3 Surprising Ways to Use Artichoke Hearts

They may not look like much, but they can completely transform a dish. 

Unlike mild-tasting fresh artichoke hearts (which have a fleeting spring season and are a chore to trim and clean), jarred, marinated ones are ready to use and have robust flavor from vinegar, salt, spices, and oil. (Skip the water-packed kind, which lack the extra zip). Add hearts to salads, pasta, omelets, and even soups—they hold up during a long cooking time. What’s not to love? 


Zesty Crab Cakes

Photo by Grace Elkus

Every bite of these crispy crab cakes is filled with juicy crabmeat and tangy artichoke hearts. We add just enough breadcrumbs to hold the patties together, but not too many that you can’t taste the crab. Feel free to stir together the mixture and shape the patties ahead of time, then fry them in the skillet just before serving.

Get the recipe: Artichoke Crab Cakes


Easy Artichoke Pasta Toss

Photo by Grace Elkus

Just a few pantry staples and some fresh baby spinach is all it takes to whip up this incredibly flavorful pasta dish. Feel free to use whatever long noodle you have on hand, be it fettuccine, linguine, or spaghetti. And don’t skip out on those Parmesan shavings, which add a nutty, salty finish to the dish.

Get the recipe: Easy Artichoke Pasta Toss


Artichoke, Leek, and Bacon Quiche

Photo by Grace Elkus

Bacon and leek is a classic quiche combination, but artichokes add another dimension of flavor. The quiche mixture comes together in one bowl, and is poured into a refrigerated piecrust for the easiest brunch dish imaginable. Serve warm or at room temperature, then enjoy leftovers all week long.

Get the recipe: Artichoke, Leek, and Bacon Quiche