25+ Easy Gluten-Free Artichoke Recipes You’ll Love

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Artichokes are a delicious and nutrient-rich vegetable that can be used in a variety of dishes.

Whether you’re a fan of their unique flavor or looking for creative ways to include them in your gluten-free diet, you’re in the right place! From creamy dips to hearty mains and fresh salads, this collection of 25+ gluten-free artichoke recipes will inspire you to get cooking.

Packed with fiber, antioxidants, and essential vitamins, artichokes not only taste great but also offer numerous health benefits.

Let’s dive into these mouthwatering recipes!

25+ Easy Gluten-Free Artichoke Recipes You’ll Love

With so many ways to prepare artichokes, you’ll never run out of ideas to incorporate this flavorful vegetable into your gluten-free meals.

Whether you’re making a creamy dip for a party, a comforting pasta dish, or a refreshing salad, these 25+ gluten-free artichoke recipes will keep your meals exciting and nutritious.

Try out a few of these recipes and discover new favorites that you’ll want to make again and again.

Roasted Artichoke with Garlic Lemon Butter

Roasted artichokes are a simple yet elegant way to enjoy their natural earthy flavor. This gluten-free recipe enhances the artichokes with a rich garlic lemon butter that adds brightness and depth. Perfect as an appetizer or a side dish, these artichokes are tender, aromatic, and irresistibly delicious.

Ingredients:

2 large globe artichokes
3 tbsp olive oil
4 tbsp unsalted butter, melted
4 cloves garlic, minced
Juice of 1 lemon
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped

Instructions:

Preheat your oven to 400°F (200°C).
Trim the artichokes by cutting off the top inch and removing tough outer leaves. Slice them in half and scoop out the fuzzy choke.
Rub lemon juice over the cut sides to prevent browning.
In a bowl, mix olive oil, melted butter, minced garlic, salt, pepper, and red pepper flakes.
Brush the mixture over the artichokes, ensuring the leaves and heart are well coated.
Wrap each artichoke half in foil and place them cut side up on a baking sheet.
Roast for 35-40 minutes until the leaves are tender.
Unwrap, sprinkle with fresh parsley, and serve warm with extra lemon butter for dipping.

Roasting artichokes enhances their natural sweetness while the garlic lemon butter creates a rich, savory contrast. This dish pairs wonderfully with grilled meats, seafood, or as a standalone snack with a glass of white wine.

Artichoke and Spinach Stuffed Mushrooms

These stuffed mushrooms combine the creamy texture of artichokes and spinach with a delicious, cheesy filling—all without any gluten. They make an excellent appetizer for gatherings or a satisfying low-carb snack. The combination of flavors is both comforting and indulgent, making them a crowd favorite.

Ingredients:

12 large white mushrooms, stems removed
1 cup canned artichoke hearts, chopped
1 cup fresh spinach, finely chopped
½ cup cream cheese, softened
¼ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms and remove stems, creating a cavity for the filling. Brush with olive oil and set aside.
In a bowl, mix chopped artichokes, spinach, cream cheese, Parmesan, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
Spoon the mixture into each mushroom cap, slightly mounding the filling.
Arrange mushrooms on the baking sheet and bake for 18-20 minutes until the tops are golden and mushrooms are tender.
Serve warm and enjoy!

These stuffed mushrooms deliver a satisfying bite, blending creamy textures with the delicate earthiness of mushrooms. They’re gluten-free but feel decadently rich, making them an ideal option for both casual and elegant occasions.

Gluten-Free Artichoke and Chickpea Salad

This refreshing, protein-packed salad is a fantastic gluten-free meal option. Combining marinated artichokes, chickpeas, and fresh vegetables, this dish is not only nutritious but also full of Mediterranean flavors. It’s a perfect lunch, light dinner, or a side dish for any occasion.

