Take heart: 7 extraordinary uses for artichoke hearts

If you heart artichoke hearts, you're in luck. There's so much more you can do with them than salad, so follow these seven simple rules.

1. For a lightning-quick Greek-style sauce for pasta, chop a 175 gram (six ounce) jar of marinated artichoke hearts and toss them with 350 grams (3/4 pound) cooked pasta, with the artichoke marinade from the jar, 50 millilitres (1/4 cup) olive oil and 250 millilitres (one cup) crumbled feta cheese.
2. For a flavoured bread that guests can't resist, make a filling with chopped marinated artichoke hearts. Sauté two finely chopped leeks (white parts only) and one minced garlic clove in 15 millilitres (one tablespoon) olive oil until soft, about four minutes. Add 150 grams (five ounces) frozen chopped spinach and cook until almost dry. Season with salt and freshly ground black pepper to taste and a pinch of nutmeg. Remove from heat and add 50 millilitres (1/4 cup) drained, chopped marinated artichoke hearts. Spoon this mixture over 250 grams (1/2 pound) thawed frozen white bread dough patted into a 15 x 20-centimetre (six x eight-inch) rectangle. Roll up along the long side like a jelly roll. Pinch the ends closed and place the bread, seam side down, on a greased baking sheet. Cover with a damp towel and let rise in a warm place 29°C (85°F) free from drafts until the dough has ­doubled in bulk, about 1 1/2 hours. Preheat the oven to 200°C (400°F), then slash the top of the loaf and brush with ice water. Bake until crisp and golden, about 40 minutes. Cool on a rack for 15 minutes before slicing and serving.
3. For a distinctly Mediterranean rice salad, add artichokes. Bring two litres (eight cups) water to a boil in a large pot. Add 250 grams (one cup) white rice, reduce the heat to medium and simmer until the rice is tender, 15 to 20 minutes. During the last five minutes of cooking, stir in two sliced zucchini. Drain the rice in a colander. In a large bowl, whisk together 75 millilitres (1/3 cup) tomato-vegetable juice, 45 millilitres (three tablespoons) fresh lemon juice, 15 millilitres (one tablespoon) olive oil and two millilitres (1/2 teaspoon) salt. Stir in two large chopped tomatoes, 450 grams (15 ounces) canned artichoke hearts, drained and chopped, 50 grams (1/4 cup) chopped, pitted, oil-cured black olives, 50 millilitres (1/4 cup) crumbled feta cheese and 45 millilitres (three tablespoons) chopped fresh parsley. Add the rice mixture and toss to coat. Serve immediately.
4. For an irresistible dip, blend the following in a food processor or blender: one 400 gram (14 ounce) can water-packed artichoke hearts, drained, a 260 gram (nine ounce) can of sour cream onion dip, two garlic cloves, 45 millilitres (three tablespoons) olive oil, 45 millilitres (three tablespoons) water, 10 millilitres (two teaspoons) fresh lemon juice, one millilitre (1/4 teaspoon) dried dill, one millilitre (1/4 teaspoon) salt and one millilitre (1/4 teaspoon) freshly ground black pepper.
5. To dress pork chops, lamb, fish or chicken with an zesty salsa, finely chop the contents of a 180 gram (6 1/2 ounce) jar of marinated artichoke hearts, saving the marinade. Toss the artichokes and their marinade with a small minced garlic clove, the juice of 1/2 large lemon and 75 millilitres (1/3 cup) pine nuts. Serve over the meat.
6. For hot sandwiches with a bit more zip, add chopped marinated artichoke hearts. For instance, arrange three or four thin slices of mozzarella cheese over two large slices of country-style bread such as sourdough. Add 50 millilitres (1/4 cup) drained and finely chopped marinated artichoke hearts and a pinch of freshly ground black pepper. Assemble the sandwich and toast in butter on a griddle.
7. To make a pizza that vegetarians will love, spread a pizza crust with pesto, then layer with drained and chopped artichoke hearts, chopped jarred roasted red peppers and a few spoonfuls of drained canned diced tomatoes. Top with shredded fontina or mozzarella cheese and bake at 230°C (450°F) until the cheese melts and the crust is crisp, eight to 10 minutes.

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