18 Delicious Baby Artichoke Recipes for Every Occasion

Dive into the delightful world of baby artichokes with our roundup of 18 delicious recipes that promise to spice up your cooking routine! Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food with a twist, these little gems are your ticket to a flavorful adventure. Ready to transform your meals? Let’s get cooking!

Baby Artichoke and Lemon Pasta

Brighten up your dinner table with this Baby Artichoke and Lemon Pasta, a dish that marries the earthy flavors of artichokes with the zesty punch of lemon for a refreshing twist on classic pasta.

Ingredients

• 8 oz pasta (such as spaghetti or linguine)
• 1 cup baby artichokes, trimmed and quartered
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup baby artichokes and sauté for 5 minutes until slightly tender.
3. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet, cooking for 1 minute until fragrant.
4. Pour in 1/2 cup vegetable broth and simmer for 3 minutes, allowing the artichokes to soften further.
5. Stir in the zest and juice of 1 lemon, then add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the balance between the tender artichokes and the bright lemon, creating a pasta that’s both comforting and invigorating.

Tip: For an extra layer of flavor, toast the pasta in the skillet with a bit of olive oil before adding the other ingredients.

Roasted Baby Artichokes with Garlic and Thyme

These Roasted Baby Artichokes with Garlic and Thyme are a simple yet elegant side dish that brings a touch of sophistication to any meal with minimal effort.

Ingredients

• 12 baby artichokes, trimmed and halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the baby artichokes with 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the artichokes in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, or until the edges are crispy and the artichokes are tender when pierced with a fork.
4. Remove from the oven and drizzle with the juice of 1/2 lemon. Toss gently to combine.

The magic of this dish lies in the caramelization of the artichokes’ edges, which contrasts beautifully with their tender hearts and the aromatic garlic and thyme.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese right after roasting.

Grilled Baby Artichokes with Lemon Butter Sauce

Grilled baby artichokes with lemon butter sauce bring a touch of elegance to your backyard barbecue, offering a perfect balance of smoky and tangy flavors.

Ingredients

• 8 baby artichokes, trimmed
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the baby artichokes with olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Place the artichokes on the grill and cook for 10 minutes, turning occasionally, until they are tender and have nice grill marks.
4. While the artichokes are grilling, whisk together the melted butter, fresh lemon juice, lemon zest, and minced garlic in a small bowl.
5. Remove the artichokes from the grill and drizzle with the lemon butter sauce before serving.

The charred edges of the artichokes paired with the bright lemon butter sauce create a dish that’s as visually appealing as it is delicious.

Tip: For an extra burst of flavor, sprinkle some grated Parmesan cheese over the artichokes right after drizzling with the sauce.

Baby Artichoke Salad with Parmesan and Arugula

Spring into freshness with this Baby Artichoke Salad, a vibrant mix of tender artichokes, peppery arugula, and shaved Parmesan that comes together in minutes.

Ingredients

• 12 baby artichokes, trimmed and halved
• 4 cups arugula, washed and dried
• 1/2 cup shaved Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a pot of salted water to a boil. Add the baby artichokes and cook for 5 minutes until tender. Drain and let cool.
2. In a large bowl, whisk together the extra virgin olive oil, lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
3. Add the cooled artichokes and arugula to the bowl. Toss gently to coat with the dressing.
4. Sprinkle the shaved Parmesan over the salad and serve immediately.

The magic of this salad lies in the contrast between the creamy Parmesan and the crisp, lemony artichokes, making it a standout side or light main.

Tip: For an extra crunch, toast some pine nuts and sprinkle them on top before serving.

Stuffed Baby Artichokes with Breadcrumbs and Herbs

These Stuffed Baby Artichokes with Breadcrumbs and Herbs are a delightful way to enjoy the tender hearts of artichokes, packed with a crispy, flavorful filling.

Ingredients

• 8 baby artichokes
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chicken or vegetable broth

Instructions

1. Preheat your oven to 375°F. Trim the tops and stems of the baby artichokes, then gently spread the leaves to create space for the stuffing.
2. In a bowl, mix together 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 2 cloves minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Drizzle 1 tablespoon olive oil over the breadcrumb mixture and stir to combine. Carefully stuff the mixture between the leaves of each artichoke.
4. Place the stuffed artichokes in a baking dish. Pour 1/2 cup chicken or vegetable broth into the dish and drizzle the remaining 2 tablespoons olive oil over the artichokes.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden and crispy.

The contrast between the crispy breadcrumb topping and the tender artichoke leaves makes every bite a delightful experience. Perfect for impressing guests or treating yourself to something special.

Tip: For an extra flavor boost, add a pinch of red pepper flakes to the breadcrumb mixture.

Baby Artichoke Risotto with White Wine and Parmesan

This Baby Artichoke Risotto with White Wine and Parmesan is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 cup Arborio rice
• 4 baby artichokes, trimmed and quartered
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add baby artichokes and Arborio rice, stirring to coat in oil. Cook for 2 minutes until rice is slightly toasted.
3. Pour in white wine, stirring constantly until fully absorbed.
4. Begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
5. Stir in Parmesan cheese, salt, pepper, and butter until melted and well combined. Remove from heat.

