Reese Specialty Foods welcomes you to the world of bold flavor and endless possibilities. With our premium selection of artichokes—including the #1 nationally selling Quartered Artichoke Hearts—you can transform everyday meals into 5-star dishes effortlessly.
From creamy dips and crisp salads, to hearty mains and elegant appetizers— Dive in and discover this collection of delicious recipes so you can make every moment gathered with family and friends unforgettable.
Discover a world of flavor—together!
CONTRIBUTORS
JONI GOMES @foodbyjonister
As a food content creator, my focus is on creating visually stunning, fun and story-telling recipe, product, lifestyle photography and videography for food and beverage brands. I am based in sunny Miami, FL and have a 15 year marketing background and have been the creative of my food photography business foodbyjonister LLC for close to 10 years.
JEFF RAGOVIN @bountyuncharted
Jeff Ragovin is a lifelong fishing enthusiast with a deep appreciation for the ocean, a passionate chef, and the host of Bounty Uncharted— the ultimate catch-and-cook adventure where each episode features a celebrity guest fishing for the freshest seafood, sourcing local ingredients, and cooking gourmet meals alongside top chefs. It’s not just about the catch, but about bringing people together through unforgettable culinary experiences.
LIZ BUUCK @buuckfarmsbakery
Liz Buuck is a recipe developer, food photographer, and the owner of Buuck Farms Bakery, a baking blog where she shares decadent dessert recipes and her belief that there’s never enough cookies.
REGINA FOSTER @regina.foodie
Regina Foster is a professional fashion and lifestyle photographer based in Denver, Colorado, who frequently travels across the country for her work. She collaborates with the modeling agency SWMT, assisting models in enhancing their portfolios. Her work has been featured on a Times Square billboard and has appeared in numerous publications.
JACQUELINE WORMINGTON @thesimplesprinkle
Jacqui (aka Sprinkle) is a vegan creator with a love for storytelling through photography and cozy content. Originally from Germany and now based in Utah, she captures everything from portraits to food with heart and creativity. When she’s not baking vegan treats or streaming on Twitch, you’ll find her exploring nature, gaming, or doting on her two cats, Monster and Goblin. A fan of kawaii culture and all things cute, Jacqui brings warmth and whimsy to everything she does.
ALBANA SHKUPI @uncomplicatedchef
Albana is the food blogger, recipe developer, and photographer behind Uncomplicatedchef. Originally from Albania and now based in sunny Florida, her cooking reflects her global journey through Europe and the U.S. With a background in architecture, Albana brings a creative, thoughtful approach to everyday meals— sharing simple, approachable recipes with a touch of “casual chic.” Her philosophy? Balanced, flavorful food made with love (and often, butter).
Meet “Herbs”—a wife, dog mom, teacher, and the heart behind Must Love Herbs. Born and raised in Appalachia with roots running over 200 years deep, she shares authentic glimpses into rural life through gardening, foraging, and soulful recipes. As a recipe developer and photographer, she brings the spirit of her heritage to every post—inviting you to slow down, stay awhile, and savor the beauty of Appalachian living.
Anna is a classically trained pastry chef with a deep-rooted love for the kitchen that began in childhood. After honing her skills in fine dining, she now develops recipes, teaches baking fundamentals, and creates desserts that highlight seasonal ingredients and bold flavors. Through her work, she shares the stories, memories, and creativity that food inspires.
Xandy is a proud, born-and-raised Southerner and the heart behind A Sutherland Belle, where she shares recipes rooted in tradition, storytelling, and passion. Raised among natural-born storytellers, she believes every dish brings people closer.
LAUREN MAY
ANNA RAMIZ
XANDY NICKEL
QUICK BITES
Set the tone with bold, crave-worthy bites that let Reese Artichokes take center stage. From dips to bite-sized snacks, and whether you’re hosting a gathering or leveling up your everyday snacking—we’ve got you covered.
Small plates, big flavors.
INDIVIDUAL SPINACH ARTICHOKE DIP ROLLS
By Joni Gomes
ARTICHOKE FONDUE
By Liz Buuck
TORTELLINI SALAD SKEWERS
By Joni Gomes
ARTICHOKE & ANCHOVIES CIABATTA
By Regina Foster
SPINACH ARTICHOKE EGG ROLLS
By Regina Foster
ARTICHOKE CHEESE QUINOA BITES
By Joni Gomes
INDIVIDUAL SPINACH ARTICHOKE DIP ROLLS
This isn’t just any ordinary Spinach & Artichoke Dip, this is a mashup between Reese Chopped Artichokes, and King’s Hawaiian Original Sweet Rolls! Rather than having everyone dip into a bowl, these individual servings are easy to pull apart for everyone to add on their plate. And with Reese Chopped Artichokes taking on the flavor, everyone will want their own servings, and second helpings!
INGREDIENTS
□ ½ 12 King’s Hawaiian Original Sweet Rolls
□ 1 (14 oz) can Reese Chopped Artichoke Hearts, drained
□ 5 oz cooked spinach, squeezed dry
□ 4 oz cream cheese, softened
□ ½ cup sour cream
□ ½ tsp salt
□ ¼ tsp garlic powder
□ ¼ tsp ground black pepper
□ ½ cup low moisture mozzarella cheese, shredded
DIRECTIONS
1. Preheat the oven to 350°F.
2. Add the cream cheese, sour cream, spinach, salt, garlic powder, black pepper, and shredded mozzarella to a large mixing bowl and mix until combined.
3. Next, fold in the drained Reese Chopped Artichoke Hearts
4. Using a small serrated knife, cut a square hole into each sweet roll then stuff with the spinach artichoke dip mixture. Place the stuffed sweet rolls onto a parchment lined baking sheet and sprinkle with more mozzarella cheese.
