20 Delicious Vegan Artichoke Recipes for Every Occasion

Perfect for any meal, artichokes bring a delightful twist to vegan cooking that’s both nutritious and bursting with flavor. Whether you’re whipping up a quick weeknight dinner or planning a special occasion feast, our roundup of 20 delicious vegan artichoke recipes has something for everyone. Dive in to discover dishes that will inspire your next culinary adventure and keep your taste buds guessing!

Creamy Vegan Artichoke Dip

Mmm, you’re going to love this creamy vegan artichoke dip—it’s the perfect blend of tangy and rich, without any dairy. Imagine scooping up this dreamy dip with crispy bread or fresh veggies at your next gathering.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and chopped (I like to give them a rough chop for texture)
• 1 cup raw cashews, soaked for at least 4 hours (this makes them blend up super creamy)
• 1/4 cup nutritional yeast (for that cheesy flavor we all crave)
• 2 tbsp lemon juice (freshly squeezed makes a difference)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 tsp sea salt (adjust to your liking, but start here)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1/4 cup water (to help blend everything smoothly)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Drain the soaked cashews and add them to a high-speed blender.
3. Add the chopped artichoke hearts, nutritional yeast, lemon juice, minced garlic, sea salt, black pepper, and water to the blender.
4. Blend on high until the mixture is completely smooth, scraping down the sides as needed. Tip: If the mixture is too thick, add a tablespoon more water at a time until it blends easily.
5. Transfer the dip to a small baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the dip is hot and slightly golden on top. Tip: For a more golden top, broil for the last 2 minutes, but watch it closely!
7. Let the dip cool for about 5 minutes before serving. Tip: It thickens as it cools, so don’t worry if it seems a bit loose right out of the oven.

Get ready to dive into this dip—it’s creamy, with a slight tang from the lemon and a depth of flavor from the nutritional yeast. Serve it warm with a side of toasted baguette slices or a rainbow of crunchy veggies for dipping.

Roasted Garlic and Artichoke Pasta

Just imagine coming home to a dish that’s both comforting and a little fancy, without any of the fuss. This roasted garlic and artichoke pasta is your weeknight hero, creamy, flavorful, and ready in no time.

Ingredients

• 8 oz pasta (I’m partial to fusilli for its sauce-holding abilities)
• 1/4 cup extra virgin olive oil (my kitchen staple for richness)
• 1 head of garlic (roasting transforms it into sweet, spreadable gold)
• 1 can (14 oz) artichoke hearts, drained and chopped (go for the marinated ones if you’re feeling extra)
• 1/2 cup heavy cream (for that luscious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp lemon juice (a splash brightens everything up)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head, drizzle with a bit of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the olive oil over medium heat. Squeeze the roasted garlic cloves into the pan, mashing them into the oil.
4. Add the chopped artichoke hearts to the skillet, sautéing for 2-3 minutes until slightly browned.
5. Pour in the heavy cream and stir to combine, then simmer for 2 minutes to thicken slightly.
6. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add the reserved pasta water a little at a time.
7. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Season with salt, pepper, and lemon juice to taste.
8. Garnish with fresh parsley and extra Parmesan before serving.

Forget about bland pasta nights. This dish brings a creamy, garlicky punch with tender artichoke bites in every forkful. Try serving it with a crisp white wine and a simple green salad for a meal that feels special any day of the week.

Vegan Spinach and Artichoke Stuffed Shells

Perfect for those cozy nights in, these vegan spinach and artichoke stuffed shells are a game-changer. You’ll love how creamy and satisfying they are, without any dairy!

Ingredients

• 12 oz jumbo pasta shells (I like to have a few extra, just in case some break)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 3 cloves garlic, minced (fresh is best here)
• 1 cup raw cashews, soaked for at least 4 hours (this makes them super creamy)
• 1/2 cup unsweetened almond milk (or any plant-based milk you prefer)
• 2 tbsp nutritional yeast (for that cheesy flavor)
• 1 tsp lemon juice (a little zing goes a long way)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground if you have it)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, squeeze it well)
• 14 oz artichoke hearts, drained and chopped (I use canned for convenience)
• 1/2 cup vegan mozzarella shreds (optional, but oh so melty)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. Transfer the cashew mixture to a large bowl. Stir in the spinach, artichoke hearts, and vegan mozzarella if using.
6. Carefully stuff each shell with the spinach and artichoke mixture. Place them in the prepared baking dish.
7. Cover with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the tops are slightly golden.
8. Let the shells cool for 5 minutes before serving. They’ll be easier to handle and the flavors will have settled.