Ingredients:

1 can (14 oz) chickpeas, drained and rinsed
1 cup marinated artichoke hearts, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup cucumber, diced
2 tbsp fresh parsley, chopped
¼ cup feta cheese, crumbled (optional)
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions:

In a large bowl, combine chickpeas, chopped artichoke hearts, cherry tomatoes, red onion, cucumber, and parsley.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and toss until well combined.
Top with crumbled feta cheese, if using.
Let the salad sit for 10 minutes before serving to allow the flavors to meld.

This artichoke and chickpea salad is light yet satisfying, bursting with fresh and tangy flavors. It’s perfect for meal prep, as it stores well in the fridge and tastes even better the next day. Whether served on its own or paired with grilled proteins, it’s a delightful gluten-free option for any occasion.

Creamy Artichoke and Cauliflower Soup

This silky, gluten-free soup is a comforting and nutrient-rich dish perfect for any season. Artichokes and cauliflower blend seamlessly to create a creamy texture without the need for heavy cream. The result is a light yet satisfying soup packed with flavor and goodness.

Ingredients:

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, chopped
1 can (14 oz) artichoke hearts, drained and chopped
4 cups vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ cup coconut milk or heavy cream (optional)
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant and translucent.
Add cauliflower, artichokes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is tender.
Using an immersion blender (or transferring in batches to a blender), puree the soup until smooth.
Stir in coconut milk or heavy cream for added creaminess. Adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

This creamy artichoke and cauliflower soup is a delightful way to enjoy rich flavors without gluten or unnecessary heaviness. It pairs well with a side salad or gluten-free bread, making for a wholesome meal.

Artichoke and Zucchini Fritters

These crispy, gluten-free fritters are a great way to enjoy artichokes with a fun and flavorful twist. They are light, golden, and perfect as an appetizer or snack. With a hint of garlic and herbs, these fritters are both delicious and easy to make.

Ingredients:

1 cup canned artichoke hearts, finely chopped
1 small zucchini, grated and drained
1 egg, beaten
½ cup gluten-free breadcrumbs
¼ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

Instructions:

In a large bowl, mix chopped artichokes, grated zucchini, beaten egg, gluten-free breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper. Stir until well combined.
Heat olive oil in a skillet over medium heat.
Scoop about 2 tablespoons of mixture per fritter and shape into small patties.
Cook each fritter for 3-4 minutes per side until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil. Serve warm with a dipping sauce of your choice.

These fritters are crunchy on the outside and soft on the inside, offering a burst of flavor in every bite. They are perfect as a party snack or a light meal with a side salad.

Mediterranean Artichoke and Quinoa Bowl

This vibrant, gluten-free quinoa bowl is packed with Mediterranean flavors and nutritious ingredients. The combination of fluffy quinoa, tangy artichokes, and fresh vegetables makes for a well-balanced meal that is as delicious as it is healthy.

Ingredients:

1 cup cooked quinoa
1 cup canned or marinated artichoke hearts, chopped
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
¼ cup Kalamata olives, sliced
¼ cup feta cheese, crumbled (optional)
2 tbsp fresh parsley, chopped
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Instructions:

In a large bowl, combine cooked quinoa, chopped artichoke hearts, cherry tomatoes, cucumber, olives, and parsley.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
Pour the dressing over the quinoa mixture and toss until well combined.
Top with crumbled feta cheese, if using.
Let the salad sit for a few minutes before serving to allow the flavors to blend.

This Mediterranean quinoa bowl is a refreshing and wholesome dish that can be enjoyed as a main course or a side. It’s an excellent meal prep option, staying fresh in the fridge for days while maintaining its delicious taste and texture.

Baked Artichoke and Parmesan Crisps

These gluten-free artichoke and Parmesan crisps are a perfect low-carb snack or appetizer. With just a few ingredients, they turn into crispy, cheesy bites that are full of flavor. These crisps are easy to make and great for dipping or enjoying on their own.

Ingredients:

1 cup canned artichoke hearts, finely chopped
¾ cup shredded Parmesan cheese
½ tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix the chopped artichokes, Parmesan cheese, garlic powder, oregano, black pepper, and olive oil.
Scoop small spoonfuls of the mixture onto the baking sheet, flattening them slightly into thin rounds.
Bake for 12-15 minutes or until golden and crispy.
Let them cool for a few minutes before serving.