5. Bake in the preheated oven for 10-15 minutes or until the cheese has melted and the sweet rolls are toasted.
ARTICHOKE FONDUE
A melting pot of flavor! Everyone loves warm gooey cheese, and this Artichoke Fondue recipe is always a crowd pleaser for others to rave about. It is the perfect dip for breads, veggies, and Reese Quartered Artichokes!
INGREDIENTS
□ ½ lb fresh grated Swiss cheese
□ ½ lb fresh grated Gruyère cheese
□ 2 tbsp cornstarch
□ 1 garlic clove, peeled and sliced in half
□ 1 cup Chardonnay, or any dry white wine
□ 2 tbsp juice from can of Reese Quartered Artichokes
□ 1 tbsp lemon juice
□ ½ tsp dry mustard
□ Pinch of nutmeg
□ Reese Quartered Artichokes, bread, vegetables, pretzels, etc. for dipping
DIRECTIONS
1. Toss the shredded cheeses in cornstarch and set aside.
2. Rub the cut sides of the garlic all over the inside of the fondue pot* and then toss the garlic in the garbage.
3. Add the wine, Reese Quartered Artichokes juice, and lemon juice to a pot and bring to a simmer.
4. Add the cheeses about ⅓ cup at a time and stir until melted. Wait until the cheese is completely melted before adding more.
5. Once all the cheese is melted, stir in the dry mustard and nutmeg.
6. Serve immediately.
* Don’t have a fondue pot handy? No problem, just use a double boiler on the stovetop instead. The simmering water in the pot indirectly heats the rounded bowl above, allowing for a very gradual melting process.
SPINACH ARTICHOKE EGG ROLLS
These Spinach Artichoke Egg Rolls are golden on the outside and filled with a creamy, savory blend of spinach, artichokes, and melty cheese. Perfect as a party appetizer or a fun weeknight snack—dip them in your favorite sauce and watch them disappear!
INGREDIENTS
□ 1 (10 oz) bag frozen spinach, thawed and drained
□ 1 can Reese Chopped Artichoke Hearts, drained
□ 4 oz cream cheese, softened
□ ⅓ cup mozzarella cheese, shredded
□ ¼ cup sour cream or plain Greek yogurt
□ ¼ cup mayonnaise
□ 2 cloves garlic, minced
□ Dash pepper
□ Dash salt
□ 11-13 egg roll wrappers
□ 2-3 cups vegetable oil (about 2 inches deep in pot)
□ Small bowl of water
DIRECTIONS
1. In a large bowl add spinach, Reese Chopped Artichokes, cream cheese, mozzarella, sour cream/Greek yogurt, mayonnaise, garlic, pepper, and salt; use a fork mix thoroughly to combine.
2. Taking one egg roll wrapper, place it like a diamond facing you. Add about ¼ cup filling (maybe a little less) into the center of the wrapper. Dip your finger into the water and run finger along the edges of the wrapper. Fold the right side over, then pull down the top point, fold up the bottom point, and then roll the rest of the egg roll over. Press on edges to seal with the water. Repeat for all egg rolls.
For deep frying:
1. Place oil into a dutch oven or heavy bottom skillet; heat over medium to warm oil.
2. Place 4 egg rolls carefully into the hot oil. Fry for 2-3 minutes or until golden brown, then carefully flip over and cook 1-2 more minutes or until golden brown. Remove and set aside. Repeat for all spinach artichoke egg rolls.
TORTELLINI SALAD SKEWERS
The beloved pasta salad, turned into skewers. Perfect for outdoor picnics, BBQs, and get togethers. Skewer Reese Artichokes between some of your favorite pasta salad essentials and enjoy!
INGREDIENTS
□ 3 cans Reese Quartered Artichoke Hearts
□ Havarti cheese
□ 8 oz sopressata
□ 1 pint cherry tomatos, halved
□ ¼ cup pesto
□ 7 oz Cheese Tortellini, prepared
□ Vinaigrette (optional)
□ More pesto (optional)
DIRECTIONS
1. Bring a pot of water to boil and prepare the tortellini to the box’s directions.
2. Drain Reese Quartered Artichokes
3. Skewer the ingredients, alternating ingredients each time or to your preference.
4. Drizzle with a vinaigrette or dollop extra pesto on top. Enjoy!
ARTICHOKE & ANCHOVIES CIABATTA
Turn your kitchen into a gourmet deli with Reese Quartered Artichoke Hearts and Flat Fillets of Anchovies. Packed with nutrition and designed to delight your taste buds, these pantry staples will make you rethink everything you know about sandwiches.
INGREDIENTS
□ 4 Large Reese Hearty Large Artichoke Hearts (or more if desired)
□ Reese Flat Fillets of Anchovies
□ 1 avocado
□ 1 tbsp chili pepper flakes
□ 1 tsp Italian seasoning mix
□ Salt and black pepper, to taste
□ Sliced Roma tomatoes, to taste
□ Olive oil, to drizzle
□ Arugula, to taste
DIRECTIONS
1. To assemble the ciabatta, drizzle both slices of bread with olive oil and sear shortly on the grill.
2. When crispy, spread a layer of avocado and top off with tomatoes, arugula, Reese Large Artichoke Hearts and Reese Flat Fillets of Anchovies
3. Top off with another slice of bread.
4. Enjoy!
SPINACH ARTICHOKE CHEESE QUINOA BITES
Forget about plain ol’ cheese bites, and opt for some flavorful Spinach Artichoke Cheese Quinoa Bites. They are the perfect easy appetizer for any occasion.
INGREDIENTS
□ 14 oz Reese Quartered Artichoke Hearts, drained and chopped
□ 4 oz spinach, cooked and finely chopped
□ 1 cup quinoa, cooked and cooled
□ 2 large eggs
□ ½ cup low-moisture mozzarella cheese, grated
□ 2 tbsp Parmesan cheese, grated
□ ½ tsp salt
DIRECTIONS
1. Preheat your oven to 350°F.
2. Crack the egg into a large bowl and whisk. Next, add the chopped Reese Quartered Artichoke Hearts and the remaining ingredients. Mix well to combine.