Great for a dinner party or a quiet night in, these stuffed shells are creamy, flavorful, and totally plant-based. Try serving them with a side of garlic bread or a crisp salad for a complete meal.

Lemon Garlic Artichoke Hummus

Unbelievably easy to whip up, this Lemon Garlic Artichoke Hummus is your next go-to dip for those impromptu gatherings or just a lazy snack attack. You’ll love how the tangy lemon and garlic play off the creamy artichokes, making it a hit every time.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (save that aquafaba for another recipe!)
• 1/2 cup tahini (the runnier, the better for smooth hummus)
• 1/4 cup extra virgin olive oil (my pantry staple for richness)
• 2 cloves garlic, minced (because fresh is always best)
• 1/4 cup lemon juice (about 2 lemons, and yes, fresh squeezed makes a difference)
• 1/2 cup marinated artichoke hearts, chopped (they bring the perfect tang)
• 1/2 tsp salt (start here, you can always add more)
• 1/4 tsp cumin (just a hint for depth)
• 2-3 tbsp water (to get that creamy consistency)

Instructions

1. In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, salt, and cumin. Blend until smooth, about 1 minute.
2. Add the chopped artichoke hearts and pulse a few times until they’re just incorporated but still chunky.
3. With the processor running, slowly add water, 1 tbsp at a time, until the hummus reaches your desired consistency. Tip: Scrape down the sides halfway through to ensure everything blends evenly.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed. Tip: Letting it sit for 10 minutes before serving allows the flavors to meld beautifully.
5. Transfer to a serving bowl, drizzle with a little more olive oil, and maybe a sprinkle of paprika for color. Tip: For an extra touch, garnish with a few whole chickpeas or artichoke pieces.

Creamy, tangy, and with just the right amount of garlic kick, this hummus is perfect with pita chips, veggie sticks, or even as a spread on your morning toast. The artichokes add a delightful texture that’ll have you coming back for just one more scoop.

Vegan Artichoke and Mushroom Risotto

Feeling like whipping up something cozy yet fancy tonight? This vegan artichoke and mushroom risotto is your ticket to a creamy, dreamy dinner that’s surprisingly simple to make.

Ingredients

• 1 cup Arborio rice (the short-grain king for risotto)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works just fine)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, finely diced (white or yellow, whatever’s hanging out in your pantry)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 cup sliced mushrooms (baby bellas are my fave for their meaty texture)
• 1 cup artichoke hearts, chopped (I use the marinated ones for extra flavor)
• 1/2 cup dry white wine (optional, but it adds a nice depth)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)
• 1/4 cup nutritional yeast (for that cheesy vibe without the dairy)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Heat the vegetable broth in a saucepan over low heat. Keep it warm but not boiling.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the mushrooms and artichoke hearts, cooking until the mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the mushrooms.
4. Stir in the Arborio rice, coating it with the oil and veggies, for about 2 minutes. This toasts the rice slightly, enhancing its nutty flavor.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: This step deglazes the pan, picking up all the flavorful bits.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process takes about 20 minutes. Tip: Patience is key here for that creamy texture.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the nutritional yeast, salt, and pepper.
8. Garnish with fresh parsley before serving.

So creamy and rich, you won’t believe it’s vegan. Serve it with a crisp green salad or some crusty bread to soak up all that goodness.

Grilled Artichoke Hearts with Vegan Aioli

So, you’re looking for a dish that’s both impressive and surprisingly simple to whip up? Grilled artichoke hearts with vegan aioli is your answer. It’s the perfect blend of smoky and creamy, with a hint of lemon to brighten things up.

