20 Delicious Canned Artichoke Recipes for Every Occasion

Got a can of artichokes hiding in your pantry? You’re sitting on a goldmine of flavor! Whether you’re whipping up a quick weeknight dinner, hosting a fancy appetizer spread, or craving some cozy comfort food, these tender, briny gems can do it all. From creamy dips to hearty pastas, we’ve rounded up 20 delicious canned artichoke recipes that’ll make them your new kitchen MVP. Let’s get cooking!

Spinach and Artichoke Dip

This crowd-pleasing dip is rich, cheesy, and packed with flavor—perfect for game day or cozy gatherings.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a small baking dish.
2. In a large bowl, combine spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic powder, salt, and black pepper. Mix until fully incorporated.
3. Spread mixture evenly into the prepared baking dish. Bake for 20–25 minutes until bubbly and lightly golden on top.
4. Let cool for 5 minutes before serving warm with chips, bread, or veggies.

The secret? A double-cheese punch and just enough mayo for richness without heaviness. It’s a guaranteed hit every time!

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

Artichoke and Parmesan Stuffed Chicken

This elegant yet easy stuffed chicken combines creamy artichoke hearts and nutty Parmesan for a restaurant-worthy dish that’s surprisingly simple to pull off.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup canned artichoke hearts, drained and finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the chopped artichoke hearts, Parmesan, mayonnaise, garlic powder, Italian seasoning, salt, and black pepper until combined.
3. Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each with 1/4 of the artichoke mixture, pressing gently to seal.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer to the prepared baking sheet (or keep in skillet if oven-safe).
5. Bake at 400°F for 18–20 minutes, until chicken reaches 165°F internally. Let rest 5 minutes before serving.

The filling stays luxuriously creamy while the chicken stays juicy—no dry breasts here! The artichokes add a subtle tang that balances the richness.

Tip: For extra browning, broil the stuffed chicken for the last 2 minutes of baking.

Creamy Artichoke Pasta

This luscious pasta dish is like a hug in a bowl—silky, tangy, and packed with tender artichoke hearts. Perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

• 12 oz dried fettuccine (or pasta of choice)
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add artichoke hearts and cook for 3 minutes, stirring occasionally, until lightly golden.
4. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer for 4 minutes, stirring frequently, until slightly thickened.
5. Toss drained pasta into the skillet, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Stir until evenly coated.
6. Garnish with parsley and extra Parmesan before serving.

The magic here? The artichokes soak up the creamy garlic sauce while keeping their meaty texture—no mushy veggies here!

Tip: For extra richness, stir in a spoonful of cream cheese with the heavy cream.

Artichoke and Sun-Dried Tomato Flatbread

This Mediterranean-inspired flatbread is a flavor-packed crowd-pleaser, with tangy sun-dried tomatoes and tender artichokes layered over a crispy crust.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/4 cup olive oil, divided
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 1/3 cup oil-packed sun-dried tomatoes, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch oval or rectangle. Transfer to a parchment-lined baking sheet.
2. Brush dough with 2 tbsp olive oil, then sprinkle evenly with garlic powder, oregano, red pepper flakes (if using), and a pinch each of salt and black pepper.
3. Scatter mozzarella over the dough, leaving a 1/2-inch border. Top with artichokes and sun-dried tomatoes, then sprinkle with Parmesan.
4. Bake for 18–20 minutes until crust is golden and cheese is bubbly. Drizzle with remaining 2 tbsp olive oil and garnish with fresh basil.

The contrast of the crisp crust, melty cheese, and briny-sweet toppings makes this flatbread irresistible straight from the oven. Tip: For extra flavor, use the oil from the sun-dried tomato jar to brush the crust.

Artichoke and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese, tender artichokes, and flaky crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unroll the puff pastry onto a parchment-lined baking sheet and lightly prick the center with a fork, leaving a 1-inch border.
2. In a bowl, toss the artichoke hearts with olive oil, thyme, garlic powder, salt, and black pepper. Spread evenly over the pastry.
3. Scatter goat cheese and Parmesan over the artichokes. Fold the edges of the pastry inward to create a rustic border, then brush with beaten egg.
4. Bake for 20–25 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.

