artichoke hearts

Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.

Baked Spinach-Artichoke Pasta

Kosher salt

pasta shells

olive oil

garlic cloves,

red-pepper flakes

artichoke hearts, drained and roughly chopped

heavy cream (1 pint)

Parmesan (about 1 cup)

Black pepper

mozzarella (about 1 cup)

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.

Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.

Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.

Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions — but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.

Spinach-Artichoke Stuffed Rolls

295 milliliters whole milk

all-purpose flour

granulated sugar

egg, egg yolk

unsalted butter,

instant yeast

salt

artichoke

cream cheese,

finely grated Parmesan

black pepper

Sesame seeds,

In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).

In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.

Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.

Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.

Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.

Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.

Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)

Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

Instant Pot artichokes quickly cook up an appetizer with tender meat inside the leaves and heart that’s infused with lemons, garlic, and rosemary.

Instant Pot Artichokes

water (for soaking)

lemon juice

artichokes

water (for pressure cooking)

lemon

garlic

rosemary

Fill a large bowl with 2 quarts of water and lemon juice.

Prepare artichokes by using a chef’s knife to cut off about ¾ to 1-inch of leaves from the top.

Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns.

Cut the stem off flush with the base of the artichoke bulb.

Add cut artichokes to the lemon water.

Add 1 cup of water, lemon slices, garlic slices, and rosemary to a 6-quart Instant Pot.

Place the steaming rack on top.

Drain the artichokes by turning them upside down and shaking off the excess water.

Place the artichokes on top of the steaming rack, top side facing up.

Make sure that the release valve is in the &quot;Sealing&quot; position.

Place the lid on the Instant Pot, turn and lock.

Press &quot;Manual&quot; button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the &quot;+&quot; or &quot;-&quot; buttons.

It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.

Once the display indicates &quot;On&quot; and begins the countdown at &quot;20&quot;, the Instant Pot will beep when the cycle is complete.

Cover the steam release handle with a towel to avoid splattering. Carefully quick-release the pressure from the pot by sliding the steam release handle to the &quot;Venting&quot; position, releasing all of the steam until the float valve drops down.

Open the lid and use tongs to remove the artichokes.

The artichoke is ready when the leaves can be easily emoved and the meat is tender.

Chicken Thighs with Artichoke Hearts and Feta Cheese is made with just a few ingredients and is ready in less than 30 minutes! Perfect with a salad on the side for a quick, weeknight meal!

Chicken Thighs With Artichoke Hearts And Feta Cheese

chicken thighs (excess fat removed)

oz jar marinated artichoke hearts

garlic (crushed)

oregano

salt and fresh pepper

feta cheese

parsley

lemon juice (optional)

Chicken Thighs with Artichoke Hearts and Feta Cheese

Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes.

After it's marinated, drain all liquid.

Add garlic, oregano, salt and pepper.

Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked.

Top chicken with feta and broil an additional minute.

Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!

Learn how to cook artichokes perfectly every time using the boiling and steaming methods to create a delicious shareable appetizer or snack.

How to Cook Artichokes

water

½ water

artichoke (or two small)

water (enough

Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns. The top two rows of leaves do not need to be trimmed.

Hold the artichoke firmly at the base and use a large chef’s knife to cut the top two rows of the leaf tips.

Add to a medium bowl with 1 quart of water and 2 tablespoons lemon juice.

Submerge and let it sit in the acidulated water until ready to cook. This helps to prevent the leaves and stem from browning.

Preparing Artichoke (For both methods)

Remove artichoke from lemon water.

Bring water and salt to a boil. There should be enough water to cover the artichoke.

Add artichoke to the water, reduce to a simmer, cover and cook until the leaves can be easily pulled off, about 20 to 35 minutes depending on the size.

Drain and cool before eating.

Boiled Artichoke

Remove artichoke from lemon water, shaking off the excess moisture. 

Fill the bottom of a large pot with about 2-inches of water, so that it&#039;s below the steamer basket when inserted.