Ingredients

• 2 cans (14 oz each) artichoke hearts in water, drained (I like to pat them dry for better grilling)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup vegan mayo (look for one with a tangy flavor)
• 1 garlic clove, minced (the fresher, the better)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp smoked paprika (for that extra smokiness)

Instructions

1. Preheat your grill to medium-high, about 400°F. A clean grill is key to prevent sticking.
2. In a bowl, toss the artichoke hearts with olive oil, salt, and pepper. Make sure they’re evenly coated.
3. Grill the artichokes for 3-4 minutes per side, until you see those beautiful grill marks.
4. While they grill, whisk together vegan mayo, garlic, lemon juice, and smoked paprika in a small bowl. Taste and adjust seasoning if needed.
5. Remove artichokes from the grill and let them cool for a minute. They’ll be hot!
6. Serve the grilled artichokes with the vegan aioli on the side for dipping. Tip: A sprinkle of fresh parsley adds color and freshness.

Just imagine biting into those tender, smoky artichoke hearts paired with the creamy, tangy aioli. It’s a match made in heaven. Try serving them on a platter with some crusty bread for scooping up any leftover aioli.

Artichoke and White Bean Vegan Salad

Looking for a light, nutritious dish that’s as easy to make as it is delicious? This artichoke and white bean vegan salad is your answer. Perfect for those busy days when you want something healthy without the hassle.

Ingredients

• 2 cups canned white beans, drained and rinsed (I love how creamy they get)
• 1 cup marinated artichoke hearts, chopped (the marinated ones add so much flavor)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 clove garlic, minced (because garlic is life)
• 1/2 tsp salt (I like to use sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup fresh parsley, chopped (adds a nice pop of color and freshness)

Instructions

1. In a large bowl, combine the white beans and chopped artichoke hearts.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well blended.
3. Pour the dressing over the bean and artichoke mixture. Gently toss to coat everything evenly. Tip: Let it sit for 10 minutes to let the flavors meld.
4. Add the chopped parsley and give it one final gentle toss. Tip: If you’re not serving immediately, hold off on the parsley until right before serving to keep it fresh.
5. Serve chilled or at room temperature. Tip: This salad tastes even better the next day, so feel free to make it ahead!

So there you have it—a salad that’s creamy, tangy, and packed with flavor. Try serving it over a bed of greens or with some crusty bread on the side for a complete meal.

Vegan Artichoke and Sun-Dried Tomato Flatbread

Picture this: a crispy flatbread topped with creamy artichoke and tangy sun-dried tomatoes. It’s the perfect blend of flavors for a quick dinner or a fancy snack.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup warm water (just hot enough to wake up the yeast)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 tsp active dry yeast (the magic behind the rise)
• 1/2 tsp salt (sea salt adds a nice touch)
• 1/2 cup vegan cream cheese (for that creamy base)
• 1/4 cup sun-dried tomatoes, chopped (the oil-packed ones are my fave)
• 1/2 cup artichoke hearts, chopped (canned works, but fresh is divine)
• 1 tbsp nutritional yeast (for a cheesy vibe)
• 1 tsp garlic powder (because garlic makes everything better)

Instructions

1. In a large bowl, mix flour, yeast, and salt. Add warm water and olive oil. Stir until a dough forms.
2. Knead the dough on a floured surface for 5 minutes, until smooth. Tip: If it’s sticky, add a bit more flour.
3. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour. It should double in size.
4. Preheat your oven to 425°F. Punch down the dough and roll it out on a floured surface to your desired thickness.
5. Transfer the dough to a baking sheet. Spread vegan cream cheese evenly over the top.
6. Scatter chopped artichoke hearts and sun-dried tomatoes over the cream cheese. Sprinkle with nutritional yeast and garlic powder.
7. Bake for 15-20 minutes, until the edges are golden and crispy. Tip: Keep an eye on it after 15 minutes to avoid burning.
8. Let it cool for a few minutes before slicing. Tip: A pizza cutter makes this step a breeze.

Crunchy, creamy, and bursting with flavor, this flatbread is a crowd-pleaser. Try serving it with a side of balsamic glaze for dipping—trust me, it’s a game-changer.

