19 Simple Artichoke Dishes That’ll Make You Happy

Artichokes bring a special touch to any meal with their tender hearts and unique flavor. These versatile vegetables work perfectly in everything from creamy dips to hearty main dishes.

Whether you’re cooking for family dinner or entertaining friends, these artichoke recipes will add something delicious and memorable to your table.

01. Mediterranean Tuna Orzo Bake

A Greek-inspired twist on classic tuna casserole with tender orzo pasta. This comforting dish combines Mediterranean flavors in one satisfying bake.

Ingredients: 2 cups orzo pasta, 2 cans tuna in water (drained), 1 medium eggplant (diced), 1 jar marinated artichoke hearts (drained), 1 cup crumbled feta cheese, ½ cup Kalamata olives (pitted), 1 can diced tomatoes, 2 teaspoons dried oregano, 3 cloves garlic (minced), olive oil, salt and pepper.

How To Make Mediterranean Tuna Orzo Bake

1. Preheat your oven to 375°F and cook orzo according to package directions until al dente. Drain and set aside in a large mixing bowl.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced eggplant and cook for 8-10 minutes until softened and lightly golden, stirring occasionally.

3. Add garlic and oregano to the eggplant, cooking for another minute until fragrant. Stir in diced tomatoes, artichoke hearts, and olives, simmering for 5 minutes.

4. Combine the cooked orzo with the vegetable mixture and flaked tuna. Season with salt and pepper, then transfer to a greased 9×13 baking dish.

5. Top evenly with crumbled feta cheese and bake for 25-30 minutes until heated through and cheese is lightly golden on top.

02. Speedy Shrimp Puttanesca

Fresh pasta makes this Italian classic incredibly quick to prepare. The addition of shrimp and artichokes creates a hearty, flavorful meal.

Ingredients: 1 pound fresh fettuccine, 1 pound large shrimp (peeled), 1 jar marinara sauce, 1 jar marinated artichoke hearts (drained), ½ cup Kalamata olives (sliced), 3 tablespoons capers, 4 anchovy fillets (minced), 4 cloves garlic (minced), red pepper flakes, olive oil, fresh parsley.

How To Make Speedy Shrimp Puttanesca

1. Bring a large pot of salted water to boil for the pasta. Season shrimp with salt and pepper, then heat 2 tablespoons olive oil in a large skillet over medium-high heat.

2. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.

3. In the same skillet, add garlic, anchovies, and red pepper flakes, cooking for 1 minute until fragrant. Add marinara sauce, olives, capers, and artichoke hearts.

4. Meanwhile, cook fresh pasta according to package directions, usually just 2-3 minutes. Reserve ½ cup pasta water before draining.

5. Add cooked pasta and shrimp back to the sauce, tossing with pasta water as needed. Garnish with fresh parsley and serve immediately.

03. Lemon-Dill Chicken with Artichokes

Tender chicken cutlets in a creamy lemon sauce that’s absolutely irresistible. This elegant dish feels fancy but comes together surprisingly quickly.

Ingredients: 4 boneless chicken breasts (pounded thin), 1 jar marinated artichoke hearts (drained), 1 cup heavy cream, ½ cup white wine, 3 tablespoons fresh dill (chopped), 2 lemons (juiced and zested), 3 tablespoons butter, 2 tablespoons olive oil, flour for dredging, salt and pepper.

How To Make Lemon-Dill Chicken with Artichokes

1. Season chicken cutlets with salt and pepper, then lightly dredge in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat.

2. Cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

3. In the same skillet, add white wine and lemon juice, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.

4. Add heavy cream, lemon zest, and artichoke hearts to the pan. Simmer for 3-4 minutes until sauce thickens enough to coat the back of a spoon.

5. Stir in butter and fresh dill, then return chicken to the pan. Spoon sauce over chicken and serve immediately with rice or roasted potatoes.

04. Slow-Cooker Spinach Artichoke Dip

The ultimate party dip that stays perfectly warm and creamy all evening long. Your slow cooker does all the work while you enjoy your guests.

Ingredients: 8 oz cream cheese (softened), 1 cup mayonnaise, 1 cup sour cream, 1 cup shredded mozzarella cheese, ¾ cup grated Parmesan cheese, 1 jar marinated artichoke hearts (chopped), 10 oz frozen spinach (thawed and drained), 3 cloves garlic (minced), salt and pepper.

How To Make Slow-Cooker Spinach Artichoke Dip

1. Squeeze excess water from thawed spinach using paper towels or a clean kitchen towel. This step is crucial for preventing a watery dip.