These crisps are crunchy, cheesy, and packed with umami flavors. They work well as a standalone snack or as a topping for soups and salads.

Artichoke and Avocado Toast (Gluten-Free)

This simple yet flavorful gluten-free avocado toast gets an extra boost with marinated artichokes. The combination of creamy avocado, tangy artichokes, and fresh herbs makes for a satisfying and nutritious meal.

Ingredients:

2 slices gluten-free bread, toasted
1 ripe avocado, mashed
½ cup marinated artichoke hearts, chopped
1 tbsp lemon juice
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley or basil, chopped
1 tbsp feta cheese (optional)

Instructions:

Toast the gluten-free bread until golden and crisp.
In a bowl, mix mashed avocado, lemon juice, garlic powder, salt, and black pepper.
Spread the avocado mixture evenly onto the toasted bread.
Top with chopped artichoke hearts, fresh herbs, and feta cheese if using.
Serve immediately and enjoy!

This gluten-free artichoke and avocado toast is creamy, tangy, and full of fresh flavors. It’s perfect for breakfast, brunch, or a light meal.

Garlic Butter Artichoke Chicken Skillet

This one-pan gluten-free dish combines tender chicken with artichokes and a rich garlic butter sauce. It’s an easy and flavorful meal that comes together in under 30 minutes, perfect for busy weeknights.

Ingredients:

2 boneless, skinless chicken breasts, sliced in half lengthwise
½ cup canned artichoke hearts, chopped
3 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
½ cup chicken broth
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
1 tbsp lemon juice
2 tbsp fresh parsley, chopped

Instructions:

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Season chicken breasts with salt, pepper, and oregano, then add them to the skillet. Cook for 4-5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant.
Stir in chicken broth, lemon juice, and artichokes. Let simmer for 3-4 minutes.
Return the chicken to the skillet and coat with the sauce.
Garnish with fresh parsley and serve warm.

This garlic butter artichoke chicken is juicy, flavorful, and incredibly satisfying. It pairs well with rice, quinoa, or a

Artichoke and Roasted Red Pepper Dip (Gluten-Free)

This creamy and flavorful dip is a perfect gluten-free appetizer for any occasion. The combination of roasted red peppers and artichokes creates a tangy and slightly smoky flavor, making it great for dipping with gluten-free crackers or vegetables.

Ingredients:

1 cup canned artichoke hearts, drained and chopped
1 roasted red bell pepper, chopped
½ cup cream cheese, softened
¼ cup Greek yogurt or sour cream
½ cup shredded Parmesan cheese
1 clove garlic, minced
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C).
In a blender or food processor, combine artichoke hearts, roasted red pepper, cream cheese, Greek yogurt, Parmesan, garlic, smoked paprika, salt, and black pepper. Blend until smooth.
Transfer the mixture to an oven-safe dish, drizzle with olive oil, and bake for 15 minutes or until heated through.
Serve warm with gluten-free crackers, chips, or vegetable sticks.

This dip is creamy, tangy, and rich in flavor. It’s a guaranteed crowd-pleaser that pairs perfectly with gluten-free bread or crunchy vegetables.

Grilled Artichoke and Shrimp Skewers

These gluten-free skewers are a fantastic way to enjoy a light yet flavorful meal. The combination of juicy shrimp, marinated artichokes, and a lemony garlic glaze makes this dish a great option for grilling season.

Ingredients:

12 large shrimp, peeled and deveined
1 cup canned artichoke hearts, drained and halved
1 tbsp olive oil
Juice of 1 lemon
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
Wooden or metal skewers

Instructions:

Preheat your grill to medium-high heat.
In a bowl, mix olive oil, lemon juice, garlic, salt, black pepper, and oregano.
Thread shrimp and artichoke hearts onto skewers, alternating them.
Brush the skewers with the prepared marinade.
Grill for 2-3 minutes per side until shrimp are pink and cooked through.
Serve warm with extra lemon wedges.

