12 Easy Vegan Artichoke Recipes to Bring Mediterranean Flavor to Your Cooking

This delicious green spread is excellent slathered on a crusty baguette, eaten with crackers, or served as a dip with crudités. A mashup of pesto and artichoke dip, the flavors are unapologetically bold. Frozen artichoke hearts provide a creamy base, while nutritional yeast adds cheesy flavor. A tablespoon of cashews ups the creaminess, and fresh parsley and basil lend grassy, peppery notes.

These easy-peasy artichokes emerge from the Instant Pot perfectly steamed, with all their flavor intact. This approachable recipe ensures success as it walks you through every step, down to how to eat them once cooked! In case you’re wondering, you eat the leaves first, dipping them in the brightly flavored lemony aioli. Then, lick your fingers and get started on the tender artichoke heart. Serve this spring delicacy as an appetizer or a side dish to a vegan Mediterranean-inspired dinner.

Small but mighty, these personal dairy-free pizzas feature a slightly chewy wheat base topped with a top-notch cannellini bean alfredo sauce infused with the grassy notes of oregano. Topped with umami-rich mushrooms, creamy artichoke hearts, sweet bell peppers, and tangy tomatoes, this plant-strong pizza will have even your non-vegan friends asking for the recipe. The air-fryer cooks these pint-size pizzas in half the time of the oven. To make this recipe even more convenient, you can partially bake (“par-bake”) crusts to keep in the freezer for pizza on demand.

You’ll savor every mouthful of this delicious Mediterranean-style salad packed with good-for-you ingredients. Nutty farro anchors the salad, while a cornucopia of tasty additions, such as smoky roasted cherry tomatoes, velvety artichoke hearts, and crunchy red bell pepper, pump up the flavor and add textural variety. Drizzle with red wine vinegar and a squeeze of lemon juice, and you’re ready to munch! Note: This salad only takes 15 to 20 minutes if you have cooked farro on hand. A reviewer writes, “I used a can of artichoke hearts as I couldn’t find frozen ones. I was skeptical of a grain salad without oil, but this is just perfect.”

This vegan twist on the classic party dip has been a mainstay in our recipe collection for years. As one fan raves, “My go-to dip for gatherings.” An oat milk slurry, seasoned with onion and garlic powder, is cooked with canned artichokes and fresh spinach until thick and creamy. This luscious dip is great served with baked corn chips, crackers, or bread. Another commenter shares, “I've made this quite a few times because this recipe is really delicious but extremely easy to make, without [any] fuss.”

This magnificent one-pot quinoa meal from vegan ultramarathoner Matt Frazier and yoga teacher and health coach Stepfanie Romine is a cinch to prepare. Orange-infused pickled shallots add a dazzle of citrus flavor to the earthy base of quinoa and veggies. Sunflower seeds add richness and crunch, and a squeeze of lemon juice, plus some salt and pepper, is all the seasoning this hearty meal needs. A commenter writes, “Been vegan for 6 years, and this is a solid quinoa salad, especially with the pickled shallots.”

Can’t decide between pasta salad or potato salad? Get the best of both worlds with this primo salad that’s perfect for picnics and make-and-take lunches. Pliable pasta and earthy potatoes nestle beneath a blanket of tangy mayonnaise. Artichokes and hearts of palm lighten up the heavier ingredients with a subtle tang, and fresh dill and scallions tie it all together. A commenter shares, “I love this; it’s so simple and delicious. Plenty of plant protein, too, from the ‘hidden’ tofu in the sauce.”

Simple, healthy, and flavorful, this colorful pasta salad is a hit with our readers. Roasted jarred red bell peppers make this an easy success, giving the pine nut pesto a smoky, sweet flavor. Artichoke hearts add pops of earthy nuttiness, while juicy cherry tomatoes add color. Steamed broccoli works well here, but feel free to use other veggies such as asparagus, mushrooms, corn, or zucchini. A reviewer writes, “Excellent!! I definitely would have again. Roasted peppers add so much flavor.”

A bounty of fresh veggies, such as fingerling potatoes, green beans, soft butterhead lettuce, and tangy tomatoes, offer spring flair to this hearty French-style bowl. Frozen artichokes and robust chickpeas ensure you leave the meal feeling full, briny olives and red onion add zing, and a luscious lemon-infused tahini dressing covers every bite with bright, creamy flavor. A fan shares, “This is delicious and very easy to prepare.”

Cut down on kitchen waste and save your kale ribs for this innovative pasta salad. The ribs are cooked in the same pot as the orzo and soften perfectly, offering a firm, but not too firm, bite that perfectly complements the tender pasta. Ready in 30 minutes, this flavor-packed dish features a well-curated medley of colorful veggies, from crunchy orange bell pepper to tangy sun-dried tomatoes and creamy artichokes.

Are you looking for an all-around slurpably good soup—one that the kids will eat but that’s also fancy enough to serve at book club and hearty enough to get you through Monday night football? This creamy vegan soup does it all. Combining the round, sweet flavor of artichokes with hefty, creamy potatoes, earthy wilted spinach leaves, and the oniony goodness of scallions and garlic, every mouthful of this blended soup is a tasty one. Serve with crusty bread or crackers for a nourishing lunch or evening meal.

Garlic’s sweet, intense flavors combine with tender baby artichokes for a spring delicacy you'll still be raving about in the fall. The bright, citrusy flavor of lemon wedges added to the roasting pan adds another layer of yum to these party-worthy treats. Serve as an appetizer or as a side dish alongside one of your favorite Mediterranean mains.