# Help me use up jarred artichoke hearts! **URL:** \ **Category:** Cafe Society\ **Created:** [February 3, 2011, 9:39pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068 "2011-02-03T21:39:07Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 3, 2011, 9:39pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/1 "2011-02-03T21:39:07Z")
Why do I have a 65-oz Costco jar of marinated artichoke hearts? I think I inherited it from my neighbor who moved away. Help me use them up. I don’t have occasion to make hot artichoke-green olive dip, and I don’t eat pasta salad (or, really, pasta of any kind particularly). I think about the only thing I’d use them in nowadays is a variation of hummus. What do you like to do with yours? Hmm, [this recipe](http://www.foodnetwork.com/recipes/rachael-ray/emmanuels-baked-artichoke-hearts-recipe3/index.html) for baked artichoke hearts looks good… ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 3, 2011, 9:41pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/2 "2011-02-03T21:41:53Z")
I like 'em on pizza, or in salads. You can also chop 'em up and put 'em on sandwiches - I like them on tuna sandwiches, for example. Or just get in the habit of eating one or two as a side for any meal. Yum yum, artichokes. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [February 3, 2011, 9:49pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/3 "2011-02-03T21:49:12Z")
Man, I wish I had a 65oz jar of artichoke hearts. I don’t think they’d last more than a few days in my house. And I say I’d eat about 90% of 'em straight out of the jar while watching TV. ---
**Author:** ![capybara](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/capybara/32/202_2.png) [@capybara](https://boards.straightdope.com/u/capybara)\ **Post date:** [February 3, 2011, 9:58pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/4 "2011-02-03T21:58:52Z")
Yeah, what you do is grab a fork with a pretty long handle. . . ---
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [February 3, 2011, 10:04pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/5 "2011-02-03T22:04:35Z")
You can just throw them away. That jar would probably be better used holding air! ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [February 3, 2011, 10:13pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/6 "2011-02-03T22:13:17Z")
Puree them in a blender with olive oil, balsamic vinegar, garlic and some fresh herbs. Artichoke vinaigrette! ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [February 3, 2011, 10:37pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/7 "2011-02-03T22:37:15Z")
I cut them in half or thirds and put them in your basic lettuce based salad. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 4, 2011, 12:10am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/8 "2011-02-04T00:10:40Z")
> [@FoieGrasIsEvil](#): > > Puree them in a blender with olive oil, balsamic vinegar, garlic and some fresh herbs. Artichoke vinaigrette! These things are soaked in oil, don’t think you need much more. I use them in various recipes, like to accompany baked trout, along with sun-dried tomatoes. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [February 4, 2011, 12:32am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/9 "2011-02-04T00:32:07Z")
I wish I could remember more clearly a casserole I had years ago - it was chopped jarred artichoke hearts, cheese, onions, and I don’t remember what else. It was damned good. I’ll have to Google around and see what I see. ETA: This looks like it. Artichoke Heart Casserole 2 - 6 oz jars marinated artichoke hearts 1 small onion, chopped 1 clove garlic, crushed 4 eggs 1/4 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon each pepper, oregano, Tabasco 1/2 lb sharp cheddar cheese, shredded 2 tablespoon minced parsley Drain marinated artichoke juice from one jar into frying pan; drain the other. Chop artichoke hearts and set aside. Saute onion & garlic in marinade (5 mins.). In bowl, beat eggs; add crumbs and seasonings. Stir in cheese, parsley, onion, garlic, artichoke mixture. Turn into greased 7 x 11" casserole dish. Bake in 325 deg. oven for 30 minutes. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [February 4, 2011, 2:31am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/10 "2011-02-04T02:31:19Z")
drain them, pat them dry and batter them, then deep fry them. a once in a year treat. lots of work, not dietarily good for you but seriously yummy. ---
**Author:** ![Sailboat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sailboat/32/461_2.png) [@Sailboat](https://boards.straightdope.com/u/Sailboat)\ **Post date:** [February 4, 2011, 2:37am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/11 "2011-02-04T02:37:12Z")
Ask [Christina Perri](http://www.youtube.com/watch?v=HH7WXlf9WLk). ---
**Author:** ![3trew](https://avatars.discourse-cdn.com/v4/letter/3/13edae/32.png) [@3trew](https://boards.straightdope.com/u/3trew)\ **Post date:** [February 4, 2011, 4:29am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/12 "2011-02-04T04:29:59Z")
One more vote for just eating them. Maybe with a little drop of lemon juice if you’re feeling fancy. ---
**Author:** ![SurrenderDorothy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/surrenderdorothy/32/1221_2.png) [@SurrenderDorothy](https://boards.straightdope.com/u/SurrenderDorothy)\ **Post date:** [February 4, 2011, 5:14am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/13 "2011-02-04T05:14:22Z")
cut up some small tomatoes or tomatoes of whatever size you like. Add artichoke hearts and some balsamic vinegar (there’s already oil in with the artichoke hearts, so you don’t really need more of it to make dressing.) eat it. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [February 4, 2011, 5:27am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/14 "2011-02-04T05:27:50Z")
Somehow I forgot about pizzas. And my local grill used to have roasted garlic-artichoke heart-mustard-pinenut-melted provolone sandwiches on ciabatta that was amazing. All these ideas are a great start. Now, for the remaining 50 oz… ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 4, 2011, 7:02am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/15 "2011-02-04T07:02:11Z")
Invite my father over. Hand him the jar and a fork. Problem solved. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [February 4, 2011, 9:54am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/16 "2011-02-04T09:54:22Z")
Those artichoke hearts are one of the items I always get when I go to Costco. They’re great in a salad, on a pizza, or just by themselves as a snack. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [February 4, 2011, 10:06am UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/17 "2011-02-04T10:06:30Z")
[Cream of Artichoke Soup](http://cookeatshare.com/recipes/cream-of-artichoke-soup-489371) or [Cream of Artichoke Soup](Cream of Artichoke Soup) ---
**Author:** ![mbh](https://avatars.discourse-cdn.com/v4/letter/m/a6a055/32.png) [@mbh](https://boards.straightdope.com/u/mbh)\ **Post date:** [February 4, 2011, 1:17pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/18 "2011-02-04T13:17:19Z")
A “Somerset Omelette”: and omelette filled with cream cheese and artichoke hearts. If you use pesto instead of tomato sauce, artichoke hearts make a good pizza topping. ---
**Author:** ![peedin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/peedin/32/14095_2.png) [@peedin](https://boards.straightdope.com/u/peedin)\ **Post date:** [February 4, 2011, 4:09pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/19 "2011-02-04T16:09:51Z")
Rinse them, dice them, mix with mayo, garlic salt and Parm cheese to make a paste. Spread on chicken breasts and bake at about 375 until done. I use boneless skinless chicken breasts so maybe 30-35 minutes. The topping should be golden, and crunchy around the edges. ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [February 4, 2011, 5:06pm UTC](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068/20 "2011-02-04T17:06:16Z")
Get a fillet of some whitefish - cod is fine, halibut if you want something nicer. Take a big piece of foil, and add things that you like to eat. I use a bed of spinach, cod fillet on top of it, along with thinly sliced onion, artichoke hearts, cherry tomatoes sliced in half, lemon, etc. Seal up the foil and place it in a 400° oven for 15 minutes. There is plenty of moisture in the fish to steam everything to perfection. Cut the foil open, slide everything onto a plate, and you have a healthy, hearty meal for one in thirty minutes. [Next page](https://boards.straightdope.com/t/help-me-use-up-jarred-artichoke-hearts/570068.md?page=2)