The tangy goat cheese balances the earthy artichokes, while the flaky crust adds the perfect crunch. It’s elegant enough for guests but simple enough for weeknights!

Tip: For extra flavor, drizzle with honey or balsamic glaze after baking.

Lemon Garlic Artichoke Pasta

Bright, tangy, and packed with flavor, this pasta dish feels fancy but comes together in under 30 minutes—perfect for busy weeknights.

Ingredients

• 12 oz dried linguine or spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 large lemon
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add artichoke hearts, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until lightly browned.
4. Reduce heat to low. Add cooked pasta, lemon zest, lemon juice, and 1/4 cup reserved pasta water. Toss to coat, adding more pasta water if needed.
5. Stir in Parmesan and parsley until cheese melts. Serve immediately with extra Parmesan.

The lemon’s zesty punch balances the rich, savory artichokes, while a hint of red pepper flakes adds just enough warmth. Tip: For extra depth, toss in a handful of baby spinach with the artichokes!

Artichoke and Olive Tapenade

This zesty tapenade is a flavor-packed spread that’s perfect for elevating crackers, crostini, or even grilled chicken—ready in just 10 minutes!

Ingredients:

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

Instructions:

1. In a food processor, combine the artichoke hearts, Kalamata olives, capers, garlic, and parsley. Pulse 5–6 times until roughly chopped.
2. Add the lemon juice, olive oil, and black pepper. Pulse again until the mixture is cohesive but still slightly chunky, about 3–4 pulses.
3. Taste and adjust seasoning if needed (the olives add plenty of salt, so extra isn’t usually necessary).

The briny olives and tangy artichokes create a bold, Mediterranean-inspired spread with just the right amount of texture. Try it smeared on warm bread for an instant crowd-pleaser!

Tip: For a smoother tapenade, let the processor run longer—or fold in chopped sun-dried tomatoes for a sweet contrast.

Artichoke and Spinach Stuffed Mushrooms

These creamy, savory stuffed mushrooms are the perfect bite-sized appetizer—packed with flavor and ready in under 30 minutes!

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach
• 1/2 cup chopped marinated artichoke hearts, drained
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. Finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes, then add chopped stems and spinach. Cook until spinach wilts, about 3 minutes.
3. Remove skillet from heat. Stir in artichoke hearts, cream cheese, Parmesan, salt, black pepper, and red pepper flakes (if using) until fully combined.
4. Spoon filling evenly into mushroom caps. Bake for 15–18 minutes until tops are lightly golden and mushrooms are tender.

The tangy artichokes and creamy spinach filling create a rich contrast with the earthy mushrooms—every bite is a mini flavor explosion!

Tip: For extra crunch, sprinkle with panko breadcrumbs before baking.

Artichoke and Ricotta Pizza

This creamy, veggie-packed pizza is a weeknight hero—bright lemon zest and garlicky artichokes balance the rich ricotta for a slice that feels fancy without the fuss.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 1/2 cup whole-milk ricotta
• 1 tbsp olive oil, plus extra for brushing
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 (14-oz) can artichoke hearts, drained and roughly chopped
• 1/2 cup shredded mozzarella
• 1 tsp lemon zest
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 475°F with a rack in the lower third. Lightly brush a baking sheet with olive oil.
2. Stretch dough into a 12-inch oval on the sheet. Brush edges with olive oil and prick the center all over with a fork.
3. In a bowl, mix ricotta, 1 tbsp olive oil, garlic, red pepper flakes, and 1/2 tsp salt. Spread evenly over dough.
4. Scatter artichokes and mozzarella over ricotta. Bake for 15–18 minutes until crust is golden and cheese bubbles.
5. Sprinkle with lemon zest and basil. Slice and serve immediately.