Crispy Artichoke Tacos with Avocado Lime Sauce

Alright, let’s dive into making these crispy artichoke tacos that are sure to be a hit at your next taco night. They’re packed with flavor and that irresistible crunch, topped off with a creamy avocado lime sauce that ties everything together.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and patted dry (trust me, drying them well is key for crispiness)
• 1 cup all-purpose flour (I like to use unbleached for a lighter texture)
• 2 eggs, beaten (room temp eggs mix better, just saying)
• 1 cup panko breadcrumbs (for that extra crunch)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (adds a nice depth of flavor)
• Salt and pepper to taste (don’t skimp on the seasoning)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• 8 small corn tortillas (warmed up, they’re just better)
• 1 ripe avocado (the creamier, the better)
• 2 tbsp lime juice (freshly squeezed, please)
• 1/4 cup sour cream (for that tangy kick)
• 1/4 cup chopped cilantro (adds a fresh pop)

Instructions

1. Preheat your oven to 200°F to keep the tacos warm as you fry in batches.
2. Slice the artichoke hearts into quarters. Tip: Make sure they’re dry to help the coating stick.
3. Set up your breading station: flour in one bowl, beaten eggs in another, and panko mixed with garlic powder, smoked paprika, salt, and pepper in a third.
4. Dredge each artichoke piece in flour, dip in egg, then coat in panko mixture. Tip: Press lightly to ensure the breadcrumbs adhere well.
5. Heat olive oil in a large skillet over medium-high heat until shimmering. Fry the artichokes in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to keep them crispy.
6. Transfer to a paper towel-lined plate, then keep warm in the oven.
7. For the sauce, mash the avocado with lime juice, sour cream, and cilantro until smooth. Season with salt to taste.
8. Assemble the tacos: spread a spoonful of sauce on each tortilla, top with crispy artichokes, and garnish as desired.

Zesty and crunchy, these tacos are a textural dream with the creamy sauce balancing the crisp artichokes. Try serving them with a side of pickled onions for an extra tangy bite.

Vegan Artichoke and Kale Caesar Wrap

Now, if you’re looking for a lunch that’s both hearty and healthy, this vegan artichoke and kale Caesar wrap is your go-to. It’s packed with flavors that dance together perfectly, and the best part? It’s a breeze to make.

Ingredients

• 1 cup of chopped kale (I like to massage mine with a bit of olive oil to soften it up)
• 1/2 cup of marinated artichoke hearts, chopped (the more, the merrier, I say)
• 1/4 cup of vegan Caesar dressing (homemade or store-bought, no judgment here)
• 2 large whole wheat tortillas (because size matters when it comes to wraps)
• 1 tbsp of extra virgin olive oil (my kitchen staple)
• 1/2 tsp of garlic powder (for that extra kick)
• A pinch of salt and pepper (to make everything pop)

Instructions

1. In a large bowl, combine the chopped kale, artichoke hearts, vegan Caesar dressing, garlic powder, salt, and pepper. Mix well until everything is evenly coated. Tip: Let it sit for 5 minutes to let the flavors meld.
2. Heat a large skillet over medium heat and lightly brush with olive oil. Tip: This prevents the tortillas from sticking and adds a nice crispness.
3. Place a tortilla in the skillet, warm for about 30 seconds on each side, then remove. Repeat with the second tortilla. Tip: Warming the tortillas makes them more pliable and easier to wrap.
4. Divide the kale and artichoke mixture evenly between the two tortillas, spreading it out in the center.
5. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
6. Cut each wrap in half diagonally and serve immediately. Tip: This makes them easier to eat and shows off the colorful filling.

Unbelievably, this wrap manages to be crunchy, creamy, and tangy all at once. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

One-Pot Vegan Artichoke and Chickpea Stew

This cozy, one-pot wonder is perfect for those nights when you want something hearty but don’t feel like doing a ton of dishes. Packed with artichokes and chickpeas, it’s a vegan dream that’ll satisfy everyone at the table.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 large onion, diced (yellow works great for its sweetness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tsp smoked paprika (for that smoky depth)
• 1 can (15 oz) chickpeas, drained and rinsed (I love the texture they add)
• 1 can (14 oz) artichoke hearts, quartered (they’re the star here)
• 2 cups vegetable broth (homemade if you’ve got it)
• 1 cup canned diced tomatoes (with their juices for extra sauciness)
• Salt and pepper (to your liking, but don’t skimp)
• Fresh parsley, chopped (for that fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and smoked paprika, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the chickpeas and artichokes, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth and diced tomatoes, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let it simmer for 20 minutes. Tip: The stew should thicken slightly but still be brothy.
7. Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.