These skewers are light, fresh, and bursting with Mediterranean flavors. They pair well with a simple salad or a side of quinoa for a satisfying gluten-free meal.

Spinach and Artichoke Frittata

This gluten-free frittata is packed with protein and flavor, making it a perfect breakfast or brunch option. The combination of artichokes, spinach, and cheese creates a delicious and satisfying dish that’s easy to prepare.

Ingredients:

6 large eggs
½ cup canned artichoke hearts, chopped
1 cup fresh spinach, chopped
¼ cup feta cheese or shredded mozzarella
2 tbsp milk (or dairy-free alternative)
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C).
In a bowl, whisk together eggs, milk, salt, and black pepper.
Heat olive oil in an oven-safe skillet over medium heat. Add garlic and spinach, sautéing until wilted.
Stir in artichoke hearts and cook for another minute.
Pour the egg mixture over the vegetables and sprinkle with cheese.
Cook for 3-4 minutes on the stovetop until the edges begin to set.
Transfer the skillet to the oven and bake for 12-15 minutes or until the frittata is fully set.
Let cool slightly before slicing and serving.

This spinach and artichoke frittata is nutritious, flavorful, and perfect for meal prep. Enjoy it warm or cold with a side of fresh greens for a complete gluten-free meal.

Artichoke and Sun-Dried Tomato Pasta (Gluten-Free)

This gluten-free pasta dish is bursting with Mediterranean flavors, combining the briny taste of artichokes with the rich sweetness of sun-dried tomatoes. It’s quick to prepare and makes for a deliciously satisfying meal.

Ingredients:

8 oz gluten-free pasta (such as brown rice or quinoa pasta)
1 cup canned artichoke hearts, chopped
½ cup sun-dried tomatoes, sliced
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ tsp dried oregano
½ cup vegetable broth
¼ cup grated Parmesan cheese (optional)
¼ cup fresh basil, chopped
Salt and pepper to taste

Instructions:

Cook gluten-free pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Stir in sun-dried tomatoes, red pepper flakes, oregano, and vegetable broth. Simmer for 3 minutes.
Add chopped artichoke hearts and cook for another 2 minutes.
Toss in the cooked pasta, mixing well to coat in the sauce.
Remove from heat and stir in fresh basil and Parmesan cheese if using.
Serve warm, garnished with additional basil.

This dish is light yet full of bold flavors, making it an excellent gluten-free pasta option for any night of the week.

Crispy Baked Artichoke Fries (Gluten-Free)

If you’re looking for a crispy, flavorful snack without gluten, these baked artichoke fries are a must-try! They are crunchy on the outside and tender on the inside, making them a perfect alternative to traditional fries.

Ingredients:

1 can (14 oz) artichoke hearts, drained and quartered
½ cup gluten-free breadcrumbs
¼ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp smoked paprika
1 egg, beaten
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix gluten-free breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Dip each artichoke piece into the beaten egg, then coat in the breadcrumb mixture.
Place the coated artichokes on the baking sheet and drizzle with olive oil.
Bake for 18-20 minutes, flipping halfway, until golden and crispy.
Serve warm with a dipping sauce like garlic aioli or marinara.

These baked artichoke fries are a healthier take on fried snacks, offering a satisfying crunch with every bite.

Lemon Artichoke Chicken Salad (Gluten-Free)

This refreshing and protein-packed salad combines tender chicken with the tangy brightness of artichokes and lemon. It’s a great option for meal prep or a light, flavorful lunch.

Ingredients:

2 cups cooked chicken, shredded
1 cup canned artichoke hearts, chopped
½ cup celery, diced
¼ cup red onion, finely chopped
¼ cup mayonnaise or Greek yogurt
1 tbsp Dijon mustard
Juice of 1 lemon
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

Instructions:

In a large bowl, combine shredded chicken, artichoke hearts, celery, and red onion.
In a small bowl, mix mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the chicken mixture and toss until well combined.
Garnish with fresh parsley and serve chilled or at room temperature.

This salad is creamy, tangy, and loaded with nutrients, making it an excellent gluten-free meal choice.

