Got a can of artichokes in your pantry? You’re sitting on a goldmine of quick, delicious possibilities! From creamy dips to hearty dinners, these versatile gems are about to become your new favorite shortcut. Dive into our roundup of 27 mouthwatering recipes that transform simple canned artichokes into extraordinary meals you’ll want to make again and again.
Spinach and Artichoke Dip with Roasted Garlic
Gathering friends for game day or a cozy night in? You need this creamy, cheesy spinach and artichoke dip with roasted garlic. It’s the ultimate crowd-pleaser that comes together easily, and that roasted garlic adds a sweet, mellow depth you’ll love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 whole garlic head, for roasting
– 1 tablespoon olive oil, for drizzling
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 8 ounces cream cheese, softened at room temperature
– 1/2 cup sour cream
– 1/2 cup mayonnaise
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt, or to taste
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the whole garlic head to expose the cloves, place it on a piece of foil, drizzle with olive oil, and wrap tightly.
3. Roast the wrapped garlic directly on the oven rack for 30 minutes, or until the cloves are soft and golden brown.
4. Let the garlic cool slightly, then squeeze the roasted cloves out of their skins into a small bowl and mash with a fork until smooth.
5. In a large mixing bowl, combine the thawed and squeezed-dry spinach and the drained, chopped artichoke hearts.
6. Add the softened cream cheese, sour cream, and mayonnaise to the bowl, and mix until well combined.
7. Stir in 3/4 cup of the shredded mozzarella cheese, all of the grated Parmesan cheese, the mashed roasted garlic, garlic powder, black pepper, and salt.
8. Transfer the mixture to a greased 8×8-inch baking dish or a similar oven-safe dish.
9. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese evenly over the top.
10. Bake in the preheated 400°F oven for 20-25 minutes, until the dip is bubbly around the edges and the top is lightly golden brown.
11. Let the dip cool for 5-10 minutes before serving; it will be very hot.
Serving this dip warm is key. The texture is luxuriously creamy with little bites of artichoke, and the roasted garlic melds perfectly with the cheeses. Try scooping it up with crispy baguette slices, tortilla chips, or even fresh veggie sticks for a lighter option.
Creamy Artichoke and Lemon Pasta
Wondering what to make for a quick, satisfying dinner that feels a bit fancy? This creamy artichoke and lemon pasta is your answer. It’s bright, comforting, and comes together in about the time it takes to boil water.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb dried fettuccine (or any long pasta you like)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (14 oz) can artichoke hearts in water, drained and roughly chopped
– 1 cup heavy cream
– Zest and juice of 1 large lemon (about 3 tbsp juice)
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 cup chopped fresh parsley
– Salt and black pepper (adjust to taste)
– Red pepper flakes (optional, for a little heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and cook, stirring constantly, for about 1 minute until fragrant but not browned.
5. Stir in the chopped artichoke hearts and cook for 2-3 minutes to warm them through.
6. Pour the heavy cream into the skillet and bring it to a gentle simmer.
7. Let the cream simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
8. Reduce the heat to low and stir in the lemon zest, lemon juice, and grated Parmesan cheese until the cheese melts and the sauce is smooth.
9. Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
10. Add the drained pasta directly to the skillet with the sauce.
11. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce to a creamy consistency that coats the pasta.
12. Remove the skillet from the heat and stir in the chopped parsley.
13. Season the pasta generously with salt and black pepper, and add red pepper flakes if using.
14. Serve immediately in bowls, topped with extra Parmesan cheese.
Keep it simple for a cozy weeknight, or plate it up with a crisp white wine for a casual dinner party. The sauce is luxuriously creamy but cut by the bright lemon, and the tender artichokes add a lovely, subtle bite. It’s the kind of dish that feels special without any fuss.
Mediterranean Artichoke and Feta Salad
You know those days when you want something fresh, flavorful, and fuss-free? This Mediterranean artichoke and feta salad is your answer. It’s bright, tangy, and comes together in minutes for a perfect lunch or light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14-ounce) can artichoke hearts, drained and quartered (use marinated for extra flavor)
– 4 ounces feta cheese, crumbled (block feta crumbles better than pre-crumbled)
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, diced
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
– 1/4 cup fresh parsley, chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon dried oregano
– 1/4 teaspoon black pepper
Instructions
1. Place the quartered artichoke hearts, crumbled feta, halved cherry tomatoes, diced cucumber, halved olives, and sliced red onion in a large mixing bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and black pepper until fully combined.
3. Pour the dressing over the salad ingredients in the large bowl.
4. Gently toss everything together with a large spoon or salad tongs until all ingredients are evenly coated with the dressing.