2. In your slow cooker, combine softened cream cheese, mayonnaise, and sour cream, whisking until smooth and well blended.

3. Stir in ¾ cup mozzarella, ½ cup Parmesan, minced garlic, and season with salt and pepper. Mix until cheeses are evenly distributed.

4. Fold in the drained spinach and chopped artichoke hearts, making sure everything is evenly combined throughout the mixture.

5. Cover and cook on low for 2-3 hours, stirring occasionally. Top with remaining cheeses in the last 30 minutes until melted and bubbly.

05. Mediterranean Artichoke Egg Tartine

A sophisticated breakfast that brings Mediterranean sunshine to your morning routine. Perfectly runny eggs crown sautéed artichokes on crispy toast.

Ingredients: 4 thick slices sourdough bread, 4 large eggs, 1 package frozen artichoke hearts (thawed), 4 tablespoons olive oil, 2 cloves garlic (sliced), ¼ cup sun-dried tomatoes (chopped), 2 tablespoons fresh lemon juice, 2 tablespoons fresh parsley, salt and pepper, red pepper flakes.

How To Make Mediterranean Artichoke Egg Tartine

1. Toast sourdough slices until golden brown and crispy. Keep warm while you prepare the toppings.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add thawed artichoke hearts and cook for 5-6 minutes until lightly browned and heated through.

3. Add sliced garlic and sun-dried tomatoes to the artichokes, cooking for another 2 minutes until garlic is fragrant. Season with salt, pepper, and lemon juice.

4. In a separate non-stick pan, heat remaining olive oil and fry eggs sunny-side up until whites are set but yolks remain runny, about 3-4 minutes.

5. Top each toast slice with the warm artichoke mixture, then carefully place a fried egg on top. Sprinkle with fresh parsley and red pepper flakes before serving.

06. Hearty Quinoa Deli Salad

A protein-packed salad that tastes like your favorite deli but much healthier. This filling dish works perfectly for lunch or a light dinner.

Ingredients: 1 cup quinoa, 1 can chickpeas (drained and rinsed), 4 oz deli ham (diced), 4 oz fresh mozzarella (cubed), 1 jar marinated artichoke hearts (drained and chopped), ½ cup cherry tomatoes (halved), ¼ cup red onion (diced), 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Italian seasoning.

How To Make Hearty Quinoa Deli Salad

1. Rinse quinoa thoroughly in a fine-mesh strainer, then cook according to package directions. Let it cool completely before adding to the salad.

2. In a large mixing bowl, combine cooled quinoa with chickpeas, diced ham, and cubed mozzarella cheese.

3. Add chopped artichoke hearts, halved cherry tomatoes, and diced red onion to the quinoa mixture, tossing gently to distribute evenly.

4. Whisk together olive oil, red wine vinegar, and Italian seasoning in a small bowl. Season the dressing with salt and pepper to taste.

5. Pour dressing over the salad and toss everything together until well coated. Let it sit for 15 minutes before serving to allow flavors to meld.

07. Spinach Artichoke Chicken Pasta

All the flavors of the beloved dip transformed into a satisfying pasta dinner. Tender chicken makes this creamy dish a complete meal.

Ingredients: 1 pound penne pasta, 1 pound boneless chicken breasts (cubed), 8 oz cream cheese, 1 cup heavy cream, 1 cup shredded mozzarella, ½ cup Parmesan cheese, 1 jar marinated artichoke hearts (chopped), 5 oz fresh spinach, 4 cloves garlic (minced), olive oil, salt and pepper.

How To Make Spinach Artichoke Chicken Pasta

1. Cook penne pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.

2. Season cubed chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet and cook chicken for 6-8 minutes until golden and cooked through.

3. Add minced garlic to the chicken and cook for 1 minute until fragrant. Add cream cheese, stirring until melted and smooth.

4. Pour in heavy cream and bring to a gentle simmer. Add mozzarella and Parmesan, stirring until cheeses are completely melted and sauce is creamy.

5. Stir in chopped artichokes and fresh spinach, cooking until spinach wilts. Add cooked pasta and toss, using pasta water as needed to achieve desired consistency.

08. Quick Spinach Ravioli with Artichokes

Store-bought ravioli becomes a gourmet meal with Mediterranean ingredients. This 15-minute dinner proves that simple can be absolutely delicious.

