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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:


              1. Rinse a big handful, chop them up, and toss with linguine, the zest and juice of a lemon, minced parsley and parmigiano reggiano for a quick and east weeknight pasta. Add some of the pasta water if desired to thin out the "sauce."

                2 Replies
                1. re: farmersdaughter

                  This is similar to a quick family favorite. We usually sprinkle ham on top:

                  ¼ cup olive
                  ¼ cup butter
                  1 TBS flour
                  Combine these and cook for at least 5 minutes to take out flour taste
                  1 cup chicken broth
                  Add and cook for about 5 minutes until it thickens.
                  1 garlic clove chopped
                  2 tsp – 1 TBS lemon juice (to taste)
                  1 TBS fresh parsley ( not dried )
                  Cook 5 minutes
                  ¼ cup parmesan cheese
                  2 tsp – 1 TBS capers (sometimes I put even more in)
                  1 can artichoke hearts
                  Cook 5 – 10 minutes and you’re done.

                2. On pizza. In chicken casserole. In salads

                  1 Reply
                  1. re: Harters

                    I add them to pasta puttanesca for a heartier dish. Also rinse and drain well for pizza topping.

                  2. canned or marinated artichokes are what i use in the mushroom and artichoke lasagna


                    This one is also a nice casual dish based on the spinach and artichoke dip...cut it out of a mag a few years back, can't remember which one to make the reference. It made a nice meal with a salad for friends a time or two:

                    12 oz campanelle pasta ( i used whatever i had on hand
                    )1.5 packages neufchatel cream cheese (i used regular cream cheese)
                    3/4 cup reduced fat sour cream
                    1 cup milk
                    1/2 tsp salt
                    1/2 tsp garlic powder ( i used regular garlic )
                    1/2 tsp hot sauce
                    2 cups shredded swiss cheese
                    1 can artichoke hearts, drained, halved
                    1 pkg (10 oz) frozen chopped spinach, squeezed dry
                    1/3 cup shredded parmesan
                    -oven at 350 degrees
                    -cook pasta
                    -cream the cream cheese, sour cream, milk, salt, garlic and hot sauce. stir in 1.5 cups of the swiss cheese, artichokes and spinach. Pour over pasta, toss to combine.
                    -Spoon pasta into a 6 cup baking dish, top with remaining cheeses, bake until heated through, about ten mins.
                    -per serving (if you REALLY want to know and ruin the fun :) ), 611 calories, 30 grams protein, 31 grams fat, 97 mgs cholesterol, 53 grams carbs, 812 mgs sodium, 3 grams fibre and 5 grams sugar.

                    1. Artichoke pate is a good starter for vegetarians. I can dig out the recipe if anyone's interested.

                      6 Replies
                        1. re: Harters

                          Me too. I tried making hummus with artichoke hearts but it left something to be desired.

                          1. re: coll

                            i make pizza with artichokes, shrimp and fresh mozz. saute the shrimp, artichokes with some red chili flakes, garlic, shallots. slap on some red sauce and mozz and bake for 10 minutes at the highest temp possible in your oven.

                          2. re: Harters

                            It's basically a tin of artichoke hearts whizzed up with 2 tbsp pinenuts, then you stir in some parmesan cheese (3-4 tbsp), a dash of tabasco, a couple of cloves of finely chopped garlic, a teaspoon of dijon mustard and a spoonful or two of mayonnaise. Best prepared an hour or two in advance so the flavours have a chance to mingle.

                            1. re: greedygirl

                              This is brilliant, I usually have all these things in stock so it will make a great last minute dip. Thanks!

                              1. re: greedygirl

                                do you drain the chokes? and then how do you serve it? room temp? with crackers? sounds yummmy

                          3. Thanks for the tip, love artichokes, will have to visit TJ's. I make a great Chicken Vesuvio recipe, which is roasted chicken in pieces with potatoes dressed with oregano, loads of garlic, EVOO and other seasonings. Have added canned artichokes just 10 min before serving, tossing in pan juices, very tasty.

                            1. They are great to use in a "Tagine" you can even do a fast faux tagine with fish or lamb: warm 1 T oil in a deep skillet with a little cumin 1/2 tsp. and cinnamon 1/2 tsp. Let it cook a few minutes 1-2. Put in artichokes and cook for another minute. Add a can of diced tomatoes and green olives. Let cook for about 10 minutes then add fish with tagine paste and cook with lid on 7-10 minutes. If you use lamb sear it first in the pan then re-add it where the fish was put in and then turn it halfway.

                              1. Artichokes, garlic and lemon, these three go so well together.
                                You can chop them and add them to baked bread with olives...
                                There is a hot garlicky artichoke dip/spread recipe I gave to someone last year that is good and fattening, not to mention addictive.
                                And you could make a spicy garbanzo bean and artichoke soup with bacon topping. Or then of course artichokles make about the best topping along with garlic on a pizza.
                                Panini with artichoke, lots of fontina, garlic and procuitto and arugula on a ciabatta roll/// and now I'm hungry.

                                1. Lovely salad that goes with everything:

                                  1 tin artichoke hearts (or bottoms) - Cut into 4
                                  1 tin hearts of palm - cut into pieces roughly size of artichoke pieces
                                  1 bunch asparagus - lightly steamed then chilled and cut into smaller pieces
                                  1 punnet of baby tomatoes

                                  1 lemon (juice only)
                                  Olive oil

                                  Toss everything together and you have a summer salad that goes with everything - BBQ steak/fish/chicken, whatever you want.