16 Fiber-Rich Artichoke Dishes for Springtime Cooking

Spring brings fresh artichokes packed with fiber and flavor to brighten your dinner table. These nutritious vegetables transform ordinary meals into something special with their unique taste and health benefits.

From hearty salads to creamy pasta dishes, these recipes showcase artichokes in delicious ways that’ll make you want to cook more often.

01. Protein-Packed Quinoa Deli Bowl

A healthier twist on classic deli salad featuring quinoa and chickpeas. Perfect for meal prep and tastes even better the next day.

Ingredients: 1 cup quinoa, 1 can chickpeas (drained), 4 oz diced ham, 1 cup mozzarella cubes, 1 cup cherry tomatoes, 1/2 cup red onion, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, salt and pepper to taste.

How To Make Protein-Packed Quinoa Deli Bowl

1. Cook quinoa according to package directions until fluffy and tender, about 15 minutes. Let it cool completely before mixing with other ingredients to prevent wilting the vegetables.

2. Whisk together olive oil, vinegar, and Dijon mustard in a large bowl until smooth and well combined. Season with salt and pepper to create a tangy dressing base.

3. Add cooled quinoa, chickpeas, diced ham, and mozzarella cubes to the dressing. Toss gently to coat everything evenly with the flavorful mixture.

4. Fold in halved cherry tomatoes and thinly sliced red onion. Mix carefully to distribute ingredients without crushing the tomatoes, creating a colorful and satisfying salad.

02. Mediterranean Spinach Ravioli Skillet

Store-bought ravioli gets a gourmet makeover with artichokes and olives. This 15-minute dinner delivers big Mediterranean flavors with minimal effort.

Ingredients: 1 lb frozen spinach ravioli, 1 cup frozen artichoke hearts, 1/2 cup sun-dried tomatoes in oil, 1/2 cup Kalamata olives, 1/4 cup pine nuts, 3 cloves garlic, 3 tbsp olive oil, 1/4 cup fresh basil, grated Parmesan cheese.

How To Make Mediterranean Spinach Ravioli Skillet

1. Cook ravioli according to package directions until they float to the surface and are tender. Reserve 1/2 cup pasta water before draining to help create a silky sauce later.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown and turn bitter.

3. Add frozen artichoke hearts, chopped sun-dried tomatoes, and olives to the skillet. Cook for 3-4 minutes until artichokes are heated through and flavors begin to meld together beautifully.

4. Toss in cooked ravioli with pine nuts and fresh basil. Add pasta water as needed to create a light sauce that coats everything perfectly.

5. Serve immediately topped with freshly grated Parmesan cheese for the best flavor and texture combination.

03. Cheesy Spinach Artichoke Spaghetti Squash Boats

Spaghetti squash replaces pasta in this creamy, indulgent dish. You’ll save calories while enjoying all the flavors of your favorite dip.

Ingredients: 2 large spaghetti squash, 1 cup frozen artichoke hearts, 4 cups fresh spinach, 1 cup cream cheese, 1/2 cup sour cream, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, 3 cloves garlic, 2 tbsp olive oil, salt and pepper.

How To Make Cheesy Spinach Artichoke Spaghetti Squash Boats

1. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper before roasting.

2. Roast squash cut-side down at 400°F for 35-40 minutes until tender when pierced with a fork. The flesh should easily shred into spaghetti-like strands.

3. Meanwhile, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted, then stir in artichoke hearts and cook for 2 minutes more.

4. Mix cream cheese and sour cream into the vegetable mixture until smooth and creamy. Add half the mozzarella and all the Parmesan, stirring until melted.

5. Scrape squash flesh into strands and mix with the creamy spinach mixture. Fill squash shells with the mixture and top with remaining mozzarella.

6. Bake for 15 minutes until cheese is golden and bubbly on top, creating an irresistible comfort food dinner.

04. Mediterranean Tomato Artichoke Gnocchi

Pillowy gnocchi meets bold Mediterranean flavors in this quick vegetarian dinner. Red wine vinegar adds the perfect tangy finish to every bite.