Ingredients: 1 pound fresh spinach ravioli, 1 package frozen artichoke hearts, ½ cup oil-packed sun-dried tomatoes (chopped), ½ cup Kalamata olives (pitted and halved), ¼ cup pine nuts, 4 tablespoons olive oil, 3 cloves garlic (minced), ½ cup grated Parmesan cheese, fresh basil leaves.

How To Make Quick Spinach Ravioli with Artichokes

1. Bring a large pot of salted water to boil and cook ravioli according to package directions. Fresh ravioli typically takes just 3-4 minutes.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add frozen artichoke hearts and cook for 4-5 minutes until heated through.

3. Add minced garlic, sun-dried tomatoes, and pine nuts to the skillet. Cook for 2-3 minutes until garlic is fragrant and pine nuts are lightly toasted.

4. Add cooked ravioli directly to the skillet along with Kalamata olives. Toss everything gently to combine, adding a splash of pasta water if needed.

5. Remove from heat and sprinkle with Parmesan cheese and fresh basil leaves. Serve immediately while the cheese is still melting.

09. Chicken Cauliflower Rice Casserole

A healthy, protein-rich casserole that satisfies without the heaviness. This low-carb dish delivers all the spinach artichoke flavors you crave.

Ingredients: 2 pounds boneless chicken thighs (cubed), 2 bags frozen cauliflower rice, 8 oz cream cheese (softened), 1 cup shredded mozzarella, ½ cup Parmesan cheese, 1 jar marinated artichoke hearts (chopped), 5 oz fresh spinach, 1 cup chicken broth, 3 cloves garlic (minced), olive oil, Italian seasoning.

How To Make Chicken Cauliflower Rice Casserole

1. Preheat oven to 375°F and grease a 9×13 baking dish. Season cubed chicken with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet and cook chicken pieces for 6-8 minutes until browned on all sides and cooked through.

3. Add garlic and cook for 1 minute, then stir in cream cheese until melted. Add chicken broth, ¾ cup mozzarella, and Parmesan cheese.

4. Fold in frozen cauliflower rice, chopped artichokes, and fresh spinach. Cook for 3-4 minutes until spinach wilts and cauliflower rice is heated through.

5. Transfer mixture to prepared baking dish and top with remaining mozzarella. Bake for 20-25 minutes until bubbly and golden brown on top.

10. Farro Arugula Pistachio Salad

Nutty farro pairs beautifully with peppery arugula and crunchy pistachios. This make-ahead salad gets better as the flavors meld together.

Ingredients: 2 cups cooked farro, 5 oz baby arugula, 1 jar marinated artichoke hearts (drained and chopped), ½ cup shelled pistachios (roughly chopped), ½ cup dried cranberries, 4 oz goat cheese (crumbled), ¼ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard.

How To Make Farro Arugula Pistachio Salad

1. If using uncooked farro, prepare according to package directions and let cool completely. You can do this step a day ahead for convenience.

2. In a large serving bowl, combine cooled farro with baby arugula, chopped artichoke hearts, and dried cranberries.

3. Whisk together olive oil, lemon juice, honey, and Dijon mustard in a small bowl. Season the dressing with salt and pepper to taste.

4. Pour dressing over the salad and toss everything together until well coated. Let it sit for 10 minutes to allow flavors to develop.

5. Just before serving, top with chopped pistachios and crumbled goat cheese. This salad keeps well in the refrigerator for up to 3 days.

11. Holiday Morning Breakfast Casserole

A festive make-ahead casserole perfect for special occasions. Mediterranean flavors make this breakfast feel elegant and special.

Ingredients: 8 cups day-old bread (torn into pieces), 12 large eggs, 2 cups whole milk, 1 cup shredded Gruyere cheese, ½ cup sun-dried tomatoes (chopped), 1 jar marinated artichoke hearts (chopped), 4 oz goat cheese (crumbled), ½ cup fresh basil (chopped), 4 green onions (sliced), salt and pepper.

How To Make Holiday Morning Breakfast Casserole

1. Grease a 9×13 baking dish and arrange torn bread pieces evenly in the bottom. You can tear the bread the night before to save time.

2. Whisk together eggs and milk in a large bowl, seasoning generously with salt and pepper. This custard base will soak into the bread overnight.

3. Sprinkle chopped sun-dried tomatoes, artichoke hearts, and half the Gruyere cheese over the bread pieces, distributing evenly.

4. Pour the egg mixture over everything, making sure all bread is moistened. Cover and refrigerate overnight to let flavors develop.

5. In the morning, preheat oven to 350°F. Top with remaining Gruyere and goat cheese, then bake for 45-50 minutes until puffed and golden. Garnish with fresh basil and green onions.