The magic here? The ricotta layer stays luxuriously creamy beneath the tangy artichokes—no gloopy cheese pull, just elegant flavor in every bite.

Tip: For extra crunch, pre-bake the naked dough for 3 minutes before adding toppings.

Artichoke and White Bean Salad

This bright, lemony salad is packed with Mediterranean flavors and comes together in just 15 minutes—perfect for a light lunch or a vibrant side dish.

Ingredients:

• 1 (15 oz) can white beans, drained and rinsed
• 1 (14 oz) jar marinated artichoke hearts, drained and roughly chopped
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions:

1. In a large bowl, combine white beans, artichoke hearts, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and oregano.
3. Pour dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.

The tangy marinated artichokes and creamy beans create a satisfying contrast, while the fresh parsley adds a pop of color. It’s a no-cook wonder that tastes even better the next day!

Tip: For extra zing, add a pinch of red pepper flakes or a handful of crumbled feta cheese.

Artichoke and Feta Quiche

This savory quiche is a brunch superstar, with creamy feta and tender artichokes nestled in a flaky, buttery crust.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh dill

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and let cool slightly.
2. In a bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Scatter the chopped artichoke hearts, crumbled feta, and Parmesan cheese evenly over the crust. Pour the egg mixture on top, then sprinkle with fresh dill.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let rest 10 minutes before slicing.

The briny feta and bright dill balance the richness of the custard, while the artichokes add a subtle tang—perfect for lazy weekends or potlucks.

Tip: For extra flavor, sauté the artichokes in 1 tbsp olive oil with a minced garlic clove before adding to the quiche.

Artichoke and Pesto Pasta Salad

This vibrant pasta salad is packed with briny artichokes, creamy pesto, and fresh veggies—perfect for picnics or a quick weeknight side.

Ingredients:

• 12 oz short pasta (like fusilli or penne)
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together pesto, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and olive oil.
3. Add cooled pasta, artichokes, and cherry tomatoes to the bowl. Toss gently to coat.
4. Sprinkle with Parmesan cheese and toss once more. Chill for at least 30 minutes before serving.

The tangy lemon and pesto combo brightens up the artichokes, while the Parmesan adds a salty crunch. Tip: For extra freshness, fold in a handful of arugula just before serving.

Artichoke and Chickpea Stew

This Artichoke and Chickpea Stew is a cozy, Mediterranean-inspired dish that comes together in one pot with minimal fuss—perfect for a hearty weeknight dinner.

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

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

The stew’s rich, smoky depth comes from the paprika and cumin, while the artichokes add a tender, briny contrast. Serve with crusty bread to soak up every last drop!

Tip: For extra creaminess, stir in a spoonful of Greek yogurt or tahini just before serving.

Artichoke and Arugula Salad

Bright, peppery arugula meets tender artichokes in this effortless salad that’s perfect for a light lunch or a vibrant side dish.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until smooth.
2. Add the arugula and gently toss to coat evenly with the dressing.
3. Scatter the artichoke hearts, shaved Parmesan, and toasted pine nuts over the top.
4. Serve immediately, tossing lightly just before eating to keep the greens crisp.

The creamy Parmesan and nutty pine nuts balance the zesty dressing, while the artichokes add a satisfying bite—no cooking required!

Tip: For extra flavor, try marinating the artichokes in the dressing for 10 minutes before assembling.

Artichoke and Bacon Frittata

This savory frittata is packed with smoky bacon, tender artichokes, and melty cheese—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices bacon, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon, leaving drippings in the pan.
3. Add artichoke hearts to the skillet and sauté for 2 minutes until lightly browned. Sprinkle bacon back into the pan, then pour in the egg mixture. Cook undisturbed for 3 minutes until edges set.
4. Sprinkle cheddar cheese evenly over the top, then transfer the skillet to the oven. Bake for 12–15 minutes until the center is just set.
5. Let cool for 2 minutes, then garnish with fresh parsley. Slice and serve warm.

