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Got artichokes? Try these irresistible canned artichoke heart recipes, from the classic spinach dip to pizza, pasta salad and more.

Artichoke heart recipes
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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.

And now…the best canned artichoke heart recipes!

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:

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Spinach dip

12 Great Artichoke Heart Recipes: Spinach Artichoke Dip & More!


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park in front of the dish, then ask you for the recipe.


Ingredients

Scale
  • 10 ounces frozen chopped spinach
  • ¼ cup minced shallot
  • 2 green onions
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes
  • 1 ½ cups Greek yogurt
  • ½ cup mayonnaise
  • ¾ cup shredded Parmesan cheese, plus more for topping
  • ¼ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Paprika, for sprinkling
  • For serving: pita chips or bread

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
  3. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
  4. 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.
  5. 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.
  6. 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.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!