3. Spray a muffin tin with cooking spray then add the mixture to the muffin tin and press down to pack it in firmly.
4. Sprinkle the tops with a bit more grated parmesan cheese then bake for 20-25 minutes, or until golden brown and crispy.
5. Allow to cool for a couple of minutes before gently removing from the muffin tin.
6. Serve with warm marinara or alfredo sauce.
STARTERS
These artichoke-packed starters know how to make an entrance and bring instant flavor. With Reese Artichokes at the heart, each one is a flavorful first act and an instant favorite. Whether you’re hosting a crowd or just warming up your appetite, these bites are easy to love—and even easier to devour.
Let the snacking begin.
CRISPY & CREAMY SIDEWAY POTATOES WITH ARTICHOKE HEARTS
By Xandy Nickel
UMAMI ARTICHOKE BEET SALAD
By Joni Gomes
ARTICHOKE PASTA SALAD
By Anna Ramiz
GRILLED CHICKEN & ARTICHOKE SKEWERS
By Regina Foster
28 CAJUN CRAB SPINACH ARTICHOKE DIP
By Albana Shkupi
By Anna Ramiz
SPINACH ARTICHOKE FLATBREAD SPINACH ARTICHOKE RANCH DIP WITH CHICKEN
By Joni Gomes
CRISPY &
CREAMY
SIDEWAY POTATOES WITH ARTICHOKE HEARTS
Crispy & Creamy Sideway Potatoes with Reese Artichoke Hearts is comfort food at its finest. Golden brown and crispy on top, but creamy and delicious underneath, this recipe will have you going back for seconds.
INGREDIENTS
□ 2 tbsp olive oil
□ 1 large leek (white and green parts), halved and sliced
1. Preheat oven to 425°F. Make sure to wash the leeks really well before cutting and grease a 9x13-inch baking with a tablespoon of butter.
2. In a medium skillet on medium, heat oil. Add leeks, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic and thyme; cook, stirring until garlic is fragrant, 1-2 minutes. Remove from heat; set aside.
3. Using a mandolin or sharp knife, cut potatoes into thin slices (about 1/4 inch thick) and sprinkle with salt and pepper. Standing potato slices on edge, stack them in horizontal rows in a prepared baking dish, slipping 1 artichoke slice between potato slices every 1 inch or so. Sprinkle with leek mixture and Gruyère, pressing to ensure some of the cheese gets between potato layers. Drizzle cream over top.
4. Tightly cover the dish with foil, place it on a rimmed baking sheet, and bake for 1 hour. Remove foil and bake until potatoes are tender in the center and the top is golden brown, 15 to 20 minutes.
5. Remove the pan from the oven and let stand for 5 minutes before serving. Garnish with chives.
Tip: Slipping a baking sheet under the pan ensures that you won’t have any cheesy drips on the oven floor to clean up. Plus, the sheet supports the heavy baking dish, making it safer to get out of the oven.
UMAMI ARTICHOKE BEET SALAD
This Umami Artichoke & Beet Salad is savory, sweet, salty, and crunchy. It’s packed full of color, fiber, and nutrients, especially with Reese Quartered Artichoke Hearts.
INGREDIENTS
□ ½ (14 oz) can Reese Quartered Artichoke Hearts
□ 4 cups baby arugula
□ 4 small cooked beets, quartered
□ ¼ tsp freshly cracked pepper
Miso Artichoke Vinaigrette
□ 1 tbsp white miso
□ 1 tsp sugar
□ 1 tbsp rice vinegar
□ 1 tbsp Reese Quartered Artichoke Hearts brine
□ 4 tbsp extra virgin olive oil
DIRECTIONS
1. First, drain the Reese Quartered Artichoke Hearts but keep some of the brine for the vinaigrette.
2. Make the vinaigrette by adding all of the ingredients to a mixing jar and whisk until fully emulsified.
3. Add the baby arugula to a large salad bowl then top with Reese Quartered Artichoke Hearts and quartered cooked beets. Next, drizzle with the miso artichoke vinaigrette and add a little bit of freshly cracked pepper.
ARTICHOKE PASTA SALAD
This Artichoke Pasta Salad is delicious when served both hot or cold. This recipe is made with Reese Artichoke Hearts and plenty of other great flavors! Try out this easy and tasty weeknight recipe.
INGREDIENTS
□ 1 lb pasta (such as fusilli or penne)
□ ¾ cup plain Greek yogurt
□ ⅓ cup mayonnaise
□ 2 tbsp lemon juice
□ 1 clove garlic minced
□ 1 ½ tsp Italian seasoning
□ Dash of crushed red pepper flakes
□ 2 (7.5 oz) jars Reese Artichoke Hearts, drained
□ 3 cups chopped spinach
□ 2 green onions, chopped
□ ½ cup shredded Parmesan cheese
□ Salt and freshly ground black pepper, to taste
DIRECTIONS
1. Cook the pasta according to package directions.
2. While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, Italian seasoning, and red pepper flakes in a large bow.
3. Drain the pasta and run cold water over it.
4. Place the pasta in the large bowl with the Greek yogurt mixture. Stir until pasta is coated in the creamy dressing. Add Reese Artichoke Hearts, chopped spinach, green onions, and Parmesan cheese.
5. Stir again. Season with salt and black pepper, to taste. Garnish with fresh basil, if using. Serve.
GRILLED CHICKEN & ARTICHOKE SKEWERS
If you haven’t tasted a grilled artichoke, there is no going back after you try this recipe! Paired with the goat cheese dip, this will steal the show at your next gathering.