12. Slow-Cooker Chicken Chickpea Soup

A hearty, budget-friendly soup that cooks itself while you’re away. Bone-in chicken thighs create incredibly rich broth without any extra work.

Ingredients: 2 pounds bone-in chicken thighs, 1 cup dried chickpeas (soaked overnight), 1 jar marinated artichoke hearts (chopped), 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 4 cups water, 2 bay leaves, 1 teaspoon dried thyme, 4 cloves garlic (minced), salt and pepper.

How To Make Slow-Cooker Chicken Chickpea Soup

1. Drain and rinse soaked chickpeas, then add them to your slow cooker along with diced carrots, celery, and onion.

2. Season chicken thighs with salt and pepper, then nestle them on top of the vegetables. Add bay leaves, thyme, and minced garlic.

3. Pour water over everything, making sure chicken is mostly covered. Cover and cook on low for 6-8 hours until chickpeas are tender.

4. Remove chicken thighs and let cool slightly. Remove and discard skin and bones, then shred the meat into bite-sized pieces.

5. Return shredded chicken to the slow cooker along with chopped artichoke hearts. Cook for another 30 minutes, then remove bay leaves before serving.

13. Antipasto Smothered Chicken

All your favorite antipasto flavors piled on top of juicy chicken breasts. This one-pan dinner brings Italian flair to your weeknight routine.

Ingredients: 4 boneless chicken breasts, 1 jar marinated artichoke hearts (drained), ½ cup roasted red peppers (sliced), ½ cup pepperoncini (sliced), ¼ cup sun-dried tomatoes (chopped), 4 oz fresh mozzarella (sliced), ¼ cup balsamic vinegar, 3 tablespoons olive oil, 2 teaspoons Italian seasoning, 3 cloves garlic (minced).

How To Make Antipasto Smothered Chicken

1. Preheat oven to 400°F and season chicken breasts with salt, pepper, and Italian seasoning on both sides.

2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown.

3. Remove chicken to a plate temporarily. Add garlic to the same skillet and cook for 30 seconds until fragrant.

4. Return chicken to the skillet and top each breast with artichoke hearts, roasted red peppers, pepperoncini, and sun-dried tomatoes.

5. Drizzle with balsamic vinegar and top with mozzarella slices. Bake for 15-20 minutes until chicken reaches 165°F and cheese is melted and bubbly.

14. Creamy Lemon Artichoke Pasta

A bright, creamy pasta that celebrates the delicate flavor of artichokes. Lemon zest and fresh herbs keep this rich dish feeling light and fresh.

Ingredients: 1 pound linguine, 2 jars marinated artichoke hearts (drained), 1 cup heavy cream, ¾ cup grated Parmesan cheese, 2 lemons (zested and juiced), ¼ cup fresh parsley (chopped), 4 tablespoons butter, 4 cloves garlic (minced), olive oil, salt and pepper.

How To Make Creamy Lemon Artichoke Pasta

1. Cook linguine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add drained artichoke hearts and cook for 3-4 minutes until lightly browned.

3. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and lemon juice, bringing to a gentle simmer.

4. Stir in butter and Parmesan cheese, whisking until smooth and creamy. Season with salt, pepper, and lemon zest.

5. Add cooked pasta to the sauce, tossing with pasta water as needed to create a silky coating. Garnish with fresh parsley and serve immediately.

15. Artichoke Dip Stuffed Chicken

Tender chicken cutlets topped with all the creamy goodness of artichoke dip. This impressive dish looks fancy but comes together in under 30 minutes.

Ingredients: 4 boneless chicken breasts (pounded thin), 4 oz cream cheese (softened), ½ cup mayonnaise, ½ cup shredded mozzarella, ¼ cup Parmesan cheese, 1 jar marinated artichoke hearts (chopped), 2 cups fresh spinach (chopped), 2 cloves garlic (minced), olive oil, salt and pepper.

How To Make Artichoke Dip Stuffed Chicken

1. Preheat oven to 375°F and season pounded chicken breasts with salt and pepper on both sides.

2. In a mixing bowl, combine softened cream cheese, mayonnaise, mozzarella, Parmesan, chopped artichokes, spinach, and garlic until well mixed.

3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown.

4. Remove skillet from heat and spread the artichoke mixture evenly over each chicken breast, covering completely.

5. Bake for 15-18 minutes until chicken reaches 165°F internally and the topping is golden brown and bubbly on top.

16. Sausage Cauliflower Gnocchi Skillet

Hearty turkey sausage and tender cauliflower gnocchi create a satisfying weeknight meal. This one-pan dinner is both healthy and incredibly flavorful.