The key to this risotto’s luxurious texture is the slow addition of stock, which coaxes out the rice’s natural creaminess without any actual cream.

Tip: For an extra layer of flavor, toast the Arborio rice for a minute longer until it’s golden but not browned.

Baby Artichoke and Potato Gratin

This Baby Artichoke and Potato Gratin is a creamy, comforting dish that brings a touch of elegance to your dinner table with minimal effort.

Ingredients

• 1 lb baby artichokes, trimmed and halved
• 1 lb Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the baby artichokes and potatoes. Add the heavy cream, Parmesan cheese, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Toss until everything is evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle the top with 2 tbsp olive oil.
4. Bake for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

The nutmeg and Parmesan create a rich, nuanced flavor that perfectly complements the earthy artichokes and creamy potatoes.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Marinated Baby Artichokes with Olive Oil and Herbs

These Marinated Baby Artichokes with Olive Oil and Herbs are a tender, flavorful treat that brings a touch of Mediterranean elegance to your table with minimal effort.

Ingredients

• 1 pound baby artichokes
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme

Instructions

1. Trim the baby artichokes by removing the tough outer leaves and cutting off the top third. Halve them lengthwise.
2. In a large bowl, whisk together the extra virgin olive oil, garlic, lemon juice, salt, and black pepper.
3. Add the artichokes to the bowl and toss gently to coat them evenly with the marinade.
4. Let the artichokes marinate at room temperature for at least 1 hour, stirring occasionally to ensure they’re well coated.
5. Heat a grill pan over medium heat. Grill the artichokes for about 3 minutes on each side, or until they’re tender and have nice grill marks.
6. Transfer the artichokes to a serving dish and sprinkle with chopped parsley and thyme before serving.

The magic of this dish lies in the marinade’s ability to infuse the artichokes with a bright, herby flavor while keeping them wonderfully tender.

Tip: For an extra flavor boost, let the artichokes marinate overnight in the refrigerator before grilling.

Baby Artichoke and Chicken Casserole

This Baby Artichoke and Chicken Casserole is a cozy, flavorful dish that brings a touch of elegance to your weeknight dinner table, with tender chicken and artichokes in a creamy sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup baby artichoke hearts, quartered
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm 2 tbsp olive oil. Add chicken pieces and cook until lightly browned, about 5 minutes per side.
3. Add 1 tbsp minced garlic, 1 cup baby artichoke hearts, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme to the skillet. Cook for another 2 minutes, stirring occasionally.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring to a simmer, then remove from heat.
5. Transfer the mixture to the prepared baking dish and sprinkle 1/4 cup grated Parmesan cheese on top.
6. Bake at 375°F for 20 minutes, or until the top is golden and bubbly.

The magic of this casserole lies in the creamy sauce that perfectly coats the chicken and artichokes, creating a dish that’s both rich and comforting.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Baby Artichoke Pizza with Goat Cheese and Sun-Dried Tomatoes

This Baby Artichoke Pizza with Goat Cheese and Sun-Dried Tomatoes is a delightful twist on your usual pizza night, combining creamy, tangy, and savory flavors in every bite.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1/2 cup marinara sauce
• 1 cup baby artichokes, quartered
• 1/2 cup sun-dried tomatoes, sliced
• 4 oz goat cheese, crumbled
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 475°F and lightly grease a baking sheet with 1 tbsp olive oil.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness. Brush the dough with the remaining 1 tbsp olive oil.
3. Spread the marinara sauce evenly over the dough, then top with baby artichokes and sun-dried tomatoes.
4. Sprinkle the goat cheese, dried oregano, salt, and black pepper over the toppings.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is slightly melted.
6. Garnish with fresh basil before serving.

The combination of creamy goat cheese with the tangy sun-dried tomatoes and tender artichokes creates a pizza that’s bursting with flavor and texture.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before rolling out the dough on it.

Baby Artichoke and Mushroom Quiche

Dive into the earthy flavors of spring with this Baby Artichoke and Mushroom Quiche, a perfect blend of tender vegetables and creamy custard nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 1 cup baby artichokes, trimmed and quartered
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool.
2. In a skillet over medium heat, warm the olive oil. Add the baby artichokes and mushrooms, seasoning with salt and pepper. Sauté for 5-7 minutes until softened. Remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, and thyme leaves until smooth.
4. Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the vegetables.
5. Bake the quiche at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.

The combination of nutty Parmesan and fresh thyme elevates the humble quiche into a dish that’s as sophisticated as it is comforting.

Tip: For an extra crispy crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Baby Artichoke Tapenade with Crostini

Dive into the heart of Mediterranean flavors with this Baby Artichoke Tapenade, a creamy, briny spread that pairs perfectly with crispy crostini for an unforgettable appetizer.

Ingredients

• 1 cup baby artichokes, drained and chopped
• 1/2 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2 inch pieces

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Bake for 10 minutes, or until golden and crisp. Set aside to cool.
2. In a food processor, combine the baby artichokes, Kalamata olives, capers, and garlic. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture is finely chopped but still slightly chunky.
4. Season the tapenade with salt and black pepper, then pulse once more to combine.
5. Serve the tapenade in a bowl alongside the crostini for dipping or spreading.

