18 Delicious Recipes with Marinated Artichoke Hearts Creative

Marinated artichoke hearts are the secret weapon your weeknight dinners have been missing—briny, tender, and packed with flavor, they can transform any dish from ordinary to extraordinary. Whether you’re craving a creamy pasta, a zesty salad, or a cozy baked dip, we’ve rounded up 18 deliciously creative ways to put that jar to work. Get ready to fall in love with artichokes all over again!

Spinach and Artichoke Dip

This crowd-pleasing dip is the ultimate party starter—creamy, cheesy, and packed with just the right amount of garlicky tang.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, mix cream cheese, sour cream, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes (if using) until smooth.
3. Fold in spinach, artichokes, Parmesan, and mozzarella until fully combined.
4. Spread mixture evenly into the prepared dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
5. Let cool for 5 minutes before serving with chips, bread, or veggies.

The secret? A trio of creamy binders (cream cheese, sour cream, and mayo) ensures every bite stays luxuriously smooth—no clumps allowed!

Tip: For extra toasty flavor, broil for the last 2 minutes—just keep an eye on it!

Grilled Chicken with Artichoke Hearts

This juicy grilled chicken gets a Mediterranean twist with tangy artichoke hearts and a garlicky herb marinade—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 2 tbsp of the marinade in a small bowl.
2. Coat the chicken breasts in the remaining marinade and let sit for 15 minutes at room temperature.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the chicken for 6–7 minutes per side, until internal temperature reaches 165°F.
4. In the last 2 minutes of cooking, add the artichoke hearts to the grill and brush with the reserved marinade. Cook until lightly charred.
5. Garnish with 2 tbsp fresh parsley before serving.

The briny artichokes and bright lemon marinade turn simple grilled chicken into something special—plus, it all comes together in under 30 minutes!

Tip: For extra flavor, toss the artichokes with a pinch of red pepper flakes before grilling.

Artichoke Heart and Sun-Dried Tomato Pasta

This vibrant pasta dish is a weeknight hero—bursting with Mediterranean flavors and ready in under 30 minutes.

Ingredients

• 12 oz dried penne pasta
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley

Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add artichoke hearts and sun-dried tomatoes. Cook 4–5 minutes, stirring occasionally, until artichokes are lightly browned.
4. Toss in cooked pasta, remaining 1 tbsp olive oil, salt, black pepper, and 1/4 cup pasta water. Stir to coat, adding more water if needed.
5. Remove from heat. Stir in Parmesan and parsley until cheese melts into a silky sauce.

The briny artichokes and sweet sun-dried tomatoes create a punchy contrast, while the starchy pasta water gives the sauce restaurant-worthy cling.

Tip: For extra richness, fold in a splash of heavy cream with the Parmesan.

Artichoke Heart and Feta Stuffed Mushrooms

These savory stuffed mushrooms are a crowd-pleaser, blending briny artichokes and creamy feta for a bite-sized appetizer that disappears fast.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 1 tbsp olive oil
• 1/2 cup finely chopped artichoke hearts (canned or jarred, drained)
• 1/4 cup crumbled feta cheese
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• 1/4 tsp black pepper
• 1/8 tsp salt

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped stems and sauté for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
3. In a bowl, combine sautéed stems, artichoke hearts, feta, Parmesan, oregano, black pepper, and salt. Mix well.
4. Spoon filling into each mushroom cap, pressing lightly to pack. Arrange on the baking sheet.
5. Bake for 18–20 minutes until mushrooms are tender and filling is lightly golden. Serve warm.

The tangy feta and artichokes create a Mediterranean-inspired filling that stays creamy without turning greasy—perfect for balancing the earthy mushrooms.

Tip: For extra browning, broil for 1–2 minutes at the end, but watch closely to avoid burning!