Ingredients: 2 packages cauliflower gnocchi, 1 pound Italian turkey sausage, 1 jar marinated artichoke hearts (drained), 5 oz fresh spinach, 1 can diced tomatoes (drained), ½ cup heavy cream, ½ cup grated Parmesan cheese, 3 cloves garlic (minced), red pepper flakes, olive oil.

How To Make Sausage Cauliflower Gnocchi Skillet

1. Cook cauliflower gnocchi according to package directions in a large skillet until golden brown and crispy. Remove to a plate and set aside.

2. In the same skillet, cook turkey sausage over medium-high heat, breaking it up with a spoon until browned and cooked through, about 6-8 minutes.

3. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in drained tomatoes and artichoke hearts.

4. Pour in heavy cream and bring to a simmer. Add fresh spinach and cook until wilted, about 2-3 minutes.

5. Return cooked gnocchi to the skillet and toss everything together. Sprinkle with Parmesan cheese and serve immediately while hot.

17. Spinach Artichoke Dip Pasta

Transform your favorite party dip into a comforting pasta dinner. This creamy, indulgent dish comes together in just 20 minutes for busy weeknights.

Ingredients: 1 pound rigatoni pasta, 8 oz cream cheese, 1 cup heavy cream, 1 cup shredded mozzarella, ½ cup Parmesan cheese, 1 jar marinated artichoke hearts (chopped), 10 oz frozen spinach (thawed and drained), 4 cloves garlic (minced), olive oil, salt and pepper.

How To Make Spinach Artichoke Dip Pasta

1. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water before draining the pasta.

2. Squeeze excess water from thawed spinach using paper towels or a clean kitchen towel until very dry.

3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.

4. Add cream cheese to the skillet, stirring until melted and smooth. Gradually whisk in heavy cream until combined.

5. Stir in mozzarella, Parmesan, drained spinach, and chopped artichokes. Add cooked pasta and toss, using pasta water as needed for desired consistency.

18. Spinach Artichoke Parmesan Salad

A fresh take on the classic warm dip flavors in salad form. This make-ahead lunch option gets better as it sits in the refrigerator.

Ingredients: 8 cups mixed greens, 5 oz fresh spinach, 1 jar marinated artichoke hearts (drained and halved), 4 hard-boiled eggs (sliced), ½ cup grated Parmesan cheese, ¼ cup olive oil, 3 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, salt and pepper.

How To Make Spinach Artichoke Parmesan Salad

1. In a large salad bowl, combine mixed greens, fresh spinach, and halved artichoke hearts, tossing gently to distribute evenly.

2. Whisk together olive oil, white wine vinegar, Dijon mustard, and garlic powder in a small bowl. Season with salt and pepper to taste.

3. Pour dressing over the salad and toss until all leaves are lightly coated with the vinaigrette.

4. Top salad with sliced hard-boiled eggs and grated Parmesan cheese just before serving for best presentation.

5. For meal prep, pack dressing separately and add eggs the morning you plan to eat the salad to keep them tasting fresh.

19. Chickpea Avocado Artichoke Salad

A nutritious 400-calorie salad packed with fiber, protein, and healthy fats. This colorful bowl makes healthy eating feel satisfying and delicious.

Ingredients: 2 cans chickpeas (drained and rinsed), 2 ripe avocados (diced), 1 jar marinated artichoke hearts (drained and chopped), 1 cucumber (diced), 1 cup cherry tomatoes (halved), ¼ cup red onion (finely diced), ¼ cup apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon honey, mixed greens.

How To Make Chickpea Avocado Artichoke Salad

1. In a large mixing bowl, combine drained chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.

2. Add chopped artichoke hearts to the chickpea mixture, tossing gently to distribute throughout the salad.

3. Whisk together apple cider vinegar, olive oil, and honey in a small bowl. Season the dressing with salt and pepper to taste.

4. Pour dressing over the chickpea mixture and toss until everything is well coated. Let it marinate for 15 minutes to develop flavors.

5. Just before serving, gently fold in diced avocado and serve over mixed greens. For meal prep, add avocado only when ready to eat.

Final Thoughts

These artichoke recipes prove that this versatile vegetable deserves a starring role in your kitchen. From quick weeknight dinners to impressive party dishes, there’s something here for every occasion.

Start with your favorite flavors and experiment from there. You’ll discover that artichokes add a special touch that transforms ordinary meals into something memorable and delicious.