Cheesy Artichoke and Cauliflower Casserole (Gluten-Free)

This comforting, gluten-free casserole is packed with tender cauliflower and artichokes, all coated in a creamy, cheesy sauce. It’s a fantastic side dish or a light vegetarian main course.

Ingredients:

1 head cauliflower, cut into florets
1 cup canned artichoke hearts, chopped
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup heavy cream or coconut milk
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
2 tbsp gluten-free breadcrumbs (optional)

Instructions:

Preheat oven to 375°F (190°C). Grease a baking dish.
Steam or boil cauliflower florets until tender, about 5 minutes. Drain well.
In a bowl, mix heavy cream, minced garlic, salt, pepper, and thyme.
Layer the cauliflower and artichokes in the baking dish. Pour the cream mixture over them.
Sprinkle cheddar, Parmesan, and breadcrumbs on top.
Bake for 20-25 minutes, until bubbly and golden.
Serve warm as a side or main dish.

This casserole is creamy, cheesy, and absolutely delicious while being naturally gluten-free.

Marinated Artichoke and Olive Tapenade

This bold and briny tapenade is a fantastic gluten-free spread that pairs well with crackers, bread, or as a topping for grilled meats. It’s quick to prepare and loaded with Mediterranean flavors.

Ingredients:

1 cup marinated artichoke hearts, chopped
½ cup Kalamata olives, pitted
2 tbsp capers
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tbsp lemon juice
½ tsp dried oregano
¼ tsp black pepper

Instructions:

Add all ingredients to a food processor.
Pulse until the mixture is well combined but still slightly chunky.
Taste and adjust seasoning as needed.
Serve as a dip, spread, or topping for meats and vegetables.

This tapenade is zesty, savory, and incredibly versatile—perfect for adding a gourmet touch to any dish.

Artichoke and White Bean Hummus (Gluten-Free)

A creamy, protein-packed dip, this artichoke and white bean hummus is a delicious alternative to traditional hummus. It’s perfect for spreading on gluten-free toast or dipping with veggies.

Ingredients:

1 can (15 oz) cannellini beans, drained and rinsed
1 cup canned artichoke hearts, drained
2 tbsp tahini
Juice of 1 lemon
2 cloves garlic, minced
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp cumin
2 tbsp water (if needed, to thin the consistency)

Instructions:

Add all ingredients to a food processor.
Blend until smooth, adding water if needed to reach a creamy consistency.
Taste and adjust seasoning as needed.
Serve with gluten-free pita, crackers, or fresh veggies.

This artichoke and white bean hummus is creamy, tangy, and packed with plant-based protein, making it an excellent gluten-free snack or appetizer.

Artichoke and Herb-Stuffed Mushrooms (Gluten-Free)

These bite-sized stuffed mushrooms are packed with a savory, herby artichoke filling. They make for a delicious and elegant gluten-free appetizer.

Ingredients:

12 large cremini or button mushrooms, stems removed
1 cup canned artichoke hearts, finely chopped
¼ cup gluten-free breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix the chopped artichokes, gluten-free breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and black pepper.
Drizzle the mushroom caps with olive oil and arrange them on the baking sheet.
Stuff each mushroom with the artichoke mixture.
Bake for 15-18 minutes or until the mushrooms are tender and the tops are golden brown.
Serve warm and enjoy!

These stuffed mushrooms are flavorful, cheesy, and packed with Mediterranean-inspired ingredients, making them a perfect gluten-free party snack.

Artichoke and Chickpea Salad (Gluten-Free, Vegan)

This light and protein-rich salad combines artichokes, chickpeas, and fresh herbs for a refreshing and satisfying gluten-free dish.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 cup canned artichoke hearts, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
2 tbsp olive oil
Juice of 1 lemon
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Instructions:

In a large bowl, combine the chickpeas, artichokes, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Let sit for 10 minutes before serving to allow the flavors to meld.

This salad is fresh, vibrant, and loaded with plant-based protein, making it an excellent gluten-free side dish or light meal.