Add in the steamer basket and then the artichokes. Cover the pot and turn the heat up to medium-high.

Once the steam is built up in the pot, start the cooking time.

Cook until the leaves can be easily pulled away from the bulb, about 20 to 35 minutes, depending on the size.

Steamed Artichoke

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

Spinach Artichoke Dip

garlic clove, finely chopped

red-pepper flakes (optional)

Kosher salt and black pepper

artichoke hearts,

mozzarella,

sour cream or full-fat Greek yogurt

Pecorino Romano

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

How to make the cheesiest vegetable dip of them all.

Here’s a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.

Baked Ricotta With Spring Vegetables

ricotta cheese

Parmigiano-Reggiano (about 1/3 cup)

mozzarella

oregano leaves

Salt and black pepper

pesto

scallions,

mint leaves,

bread

Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.

Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.

Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.

Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

An easy one-skillet weeknight meal. The easiest way to lasagna with sausage, kale and artichoke hearts.&nbsp;

Kale and Artichoke Skillet Lasagna 

spicy pork sausage

onion

garlic,

kale leaves (I like lacitano kale)

(15 ounce) can artichoke hearts, coarsely chopped

tomato paste

basil

red pepper flakes,

red wine, (optional – chicken stock

(28 ounce) can crushed tomatoes

sugar

(a 9-ounce box) lasagna noodles

whole milk ricotta cheese

mozzarella cheese

Place a rack in the upper third of the oven and preheat oven to 375 degrees F.

Heat an ovenproof 10-inch skillet over medium heat. Add olive oil and sausage. Break up the sausage as it browns. Brown until deeply golden and crispy. Add onions and cook until onions are translucent, about 6 minutes. Add garlic and cook for 1 minute more.

Add the kale leaves and artichoke hearts and stir around the pan until the spinach wilts.

Add tomato paste, dried herbs, salt, and red pepper flakes and stir for 3 minutes. Deglaze the pan with red wine (or stock or water).

Add canned tomatoes and all of their juices. Stir in sugar. Add water. Taste and season with salt and pepper.

Break up lasagna noodles into the mixture, stirring to coat. Cover and bring to a simmer. Simmer until noodles are al dente, about 12 minutes. Remove lid and stir occasionally to ensure noodles don’t stick together. Add a few tablespoons of water if the mixture seems too dry.

Once the noodles are al dente, remove the lid and stir in the mozzarella cheese. Dollop seasoned ricotta over the top of the lasagna. Place in the oven and bake until the cheese has melted, about 6 minute. Remove from the oven and enjoy warm. Store leftover in the refrigerator for up tot 4 days.&nbsp;

Hi, Joy, is this no-boil or regular lasagna noodles? Thank you!

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain — not marinated — artichokes, which will be too sharp and acidic here. You’re looking for a mellow richness in this comforting casserole.

Baked Artichoke Pasta With Creamy Goat Cheese

Salt,

fusilli, farfalle or other short pasta

extra-virgin olive oil,

garlic cloves, thinly sliced

red-pepper flakes,

cream cheese (1 cup), cubed

goat cheese, cubed

artichoke hearts (not

onions

mozzarella cheese (1 1/2 cups)

dill

Parmesan cheese

Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.

Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.

Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.

Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

This weeknight sheet-pan dinner takes inspiration from <a href="https://cooking.nytimes.com/recipes/1017068-porchetta-pork-roast">porchetta</a>, the classic Italian pork roast that’s scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.

Sheet-Pan Chicken With Artichokes and Herbs

fennel

cherry tomatoes

Kosher salt and pepper

sage

bone-in, skin-on chicken thighs (about 3 pounds)

green olives, chopped

Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.

In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.

Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.

Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

Crispy Crab(less) Cakes

artichoke hearts, finely chopped

shallot, finely chopped

celery

chickpea flour

brown sugar

Old Bay Season*

ground pepper

vegetable oil,

Breading:

unsweetened nondairy milk

breadcrumbs

Horseradish Dill Aioli**

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

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