15+ High-Fiber Spring Artichoke Recipes

Make one of these mouth-watering recipes this spring. These dishes feature delicious and seasonal artichoke in lunches, dinners and more that offer at least 6 grams of fiber per serving. Fiber and other nutrients found in artichokes can help support heart health, increase bone strength and keep you full for longer. So don’t be surprised when flavorful and nutritious meals like our Spinach & Artichoke Dip Pasta and Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash work their way into your regular rotation.

Spinach & Artichoke Dip Pasta

If you’ve ever wanted to make a meal out of warm spinach and artichoke dip, this creamy pasta is for you. And here’s what’s almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.

Green Goddess Salad

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell

This gorgeous green goddess salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade dressing.

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It’s worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

Vegetarian Italian Hoagies

Traditional Italian subs feature meat but this delightfully easy sandwich packs a punch with artichoke hearts, red onion and zesty pepperoncini instead. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

Spinach Ravioli with Artichokes & Olives

Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).

Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.

Spinach-Artichoke-Sausage Cauliflower Gnocchi

Hearty and piquant, this quick cauliflower gnocchi dinner incorporates several healthy convenience ingredients, including turkey sausage and tender artichoke hearts, so dinner is on your table fast.

Spinach & Artichoke Dip Pasta with Chicken

Jamie Vespa

If you love warm spinach and artichoke dip, then you’ll love that we turned this classic dip into a creamy pasta dish with chicken. And here’s what’s almost as good as the flavor of this comforting dish: the fact that this healthy dinner takes just 20 minutes to prepare.

Chickpea, Artichoke & Avocado Salad with Apple-Cider Dressing

EatingWell Test Kitchen

This delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are thoroughly dried before packing them together.

Farro Salad with Arugula, Artichokes & Pistachios

Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!

Lemony Linguine with Spring Vegetables

Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.

Chicken & Sun-Dried Tomato Orzo

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Tomato & Artichoke Gnocchi

Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.

Orzo Salad with Chickpeas & Artichoke Hearts

Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke

This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.

Quinoa Deli Salad

This healthy version of a deli salad combines hearty quinoa and chickpeas with small amounts of ham and mozzarella, so you get all of the flavor without overdoing it on the sodium. This healthy quinoa salad is great as dinner and doubles as a delicious lunch the next day.

Artichoke & Egg Tartine

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can’t find frozen, be sure to rinse canned artichoke hearts well—they’re saltier than frozen. Serve with hot sauce on the side, if desired.

Sicilian-Style Stuffed Artichokes

Ali Redmond

Here a simple bread filling is accented with anchovies, herbs and Parmesan cheese to create these stuffed artichokes. When choosing artichokes, look for firm stems and unblemished leaves.

Shaved Artichoke Salad with Shrimp

Venice was built on saltwater marshes in the 6th century, and many local crops like the city’s Sant’Erasmo artichokes, have a delicate taste of the sea. For this healthy salad artichokes are sliced thin–a great use for a mandolin if you have one–and served raw. When paired with the sweet-salty shrimp the combo evokes the flavors of the lagoon. For tender and tasty results, buy the smallest, freshest artichokes you can find.

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