What to Do With Canned Artichoke Hearts

This "heart-y" ingredient should be a staple in your pantry.

April 21, 2020
By: Katherine Lok

Food Network Kitchen’s Creamy Spinach and Artichoke Chicken Skillet, as seen on Food Network.

Photo by: Tara Donne

Tara Donne

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Artichokes are can be intimidating, thanks to the prickly factor, exhaustive preparation process and the fleeting availability in spring. Canned artichoke hearts, on the other hand, are a delicious, easy alternative that are available year-round and add a zippy punch of flavor and hit of fiber.

Canned artichoke hearts are usually packed in water, with salt and some citric acid to preserve their green color. Before you add them to any recipe, make sure to rinse off the salt and drain them well. Their mild, slightly sweet flavor and creamy texture make them a great addition to salads, dips and casseroles, whether as the star or in a supporting role. Here are some great recipes for the pantry favorite.

Perfect Pairing

Spinach and artichokes are a winning combination known best for hot, cheesy dip, but it works just as well for a main course, such as:

Surprising Salads

Combined with the acidic flavors in these salads, artichoke hearts are sure to shine and offer an unexpected meaty bite. Perfect for an appetizer or light lunch.

(Other) Delightful Dips

Here are some other ways to turn this canned good into a creamy crowd-pleasing side dish:

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