Ingredients: 1 lb potato gnocchi, 1 cup marinated artichoke hearts, 1 cup cherry tomatoes, 1/2 cup Kalamata olives, 1/4 cup red wine vinegar, 3 tbsp olive oil, 2 cloves garlic, 1/4 cup fresh basil, crumbled feta cheese.

How To Make Mediterranean Tomato Artichoke Gnocchi

1. Cook gnocchi in boiling salted water until they float to the surface, about 2-3 minutes. They should be tender but still hold their shape when done.

2. Heat olive oil in a large skillet over medium-high heat. Add halved cherry tomatoes and cook for 3-4 minutes until they start to blister and release their juices.

3. Add minced garlic, artichoke hearts, and olives to the skillet. Cook for 2 minutes until garlic is fragrant and everything is heated through completely.

4. Toss in cooked gnocchi with red wine vinegar and fresh basil. The vinegar will create a light, flavorful sauce that coats each piece beautifully.

5. Serve immediately topped with crumbled feta cheese for a creamy contrast to the tangy vegetables and tender gnocchi.

05. Italian Veggie Hoagie Sandwiches

These meatless subs pack serious flavor with artichokes and pepperoncini. Perfect for lunch or dinner when you want something satisfying and fresh.

Ingredients: 4 hoagie rolls, 1 cup marinated artichoke hearts, 1 large red onion, 1/2 cup pepperoncini, 8 oz fresh mozzarella, 2 large tomatoes, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, mixed greens.

How To Make Italian Veggie Hoagie Sandwiches

1. Slice hoagie rolls lengthwise and hollow out some of the bread to make room for fillings. This prevents the sandwiches from being too thick to eat comfortably.

2. Whisk together olive oil, red wine vinegar, and Italian seasoning to create a zesty dressing. Brush this mixture generously on both sides of each roll for maximum flavor.

3. Layer sliced mozzarella, tomatoes, and mixed greens on the bottom half of each roll. The cheese acts as a barrier to prevent the bread from getting soggy.

4. Top with sliced artichoke hearts, thinly sliced red onion, and pepperoncini rings. These ingredients provide the perfect combination of tangy, savory flavors.

5. Close sandwiches and press gently to help ingredients stay in place. Serve immediately or wrap tightly if taking them to go later.

06. Greek-Style Orzo Chickpea Salad

This hearty grain salad combines orzo pasta with protein-rich chickpeas. Fresh dill and lemon create authentic Greek flavors in every forkful.

Ingredients: 1 cup orzo pasta, 1 can chickpeas (drained), 1 cup artichoke hearts, 1 cup crumbled feta cheese, 1/4 cup fresh dill, 1/4 cup olive oil, 2 lemons (juiced), 1 cucumber, 1/2 red onion, salt and pepper.

How To Make Greek-Style Orzo Chickpea Salad

1. Cook orzo in boiling salted water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta completely.

2. Whisk together olive oil, fresh lemon juice, salt, and pepper in a large bowl. This bright dressing will coat all the ingredients with Mediterranean flavor.

3. Add cooled orzo, chickpeas, and quartered artichoke hearts to the dressing. Toss well to ensure every piece is coated with the lemony mixture.

4. Fold in diced cucumber, thinly sliced red onion, and fresh dill. These ingredients add crunch and fresh herbal notes to the salad.

5. Gently mix in crumbled feta cheese just before serving to prevent it from breaking down too much and losing its creamy texture.

07. Creamy Chicken Brussels Sprouts Artichoke Pasta

White wine and garlic create a luxurious sauce for this veggie-packed pasta. Shaved Brussels sprouts add unexpected crunch and nutrition to every bite.

Ingredients: 12 oz whole wheat pasta, 1 lb chicken breast, 2 cups Brussels sprouts, 1 cup frozen artichokes, 1/2 cup white wine, 1/2 cup heavy cream, 4 cloves garlic, 3 tbsp olive oil, 1/2 cup Parmesan cheese, salt and pepper.

How To Make Creamy Chicken Brussels Sprouts Artichoke Pasta

1. Season chicken breast with salt and pepper, then cook in olive oil over medium-high heat for 6-7 minutes per side until golden brown and cooked through to 165°F internal temperature.

