I'm at work, so I don't have the recipe with me, but I make a hot dip using chopped marinated artichoke hearts, cream cheese, a little milk and parmesan cheese. Yummy!

No recipes, I eat them straight from the jar. I love pickles, salt, vinegar.

Chicken Florentine Artichoke Bake

Ingredients

8 oz. dried bow tie pasta
 1 small onion, chopped
 1 Tbsp. butter
 2 eggs
 1-1/4 cups milk
 1 tsp. dried Italian seasoning
 1/4 to 1/2 tsp. crushed red pepper (optional)
 2 cups chopped cooked chicken
 2 cups shredded Monterey Jack cheese (8 oz.)
 1 14-oz. can artichoke hearts, drained and quartered
 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
 1/2 cup oil-packed dried tomatoes, drained and chopped
 1/4 cup grated Parmesan cheese
 1/2 cup soft bread crumbs
 1/2 tsp. paprika
 1 Tbsp. butter, melted

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
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SWEET PEA AND ARTICHOKE LASAGNA

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
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Chicken and Artichoke Casserole

3 lb (approx.) boiler-fryer, cut up
1/2 tsp white pepper
1/2 tsp paprika
1 tbs butter
1/2 cup rich chicken broth
3 tbs sherry
1/2 tsp dried tarragon
1 can mushrooms
2 tbs (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts
Salt to taste

Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 tbs butter. Place mushrooms and
drained artichoke hearts in bottom of crock pot. Sprinkle
with quick-cooking tapioca. Add the browned chicken
pieces. Pour in broth and sherry. Add tarragon. Cover
crockpot and turn to Low heat setting. Cook for 7-8
hours OR cook on High for 5 hours.

We put them on homemade pizza. I love them in salads.
Clare

I love fresh artichoke hearts, the heart is like the prize in the bottom of a cracker jack box.After picking and eating the leaves , voila there it is, delicious fresh, artichoke heart. I am salivating just thinking about them. They are not in season for very long. So I eat them alot when they are available at the market. No marinated choke hearts for me.

june

Luckygardner,that sounds heavenly.I plan on making that soon.Thanks for posting.I have been looking for something like that.

Shelly

I eat them straight from the jar too. I also love them on pizza!

Trish

Sam's Club sells a very large jar of marinated artichoke hearts, I love them.
Kathy G in MI

Oh I know a good one, but I'll have to get it from my friend Tara, I need it anyway!