The magic of this tapenade lies in its texture—a delightful contrast between the creamy artichokes and the briny pop of olives and capers, all brought together with a bright hint of lemon.

Tip: For an extra layer of flavor, lightly brush the baguette slices with olive oil before baking.

Baby Artichoke and Shrimp Stir-Fry

This Baby Artichoke and Shrimp Stir-Fry is a vibrant, quick-to-make dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 baby artichokes, trimmed and quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp from skillet and set aside.
2. In the same skillet, add baby artichokes, garlic, red pepper flakes, salt, and black pepper. Stir-fry for 5 minutes until artichokes are tender.
3. Return shrimp to the skillet. Add lemon juice and parsley, tossing everything together for 1 minute until well combined and heated through.

The combination of tender artichokes and succulent shrimp, brightened with a hint of lemon, creates a dish that’s as pleasing to the palate as it is to the eye.

Tip: To save time, look for pre-trimmed baby artichokes at your grocery store.

Baby Artichoke Soup with Cream and Chives

Warm up your kitchen with this creamy Baby Artichoke Soup, a velvety blend that’s as comforting as it is elegant.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound baby artichokes, trimmed and quartered
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the baby artichokes to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes, until they start to soften.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the artichokes are very tender.
4. Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, heating through for about 2 minutes.
5. Garnish with 2 tablespoons fresh chives before serving.

The secret to this soup’s luxurious texture? The natural creaminess of blended baby artichokes, elevated with just a touch of heavy cream.

Tip: For an extra layer of flavor, toast some crusty bread rubbed with garlic to serve alongside.

Baby Artichoke and Feta Cheese Omelette

Start your morning with a fluffy omelette packed with the delicate flavors of baby artichokes and tangy feta cheese—a perfect blend of comfort and sophistication.

Ingredients

• 3 large eggs
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped baby artichokes (canned or jarred, drained)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped baby artichokes and sauté for 2 minutes until slightly softened.
3. Pour the egg mixture over the artichokes, tilting the pan to spread evenly. Cook for 3 minutes without stirring, until the edges start to set.
4. Sprinkle the crumbled feta cheese and chopped parsley over one half of the omelette. Fold the other half over the filling and cook for another 2 minutes until the cheese begins to melt.
5. Slide the omelette onto a plate and serve immediately. The combination of creamy feta and tender artichokes creates a luxurious texture that’s surprisingly simple to achieve.

Tip: For an extra flavor boost, add a pinch of dried oregano to the egg mixture before cooking.

Baby Artichoke and Lamb Stew

There’s something undeniably comforting about a hearty stew, and this Baby Artichoke and Lamb Stew is no exception, blending tender lamb with the subtle nuttiness of baby artichokes for a dish that’s as nourishing as it is delicious.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 12 baby artichokes, trimmed and halved
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 cup dry white wine

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Return the lamb to the pot. Add 2 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried rosemary, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add the halved baby artichokes and 1/2 cup dry white wine. Cover and simmer for another 30 minutes, or until the artichokes are tender and the lamb is fall-apart tender.

The magic of this stew lies in the baby artichokes, which absorb the rich flavors of the lamb and herbs while adding their own unique texture and taste.

Tip: For an extra layer of flavor, try adding a splash of lemon juice just before serving to brighten up the dish.

Baby Artichoke and Tomato Bruschetta

Bring a taste of the Mediterranean to your table with this vibrant Baby Artichoke and Tomato Bruschetta, perfect for sharing at your next gathering.

Ingredients

• 1 loaf crusty baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 cup baby artichokes, trimmed and thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and toast for 5-7 minutes until golden and crisp.
2. In a skillet over medium heat, warm 1/4 cup olive oil. Add the baby artichokes and sauté for 3-4 minutes until slightly tender.
3. Add the cherry tomatoes and minced garlic to the skillet, cooking for another 2 minutes until the tomatoes begin to soften.
4. Remove from heat and stir in the chopped basil, balsamic vinegar, salt, and black pepper.
5. Spoon the artichoke and tomato mixture generously over each toasted baguette slice. Serve immediately.

The combination of tender artichokes and juicy tomatoes atop crispy bread creates a delightful contrast in textures that’s sure to impress.

Tip: For an extra flavor boost, rub the toasted baguette slices with a fresh garlic clove before adding the topping.

Baby Artichoke and Spinach Stuffed Chicken Breast

Elevate your weeknight dinner with this Baby Artichoke and Spinach Stuffed Chicken Breast, a dish that combines tender chicken with a creamy, flavorful filling for a meal that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup baby artichoke hearts, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium bowl, mix together the chopped baby artichoke hearts, spinach, cream cheese, Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and dried oregano until well combined.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with an equal amount of the artichoke and spinach mixture.
4. Season the outside of each chicken breast with the remaining 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder.
5. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

The combination of creamy artichoke and spinach with juicy chicken creates a dish that’s both comforting and elegant, perfect for impressing guests or treating yourself to a special meal at home.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 18 delicious baby artichoke recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish offers a unique way to enjoy this versatile veggie. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!