PREP TIME 30 MINS
INGREDIENTS
□ 1 ½ pounds boneless, skinless chicken thighs, cut into cubes
□ ¼ tsp salt
□ ¼ tsp pepper
□ ⅓ cup DaVinci olive oil
□ 4 tbsp red wine vinegar
□ 1 ½ tbsp honey
□ 8 oz goat cheese
□ 2 tsp Dijon mustard
□ 2 tbsp fresh chopped dill
□ 2 garlic cloves, finely minced or pressed
□ 7.5 oz Reese Marinated Artichoke Hearts
□ 1 pint cherry or grape tomatoes
□ 3 lemons, sliced in half
□ Fresh chopped dill, oregano, and cilantro for sprinkling
DIRECTIONS
1. Place the goat cheese, yogurt, herbs, salt and garlic powder in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. Scrape down the sides a few times to make sure everything is thoroughly mixed. Taste and season additionally if needed. This will stay fresh sealed in an air-tight container in the fridge for a few days.
2. Season the chicken with the salt and paper and place it in a resealable bag or baking dish. Whisk together the olive oil, vinegar, honey, mustard, dill and garlic and pour it over the chicken. Marinate for at least 30 minutes. We let ours sit overnight.
3. Preheat your grill on high.
4. When ready to grill, prepare the skewers with a lemon half on the bottom and alternating the chicken, tomatoes and Reese Marinated Artichoke Hearts. Place the skewers on the grill and grill for about 2 to 3 minutes per side, until the chicken juices run clear and the chicken and veggies have a nice char.
5. Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.
CAJUN CRAB SPINACH
ARTICHOKE DIP
Everyone’s got a favorite spinach artichoke dip, but this Cajun Crab version with Reese Chopped Artichokes takes it to the next level. Packed with bold, zesty flavor and an irresistibly creamy texture, it’s a crowd-pleasing twist on a classic. Serve it hot and watch it disappear.
PREP TIME 10 MINS
INGREDIENTS
□ 1 small onion chopped
□ 1 garlic clove minced
□ 1 tbsp butter
□ 9 oz spinach
□ 1 can Reese Chopped Artichoke Hearts
□ 8 oz Reese Fancy 15% Leg Crabmeat
□ 1 cup heavy cream
□ 8 oz cream cheese
□ 1 cup mozzarella cheese shredded
□ 1 cup Parmesan cheese, divided
□ 1 tbsp Old Bay Seasoning
□ 1 tsp paprika
□ ¼ tsp cayenne pepper
□ 1 tsp salt
□ ¼ tsp black pepper
□ Zest from one lemon
□ Juice from one lemon
COOKING TIME 30 MINS SERVING 8
DIRECTIONS
1. Preheat the oven to 425°F.
2. In a skillet over medium heat, melt the butter.
3. Add the chopped onion and garlic and cook until soft, about 3–4 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes. Add Reese Chopped Artichoke Hearts into the same pan and sauté until water evaporates. Season with salt and black pepper.
5. Add heavy cream and cream cheese into the pan and stir to combine in low heat.
6. Remove from heat and add Reese Fancy 15% Leg Crabmeat, the cheeses and seasoning and lemon zest and lemon juice. Stir until well incorporated.
7. Transfer the mixture to a greased baking dish.
8. Sprinkle the remaining parmesan cheese over the top.
9. Bake for 20–25 minutes, or until the dip is bubbly and golden brown on top.
10. Let the dip cool for a few minutes before serving.
11. Enjoy with toasted baguette slices, crackers, tortilla chips, or fresh veggies.
SPINACH ARTICHOKE FLATBREAD
Pizza night just got so much better. Creamy garlic white sauce, mozzarella, spinach, and artichokes. This spinach artichoke flatbread tastes just like the dip, except better.
INGREDIENTS
□ 1 ½ lbs store-bought or homemade pizza dough
□ 2 tbsp all-purpose flour
□ 2 tbsp unsalted butter
□ ½ cup heavy cream
□ 2 tbsp cream cheese
□ ½ cup grated Parmesan cheese, plus more for topping
□ 1 head of garlic, roasted
□ 1 tsp kosher salt
□ ½ tsp freshly ground pepper
□ 2 cups (3 oz) fresh spinach, chopped
□ 1 (14 oz) can Reese Quartered Artichoke Hearts, drained
□ 8 oz shredded mozzarella
□ ¼ cup whole milk ricotta, optional
DIRECTIONS
1. Slice the head of garlic in half crosswise, drizzle with olive oil, and wrap tightly in aluminum foil. Roast at 400°F for 25-30 minutes until garlic is soft and golden brown. Let cool completely and then squeeze out garlic cloves and set aside.
2. In a medium saucepan set over medium heat, melt butter. When the butter is completely melted and beginning to sizzle, whisk in flour, stirring constantly. Cook for 1-2 minutes, and then slowly stream in heavy cream, continuing to whisk consistently.
3. Cook for another 2 minutes, until the sauce begins to thicken and then whisk in cream cheese, cooking until cream cheese is completely melted. Add the Parmesan cheese, roasted garlic, salt, and pepper, and continue stirring until combined and sauce has reached a creamy Alfredo consistency. Taste and season with more salt and pepper if needed.
4. Use a wooden spoon or rubber spatula to fold spinach into the cream sauce, cover and set aside while you prepare the pizza dough.
5. Place a 12x16” baking stone (or rimmed half sheet tray) in the oven and preheat the oven and the pan to 500°F.
6. While the pan is heating, stretch pizza dough into a 12x16” rectangle on a piece of aluminum foil or silicone baking mats. Sprinkle half of the mozzarella cheese over the dough. Spread the spinach Alfredo sauce in an even layer on the pizza, and then top with Reese Quartered Artichoke Hearts and remaining mozzarella cheese. Brush the edges with melted butter if desired.
7. Carefully remove your preheated pan from the oven and slide the parchment paper and pizza onto the hot stone. Bake for 12-15 minutes, or until the edges of the pizza are brown and the bottom is golden. Let cool for 5-10 minutes and dollop ricotta across the top of pizza before serving.