One spoonful of this stew and you’ll love the creamy chickpeas against the tender artichokes, all swimming in a smoky, tomatoey broth. Try serving it over a slice of crusty bread to soak up all the goodness.

Artichoke and Olive Vegan Tapenade

Believe it or not, this Artichoke and Olive Vegan Tapenade is the perfect blend of savory and tangy, ready in just minutes. You’ll love how it brings a punch of flavor to any dish or snack.

Ingredients

• 1 cup artichoke hearts, drained (I like the marinated ones for extra flavor)
• 1/2 cup pitted kalamata olives (these are my favorite, but any black olives work)
• 2 tbsp capers, drained (they add a nice briny kick)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 garlic clove, minced (fresh is best here)
• 1 tbsp lemon juice (for that bright, fresh zing)
• Salt to taste (I usually start with a pinch and adjust)

Instructions

1. Gather all your ingredients on the counter. This makes the process smoother.
2. Add the artichoke hearts, olives, capers, garlic, and lemon juice to a food processor.
3. Pulse a few times to roughly chop the ingredients. You want it chunky, not smooth.
4. With the processor running, slowly drizzle in the olive oil until the mixture comes together. Tip: Stop and scrape down the sides once to ensure everything is evenly mixed.
5. Taste and add salt if needed. Remember, the olives and capers are already salty.
6. Transfer to a bowl and let it sit for 10 minutes. This lets the flavors meld beautifully. Tip: If you can wait, refrigerating it for an hour makes it even better.
7. Serve with crackers, bread, or as a sandwich spread. Tip: It also makes a great topping for grilled vegetables.

Unbelievably versatile, this tapenade has a rich, umami-packed flavor with a slight crunch from the artichokes. Try it on a warm baguette or stirred into pasta for an easy, flavorful meal.

Vegan Artichoke and Quinoa Stuffed Peppers

Ready to dive into a dish that’s as nutritious as it is colorful? These vegan artichoke and quinoa stuffed peppers are a game-changer for weeknight dinners, packing a punch of flavor and texture that’ll have you coming back for seconds.

Ingredients

• 4 large bell peppers (any color, but I love the contrast of red and yellow)
• 1 cup quinoa (rinsed well—trust me, it makes a difference)
• 2 cups vegetable broth (homemade if you’ve got it, but store-bought works fine)
• 1 can artichoke hearts, drained and chopped (about 14 oz, and yes, the marinated ones add extra zing)
• 1/2 cup nutritional yeast (for that cheesy vibe without the dairy)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (because garlic is life)
• 1 tsp smoked paprika (it’s all about that smoky depth)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Cut the tops off the bell peppers and remove the seeds. A spoon works great for scraping out the insides.
3. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
5. Stir in the chopped artichoke hearts, nutritional yeast, and smoked paprika. Cook for another 2 minutes to blend the flavors.
6. Fluff the quinoa with a fork and mix it into the skillet. Season with salt and pepper. Tip: Taste as you go to adjust the seasoning.
7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for another 10 minutes until the peppers are tender. Tip: The peppers should be soft but still hold their shape.

Craving something hearty yet healthy? These stuffed peppers are your answer, with a satisfying chew from the quinoa and a creamy bite from the artichokes. Serve them atop a bed of greens for an extra veggie boost or with a side of crusty bread to soak up any juices.

Baked Artichoke and Vegan Cheese Bites

These Baked Artichoke and Vegan Cheese Bites are the perfect little appetizers for your next gathering. They’re crispy on the outside, creamy on the inside, and packed with flavor that’ll have everyone asking for the recipe.

Ingredients

• 1 cup artichoke hearts, drained and chopped (I like to use the ones in water for a fresher taste)
• 1 cup vegan cream cheese, softened (room temp makes it easier to mix)
• 1/2 cup vegan mozzarella shreds (the melty kind works best)
• 1/4 cup grated vegan parmesan (adds a nice salty kick)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1 package of vegan puff pastry, thawed (check the freezer aisle for this)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the artichoke hearts, vegan cream cheese, mozzarella, parmesan, olive oil, garlic powder, and salt. Mix until well combined.
3. Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness. Tip: Keep the pastry cold for easier handling.
4. Cut the pastry into 2-inch squares. You should get about 24 squares.
5. Place a small spoonful of the artichoke mixture in the center of each square.
6. Fold the corners of the pastry over the filling, pinching the edges to seal. Tip: A little water on your fingers helps seal the edges better.
7. Arrange the bites on the prepared baking sheet, leaving a little space between each.
8. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Tip: Rotate the pan halfway through for even baking.
9. Let the bites cool for a few minutes before serving. They’ll be hot!