2. Remove chicken and let rest before slicing. In the same pan, add minced garlic and cook for 30 seconds until fragrant but not browned.

3. Add thinly shaved Brussels sprouts to the pan and sauté for 3-4 minutes until they start to soften and turn bright green in color.

4. Pour in white wine to deglaze the pan, scraping up any browned bits. Add artichoke hearts and cook for 2 minutes until heated through completely.

5. Stir in heavy cream and bring to a gentle simmer. Add cooked pasta and sliced chicken, tossing everything together until well coated.

6. Remove from heat and stir in grated Parmesan cheese until melted and creamy, creating a rich sauce that clings to every piece.

08. Spinach Artichoke Sausage Cauliflower Gnocchi

Cauliflower gnocchi makes this dish lighter while turkey sausage adds hearty protein. Ready in minutes using convenient pre-made ingredients for busy weeknights.

Ingredients: 2 bags cauliflower gnocchi, 1 lb turkey sausage, 4 cups fresh spinach, 1 cup artichoke hearts, 1/2 cup heavy cream, 1/2 cup chicken broth, 3 cloves garlic, 1/4 cup Parmesan cheese, 2 tbsp olive oil, red pepper flakes.

How To Make Spinach Artichoke Sausage Cauliflower Gnocchi

1. Cook cauliflower gnocchi in a large skillet with olive oil over medium-high heat for 5-6 minutes until golden brown and crispy on the outside but tender inside.

2. Remove gnocchi and add crumbled turkey sausage to the same pan. Cook for 6-8 minutes, breaking it up with a spoon until browned and fully cooked through.

3. Add minced garlic to the sausage and cook for 30 seconds until fragrant. Stir in artichoke hearts and cook for 2 minutes to heat them completely.

4. Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer. The liquid will create a rich, creamy sauce base for the dish.

5. Add fresh spinach and cook until wilted, about 1-2 minutes. Return gnocchi to the pan and toss everything together until well combined and heated through.

6. Sprinkle with Parmesan cheese and red pepper flakes before serving for extra flavor and a touch of heat that complements the creamy sauce perfectly.

09. One-Pot Lemony Spring Vegetable Linguine

This clever one-pot method uses minimal water to create a silky sauce. Fresh spring vegetables and bright lemon make this pasta feel light and seasonal.

Ingredients: 12 oz linguine, 3.5 cups vegetable broth, 1 cup frozen artichokes, 2 cups fresh spinach, 1 cup frozen peas, 2 lemons, 1/2 cup Parmesan cheese, 3 tbsp olive oil, 3 cloves garlic, salt and pepper.

How To Make One-Pot Lemony Spring Vegetable Linguine

1. Combine linguine, vegetable broth, and minced garlic in a large pot. The limited liquid will concentrate flavors and create a naturally thickened sauce as it cooks.

2. Bring to a boil over high heat, then reduce to medium and cook for 10-12 minutes, stirring frequently to prevent sticking and ensure even cooking throughout.

3. Add frozen artichokes and peas during the last 3 minutes of cooking time. They’ll heat through quickly while adding color and nutrition to the dish.

4. When pasta is al dente and most liquid is absorbed, stir in fresh spinach until wilted. The residual heat will cook the spinach perfectly without overcooking.

5. Remove from heat and stir in olive oil, fresh lemon juice, lemon zest, and grated Parmesan cheese until everything is well combined and creamy.

10. Chickpea Avocado Artichoke Salad with Cider Dressing

This protein-packed salad delivers healthy fats and fiber for sustained energy. The tangy apple cider dressing ties all the fresh ingredients together beautifully.

Ingredients: 2 cans chickpeas (drained), 2 ripe avocados, 1 cup artichoke hearts, 1 cucumber, 1/4 cup apple cider vinegar, 3 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, mixed greens, salt and pepper.

How To Make Chickpea Avocado Artichoke Salad with Cider Dressing

1. Whisk together apple cider vinegar, olive oil, honey, and Dijon mustard in a large bowl until smooth and well combined. Season with salt and pepper to taste.