SPINACH ARTICHOKE RANCH
DIP WITH CHICKEN WINGS
Elevate any Gathering! Spice up your next get-together with mouth-watering Chicken Wings paired with a delicious twist – Spinach Artichoke Ranch Dip! This irresistible combo of creamy dip and perfectly seasoned wings is sure to be the MVP of any party spread. Get ready to indulge in crowd-pleasing flavor with Reese Chopped Artichoke Hearts!
1. Preheat oven to 250°F and line a large baking sheet with aluminum foil then place a wire rack on top.
2. Using a paper towel, pat the chicken wings dry then add the wings to a large bowl or in a ziplock bag. Add the baking powder and salt and black pepper, and toss to coat evenly.
3. Brush the wire rack on the baking sheet with 1 tablespoon of vegetable oil, then place the coated wings on the wire rack in a single layer, skin side down and making sure the wings don’t touch, Brush wings with remaining oil.
4. Bake the wings in the preheated 250°F oven for 30 minutes on the lowest oven rack. After 30 minutes, increase then oven temperature to 400°F and move the baking sheet with the wings up to the top of the oven. Bake for 45-50 minutes until cooked through and the skin is crispy and golden brown.
5. While the chicken wings bake, make the spinach artichoke ranch dip. In a large mixing bowl, mix together the softened at room temperature cream cheese, chopped spinach, Reese Chopped Artichoke Hearts, ranch dressing, salt, and black pepper.
6. Serve the chicken wings warm on a platter with carrot sticks, celery sticks, and the spinach artichoke ranch dip.
MAIN COURSES
THE HEART OF THE TABLE
Dinner just got a 5-star upgrade. Comforting and packed with feelgood flavor, these artichoke-infused dishes were made for gathering— whether it’s a cozy family dinner or a full table of friends. Add that signature twist with Reese Artichokes and turn everyday meals into something worth gathering around the table for.
Where everyone comes hungry—and leaves happy.
ARTICHOKE CHICKEN WITH SPINACH AND SUN-DRIED TOMATOES
By Anna Ramiz
MARINATED TOFU STEAK
By Jacqueline Wormington
By Regina Foster
SPINACH AND ARTICHOKE GNOCCHI CORNISH HENS
By Lauren May
ARTICHOKE CHICKEN WITH SPINACH
AND SUN-DRIED
TOMATOES
Delicious flavors layered together to make a winning meal! With tender chicken, spinach, tangy sun-dried tomatoes, and versatile Reese Quartered Artichokes this is the comforting, flavor-packed meal that’s anything but ordinary!
PREP TIME 10 MINS COOKING TIME 20 MINS SERVING 4
INGREDIENTS
□ 2 large boneless, skinless chicken breasts
□ ½ cup all-purpose flour
□ 3 tbsp olive oil
□ 4 tbsp unsalted butter
□ 4 cloves of garlic, thinly sliced
□ Juice from ½ of a lemon
□ ¼ cup Reese White Cooking Wine
□ ½ cup sun-dried tomatoes, thinly sliced
□ 1 (14 oz) can Reese Quartered Artichoke Hearts, drained
□ ⅓ cup chopped fresh herbs (such as parsley, basil, and sage)
□ 1 cup heavy cream
□ 2 oz cream cheese
□ ¼ cup grated Parmesan cheese
□ 2 cups packed fresh spinach, roughly chopped
□ 1 tsp kosher salt
DIRECTIONS
1. Cut the chicken breasts in half lengthwise to create 4 thin cutlets. Heat olive oil in a large skillet over medium-high heat.
2. Place all purpose flour on a small plate or in a bowl and season liberally with salt and pepper. When the oil is hot, dredge the chicken cutlets in the flour mixture and place in the sauté pan. Cook chicken for 5-6 minutes on each side, until deeply golden brown. Remove from the pan and set aside.
3. Turn the heat down to medium and add the butter and garlic. Cook for 1-2 minutes, until the butter is melted and the garlic is fragrant, followed by Reese Chopped Artichoke Hearts and sun-dried tomatoes. Stir in Reese White Cooking Wine and lemon juice, scraping up all of the browned bits from the bottom of the pan. Simmer for another 2-3 minutes, until bubbly and fragrant.
4. Stir in the cream cheese, followed by the heavy cream, cooking until cream cheese is melted and sauce begins to thicken slightly. Add the herbs and chopped spinach and cook just until spinach is wilted. Finally, stir in the Parmesan cheese. (If the sauce is too thick, add a splash of water or milk to loosen it.)
5. Taste and add salt and pepper if needed. Return the chicken to the sauce and cook for another 3-4 minutes, just until chicken is cooked through. Serve immediately.
Jacqueline Wormington @thesimplesprinkle
MARINATED TOFU STEAK
This Tofu-Style Vegan Steaks recipe featuring Reese Quartered Marinated Artichoke Hearts and Non Pareil Capers is as thoughtful as it is delicious—crisp, tart capers meet rich, savory artichokes for a flavor-packed combo that’s sure to impress. Perfect for any occasion, especially when you’re craving classic BBQ vibes with a plant-based twist.
INGREDIENTS DIRECTIONS
□ 14 oz extra-firm tofu (1 block)
□ ½ cup (12 oz) Reese Quartered Marinated Artichoke Hearts
Sauce
□ ½ cup barbecue sauce
□ 1 tsp garlic powder
□ 1 tsp onion powder
□ Salt and black pepper, to taste
□ 1 tbsp Reese Non Pareil Capers
Optional
□ Steak seasoning, to taste
□ Oil, to brush onto your grill
1. Begin by draining and pressing the tofu to remove excess moisture. For the best results, allow it to be pressed the night before in the fridge. We recommend using a tofu press for this step. Alternatively, press your tofu by placing it between paper towels, and topped with heavy objects.