Artichoke Heart and Olive Tapenade

This briny, creamy tapenade is a flavor bomb—perfect for spreading on crostini or swirling into pasta for an effortless upgrade.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp freshly cracked black pepper

Instructions:

1. In a food processor, pulse the artichoke hearts, Kalamata olives, capers, and minced garlic until roughly chopped (about 5 pulses).
2. With the processor running, drizzle in the 1/4 cup olive oil and 1 tbsp lemon juice until the mixture is cohesive but still slightly chunky, about 10 seconds.
3. Scrape down the sides, add the 1/2 tsp black pepper, and pulse 2–3 more times to combine.

The tapenade strikes a perfect balance between tangy olives and mellow artichokes, with pops of salty capers in every bite. Try it as a sandwich spread for a Mediterranean twist!

Tip: For a smoother texture, blend an extra 30 seconds and add 1 tbsp more olive oil if needed.

Artichoke Heart and Goat Cheese Flatbread

This creamy, tangy flatbread is a weeknight hero—ready in under 30 minutes but fancy enough to impress guests.

Ingredients

• 1 (10-inch) pre-baked flatbread or naan
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp flaky sea salt

Instructions

1. Preheat oven to 400°F. Place flatbread on a baking sheet.
2. In a small bowl, whisk together 1/4 cup olive oil, minced garlic, 1/2 tsp oregano, and 1/4 tsp red pepper flakes. Brush evenly over the flatbread.
3. Scatter artichoke hearts over the flatbread, then sprinkle with crumbled goat cheese and 1/4 cup Parmesan.
4. Bake for 12–15 minutes until edges are crisp and cheese is lightly golden.
5. Remove from oven and immediately sprinkle with 1 tbsp parsley and 1/2 tsp flaky salt. Slice and serve warm.

The magic here? The marinated artichokes infuse every bite with bright, briny flavor against that creamy goat cheese.

Tip: For extra crunch, broil the flatbread for 1–2 minutes at the end—just watch closely!

Artichoke Heart and Roasted Red Pepper Salad

Bright, tangy, and packed with Mediterranean flavors, this salad comes together in minutes but tastes like you spent hours on it.

Ingredients:

• 1 (14 oz) jar marinated artichoke hearts, drained and quartered
• 1 (12 oz) jar roasted red peppers, drained and sliced into strips
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine the artichoke hearts, roasted red peppers, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle with feta cheese and fresh parsley just before serving.

The briny olives and creamy feta balance the sweetness of the peppers, while the marinated artichokes add a satisfying bite. Perfect for picnics or as a vibrant side dish at your next barbecue.

Tip: For extra zing, add a squeeze of lemon juice or a pinch of red pepper flakes before serving.

Artichoke Heart and Quinoa Stuffed Bell Peppers

These Artichoke Heart and Quinoa Stuffed Bell Peppers are a vibrant, protein-packed twist on a classic—perfect for a hearty vegetarian meal that doesn’t skimp on flavor.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup marinara sauce (plus extra for serving)

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix cooked quinoa, chopped artichoke hearts, Parmesan, parsley, garlic, oregano, salt, and black pepper.
3. Spoon the quinoa mixture evenly into the bell peppers, pressing gently to pack. Place them upright in the baking dish.
4. Drizzle 1/2 cup marinara sauce over the stuffed peppers. Cover with foil and bake for 30 minutes.
5. Remove foil and bake uncovered for another 15 minutes until peppers are tender and filling is lightly browned.

The tangy artichokes and nutty quinoa create a satisfying bite, while the melty Parmesan adds a savory finish. Serve with extra marinara for dipping!

Tip: For extra richness, sprinkle a little mozzarella on top before the final bake.

Artichoke Heart and Parmesan Risotto

This creamy risotto is a dreamy way to enjoy artichokes—earthy, cheesy, and just luxurious enough for a weeknight treat.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Warm the broth in a saucepan over low heat. Keep it simmering gently.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the Arborio rice and toast for 2 minutes, stirring constantly. Pour in the white wine and cook until mostly absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until the rice is al dente (about 20 minutes total).
5. Stir in the artichoke hearts, Parmesan, butter, salt, and black pepper. Cook for 2 more minutes until creamy.
6. Garnish with parsley and serve immediately.

The trick here? Letting the artichokes warm through just at the end keeps their bright flavor front and center.

Tip: For extra richness, swap the butter for mascarpone—just a spoonful makes it silky!

Artichoke Heart and Lemon Herb Couscous

Bright, lemony couscous studded with tender artichoke hearts and fresh herbs is the kind of side dish that steals the spotlight—no oven required!

Ingredients:

• 1 cup couscous
• 1 1/4 cups low-sodium vegetable broth
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes until liquid is absorbed.
2. Fluff the couscous with a fork, then gently fold in the artichoke hearts, parsley, dill, olive oil, lemon zest, lemon juice, salt, and black pepper until evenly combined.
3. Taste and adjust seasoning with an extra pinch of salt or lemon juice if needed. Serve warm or at room temperature.

The tangy lemon and briny artichokes make this couscous feel refreshingly light, yet hearty enough to pair with grilled chicken or fish.

Tip: For extra texture, toast the couscous in a dry skillet over medium heat for 2–3 minutes before adding the broth—it adds a subtle nutty depth!

Artichoke Heart and Spinach Stuffed Shells

These Artichoke Heart and Spinach Stuffed Shells are a creamy, veggie-packed twist on classic stuffed pasta—perfect for impressing guests or treating yourself to a cozy dinner.

• 24 jumbo pasta shells
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a large bowl, mix artichoke hearts, spinach, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, basil, salt, and black pepper until well combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon filling into each shell (about 2 tbsp per shell) and arrange seam-side up in the dish.
4. Pour remaining 1 cup marinara over shells and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The tangy artichokes and earthy spinach balance beautifully with the creamy ricotta—no one will miss the meat! Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling.

Artichoke Heart and Basil Pesto Pizza

This vibrant pizza combines creamy artichoke hearts with fresh basil pesto for a flavor-packed twist on a classic—perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 475°F. Lightly grease a baking sheet or pizza stone with 1 tbsp olive oil.
2. Roll out pizza dough on a floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
3. Spread 1/2 cup basil pesto evenly over the dough, leaving a 1-inch border. Sprinkle with 1 cup mozzarella and 1/2 cup Parmesan.
4. Scatter chopped artichoke hearts over the cheese. Sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
5. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly. Garnish with fresh basil leaves before slicing.

The briny artichokes and bright pesto create a crave-worthy balance, while the crispy crust holds it all together beautifully.

Tip: For extra flavor, drizzle with a little balsamic glaze after baking!

Artichoke Heart and Chickpea Stew

This hearty stew is a cozy hug in a bowl—briny artichokes, creamy chickpeas, and warm spices come together for a dish that feels both rustic and elegant.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add the diced tomatoes (with juices), artichoke hearts, chickpeas, 1 cup vegetable broth, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and stir in 1/4 cup parsley. Taste and adjust salt if needed.

The magic here? The artichokes add a subtle tang that balances the earthy chickpeas, while the smoked paprika gives it a whisper of depth. Serve with crusty bread to soak up every drop.

Tip: For extra richness, swirl in a spoonful of Greek yogurt just before serving.

Artichoke Heart and Arugula Salad with Lemon Vinaigrette

Bright, tangy, and packed with texture, this salad is a refreshing side or light lunch that comes together in minutes.

Ingredients:

• 5 oz baby arugula
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, kosher salt, and black pepper until smooth.
2. Add the arugula and toss gently to coat in the dressing.
3. Scatter the artichoke hearts, shaved Parmesan, and toasted pine nuts over the top.
4. Serve immediately, giving one final light toss at the table.

The contrast of peppery arugula, briny artichokes, and crunchy pine nuts makes every bite exciting—no boring salads here!

Tip: For extra flavor, use marinated artichoke hearts and reduce the olive oil in the dressing by 1 tbsp.

Artichoke Heart and Ricotta Stuffed Zucchini Boats

These tender zucchini boats are packed with creamy ricotta and briny artichokes—a fuss-free veggie dish that feels fancy enough for guests.

