Diva Tasting: Artichoke Recipes…

Delicious Artichoke Recipes

Garlic Crab Dip


1 Cup Mayonnaise

8 Ounces Sour Cream

1 (1 Ounce) Package Garlic And Mushroom Soup Mix

1 (14 Ounce) Can Artichoke Hearts, Drained And Chopped

1 Cup Shredded Swiss Cheese

1 Cup Shredded Jack Cheese

2 (6 Ounce) Can Crab Meat, Drained


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 In a 1-1/2 quart casserole dish, combine mayonnaise, sour cream, soup mix, artichoke hearts, cheese and crab meat. Mix well. Bake uncovered for 30 minutes. Serve immediately. 12 Servings. Serve with crostini, pita chips or naan.

Chicken and Artichokes


4 Skinless, Boneless Chicken Breast Halves

2 Tablespoons Olive Oil

¼ Cup All-Purpose Flour

Kosher Salt And Pepper To Taste

1 Small Onion, Chopped

2 Portobello Mushrooms Chopped

½ Cup Beef Broth

2 Teaspoons Dried Tarragon

5 Canned Quartered Artichoke Hearts

½ Cup Brandy

¼ Cup Lemon Juice


Step 1 Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.

Step 2 In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.

Step 3Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.

Step 4 Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Spinach and Artichoke Pasta


Cooking Spray

1 Box of Penne or your favorite pasta Noodles

1 Onion, Chopped

4 Cloves Garlic, Chopped

1 (14.5 Ounce) Can Vegetable Broth

1 Tablespoon Chopped Fresh Rosemary

1 Large package of Sliced and Sauteed cremini Mushrooms

1 (14 Ounce) Can Marinated Artichoke Hearts, Drained And Chopped

1 (10 Ounce) Package Frozen Chopped Spinach, Thawed, Drained And Squeezed Dry

1 (28 Ounce) Jar Tomato Pasta Sauce

3 Cups Shredded Mozzarella Cheese,

1 (4 Ounce) Package Herb And Garlic Feta, Crumbled


Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray. Sauté Mushrooms.

Step 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Step 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Step 4 In a large mixing bowl combine pasta, sauce and remaining ingredient. Fold in well to combine all. Fold in mozzarella. Pour all into the 9×13 inch dish. Sprinkle crumbled feta on top.

Step 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting. Serves 8; Serve with Garlic Bread and Salad.

Artichoke Bruschetta


1 (6.5 Ounce) Jar Marinated Artichoke Hearts, Drained And Chopped

1 Cup Grated Romano Cheese

Cup Finely Chopped Red Onion

7 Tablespoons Mayonnaise

1 French Baguette, Cut Into 1/3 Inch Thick Slices


Step 1 Preheat the broiler.

Step 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Artichoke Tortellini


2 (9 Ounce) Packages Fresh Cheese Tortellini

1 Tablespoon Olive Oil

1 Teaspoon Olive Oil

1 Pound Roma Tomatoes – Peeled, Seeded And Chopped

1 (6.5 Ounce) Jar Marinated Artichoke Hearts

½ Cup Chopped Green Onions

3 Cloves Minced Garlic

½ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Black Pepper

4 Tablespoons Grated Parmesan Cheese

1 Cup Cream or Half n Half


Step 1 Cook pasta according to package directions.

Step 2 While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.

Step 3 Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add the sauce to the pasta; toss gently, but thoroughly to mix pour the cream over the pasta and sauce and toss gently to combine. Reserve 1 Cup. Transfer pasta to a large serving platter. Pour remaining sauce over pasta. Garnish with Parmesan cheese. Serves 6 Serve with Texas Toast and a Salad.

Chicken Piccata With Artichokes


¾ Cup All-Purpose Flour

Teaspoon Garlic Powder

¼ Teaspoon Sea Salt

Teaspoon Black Pepper

½ Teaspoon Italian Seasoning

4 Skinless, Boneless Chicken Breast Halves, Pounded 1/2 Inch Thick And Cut Into Thirds

3 Tablespoons Olive Oil

2 Cloves Garlic, Minced

1 Onion, Minced

½ Cup White Wine

1 (14.5 Ounce) Can Chicken Broth

2 Tablespoons Lemon Juice

1 (13.75 Ounce) Can Artichoke Hearts, Drained And Chopped, Liquid Reserved

1 Small Jar of Capers, With Liquid

3 Tablespoons Butter


Step 1 Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.

Step 2 Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

Step 3 Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter. Serves 4 Serve with rice pilaf, potatoes, and broiled asparagus.


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