2. Cut the tofu into slices that are approximately 1 inch thick. Either do 4 slices by cutting the slices in half, or 2 medium sized ones.
3. In a small bowl, whisk together barbecue sauce, garlic and onion powder. Season with salt and pepper to taste. Optional: Add dashes of your favorite store-bought steak seasoning!
4. Place the tofu slices in a shallow dish or a resealable plastic bag. Add Reese Non Pareil Capers and Reese Quartered Marinated Artichoke Hearts. Pour the sauce over the tofu, ensuring that all sides are evenly coated. Allow the tofu to marinate for at least 15 minutes. For best flavor results let it soak longer, or even overnight in the fridge.
Grilling Method
1. Once the tofu has marinated, preheat a grill or grill pan to mediumhigh heat, 350°F to 400°F.
2. Place the slices onto the prepared, hot grill or grill pan. Grill each side for 5-6 minutes, or until the tofu turns golden brown and distinct grill marks form. If you do not have access to a grill or grill pan, use one of our alternative methods listed below to prepare the tofu steak.
Baking Method
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the marinated tofu slices on the baking sheet and bake for 20-25 minutes. Flip the tofu halfway through the baking time, ensuring both sides become golden brown and crispy.
3. Once done, remove the tofu from the oven and let it rest for a few minutes.
Pan Frying Method
1. Heat a non-stick skillet over medium-high heat. Carefully place the marinated tofu slices in the pan.
2. Cook for 3-4 minutes on each side, or until the tofu is golden brown and crispy.
Air Frying Method
1. Preheat your air fryer to 375°F. Lightly grease the air fryer basket or tray. We like to spray it with cooking oil as a quick and easy method.
2. Place the marinated tofu slices in a single layer and air fry for 10-15 minutes, flipping them halfway through the cooking time, until they’re crispy and golden.
SPINACH AND ARTICHOKE GNOCCHI
Indulge in comfort with a healthy twist! This one-pan Spinach and Artichoke Gnocchi combines the creamy richness of your favorite dip with the wholesome goodness of Reese Hearty Large Artichoke Hearts and fresh spinach. It’s an indulgent yet nourishing weeknight meal you’ll want to make again and again.
INGREDIENTS
□ 1 (14 oz) can Reese Hearty Large Artichoke Hearts, drained
□ 8 oz cream cheese, softened
□ 1 tbsp olive oil
□ 2 cloves garlic, minced
□ 1 cup low-sodium chicken or veg broth
□ 16 oz potato gnocchi
□ 2 cups fresh baby spinach
□ 1 cup freshly grated Parmesan cheese
□ Salt and pepper, to taste
DIRECTIONS
1. Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it’s melty.
2. Add the garlic to the pan and cook for about a minute.
3. Add the chicken broth and stir the sauce until it’s smooth.
4. Add the gnocchi and Reese Hearty Large Artichoke Hearts. Give it a good stir.
5. Add the spinach to the pan. Let it sit on top.
6. Cover the pan and let it cook for 5 minutes.
7. Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it’s cooked through.
8. Season gnocchi with salt & pepper as needed and serve immediately.
CORNISH HENS
Indulge in a flavorful and elegant meal with these herb-roasted Cornish Hens that’s perfect for a cozy family dinner or a special gathering. Tender Cornish Hens are seasoned and surrounded by a medley of Reese Artichoke Hearts, new potatoes, carrots, and celery, creating a colorful and flavorful dish. Serve with roasted vegetables and garnish with fresh herbs for an added touch of vibrance.
2. Add your hens to a large oven safe skillet or pan.
3. Add Reese Delicate Baby Artichoke Hearts, potatoes, onion, carrots, celery, and herbs around the hens.
4. Squeeze half the lemon on the hens evenly. Cut the other half into wedges and add to the top of the hens.
5. Drizzle the hens and vegetables with oil and salt and pepper to taste.
6. Cook for 50-60 minutes or until internal temperature of the hens reaches 165°F. Cover with aluminum foil for 10 minutes after removing from oven.
7. Serve with cooked vegetable and more fresh chopped herbs.
5-STAR FAN FAVORITES
LOVED BY MANY, DEVOURED BY ALL
These are the recipes that keep everyone coming back for more. With Reese Artichokes at the heart, each dish delivers comfort, flavor, and a little something special. From trending bites to all-time classics, these fan-favorite recipes bring a world of flavor to your table.
Fan favorites for a reason.
SPINACH ARTICHOKE DIP WITH CARAMELIZED ONIONS
By Albana Shkupi
ARTICHOKE AND CAPERS TART
By Joni Gomes
5-STAR BURGER WITH SPINACH ARTICHOKE SAUCE
By Joni Gomes
BOUNTY UNCHARTED CRAB AND ARTICHOKE CAKES
By Jeff Ragovin
TRASH CAN NACHOS WITH SPINACH ARTICHOKE DIP
By Joni Gomes
SPINACH ARTICHOKE DIP WITH CARAMELIZED ONIONS
The flavor of this savory, creamy dip beats any store-bought or restaurant variety by a long shot. With Reese Quartered Artichoke Hearts and caramelized onions, the classic spinach dip is brought to new heights of flavor.
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Use a sharp serrated knife to cut a hole in the top of the sourdough boule. Scoop the bread from inside of the loaf, leaving about 1 inch of thickness around the outside of the boule to form a wall. Set the bread bowl aside.
3. Tear the bread that has been scooped out of the loaf into large, craggy pieces and place them on the baking sheet. Drizzle them with olive oil and sprinkle with salt and then toss them with your hands to coat.
4. Bake for 15-17 minutes, until deeply golden brown and crispy. Set aside to cool.
To make the dip:
1. Preheat the oven to 350°F. Slice the head of garlic in half crosswise and drizzle the cut sides with 1 tablespoon olive oil. Wrap the garlic tightly in aluminum foil and roast for 30-35 minutes, until the garlic is soft and golden. Let cool and then squeeze the roasted garlic out of the papery skins.