2. Add drained chickpeas and quartered artichoke hearts to the dressing. Toss gently to coat everything evenly with the tangy, sweet dressing mixture.

3. Dice cucumber and add to the bowl along with cubed avocado. Mix carefully to avoid mashing the delicate avocado while ensuring even distribution throughout.

4. Serve over a bed of mixed greens for extra nutrients and crunch. The combination of textures makes every bite interesting and satisfying for a complete meal.

11. Mediterranean Artichoke Egg Tartine

Elevate your breakfast game with this Mediterranean-inspired open-faced sandwich. Perfectly cooked eggs top savory sautéed artichokes for a protein-rich start to your day.

Ingredients: 4 thick bread slices, 1 cup frozen artichoke hearts, 4 large eggs, 2 cloves garlic, 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1/4 cup fresh parsley, 2 tbsp capers, salt and pepper, hot sauce for serving.

How To Make Mediterranean Artichoke Egg Tartine

1. Toast bread slices until golden brown and crispy on both sides. Set aside while you prepare the artichoke mixture and eggs for the perfect timing.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add thawed artichoke hearts and cook for 4-5 minutes until lightly browned and heated through completely.

3. Add minced garlic and capers to the artichokes, cooking for 1 minute until fragrant. Stir in lemon juice and fresh parsley, then season with salt and pepper.

4. In another pan, fry or poach eggs to your preference. I recommend keeping the yolks slightly runny so they create a rich sauce when broken.

5. Top each toast slice with the warm artichoke mixture, then carefully place a cooked egg on top. Drizzle with remaining olive oil and serve with hot sauce on the side.

12. Rustic Chicken Sun-Dried Tomato Orzo

Sun-dried tomatoes and Romano cheese create bold Italian flavors in this comforting dish. Fresh marjoram adds an aromatic finish that makes this dinner feel special.

Ingredients: 1 cup orzo pasta, 1 lb chicken thighs, 1/2 cup sun-dried tomatoes in oil, 1 cup artichoke hearts, 1/2 cup Romano cheese, 2 tbsp fresh marjoram, 3 cloves garlic, 2 tbsp olive oil, 1 cup chicken broth, salt and pepper.

How To Make Rustic Chicken Sun-Dried Tomato Orzo

1. Season chicken thighs with salt and pepper, then sear skin-side down in olive oil for 6-7 minutes until golden brown and crispy. Flip and cook 5 minutes more.

2. Remove chicken and let rest before slicing. In the same pan, sauté minced garlic for 30 seconds until fragrant but not browned or bitter.

3. Add orzo to the pan and toast for 2 minutes, stirring constantly. This step adds nutty flavor and helps the pasta absorb the other ingredients better.

4. Stir in chopped sun-dried tomatoes, artichoke hearts, and chicken broth. Bring to a simmer and cook for 12-15 minutes until orzo is tender and creamy.

5. Return sliced chicken to the pan and stir in fresh marjoram and Romano cheese. The cheese will melt and create a rich, flavorful sauce that coats everything beautifully.

13. Spinach Artichoke Dip Chicken Pasta

Your favorite party dip transforms into a satisfying dinner with tender chicken and pasta. This creamy comfort food comes together in just 20 minutes for busy weeknights.

Ingredients: 12 oz penne pasta, 1 lb chicken breast, 4 cups fresh spinach, 1 cup artichoke hearts, 8 oz cream cheese, 1/2 cup sour cream, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, 3 cloves garlic, 2 tbsp olive oil, salt and pepper.

How To Make Spinach Artichoke Dip Chicken Pasta

1. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining to help create a smooth, creamy sauce later if needed.

2. Season chicken breast with salt and pepper, then cook in olive oil over medium-high heat for 6-7 minutes per side until golden brown and cooked to 165°F internally.

3. Remove chicken and let rest before slicing into bite-sized pieces. In the same pan, sauté minced garlic for 30 seconds until fragrant throughout the kitchen.

4. Add cream cheese and sour cream to the pan, stirring until smooth and melted. The residual heat from cooking will help everything blend together perfectly.