Light and crispy with a gooey, savory center, these bites are a hit every time. Try serving them with a side of marinara for dipping, or just enjoy them as is—they’re that good.

Vegan Artichoke and Lentil Soup

Hey, you’re going to love this Vegan Artichoke and Lentil Soup—it’s hearty, flavorful, and perfect for those cozy nights in. Plus, it’s packed with nutrients to keep you feeling great.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key here)
• 1 cup dried green lentils, rinsed (they hold their shape nicely)
• 1 can (14 oz) artichoke hearts, drained and chopped (go for the ones in water, not oil)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant—don’t let it burn!
4. Add the rinsed lentils, chopped artichoke hearts, vegetable broth, and smoked paprika to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
6. Season with salt and pepper, then give it a good stir. Taste and adjust the seasoning if needed.

This soup turns out creamy yet chunky, with a smoky undertone from the paprika. Serve it with a slice of crusty bread or a sprinkle of fresh herbs on top for an extra touch of flavor.

Artichoke and Pesto Vegan Pizza

Vegan pizza night just got a major upgrade with this Artichoke and Pesto Vegan Pizza. You’re going to love how the creamy pesto pairs with the tangy artichokes, all on a crispy, golden crust.

Ingredients

• 1 pre-made vegan pizza crust (I like the whole wheat ones for extra crunch)
• 1/2 cup vegan pesto (homemade or store-bought, but go for the basil-heavy ones)
• 1 cup marinated artichoke hearts, drained and chopped (the oil-packed ones add great flavor)
• 1 cup vegan mozzarella shreds (I find the almond-based ones melt the best)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity finish)
• 1/4 tsp red pepper flakes (optional, but they add a nice kick)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy crust.
2. Brush the pizza crust lightly with 1 tbsp of olive oil to help it brown nicely.
3. Spread the vegan pesto evenly over the crust, leaving a small border for the edges.
4. Scatter the chopped artichoke hearts over the pesto, distributing them evenly.
5. Sprinkle the vegan mozzarella shreds on top, covering the artichokes and pesto.
6. Drizzle the remaining 1 tbsp of olive oil over the pizza and sprinkle with red pepper flakes if using.
7. Bake for 12-15 minutes, or until the cheese is melted and the crust edges are golden brown.
8. Let the pizza cool for a couple of minutes before slicing to let the flavors settle.

Right out of the oven, this pizza is a symphony of textures—crispy crust, creamy pesto, and tender artichokes. Try serving it with a side of mixed greens tossed in lemon vinaigrette for a fresh contrast.

Vegan Artichoke and Potato Gratin

Oh, you’re going to love this vegan twist on a classic gratin. It’s creamy, comforting, and packed with flavor, without any dairy. Perfect for those cozy nights in.

Ingredients

• 2 large Yukon Gold potatoes, thinly sliced (about 1/8 inch thick for even cooking)
• 1 can (14 oz) artichoke hearts, drained and quartered (I like the ones in water for a cleaner taste)
• 1 cup unsweetened almond milk (the creamier, the better)
• 2 tbsp nutritional yeast (for that cheesy flavor we all crave)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I find this is just the right amount to start)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1/4 cup breadcrumbs (I use panko for extra crunch)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. In a large bowl, whisk together almond milk, nutritional yeast, olive oil, garlic powder, salt, and pepper. Taste and adjust seasoning if needed.
3. Layer half the potato slices in a greased 8×8 baking dish. Top with all the artichoke hearts, then the remaining potatoes.
4. Pour the almond milk mixture over the layers, making sure it seeps down into the dish. Tip: Let it sit for 5 minutes so the potatoes start absorbing the liquid.
5. Sprinkle breadcrumbs evenly over the top. For extra golden breadcrumbs, spray lightly with olive oil.
6. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 20 minutes until the top is golden and the potatoes are tender when pierced with a fork.
7. Let it rest for 5 minutes before serving. This helps the layers set and makes it easier to slice.

Zesty and hearty, this gratin is a dream with its crispy top and creamy center. Try serving it alongside a crisp green salad for a complete meal that’s sure to impress.

Spicy Artichoke and Black Bean Vegan Quesadillas

You’re going to love these Spicy Artichoke and Black Bean Vegan Quesadillas. They’re packed with flavor, easy to make, and perfect for any meal of the day.

Ingredients

• 1 cup canned black beans, drained and rinsed (I like to give them a quick mash for better texture)
• 1 cup marinated artichoke hearts, chopped (the oil from the jar adds great flavor)
• 1/2 cup vegan cheese shreds (I opt for a spicy jalapeño variety for extra kick)
• 4 large flour tortillas (whole wheat works great too)
• 1 tbsp extra virgin olive oil (my go-to for cooking)
• 1 tsp cumin (toasted and ground fresh if you can)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1/4 tsp salt (adjust based on your beans and artichokes)

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Add the black beans, artichoke hearts, cumin, smoked paprika, and salt to the skillet. Cook for 5 minutes, stirring occasionally, until everything is heated through and well combined.
3. Lay out two tortillas on a clean surface. Divide the bean and artichoke mixture evenly between them, spreading it out but leaving a small border around the edges.
4. Sprinkle the vegan cheese shreds evenly over the mixture on each tortilla.
5. Top with the remaining tortillas, pressing down gently.
6. Carefully transfer one quesadilla to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the second quesadilla.
7. Let the quesadillas sit for a minute before cutting into wedges. This helps the filling set so it doesn’t spill out.

Mmm, these quesadillas are crispy on the outside with a creamy, spicy filling. Serve them with a side of salsa or avocado slices for an extra treat.

Vegan Artichoke and Walnut Pâté

Wow, you’re going to love this Vegan Artichoke and Walnut Pâté—it’s creamy, rich, and packed with flavor, perfect for spreading on your favorite crackers or bread.

Ingredients

• 1 can (14 oz) artichoke hearts, drained (I like to give them a quick rinse to remove any briney taste)
• 1 cup raw walnuts (toasting them first brings out a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small garlic clove (because nobody wants an overwhelming garlic punch)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1/2 tsp sea salt (adjust if your artichokes are already salty)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant. Let them cool slightly.
2. While the walnuts are cooling, drain and rinse the artichoke hearts. Squeeze out any excess water with your hands.
3. In a food processor, combine the toasted walnuts, artichoke hearts, olive oil, garlic, lemon juice, salt, and pepper.
4. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add a teaspoon of water at a time until you reach your desired consistency.
5. Taste and adjust seasoning if necessary. Remember, the flavors will meld and intensify as it sits.

Just like that, you’ve got a pâté that’s smooth with a nutty crunch, bursting with tangy and savory notes. Try it on a slice of sourdough with a drizzle of olive oil and a sprinkle of smoked paprika for an extra kick.

Artichoke and Lemon Zest Vegan Pasta Salad

This Artichoke and Lemon Zest Vegan Pasta Salad is the perfect blend of tangy and fresh, ideal for those sunny days when you crave something light yet satisfying. You’ll love how the lemon zest brightens up the dish, making it a hit at any gathering.

Ingredients

• 8 oz pasta (I’m a fan of fusilli for its ability to hold onto the dressing)
• 1 can artichoke hearts, drained and chopped (go for the ones in water for a cleaner taste)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 lemon, zested and juiced (the zest is where the magic happens)
• 1/4 cup fresh parsley, chopped (adds a pop of color and freshness)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water is your chance to season the pasta from the inside out.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper. Tip: Zesting the lemon directly over the bowl catches all those essential oils.
4. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
5. Add the cooled pasta to the bowl with the dressing, along with the chopped artichoke hearts and parsley. Toss gently to combine.

Mmm, the result is a vibrant pasta salad with a delightful contrast of textures—creamy artichokes against the al dente pasta. Serve it chilled on a bed of arugula for an extra peppery bite, or pack it for your next picnic—it travels like a dream.

Summary

Great choices await in our roundup of 20 Delicious Vegan Artichoke Recipes for Every Occasion! Whether you’re planning a cozy dinner or a festive gathering, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.