2. Place 4 tablespoons of butter in a large Dutch oven set over medium heat. When the butter is bubbling, add the nutmeg, red pepper flakes, drained Reese Quartered Artichoke Hearts, and chopped spinach along with another large pinch of salt. Cook, stirring regularly, for about 10-15 minutes, until spinach is wilted and most of the liquid has cooked off.
3. Stir in Reese Original Caramelized Onions and roasted garlic, followed by cream cheese and heavy cream. Cook, stirring constantly until cream cheese is completely melted, and then add the shredded Parmesan and salt. Let cook for 2 minutes more until melted and then taste and add salt if needed.
4. Transfer the hot spinach dip to the prepared bread bowl and serve immediately with croutons and chips, if desired.
ARTICHOKE AND CAPERS TART
Talk about a savory and irresistible tart with Reese Quartered Artichoke Hearts and Non Pareil Capers. This is the perfect recipe to add to your family dinners. Take a step away from routine and ordinary recipes, and try this Artichoke and Capers Tart to bring a meal packed full of flavor to your table.
INGREDIENTS
□ 1 (14 oz) can Reese Quartered Artichoke Hearts, drained
□ 2 tbsp Reese Non Pareil Capers, drained
□ 2 store-bought frozen puff pastry sheets, thawed in the refrigerator overnight
□ ½ cup ricotta cheese
□ 1 tbsp sour cream
□ ¼ tsp salt
□ ⅛ tsp black pepper
□ 1 cup mozzarella cheese, grated
□ 1 egg, whisked
□ 1 tbsp Parmesan cheese, grated
□ 1 teaspoon fresh thyme leaves
DIRECTIONS
1. Preheat the oven at 400°F.
2. To a bowl add ricotta cheese, sour cream, salt and black pepper. Mix to combine then add the grated mozzarella cheese and mix again. Set aside.
3. To a parchment lined baking sheet, add 1 puff pastry sheet. Cut the other into 6 equal size strips. Add 4 strips to the border of the puff pastry sheet to create a border. Discard the other 2 strips.
4. Using a small fork, make indentations around the border to press the outer layers of the puff pastry together.
5. Add the cheese mixture to the middle of the puff pastry sheet, avoiding the borders, then sprinkle with the grated mozzarella cheese and top with Reese Artichoke Hearts and Reese Non Pareil Capers
6. In a small bowl, whisk the egg then brush it on the edges of the pastry sheet.
7. Bake for 25-30 minutes or until browned and fully cooked.
8. Garnish the tart with grated Parmesan cheese and thyme leaves.
5-STAR BURGER WITH SPINACH ARTICHOKE SAUCE
Fire up the grill, gather friends, and bring a world of flavor to your table with our uniquely crafted homemade 5-star burger topped with a Spinach Artichoke Sauce that’s absolutely out of this world! And the secret ingredient? Reese Quartered Artichokes.
INGREDIENTS
□ 8 oz cream cheese, softened at room temperature
□ ⅓ cup mayonnaise
□ 2 tbsp ketchup
□ 2 tbsp mustard
□ ½ tsp salt
□ ¼ tsp ground black pepper
□ ¼ cup frozen chopped spinach, thawed and squeezed
□ 1 (14 oz) can Reese Quartered Artichoke Hearts, drained
□ 1 lb ground beef, divided into 4 portions
□ 1 tsp salt
□ ¼ tsp black pepper
□ 4-8 slices American cheese
□ 1 large tomato, sliced
□ 4-6 green lettuce leaves
□ 4 burger buns, toasted
DIRECTIONS
1. To make the spinach artichoke sauce, combine the softened cream cheese, mayonnaise, ketchup and mustard in a large bowl. Season with salt and black pepper then add the spinach and Reese Quartered Artichoke Hearts. Mix to combine, then refrigerate.
2. Split the ground beef into four large portions, shape into balls, and place each one on a parchment square.
3. Heat a heavy-bottomed skillet, then add a bit of cooking oil. Once the skillet is hot, add the beef, parchment paper side up, and press to smash using a spatula. Cook over medium-high heat for 3–4 minutes, then flip the burger patties. It’s best to pan-fry these in batches. When the meat is almost fully cooked through, add the cheese and cover with a lid. Turn off the heat and allow the cheese to melt.
4. To build the burgers, spread the spinach artichoke sauce on both the top and bottom of the toasted burger buns. Then, layer with lettuce, the smashed burger patty with melted cheese, and a slice of tomato. Eat immediately and serve with fresh fries.
BOUNTY UNCHARTED CRAB AND ARTICHOKE CAKES
You haven’t lived until you’ve tried these Crab & Artichoke Cakes! Crispy on the outside, tender and flavorful on the inside—it’s the perfect blend of rich crab meat and savory artichokes. This might just be the best bite of your life.
PREP TIME 60-180 MINS COOKING TIME 15 MINS SERVING 6
INGREDIENTS
□ 1 lb jumbo premium lump crab meat
□ 1 (14 oz) can Reese Quartered Artichoke Hearts
□ 2 eggs
□ 1 cup finely crushed Ritz crackers (about 25 crackers)
□ ¾ cup mayonnaise
□ 3 tbsp Dijon mustard
□ 2 tsp Worcestershire sauce
□ 1 tsp salt and pepper
□ 2 tsp fresh chopped parsley
DIRECTIONS
1. In a large bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, and chopped parsley until smooth. In a separate bowl, gently fold the crushed Ritz crackers, Reese Quartered Artichoke Hearts, and crab meat together. Carefully add the wet mixture, folding until everything is just combined. Avoid breaking up the lump crab meat.
2. Using a round mold or your hands, shape the mixture into about 6 evenly sized patties. Place them on a parchment-lined tray.