5. Fold in the chopped fresh parsley just before serving to keep it vibrant.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
Bright, briny flavors from the olives and feta mingle with the tender artichokes and crisp veggies. Serve it over a bed of greens, stuffed into a pita, or alongside grilled chicken for a heartier meal.
Cheesy Artichoke and Chicken Casserole
A cozy, comforting casserole is just what you need on a chilly evening. This cheesy artichoke and chicken bake comes together easily and delivers big flavor. You’ll love how the creamy sauce and tender chicken meld with the artichokes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil, or any neutral oil
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 cup shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt, adjust to taste
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they are no longer pink and lightly browned. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove the skillet from the heat and let the chicken cool slightly.
5. In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, black pepper, and salt.
6. Stir in the mozzarella cheese, cheddar cheese, and Parmesan cheese until well blended.
7. Gently fold the cooked chicken and artichoke hearts into the cheese mixture. Tip: Handle the artichokes carefully to keep them intact.
8. Transfer the mixture to the prepared baking dish and spread it evenly.
9. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly. Tip: Check at 25 minutes to avoid over-browning.
10. Remove from the oven and let it rest for 5 minutes before serving.
Now you’re ready to dig into this creamy, cheesy delight. The casserole has a rich, savory flavor with a satisfyingly gooey texture from all that melted cheese. Serve it over rice or with a side of crusty bread to soak up every last bit of sauce.
Artichoke and Sun-Dried Tomato Pesto Pizza
Venturing beyond the usual pepperoni? This artichoke and sun-dried tomato pesto pizza is your new go-to for a gourmet twist on pizza night. It’s packed with bold, savory flavors that come together with minimal fuss, perfect for when you want something special without spending hours in the kitchen. You’ll love how the tangy sun-dried tomatoes play off the creamy artichokes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (16 oz) pre-made pizza dough, at room temperature for easier stretching
– 1/2 cup sun-dried tomato pesto, store-bought or homemade
– 1 cup shredded mozzarella cheese
– 1 (14 oz) can artichoke hearts, drained and roughly chopped
– 2 tbsp olive oil, for brushing the crust
– 1/4 cup grated Parmesan cheese, for finishing
– 1/4 tsp red pepper flakes, optional for a bit of heat
Instructions
1. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat up—this helps get a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it; let it rest for 5 minutes if it springs back.
3. Brush the edges of the dough with 1 tablespoon of olive oil to promote browning.
4. Spread the sun-dried tomato pesto evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the pesto in an even layer.
6. Scatter the chopped artichoke hearts on top of the cheese.
7. If using, sprinkle the red pepper flakes over the pizza for added spice.
8. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
9. Remove the pizza from the oven and immediately sprinkle with the grated Parmesan cheese.
10. Let the pizza cool for 5 minutes before slicing to allow the toppings to set.
Mouthwatering and satisfying, this pizza boasts a crispy crust with a cheesy, savory center that’s bursting with Mediterranean flair. The artichokes add a tender bite, while the pesto infuses every slice with a rich, tangy depth. Try serving it with a simple arugula salad on the side for a complete meal that’s sure to impress.
Savory Artichoke and Olive Tapenade
Need a quick, impressive appetizer for your next gathering? Savory artichoke and olive tapenade is your answer. It’s a zesty, briny spread that comes together in minutes and always gets rave reviews.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (14 oz) can artichoke hearts, drained (packed in water, not marinated)
– 1 cup pitted Kalamata olives (or a mix of your favorite briny olives)
– 2 cloves garlic, minced (adjust to your garlic-love level)
– 2 tbsp fresh lemon juice (about 1/2 a lemon)
– 1/4 cup extra-virgin olive oil (plus extra for drizzling)
– 1/4 cup fresh parsley, roughly chopped (flat-leaf or curly both work)
– 1/4 tsp freshly ground black pepper
Instructions
1. Drain the 14 oz can of artichoke hearts thoroughly and pat them dry with a paper towel to remove excess moisture.
2. In a food processor, combine the drained artichoke hearts and 1 cup of pitted Kalamata olives.
3. Pulse the mixture 5-7 times until coarsely chopped, scraping down the sides with a spatula as needed.
4. Add the 2 minced garlic cloves, 2 tbsp fresh lemon juice, 1/4 cup extra-virgin olive oil, 1/4 cup chopped fresh parsley, and 1/4 tsp black pepper to the food processor.