The crispy bacon and briny artichokes give this frittata a rich, satisfying depth—no fancy flipping required!

Tip: For extra fluffiness, let the egg mixture sit at room temperature for 10 minutes before cooking.

Artichoke and Parmesan Risotto

This luxurious risotto balances the earthy sweetness of artichokes with nutty Parmesan for a comforting yet elegant dish that’s easier than it looks.

Ingredients

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

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add Arborio rice, stirring to coat, and toast for 1 minute. Pour in white wine and simmer until mostly absorbed, about 2 minutes.
3. Add warm broth, 1/2 cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more (about 20 minutes total).
4. Fold in artichoke hearts, Parmesan cheese, salt, and black pepper. Cook for 2 more minutes until creamy. Remove from heat and sprinkle with parsley.

The trick of toasting the rice before adding liquid gives this risotto an extra-nutty depth, while the artichokes add a subtle tang that cuts through the richness.

Tip: For extra silkiness, stir in a pat of butter right before serving.

Artichoke and Roasted Red Pepper Soup

This creamy, veggie-packed soup is a cozy hug in a bowl, with smoky roasted peppers and tender artichokes blending into silky perfection.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (12-oz) jar marinated artichoke hearts, drained
• 1 (12-oz) jar roasted red peppers, drained
• 3 cups vegetable broth
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
2. Add artichoke hearts, roasted red peppers, 3 cups vegetable broth, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes.
3. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream and warm through for 2 minutes.
4. Ladle into bowls and top with fresh parsley.

The smoky paprika and cream balance the tangy artichokes beautifully, while the blended texture feels indulgent yet light. Tip: For extra richness, swirl in a spoonful of crème fraîche before serving.

Artichoke and Herb Couscous

This bright, fluffy couscous is studded with tender artichokes and fresh herbs—perfect for a quick side or light lunch that feels effortlessly elegant.

Ingredients:

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

Instructions:

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

The lemon and mint give this dish a refreshing zing, while the artichokes add just the right amount of savory richness—no one will guess it comes together in 10 minutes!

Tip: For extra depth, toast the couscous in a dry skillet for 2–3 minutes before adding the broth.

Artichoke and Avocado Wrap

This fresh, creamy wrap is packed with Mediterranean flavors and comes together in minutes—perfect for a light lunch or easy dinner.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 ripe avocado, mashed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup diced roasted red peppers
• 1 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, combine the mashed avocado, chopped artichoke hearts, feta cheese, roasted red peppers, parsley, lemon juice, garlic powder, salt, and black pepper. Mix gently until evenly distributed.
2. Divide the mixture between the two tortillas, spreading it in a line down the center of each.
3. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
4. Slice each wrap in half diagonally and serve immediately.

The tangy artichokes and creamy avocado balance perfectly with the salty feta, while the roasted peppers add a subtle sweetness. No cooking required—just assemble and enjoy!

Tip: For extra crunch, add a handful of baby spinach or shredded lettuce before rolling.

Artichoke and Lemon Butter Shrimp

Bright, buttery, and packed with briny artichoke flavor, this shrimp dish comes together in under 20 minutes—perfect for a quick yet elegant weeknight dinner.

Ingredients:

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

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp and cook for 2 minutes per side until pink but still slightly translucent. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Pour in white wine and lemon juice, scraping up any browned bits. Simmer 2 minutes until slightly reduced.
4. Add artichoke hearts, salt, and black pepper; toss to coat. Cook 2 minutes until artichokes are warmed through.
5. Return shrimp to the skillet and stir gently to combine. Sprinkle with parsley and serve immediately.

The tangy lemon butter sauce clings beautifully to the shrimp and artichokes, balancing richness with a subtle kick from the pepper flakes.

Tip: For extra depth, use marinated artichoke hearts and reduce the salt slightly.

Conclusion

With 20 tasty ways to use canned artichokes, this roundup has something for every craving and occasion! Whether you’re whipping up a quick appetizer or a cozy dinner, these recipes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article for later. Happy cooking!