3. Refrigerate the crab cakes for 1–3 hours to help them firm up and hold together during cooking.
4. Heat butter (or oil) in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.
5. Serve warm with lemon wedges, a sprinkle of fresh parsley, and a dollop of aioli or your favorite dipping sauce.
For the sauce
□ ½ cup mayonnaise
□ 1 tbsp Dijon mustard
□ 1 small garlic clove, minced or grated
□ 1 tsp lemon juice (freshly squeezed)
□ ½ tsp Worcestershire sauce (optional, for depth)
□ Salt, to taste
□ Freshly ground black pepper, to taste
□ Chopped fresh parsley or chives (for color and freshness on top )
Directions for sauce
1. In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, lemon juice, and Worcestershire sauce (if using).
2. Season with salt and pepper to taste.
3. Chill for at least 15–30 minutes to let the flavors meld.
You haven’t lived until you’ve tried this Crab & Artichoke Cake! 胘✨ Crispy on the outside, tender and flavorful on the inside — it’s the perfect blend of rich... @bountyuncharted
TRASH CAN NACHOS WITH SPINACH ARTICHOKE DIP
Upgrade your Nacho Game with ease! Rediscover the joy of snacking with our twist on the classic nachos. Say goodbye to the usual and hello to ultimate convenience and flavor. Swap sour cream and avocado for our creamy Spinach Artichoke Dip, made effortlessly delicious with Reese Chopped Artichoke Hearts at home.
INGREDIENTS
Spinach Artichoke Crema
□ 16 oz sour cream
□ ½ cup frozen chopped spinach, thawed and squeezed dry
□ 1 (14 oz) can Reese Chopped Artichoke Hearts, drained
□ 1 tsp salt
□ ¼ tsp black pepper
□ 2 tbsp hot sauce
Tex Mex Beef & beans
□ 1 tbsp oil
□ 1 lb ground beef
□ ¼ cup onion, finely diced
□ 1 sp ground cumin
□ 1 tsp smoked paprika
□ 1 tsp salt
□ 1 cup black Beans, drained and rinsed
Pico de Gallo
□ 2 tomatoes, finely diced
□ ⅓ cup onion, finely diced
□ 1 lime, juiced
□ ¼ cup cilantro, finely chopped
□ 8-10 corn tostadas
□ 1 cup Mexican cheese blend, shredded
DIRECTIONS
1. Start by making the pico de gallo by adding the ingredients to a bowl, mix to combine then cover and set aside.
2. Next, heat a large skillet then add oil and diced onion. Sauté on medium heat for a couple of minutes, then add the ground beef. Break up the meat and stir then add the seasonings. Cook and brown the meat on medium heat until fully cooked through. Lastly, turn off the heat and add the drained beans. Mix to combine then set aside.
3. For the spinach artichoke crema, add the ingredients and the Reese Chopped Artichoke Hearts to a sauce pan. Heat on low heat, stirring occasionally and keep warm.
4. Using a large 80 oz can, remove both the top and bottom lids, clean well and place onto a large plate. Build the nachos by adding some spinach artichoke crema to the bottom, followed by the corn tostada. Break the corn tostada into 2-3 pieces if needed. Next, top with tex mex beef and beans, pico de gallo, shredded cheese, then more corn tostada. Repeat the layering process then gently remove the can and enjoy.
WHAT CONSUMERS SAY
ABOUT ARTICHOKES
5.0 OUT OF 5 STARS 5.0 OUT
TASTY & VERSATILE TASTY
If you think you’ll never get through a case of Artichoke bottoms, you’ll be surprised. These are so handy. You get the best part of the Artichoke without all the mess and work. I use them in spinach/tortellini soup, salads, sandwiches and pasta. If I want a little snack, heat them up and add lemon and Parmesan. They’re that good on their own. I do rinse them thoroughly due to the salt. You will get one that needs a trim now and then. Overall, you will not miss that chewy, tough part that you get with marinated hearts or fresh Artichokes. A staple in my pantry.
5.0 OUT OF 5 STARS
GREAT TASTE!
Nice tangy flavor that goes great with salads, in dips or just by itself! Doesn’t have the tough, fibrous outer leaves you find in regular artichoke hearts.
5.0 OUT OF 5 STARS
EXACTLY WHAT I WANTED
Exactly what I wanted and this was my 2nd order of Reese’s Artichoke Hearts.
5.0 OUT OF 5 STARS
TASTES GREAT!
I love these baby artichokes! Unlike many canned artichokes, every bit is tender and edible. I also appreciate that they are packed in water rather than oil, because the oil that other companies use is always the cheapest oilusually soy- which is terrible for health and doesnt taste good either. These taste great, and I throw them into just about every meal I make. I also like the small size of the cans. Perfect for my husband and I.
I’m addicted to these I love them.
5.0 OUT OF 5 STARS
A STAPLE IN MY PANTRY
I always have a can of these artichoke hearts on hand they are very tasty!
5.0 OUT OF 5 STARS
GOOD ‘CHOKES
Good tasting, not too salty, very tender.
5.0 OUT OF 5 STARS
THE BEST AVAILABLE!
I love using this product in my pasta salad I make for my lunches because it’s the only brand that actually tastes right and are actually grilled. Reese is the only brand that has the right seasoning in it plus they put a bulb of garlic in each jar which I use in my salad also. The liquid isn’t just water like many brands and it has a great flavor so I also use some of that liquid in the dressing I make for my salad. I’ve had difficulty finding this product in stores recently so I was really happy to find it on Amazon and being able to buy it as a full case means I have it on hand for my next 3 times of making a batch of my lunch salad.
5.0 OUT OF 5 STARS
FANTASTIC ARTICHOKE HEARTS!
I love these quartered artichoke hearts. The consistency is firm, not mushy, and they are perfect for my tomato-heart of palm-artichoke salads that I love so much!
