canned artichokes

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Wine-Braised Chicken With Artichoke Hearts

bone-in, skin-on chicken thighs,

Kosher salt and black pepper

olive oil,

artichoke hearts,

red onion, sliced

dry white wine

oregano

mint, parsley or dill leaves

Sumac,

Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.

Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)

Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.

Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.

Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

Crispy vegan crab cakes with canned artichokes, chickpeas, dill, roasted red peppers, and a touch of smoked paprika. Serve with a squeeze of lemon and vegan Tzatziki.

Vegan "Crab" Cakes

chickpeas, drained liquid reserved and chickpeas rinsed

artichoke hearts (quartered), drained

plain panko ((or plain breadcrumbs or gluten-free breadcrumbs))

scallions ((about 2 large scallions))

celery ((about 1 large stalk))

red pepper

chickpea water

cornstarch

parsley

dill

Dijon mustard

lemon zest

lemon juice

garlic powder

Aleppo Pepper ((or 1/4 teaspoon red pepper flakes))

smoked paprika

salt

panko breadcrumbs

black pepper

Extra virgin olive oil, (for frying)

lemon

vegan Tzatziki ((homemade or store-bought), for dipping)

Process the artichokes and chickpeas. Into a food processor, add the drained chickpeas and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.

Dry and process the artichokes. Using a clean kitchen towel, place the drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas.

Make the mixture. To the bowl with the chickpeas and artichokes, add the breadcrumbs, scallions, celery, roasted red pepper, reserved chickpea water, cornstarch, parsley, dill, Dijon mustard, lemon zest and juice, garlic powder, Aleppo pepper, smoked paprika, and kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.

Make the Vegan Crab Cake Mixture

Get the coating ready. To a shallow bowl or pie plate, add the breadcrumbs, kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.

Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about ½-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties.

Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated.

Form and Coat the Patties

Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown, pressing down lightly with a spatula to ensure even heat contact is made on the pan. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transfering to the prepared plate as you go.

Plate up. Serve with lemon wedges and tzatziki.

Cook and Serve

Spinach &amp; Artichoke Alfredo Pizza combines the creaminess of Alfredo sauce and Spinach Artichoke Dip into one EPIC Pizza! If you love spinach artichoke dip, you are going to love this Spinach Artichoke Dip Pizza recipe!

Spinach & Artichoke Alfredo Pizza

heavy cream

butter (1 stick)

Tablespoons cream cheese (softened)

Parmesan Romano cheese

Mozzarella cheese (shredded)

spinach (roughly chopped)

artichoke hearts, rinsed, dried and chopped

pizza crust.

Preheat your oven to 425 degrees.  

Pre-bake your pizza crust for just a few minutes. Take it out before it starts to brown.

In a saucepan on your stovetop, combine cream, butter and cream cheese, stirring until smooth. Mix in Parmesan/Romano cheese and garlic powder, continuing to stir. Cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and sauté to wilt the spinach. Remove the spinach and place it on a paper towel, pat all of the liquid out of the spinach.

Add the wilted spinach to the sauce.

Spread spinach alfredo mixture over your crust, and top with artichokes and shredded mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.

Top 3 canned artichokes recipes from across the web

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Top 3 canned artichokes recipes from across the web

The most viewed canned artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wine-Braised Chicken With Artichoke...

Vegan "Crab" Cakes

Spinach & Artichoke Alfredo Pizza

The most viewed canned artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine