoke Romaine Salad

Lemon Artichoke Romaine Salad

I created this dish when I was trying to duplicate a very lemony Caesar salad. I think my version is not only delicious but more healthful, too! —Kathy Armstrong, Post Falls, Idaho
9 / 50
Tuna Artichoke Melts Exps Cf2bz20 31697 E12 04 4b 6

Tuna Artichoke Melts

After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.
10 / 50
Greek Chicken Bowls  Exps Tohfm20 241326 B09 20 4b 4

Greek Chicken & Rice

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon
11 / 50
Pesto Shrimp And Artichoke Linguine Exps Tohdj20 241028 B08 02 4b 3

Pesto Shrimp and Artichoke Linguine

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. —Trisha Kruse, Eagle, Idaho
12 / 50

Artichoke Steak Wraps

This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas
13 / 50
Artichoke Chicken Pesto Pizza Exps Sdam19 23872 E12 07 5b 1

Artichoke Chicken Pesto Pizza

Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. —Trisha Kruse, Eagle, Idaho
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Smoked Salmon Pasta Exps Dodbz20 202186 B07 23 2b 1

Smoked Salmon Pasta

This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it is excellent the next day whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
15 / 50
Three Cheese Artichoke Spinach Dip Exps Chmz19 235507 B11 27 3b 1

Three Cheese Artichoke & Spinach Dip

Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
16 / 50
Mediterranean Turkey Panini Exps Chmz19 124446 B10 26 7b 10

Mediterranean Turkey Panini

Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. —Martha Muellenberg, Vermillion, South Dakota
17 / 50
Mediterranean Shrimp Orzo Salad Exps Tohmme19 195402 E07 26 3b 8

Mediterranean Shrimp Orzo Salad

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania
18 / 50
Artichoke Chicken Exps 13x9bz19 24 B10 04 5b 19

Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
19 / 50
Potato And Artichoke Frittata Exps Hca19 89492 C09 12 1b 4

Artichoke and Potato Frittata

This potato frittata is a delicious brunch dish, but it’s hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you’ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama
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Chicken Salad Caprese Exps Thca19 47342 E08 23 4b 8

Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
21 / 50
Artichoke Spread With Garlic Bread Exps Sddj19 186645 B07 20 4b 2

Artichoke Spread with Garlic Bread

I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. —Heidi Iacovetto, Phippsburg, Colorado
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Mediterranean Tilapia

I recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it’s low in calories and fat. What’s not to love? —Robin Brenneman, Hilliard, Ohio
23 / 50

Greek Potato Casserole

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
24 / 50

Artichoke & Caper Cream Soup

I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party.
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Florentine Almond Artichoke Mounds Exps Thca18 56668 B01 23 1b 1

Florentine Almond Artichoke Mounds

I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida
26 / 50
Veggie Nicoise Salad Exps Lsbz18 133577 C01 19 5b 13

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
27 / 50
Warm Chicken Tortellini Au Gratin Exps Thca18 106616 D01 11 3b 2

Warm Chicken Tortellini Au Gratin

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland
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Garlic Herb Artichoke Salmon Exps Sdfm17 199231 B10 04 7b 1

Garlic & Herb Artichoke Salmon

If you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is one you have to try. It’s easy enough for everyday, but also wows at dinner parties. —Margee Berry, White Salmon, Washington
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Salmon And Artichoke Quiche Squares Exps Thfm18 206378 C09 21 2b 2

Salmon and Artichoke Quiche Squares

Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota
30 / 50
Five Cheese Spinach Artichoke Dip Exps Hplbz18 80323 C05 16 7b 4

Five-Cheese Spinach & Artichoke Dip

Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
31 / 50

Pimiento Cheese-Stuffed Artichoke Bottoms

When your friends take a look at this pretty appetizer, they’ll know they’re at a fantastic party. There’s nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. —Elizabeth Bennett, Mill Creek, Washington
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Avocado & Artichoke Pasta Salad

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
33 / 50

Artichoke Caprese Platter

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
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Spinach Artichoke Stuffed Mushrooms Exps Sddj18 38833 C08 01 6b 4

Spinach-Artichoke Stuffed Mushrooms

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
35 / 50
9 Layer Greek Dip Exps Thjj17 200165 C02 03 3b 3

9-Layer Greek Dip

Instead of serving the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Winter Garden, Florida
36 / 50
Broiled Chicken Artichokes Exps162382 Th133086a08 01 4bc Rms 13

Broiled Chicken & Artichokes

My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! —Chris Koon, Midlothian, Virginia
37 / 50
Orzo Vegetable Salad Exps48575 Cw1996974b01 27 3bc Rms 2

Orzo Vegetable Salad

Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
38 / 50
Artichoke Spinach Dip Pizza Exps46925 Sd142780d08 15 1bc Rms 3

Artichoke & Spinach Dip Pizza

When I'm making this pizza and I have garlic oil in my pantry, I swap it for regular oil. It adds a little something without overpowering the toppings. —Shelly Bevington, Hermiston, Oregon
39 / 50
Creamy Artichoke Dip Exps Hscbz16 34942 C07 14 3b 2

Creamy Artichoke Dip

My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. —Mary Spencer, Greendale, Wisconsin
40 / 50
Marinated Mushrooms Artichokes Exps Sdon16 142591 C06 07 4b 6

Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
41 / 50

Artichoke Egg Casserole

This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana
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Artichoke Blue Cheese Fettuccine

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
43 / 50

Creamy Parmesan Spinach Bake

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas
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Artichoke Florentine Pasta

Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
45 / 50
Exps87797 Fm153592c03 24 1b 9

Artichoke Phyllo Cups

I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
46 / 50

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
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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, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
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Spinach and 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 if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
49 / 50

Parmesan Chicken with Artichoke Hearts

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
50 / 50
Special Seafood Casserole

Special Seafood Casserole

I first sampled this casserole at a baby shower and founds myself going back for more!

Amy Glander
Amy is a book editor at Taste of Home where she gets to pour her passions for food and storytelling into trade and series cookbooks. When she’s not writing or editing, you’ll find her antiquing, cooking and baking from her favorite vintage cookbooks and exploring Milwaukee’s urban beauty with her digital SLR in hand.
Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.

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