Ingredients

• 4 medium zucchinis (about 8″ long), halved lengthwise
• 1 tbsp olive oil
• 1 cup whole-milk ricotta cheese
• 1/2 cup chopped marinated artichoke hearts, drained
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil, plus extra for garnish

Instructions

1. Preheat oven to 400°F. Scoop out zucchini flesh with a spoon, leaving a 1/4″ thick shell. Chop the scooped flesh and set aside.
2. Brush zucchini boats with 1 tbsp olive oil and place on a baking sheet. Bake for 10 minutes to soften slightly.
3. Meanwhile, mix ricotta, artichoke hearts, Parmesan, garlic, oregano, red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, and chopped zucchini flesh in a bowl. Fold in 1/4 cup basil.
4. Divide filling evenly among zucchini boats. Bake for 20–25 minutes until filling is lightly golden and zucchini is tender.
5. Garnish with extra basil before serving.

The contrast of the creamy ricotta with the tangy artichokes turns humble zucchini into something seriously addictive.

Tip: For extra browning, broil the boats for the last 2 minutes—just keep an eye on them!

Artichoke Heart and Caramelized Onion Tart

This savory tart is a showstopper with its buttery crust, sweet caramelized onions, and tender artichoke hearts—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed, then set aside.
2. Heat olive oil in a skillet over medium-low. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized.
3. Spread caramelized onions evenly over the par-baked crust. Scatter artichoke hearts on top, then sprinkle with Parmesan and 1/4 tsp black pepper.
4. Brush the pastry edges with beaten egg. Bake for 20–25 minutes until the crust is golden and the cheese is bubbly.

The magic here? The contrast of the crisp, flaky crust with the jammy onions and briny artichokes—it’s a bite you’ll crave.

Tip: For extra richness, drizzle with a little balsamic glaze after baking.

Artichoke Heart and Garlic Shrimp Skillet

This one-pan wonder combines briny artichokes, plump shrimp, and plenty of garlic for a quick yet elegant weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 (14 oz) can quartered artichoke hearts, drained
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
2. Add shrimp in a single layer and sprinkle with salt and black pepper. Cook for 2 minutes per side until pink and curled.
3. Stir in artichoke hearts and cook for 1 minute just to warm through. Remove from heat and drizzle with lemon juice.
4. Sprinkle with parsley and serve immediately with crusty bread to soak up the garlicky sauce.

The artichokes add a meaty texture that makes this feel hearty despite the short cook time—perfect for when you want something fuss-free but impressive.

Tip: For extra richness, swirl in 1 tbsp of cold butter at the end off-heat.

Artichoke Heart and Avocado Toast with Poached Egg

This creamy, tangy toast is a brunch superstar—silky avocado and marinated artichokes balance perfectly with a runny poached egg on top.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and mashed
• 1/4 cup marinated artichoke hearts, drained and chopped
• 2 large eggs
• 1 tbsp white vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt
• 1 tbsp olive oil
• Fresh cilantro or parsley, for garnish

Instructions:

1. Bring a medium pot of water to a gentle simmer over medium heat. Add 1 tbsp white vinegar.
2. Crack 1 egg into a small bowl, then gently slide it into the simmering water. Repeat with the second egg. Poach for 3–4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
3. While eggs cook, spread mashed avocado evenly onto toasted sourdough. Top with chopped artichoke hearts, then drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp red pepper flakes and 1/4 tsp kosher salt.
4. Place a poached egg on each toast. Garnish with fresh herbs.

The briny artichokes cut through the richness of the avocado and egg, while the red pepper flakes add a sneaky kick. Tip: For extra tang, squeeze a little lemon juice over the avocado before assembling!

Conclusion

With so many tasty ways to enjoy marinated artichoke hearts, this roundup is your go-to for easy, flavorful meals! Whether you’re whipping up a quick appetizer or a cozy dinner, there’s something here for everyone. Try a recipe (or three!) and let us know which one you love most. Don’t forget to share this article on Pinterest so other home cooks can discover these delicious ideas too. Happy cooking!