Artichokes are supposed to be good for gut health and full of antioxidants, but it’s hard to look at a can of these funky-looking veggies and be instantly inspired. This roundup helps you think beyond spinach and artichoke dip, including recipes for bruschetta, pasta, burgers, soups, and salads. Whether they’re canned in water, marinated in olive oil, or fresh from the produce section, there’s an awesome way to prepare them.
When you’re scooping out the inedible central portion of an artichoke, don’t let all that empty space go to waste. Fill the cavity with this creamy, cheese-free avocado and walnut pesto. It’s a fun-to-eat appetizer that doesn’t even require a plate.
No baby artichokes allowed here—the bigger, the better for this stuffed appetizer. Not only do they make an impressive statement to kick off a meal, but they allow for much more of that buttery, breadcrumby, cheese filling in each bite.
Piled high with chopped tomato, basil, and artichoke hearts, these baguette slices are not your average bruschetta. Pro tip: Make the topping ahead of time so that the ingredients get a chance to soak into each other and really make for a flavor overload.
We know we said no dip in this roundup, but we promise, this is one veggie-packed hummus you don’t see too often at the store—or anywhere else, for that matter. Made with canned chickpeas, canned artichokes, and olive oil, this 10-minute recipe is a perfect example of the power of pantry staples.
It’s not uncommon to find artichokes steamed and served with a mayo-based aioli, but this blogger tweaks the classic appetizer by roasting the vegetable and ditching the dairy for a cashew-based dipping sauce. Everything about this is easier and tastier than the original recipe.
Try these savory bread-free pinwheels the next time you’re feeling snacky, where marinated artichokes, black olives, and sun-dried tomatoes lend plenty of flavor to the turkey and cheese combo. Light but protein-packed, a few of these could even pass for a low-carb lunch.
Despite the sprinkle of capers here and slivers of roasted red peppers there, this salad is really all about the artichokes. Drizzled with olive oil and roasted until perfectly golden, all they need is a light vinaigrette and they’ll be ready to overshadow the main dish at any table.
This healthier Cobb salad swaps out traditional iceberg lettuce, bacon, and chicken for a meatless mix of feta cheese, roasted red peppers, and olives. But even with all its robust fellow ingredients, there’s still no upstaging the artichoke hearts, which manage to make their presence felt with their distinctive look and unique taste.
Artichoke hearts bring an extra tangy twist to this Bulgarian-inspired comfort dish. Packed with rice, chicken, veggies, and even eggs, it may fall under the soup category, but it passes as a full meal on its own.
This salad may have fewer than 10 ingredients, but each one, from the garlic to the basil to the tangy marinated artichokes, brings so much to the table that you really don’t need to bother with additional items. Bonus points if you use whole-wheat couscous for even more fiber.
Kinda starchy and almost spud-like, Jerusalem artichokes are perfect for giving this soup a thick, hearty texture without the need for actual potatoes (or dairy, for that matter). Pair them with carrots, celery, and parsley for a soup that proves just how good plant-based eating can be.
Welcome spring (or reminisce about it, at least) with this bright, fun salad. With hard-boiled eggs and goat cheese for protein, veggies in several shades of green, and artichoke hearts for saltiness, it delivers in the flavor, appearance, and nutrition departments.
Cauliflower florets provide bulk and slivered almonds lend some satiating fats, but the mild, slightly lemony flavor in this soup is all thanks to over four cups of artichokes. Rich and silky smooth without a hint of actual cream, this is better than any condensed cream-of-anything you’d get in a can.
All it takes is some garlic and lemon to liven up canned artichokes in this five-ingredient pasta—a perfect example of how veggies really don’t need a ton of doctoring up to taste amazing. Doesn’t matter whether you’re working with the scraps of your fridge or you’re cooking to impress—this is your dish.
Chicken and veggies may sound like a pretty basic meal, but not when you’re getting creative with the spices and produce. Boasting artichokes and olives, plus cumin, turmeric, and cinnamon to flavor the meat, this eclectic skillet is anything but bland.
With squash, spinach, bell peppers, and of course, artichokes, these veggie-packed “bowls” make getting your fiber both easy and delicious. Ground turkey lends a good bit of protein too, making this a perfect low-carb meal on nights when you want something not as heavy as a pasta and more filling than a salad.
A garlicky lemon and artichoke mixture is both the side and the marinade for this ridiculously easy salmon dinner. It doesn’t get simpler, cleaner, or healthier than this.
When your fridge is looking bare, frozen veggie burgers might be your go-to solution, but why compromise with processed soy when you can make something much more wholesome with pantry items? These patties don’t require much more than rolled oats, canned artichokes, and canned white beans, and take maybe five minutes longer than reheating fake meat.
Creamy, savory risotto that’s also good for your gut? Bet you never thought that could be a thing, but this recipe makes it possible. Using prebiotic-rich Jerusalem artichokes, inflammation-reducing bone broth, and lots of kale, this dairy-free risotto manages to combine all the richness of comfort food with stuff our doctors are always telling us to eat more of.
No more picking between a salad and a grilled cheese. Packed with smoky Gouda and tons of veggies, including meaty artichoke hearts, these quesadillas satisfy picky and healthy eaters alike, and the addition of ground turkey gives them that decisive boost from appetizer to entrée status.
If your stomach is saying yes but your wallet is saying no to crab cakes, opt for these shrimp-based patties instead. They’re less expensive and score more points for managing to sneak in a full can of artichokes, so don’t think of this as a consolation prize; it’s actually an upgrade.