Spinach and Artichoke Stuffed Chicken (Gluten-Free)

This juicy stuffed chicken breast is filled with a creamy spinach and artichoke mixture, making for a comforting and protein-rich meal.

Ingredients:

2 large boneless, skinless chicken breasts
1 cup canned artichoke hearts, chopped
1 cup fresh spinach, chopped
½ cup cream cheese, softened
¼ cup shredded mozzarella cheese
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Instructions:

Preheat the oven to 375°F (190°C).
In a bowl, mix the artichokes, spinach, cream cheese, mozzarella, garlic powder, salt, and black pepper.
Slice a pocket into each chicken breast and stuff with the artichoke mixture.
Heat olive oil in a skillet over medium heat and sear the chicken for 3 minutes per side.
Transfer to the oven and bake for 20 minutes or until the chicken is fully cooked.
Serve warm with your favorite gluten-free side.

This dish is creamy, savory, and packed with flavor, making it an easy and satisfying gluten-free dinner.

Roasted Artichoke and Sweet Potato Hash (Gluten-Free, Vegan)

This hearty and colorful hash is perfect for breakfast or brunch. The combination of crispy sweet potatoes and roasted artichokes makes for a deliciously satisfying dish.

Ingredients:

1 large sweet potato, peeled and diced
1 cup canned artichoke hearts, quartered
1 small red bell pepper, diced
1 small onion, chopped
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes, artichokes, bell pepper, and onion with olive oil, paprika, garlic powder, salt, and black pepper.
Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
Serve warm as a side or topped with a fried egg for a complete meal.

This hash is sweet, savory, and loaded with nutrients, making it a fantastic gluten-free breakfast option.

Creamy Artichoke and Spinach Soup (Gluten-Free)

This creamy and comforting soup is packed with the rich flavors of artichokes, spinach, and garlic. It’s a great gluten-free option for chilly days.

Ingredients:

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup canned artichoke hearts, chopped
2 cups fresh spinach
3 cups vegetable broth
1 cup heavy cream (or dairy-free alternative)
½ tsp salt
¼ tsp black pepper
¼ tsp dried thyme

Instructions:

Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until softened.
Stir in the artichokes and spinach, cooking until the spinach wilts.
Pour in the vegetable broth and bring to a simmer for 10 minutes.
Use an immersion blender to blend the soup until smooth.
Stir in the cream, salt, black pepper, and thyme. Simmer for another 5 minutes.
Serve warm with gluten-free bread.

This soup is velvety, flavorful, and perfect for a comforting gluten-free meal.

Artichoke and Quinoa Stuffed Peppers (Gluten-Free, Vegan)

These stuffed peppers are packed with protein-rich quinoa and flavorful artichokes, making them a nutritious and delicious gluten-free meal.

Ingredients:

2 large bell peppers, halved and seeds removed
1 cup cooked quinoa
1 cup canned artichoke hearts, chopped
½ cup cherry tomatoes, diced
¼ cup red onion, chopped
1 clove garlic, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano

Instructions:

Preheat the oven to 375°F (190°C).
In a bowl, mix cooked quinoa, artichokes, cherry tomatoes, red onion, garlic, olive oil, salt, pepper, and oregano.
Fill each bell pepper half with the quinoa mixture.
Place in a baking dish and bake for 20-25 minutes, until the peppers are tender.
Serve warm with a sprinkle of fresh herbs.

These stuffed peppers are hearty, flavorful, and packed with fiber and protein, making them a great gluten-free meal choice.

Grilled Artichokes with Lemon Herb Drizzle (Gluten-Free)

Grilled artichokes are smoky, tender, and bursting with fresh flavors from a zesty lemon herb drizzle. This recipe makes for an excellent gluten-free appetizer or side dish.

Ingredients:

2 large fresh artichokes
2 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper

For the Lemon Herb Drizzle:

3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp fresh parsley, chopped
½ tsp dried oregano
½ tsp salt

Instructions:

Trim the tops and stems of the artichokes, then cut them in half lengthwise. Remove the fuzzy choke.
Steam or boil the artichoke halves for 15 minutes until slightly tender.
Brush with olive oil, lemon juice, salt, and pepper.
Grill over medium heat for 5 minutes per side until charred.
Whisk together all drizzle ingredients and spoon over the grilled artichokes before serving.