5. Pulse again 3-5 times until the ingredients are just combined but still slightly chunky, about 15 seconds total.
6. Taste the tapenade and adjust seasoning if desired, but avoid over-processing to keep a rustic texture.
7. Transfer the tapenade to a serving bowl and drizzle with a little extra olive oil for a glossy finish.
8. Serve immediately or cover and refrigerate for up to 3 days to let the flavors meld.
Makes a wonderfully chunky, briny spread with bright pops of lemon and herb. Try it slathered on crostini, stirred into pasta, or as a bold sandwich spread—it’s endlessly versatile.
Crispy Artichoke and Parmesan Risotto Balls
Mmm, picture this: you’ve got leftover risotto sitting in the fridge, and you’re craving something crispy, cheesy, and totally snackable. These little bites are your answer—they turn that creamy risotto into golden, crunchy balls with a gooey, savory center. Perfect for game day, parties, or just because you deserve a treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups leftover risotto, chilled (helps it hold shape better)
– 1/2 cup canned artichoke hearts, drained and finely chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil (or any neutral oil for frying)
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. In a large bowl, combine the chilled risotto, chopped artichoke hearts, grated Parmesan, salt, and black pepper. Mix until evenly distributed.
2. Using your hands, scoop about 1 tablespoon of the mixture and roll it into a 1-inch ball. Repeat to make about 16 balls, placing them on a parchment-lined baking sheet. Tip: Wet your hands slightly to prevent sticking.
3. Set up a breading station with three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
4. Roll each risotto ball first in the flour, shaking off any excess, then dip it fully in the beaten eggs, and finally coat it thoroughly in the panko breadcrumbs. Return to the baking sheet.
5. In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F on a thermometer. Tip: Test with a breadcrumb—it should sizzle immediately.
6. Carefully add the coated balls to the hot oil in batches, frying for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
7. Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain excess oil. Tip: Let them cool for 1–2 minutes before serving to avoid burning your mouth.
Crispy on the outside and creamy inside, these risotto balls offer a delightful contrast with the tangy artichoke and salty Parmesan. Serve them warm with a side of marinara sauce for dipping, or toss them into a salad for a crunchy twist.
Hearty Artichoke and White Bean Soup
Gosh, it’s that cozy time of year when you just want something warm and satisfying simmering on the stove. This soup is packed with flavor and comes together with minimal fuss—perfect for a busy weeknight or a lazy weekend. You’ll love how the artichokes and white beans create a creamy, hearty base that feels like a hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14-oz) can artichoke hearts, drained and chopped
– 2 (15-oz) cans white beans, drained and rinsed (like cannellini or great northern)
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup heavy cream (optional, for extra richness)
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Tip: Don’t let the garlic burn—it can turn bitter quickly.
5. Add 1 can of chopped artichoke hearts and cook for 3 minutes to lightly brown them.
6. Pour in 4 cups vegetable broth and bring to a boil over high heat.
7. Reduce heat to medium-low and simmer for 10 minutes.
8. Stir in 2 cans of drained white beans, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Simmer for another 10 minutes to let the flavors meld.
10. Tip: For a creamier texture, use an immersion blender to partially puree some of the beans right in the pot.
11. If using, stir in 1/4 cup heavy cream and heat for 2 minutes until warmed through.
12. Tip: Taste and adjust seasoning with more salt or pepper if needed before serving.
13. Ladle the soup into bowls and garnish with fresh chopped parsley.
Perfectly creamy and packed with savory notes from the artichokes and thyme, this soup has a lovely chunky texture from the beans. Serve it with crusty bread for dipping, or top it with a sprinkle of grated Parmesan for an extra flavor boost—it’s comfort food at its best.
Artichoke, Bacon, and Egg Breakfast Bake
Here’s a cozy breakfast bake that feels like a weekend treat but comes together easily enough for busy mornings. You’ll love how the salty bacon, tender artichokes, and creamy eggs bake up into a satisfying one-pan meal that everyone can dig into.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- 8 large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- 6 slices thick-cut bacon, chopped
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 1 cup shredded cheddar cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (or any neutral oil)
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- Cook the chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate to drain.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Spread the chopped artichoke hearts evenly in the prepared baking dish.
- Scatter the cooked bacon and shredded cheddar cheese over the artichokes.
- Pour the egg mixture slowly over the ingredients in the dish, ensuring it covers everything evenly.
- Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before slicing.
- Sprinkle the sliced green onions over the top just before serving.
Serve this bake warm, and you’ll notice the edges get delightfully crispy while the center stays soft and custardy. The smoky bacon and briny artichokes pair perfectly with the creamy eggs, making it a hit for brunch or a make-ahead breakfast. Try topping it with a dollop of sour cream or hot sauce for an extra kick!
