Got artichokes? Try these irresistible canned artichoke heart recipes, from the classic spinach dip to pizza, pasta salad and more.
Got artichokes on hand? This tasty vegetable has been inspiring humans for centuries: in fact, they’re one of the oldest foods known to humans! The artichoke is actually an unbloomed flower that comes from the Mediterranean. While popularly eaten fresh, the meaty center or “heart” is even more widespread, sold in jars or cans. Here are our top canned artichoke recipes to make the most of this magical ingredient, from that ultra popular dip to pizza, pasta salad and more.
Arguably the most popular artichoke heart recipe of all time? Spinach artichoke dip! This creamy hot dip is packed with savory, tangy flavor from artichoke hearts, mozzarella and Parmesan cheese. Here’s how to make this perfect party snack, and what takes it into addictive territory.
That creamy, gooey cheese and tang from the artichokes make spinach artichoke dip some kind of addictive substance. So why not add it to a pizza? Please meet: Spinach Artichoke Pizza. Gooey, savory, and tangy, it tastes like that popular dip on top of pizza crust. Who could resist it?
This lentil and kale soup recipe is earthy and homey, featuring tangy artichokes and hearty lentils with a garlicky tomato base. Dark leafy green kale brings in nutrients and soaks up the flavor-packed broth. To make it a meal, serve with crusty artisan bread and garnish with Pecorino Romano or Parmesan cheese.
Here's a fan favorite artichoke heart recipe: our "famous" spinach artichoke grilled cheese! It's all the goodness of spinach artichoke dip, packed between two layers of toasted bread. It takes just minutes to put together for maximum flavor.
Here’s an artichoke heart salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch.
Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! This recipe combines comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table!
Here’s a recipe that’s guaranteed to get ooo’s and ahh’s whenever you serve it: this classic Vegetarian Paella! Paella is a traditional Spanish dish that has loads of variations. Often it’s made with seafood, but we’ve tasted many delicious vegetable-based versions while traveling in Spain! The saffron-scented rice is loaded with a colorful assortment of vegetables, and it’s a true delight.
Here's a classic pizza with a twist: artichoke and cherry tomato pizza, made with a thin crust pizza dough. Using a thin crust dough cuts the calories to make a lighter pizza that still tastes incredible. The tangy artichokes bring maximum flavor, perched over a garlicky red pizza sauce.
Here’s a salad that’s full of big Italian flavors: antipasto salad! This combo between a pasta salad and Italian antipasti is loaded with zingy flavor: briny olives, tangy artichokes, and roasted peppers, contrasted with crunchy veggies and chewy pasta. Load it with fresh basil and there’s so much going on, you might not be able to stop eating it!
One of our more unique kale recipes is this kale artichoke veggie frittata! The Italian version of an omelette, a frittata is ultra versatile. It can be eaten for breakfast, lunch, or dinner, and served hot, warm, or even cold. This one features chopped kale, tangy artichokes, and savory Pecorino Romano cheese. It’s incredibly delicious and satisfying: serve with crusty bread and a salad.
Last up in these artichoke heart recipes: Artichoke Enchiladas! These delicious vegetarian enchiladas are stuffed with an unexpected filling: artichokes and quinoa! The meatiness of the artichokes almost brings in a vibe of chicken here. Topped with thinly sliced red onion rings, the lovely purple circles contrast against the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco.
More artichoke heart ideas
Need more ideas for artichoke heart recipes? Here are a few more ways to use up a can if you have them on hand:
In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.