These grilled artichokes are smoky, tangy, and infused with fresh herbs, making them a perfect gluten-free summer dish.

Creamy Artichoke and Avocado Dip (Gluten-Free, Vegan)

This creamy, dairy-free dip is packed with healthy fats and vibrant flavors. It pairs perfectly with gluten-free crackers or fresh vegetables.

Ingredients:

1 cup canned artichoke hearts, drained
1 ripe avocado
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
¼ tsp cumin

Instructions:

In a food processor, blend the artichokes and avocado until smooth.
Add lemon juice, olive oil, garlic, salt, pepper, and cumin, and blend again.
Taste and adjust seasoning as needed.
Serve chilled with gluten-free chips or fresh veggies.

This dip is creamy, rich, and packed with nutrients, making it a great healthy alternative to traditional creamy dips.

Artichoke and Shrimp Skewers (Gluten-Free, Keto-Friendly)

These artichoke and shrimp skewers are light, flavorful, and perfect for grilling or roasting. They make for a delicious gluten-free appetizer or main dish.

Ingredients:

12 large shrimp, peeled and deveined
1 cup canned artichoke hearts, quartered
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Wooden skewers (soaked in water for 30 minutes)

Instructions:

In a bowl, toss shrimp and artichokes with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
Thread shrimp and artichokes onto skewers.
Grill over medium heat for 3-4 minutes per side, or bake at 400°F (200°C) for 10 minutes.
Serve with a fresh salad or dipping sauce.

These skewers are easy to make, full of bold flavors, and perfect for a quick gluten-free meal.

Mediterranean Artichoke and Feta Omelet (Gluten-Free, High-Protein)

This fluffy, protein-packed omelet is filled with Mediterranean flavors, making it a great gluten-free breakfast or brunch option.

Ingredients:

3 large eggs
¼ cup canned artichoke hearts, chopped
¼ cup cherry tomatoes, halved
2 tbsp feta cheese, crumbled
1 tbsp fresh basil, chopped
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

Instructions:

Beat the eggs with salt and pepper.
Heat olive oil in a pan over medium heat.
Add artichokes and tomatoes, cooking for 2 minutes.
Pour in the eggs and cook until just set, then sprinkle with feta and basil.
Fold the omelet and serve warm.

This omelet is light, flavorful, and packed with wholesome Mediterranean ingredients, making it a nutritious gluten-free meal.

Artichoke and Roasted Red Pepper Bruschetta (Gluten-Free)

This gluten-free bruschetta features a delicious topping of artichokes, roasted red peppers, and garlic on crispy gluten-free bread.

Ingredients:

1 cup canned artichoke hearts, chopped
½ cup roasted red peppers, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
6 slices gluten-free bread, toasted

Instructions:

In a bowl, mix artichokes, red peppers, garlic, olive oil, balsamic vinegar, oregano, salt, and pepper.
Let the mixture marinate for 10 minutes.
Spoon onto toasted gluten-free bread and serve immediately.

This gluten-free bruschetta is packed with vibrant flavors and makes for a great appetizer or light snack.

Artichoke and Cauliflower “Rice” Pilaf (Gluten-Free, Low-Carb)

This light and flavorful pilaf uses cauliflower rice instead of traditional grains, making it a perfect gluten-free, low-carb dish.

Ingredients:

2 cups cauliflower rice
1 cup canned artichoke hearts, chopped
¼ cup onion, diced
2 tbsp olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
¼ cup chopped parsley

Instructions:

Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until soft.
Stir in cauliflower rice and cook for 3 minutes.
Add artichokes, salt, pepper, and thyme. Cook for another 3 minutes.
Remove from heat and stir in parsley before serving.

This pilaf is light, nutritious, and packed with flavor, making it a perfect gluten-free side dish.

Note: More recipes are coming soon