Jarred artichoke hearts are one of those pantry items that we keep around just for the times when we're in a pinch and need something extra to put in our meal. All we have to do is open the jar, drain artichoke quarters, and throw them in the pan! Do you keep them in your pantry too?
Unlike mushy canned artichokes, we find that jarred artichokes stay fairly firm and meaty. We admit they're not quite as fresh-tasting as frozen artichokes, but like we said, they're great in a pinch when we need a quick weeknight meal.
These artichoke hearts can round out a frittata or top a quick pizza. We can toss them with pasta or throw them into a cold salad. Essentially, whenever we feel that our dish is one ingredient short, these artichokes step up to the plate.
Quick tip: we usually empty the jar into a strainer and rinse off the marinade before using them. Otherwise the vinegary marinade tends to overwhelm the clean flavor of the artichokes.
How do you use jarred artichoke hearts?
Related: What Are Essential Pantry Items for the Freezer?
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I usually put them in salads, with chopped romaine and other fresh veggies (my standard summer weeknight dinner). But now I am inspired to use them for cooked meals too - the pasta idea sounds lovely! I bet my kids would enjoy that too.
I make a delicious chicken dish that's essentially a chicken breast, topped with a mixture of chopped artichokes, black olives, mayo/sour cream (depending on what I have) and parmasan cheese, then baked. It's probably not the healthiest thing in the world, but it is SO good.
They're lovely on homemade pizza.
They usually go in salads for me too although in a frittata sounds lovely as well.
I marinate chicken pieces in balsamic, brown sugar, oregano, dates, raisins, and artichoke quarters. it's a decadent but surprisingly simple and healthy meal. My husband likes them in eggs in the morning and I also use them on pizzas and in salads. I have even have been known to eat them straight out of the jar! I did not always keep them regularly, but lately have been trying to always have a jar on hand - they are delicious in so many things!
I usually have a giant costco sized jar in the fridge (they're really cheap that way). I love them on pizza too.
Yes! I always have them on hand, I find them to be half the price at Trader Joes than they are at the grocery store and I ALWAYS have them on hand. Great for spicing up a weeknight meal, making dips, pizza, salad, lots of things!
I usually go for the frozen ones too. However, the jarred marinated ones go in a family staple that my mom has made for years: the Silver Palate's Pasta Sauce Raphael. Deliciously spicy and strongly recommended.
We have a jar from Costco on hand most of the time. Yes, great on pizza, but also on a quick sandwich with pesto and Havarti cheese. Mmmmm.
I looove jarred artichokes, and my favorite way to eat them is actually straight out of the jar! And then pizza and pasta.
@cassielynn, me too! They're really good with cheese and crackers for a lazy-girl lunch or in artichoke chicken (a 1950's style classic if there ever was one, but delicious).
I should go get a big costco jar, I definitely go through them fast enough.
my friend made a dip yesterday with artichoke hearts and crawdad tails in a creamy parmesean base -- it was SOOooo delicious.
I eat them straight out of the jar too but an easy quick dip is to mix them with mayo and parmesan cheese in a cuisinart then bake it. You can serve it with chunks of bread or crackers.
my husband is NOT healthy. alas, I cannot force him to be. So when we buy frozen pizza topped with oodles of pepperoni, I take the pepperoni off of my half and add jarred, marinated artichoke hearts (roughly chopped) along with whatever else is handy - greens, tomatoes, leftover veggies, and goat or fresh mozzarella cheese.
I use the same formula with pasta - he uses butter, garlic salt and parmesan in his but for myself and our little ones anything that can pack some taste, texture and vitamins is thrown in - always artichokes.
I second the Silver Palate recipe, but add black nicose olives and get some cheese on the sauce. In winter, good canned tomatoes make up in the recipe nicely.
Funny, I just bought a few cans to replenish my supply today :) Something I like to do is toss them with garlic and olive oil and roast them for a while at 375 (You can give them a quick bread crumb toss at the end, too!). So yummy in pasta or just by themselves with parmesan. Also love them on pizza...California standard, yum!
http://lauraezolnoski.com/cooking