5. Stir in spinach and artichoke hearts, cooking until spinach wilts completely. Add half the mozzarella and all the Parmesan, stirring until melted and creamy.

6. Toss in cooked pasta and sliced chicken, adding pasta water if needed to achieve the perfect creamy consistency that coats every piece beautifully.

14. Fresh Shrimp Green Goddess Salad

This vibrant salad showcases fresh shrimp with crisp vegetables and homemade green goddess dressing. Every bite delivers fresh flavors and satisfying protein for a complete meal.

Ingredients: 1 lb cooked shrimp, 2 cucumbers, 1 cup artichoke hearts, 2 cups cherry tomatoes, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh chives, 2 tbsp fresh parsley, 1 tbsp lemon juice, 1 clove garlic, mixed greens.

How To Make Fresh Shrimp Green Goddess Salad

1. Make the green goddess dressing by blending mayonnaise, sour cream, fresh chives, parsley, lemon juice, and minced garlic until smooth and bright green in color.

2. Prepare vegetables by dicing cucumbers, halving cherry tomatoes, and quartering artichoke hearts. Keep everything roughly the same size for the best eating experience and presentation.

3. Arrange mixed greens on serving plates or in a large bowl as the base for this colorful, nutritious salad that’s both filling and refreshing.

4. Top greens with prepared vegetables and cooked shrimp, distributing everything evenly so each serving gets a good mix of all the delicious ingredients.

5. Drizzle the homemade green goddess dressing over the salad just before serving to prevent wilting and maintain the crispest texture possible.

15. Nutty Farro Arugula Artichoke Salad

Precooked farro makes this nutritious grain salad come together quickly. Pistachios add crunch while peppery arugula balances the earthy grains perfectly.

Ingredients: 2 cups cooked farro, 4 cups fresh arugula, 1 cup artichoke hearts, 1/2 cup shelled pistachios, 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1/4 cup dried cranberries, 1/4 cup goat cheese, salt and pepper.

How To Make Nutty Farro Arugula Artichoke Salad

1. Whisk together olive oil and balsamic vinegar in a large serving bowl until well combined. Season with salt and pepper to create a simple but flavorful dressing base.

2. Add cooked farro to the dressing and toss well to coat every grain. The farro will absorb some dressing and become more flavorful as it sits.

3. Fold in quartered artichoke hearts and dried cranberries, mixing gently to distribute evenly throughout the grain mixture without breaking anything apart.

4. Add fresh arugula and toss just before serving to prevent wilting. The peppery greens add a nice contrast to the nutty farro and sweet cranberries.

5. Top with chopped pistachios and crumbled goat cheese for extra texture and creamy richness that makes this salad feel like a complete, satisfying meal.

16. Classic Spinach Artichoke Dip Pasta

Transform beloved spinach artichoke dip into a hearty pasta dinner. This creamy, indulgent dish proves that comfort food can be ready in just 20 minutes.

Ingredients: 12 oz rigatoni pasta, 6 cups fresh spinach, 1 cup artichoke hearts, 8 oz cream cheese, 1/2 cup heavy cream, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, 3 cloves garlic, 2 tbsp olive oil, salt and pepper.

How To Make Classic Spinach Artichoke Dip Pasta

1. Cook rigatoni in boiling salted water until al dente, following package directions. The tube shape is perfect for holding the creamy sauce in every bite.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

3. Add cream cheese to the pan and stir until melted and smooth. Pour in heavy cream and whisk until the mixture is completely combined and creamy.

4. Stir in fresh spinach and cook until wilted completely, about 2-3 minutes. Add artichoke hearts and cook for another minute until heated through.

5. Add half the mozzarella and all the Parmesan cheese, stirring until melted. Toss in cooked pasta until every piece is coated with the rich, creamy sauce.

6. Top with remaining mozzarella cheese and broil for 2-3 minutes until golden and bubbly on top, creating an irresistible finish to this comfort food favorite.

Final Thoughts

These artichoke recipes prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. From quick weeknight dinners to impressive weekend meals, there’s something here for every occasion.

Start with your favorite recipe and experiment with different combinations to discover new family favorites that celebrate spring’s bounty.