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Got a can of artichokes? Here are three meals you can make

Keep some handy for weeknight meals like these.
Make a dip with canned artichokes.
Make a dip with canned artichokes. [ MATTHEW MEAD | Associated Press ]
Published Oct. 7, 2020

Recently, I was cleaning out my pantry and fridge for the arrival of more seasonal stuff.

I loaded up on butter and maple syrup for baking, and ditched some of the particularly old condiments in the back. In the pantry, I went through my beans and other canned products, trying to make space for canned pumpkin and bags of flour.

That’s when I found the two cans of quartered artichoke hearts I bought probably a year ago. Time to think of a way to work them into dinner. Here are three ideas I tried, and will be working into my weekly rotation.

Kale-artichoke dip

Spinach-artichoke dip is the classic, but kale can be a great substitute: It holds up better in the piping-hot mixture, leading to more texture and less slimy spinach pieces. They’re interchangeable, though, so use whatever you have. To make, preheat oven to 400 degrees and remove the thick stems from 1 bunch kale. Roughly chop or tear into smaller pieces with your hands. Heat some olive oil in a medium saucepan over medium-high heat. Add 1 finely chopped shallot and cook, stirring, until softened, about 3 minutes. Stir in 1 minced garlic clove and cook until fragrant, about 1 minute. Add kale and cook, stirring, until pan begins to look dry, about 2 minutes; season with some salt and pepper. Let cool. Add 4 ounces cream cheese, ½ cup sour cream and ½ cup Greek yogurt to a bowl, and whisk until combined and smooth. Transfer kale mixture to the bowl, then add 1 (14-ounce) can chopped artichoke hearts and ¾ cup grated Parmesan. Scrape mixture into a baking dish and bake until golden brown on top, 20 to 25 minutes.

Artichoke tapenade

This is a condiment to be used atop other things: Fish or steak or a pan-fried chicken cutlet are all good choices. To make, chop up two (14-ounce) cans plain artichokes into small pieces. Add the artichokes to a bowl, then squeeze in the juice of 1 lemon and add at least ½ cup olive oil. Stir well. Roughly chop a handful of fresh herbs: Basil, mint or parsley would be best. Add them to the bowl, then add some salt and black pepper to taste. Stir well, then taste. Adjust seasonings as needed. You could also add a pinch of red pepper flakes or a splash of red wine vinegar.

Spinach and Artichoke Chicken and Biscuits

3 tablespoons unsalted butter

1 large onion, finely chopped

Kosher salt

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups 2 percent or whole milk

1 pound boneless skinless chicken thigh or breast, chopped into small pieces

½ teaspoon dried thyme

Black pepper

1 (8-ounce) block cream cheese

1 (10-ounce) block frozen spinach, thawed and drained

1 (14-ounce) can artichokes, drained and chopped

½ bunch parsley, finely chopped

8 store-bought or homemade biscuits

Egg wash: 1 egg beaten with a splash of water

Preheat the oven to 400 degrees.

In a large skillet or pot set over medium-high heat, melt the butter and add the onion and a pinch of salt and cook, stirring until soft, about 5 to 7 minutes. Add the garlic and cook for another minute. Stir in the flour so that it gets evenly distributed and cook for an additional minute.

Add half the milk, stirring continuously with a whisk or wooden spoon until thickened, and then repeat with the other half of the milk. It’s done when it coats the back of a spoon. Reduce the heat to medium and stir in the chicken, thyme and a few turns of pepper and simmer, stirring often, for 10 to 15 minutes, until the chicken is cooked through and no longer pink.

Add the cream cheese, spinach, artichokes, parsley and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.

Divide into eight oven-safe ramekins or foil containers and top each with a biscuit. You could also put it in an 8- by 8-inch baking dish and top with the biscuits. Brush the tops of the biscuits with egg wash and sprinkle with black pepper and flaky salt. Place on a baking sheet (in case any of the mixture overflows) and bake until the biscuits are golden brown on top; begin checking for doneness at 15 minutes.

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Serves 8.

Source: Adapted from Molly Yeh