Artichoke and Herb Stuffed Mushrooms
Dinner parties just got easier with these artichoke and herb stuffed mushrooms. They’re a crowd-pleasing appetizer that’s surprisingly simple to pull together, and they pack a ton of flavor into every bite. You’ll love how the creamy filling bakes up golden and bubbly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 16 large white mushrooms, stems removed (about 1½ inches wide for easy stuffing)
– 1 (14 oz) can artichoke hearts, drained and finely chopped (packed in water, not oil)
– ½ cup grated Parmesan cheese, plus extra for topping
– ¼ cup mayonnaise (full-fat for best texture, or light if preferred)
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh thyme (or 1 tsp dried thyme)
– 1 clove garlic, minced (or ½ tsp garlic powder in a pinch)
– ¼ tsp black pepper
– 2 tbsp olive oil, for drizzling
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wipe the mushroom caps clean with a damp paper towel to remove any dirt.
3. Place the mushroom caps, cavity-side up, on the prepared baking sheet.
4. In a medium bowl, combine the chopped artichoke hearts, Parmesan cheese, mayonnaise, parsley, thyme, garlic, and black pepper.
5. Mix the filling ingredients until well combined and creamy.
6. Spoon the artichoke mixture evenly into each mushroom cap, mounding it slightly.
7. Sprinkle a little extra Parmesan cheese over the top of each stuffed mushroom.
8. Drizzle the olive oil lightly over the mushrooms to help them brown.
9. Bake in the preheated oven for 18–20 minutes, until the mushrooms are tender and the tops are golden brown.
10. Remove from the oven and let cool for 5 minutes before serving.
You’ll notice the mushrooms turn tender and juicy, while the filling gets irresistibly creamy with a hint of herb freshness. Try serving them warm alongside a crisp green salad or as a standout starter at your next gathering.
Zesty Artichoke and Goat Cheese Tart
Remember those days when you want something fancy but easy? This tart is your answer. It’s packed with bright, tangy flavor and comes together with minimal fuss—perfect for a quick lunch or impressive appetizer.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed (keep it cold until ready to use)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 4 oz goat cheese, crumbled (soften slightly for easier spreading)
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 lemon, zested and juiced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/4 tsp black pepper
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet. If it cracks, gently press it back together.
3. In a medium bowl, combine the chopped artichoke hearts, crumbled goat cheese, grated Parmesan, olive oil, lemon zest, lemon juice, minced garlic, dried oregano, and black pepper. Mix until evenly incorporated.
4. Spread the artichoke and cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry over the filling, pressing lightly to seal. Tip: Crimp the edges with a fork for a decorative touch.
6. Brush the pastry edges with the beaten egg wash. This will give them a golden, shiny finish.
7. Bake at 400°F for 20–25 minutes, until the pastry is puffed and golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through for even browning.
8. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes before slicing. Tip: Use a sharp knife or pizza cutter for clean cuts.
Once out of the oven, this tart boasts a flaky, buttery crust with a creamy, zesty filling. The goat cheese melts into the artichokes, creating a rich texture balanced by the bright lemon. Serve it warm with a simple green salad for a complete meal, or slice it into small squares as an easy party appetizer.
Artichoke and Spinach Stuffed Chicken Breasts
Wondering what to make for dinner that feels fancy but is secretly easy? This stuffed chicken breast recipe is your answer. It’s packed with creamy spinach and artichoke filling, and it comes together in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup frozen chopped spinach, thawed and squeezed very dry
– 1 cup canned artichoke hearts, drained and chopped
– 4 oz cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a medium bowl, combine the squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until fully combined.
3. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each breast, being careful not to cut all the way through. Tip: A paring knife gives you the most control for this step.
4. Divide the spinach-artichoke mixture evenly among the 4 chicken breasts, stuffing it firmly into the pockets.
5. Secure the openings of each stuffed breast with 2-3 toothpicks to keep the filling inside during baking.
6. Brush the outside of each stuffed chicken breast lightly with the olive oil and season the tops with an extra pinch of salt and pepper.
7. Place the chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Tip: Always use a thermometer for perfectly cooked, juicy chicken.
8. Remove the baking dish from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks. Tip: Letting it rest allows the juices to redistribute.
9. Serve the chicken breasts warm.
Layers of tender chicken give way to that warm, cheesy, savory filling in every bite. The flavors are rich and comforting, making it a perfect centerpiece. Try slicing it and serving over a bed of lemon rice or with a simple side salad for a complete meal.
Conclusion
Overall, these 27 canned artichoke recipes prove how versatile and delicious this pantry staple can be! From quick dips to hearty mains, there’s something for every home cook. We hope you’re inspired to try a few. Let us know which creations become your favorites in the comments below, and don’t forget to share this roundup on Pinterest to spread the artichoke love!
