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Uses for canned artichokes

Recently saw that TJ's has a good price on canned artichokes. Other than dip what are some of your favorite uses or recipes?

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  1. I know this is not traditional but I like adding canned artichoke hearts to the skillet when I make veal/chicken piccata. I think they go well with the lemon, butter, caper flavors. They are great in pasta too. For a fast pantry meal toss angel hair with artichokes, salt pepper , grated cheese. I also love artichokes with tuna. Mix a good canned tuna packed in oil with artichokes and feta and serve on toasted pita or crackers.

    1 Reply
    1. re: cassoulady

      How about a toss of cooked penne, chopped artichokes, drained tuna, chopped black olives, parsley, garlic and olive oil?

      We make this often for a quick dinner, sometimes I add a squeeze of artichoke paste, sometimes chopped roasted red peppers, or a splash of Balsamic vinegar.

    2. Layer a 9x9 pan with a thin layer (3-4 leaves thick) of baby spinach. Arrange a can of whole artichokes upright around the pan. Drizzle all with 1/4 cup white wine and juice from 1/2 lemon. Liberally sprinkle with parmesan cheese and ground red pepper to taste. Bake at 350 till it begins to bubble, then turn on broiler to lightly brown the top of the cheese. Serve with Win Schulers chips, crisp garlic toast, bagel crisps, etc. A HUGE hit at parties.

      A variation is to put one artichoke in large mushroom caps, then prepare the same way.

      1. I love this soup recipe for Chicken, Artichoke, and Brie Soup: http://www.midwestliving.com/recipe/r... It calls for frozen, but I always use canned.

        2 Replies
        1. re: Katie Nell

          Katie Nell - that sounds amazing!

          1. re: MMRuth

            Also good added to potato leek soup!
            Another idea: breaded and deep fried, maybe with some brie inside.

        2. I keep them on hand to add to salads and homemade pizza (well drained), to mix with orzo and parm for a side dish, in sandwiches (toasted baguettes stuffed with fresh spinach, pesto, tomatoes, and artichokes), in casseroles (savory bread puddings or pasta bakes), many variations on the dip/spread theme. I prefer them to those marinated in oil, since they are lighter and I can be more diverse with the flavors.

          1. If you're talking artichoke hearts, I love chicken Jerusalem:

            http://allrecipes.com/Recipe/Chicken-...