Our Oven Baked Paella is a delicious recipe for artichoke hearts! This hearty meal is a great way to use up the odds and ends in your fridge like leftover chicken and sausage.
This easy recipe with artichoke hearts will find its way into your dinner rotation again and again!
Let's talk about artichoke hearts, what they taste like, how they grow, and of course, I'll share my delicious recipes with artichoke hearts below!
What is an artichoke heart?
The sweet and soft "heart" of an artichoke is hidden beneath the tough leaves. The meaty portion in the middle is the heart. The hair on the bottom (or the "choke") is scraped off and discarded. What you actually eat is the meaty heart.
Photo credit James Collier for California Grown.
What does an artichoke heart taste like?
An artichoke has a somewhat crunchy texture and a blend of herbal, sweet, and bitter flavors. Artichokes are frequently compared to Brussel sprouts, celery, or asparagus. The hearts have a softer consistency and taste, similar to the petals.
When are artichokes in season?
From March through May, fresh artichokes are at their peak. But canned, jarred, and frozen artichoke hearts from California are available all year round.
Prepackaged artichoke hearts are already cooked and ready to use so they make an easy solution for the dreaded question, "What's for dinner?"!
Here is a plant-based version of this recipe for artichoke hearts.
While my kid's and I are team chicken and sausage my vegetarian husband is all about the veggie-laced version of this recipe for artichoke hearts.
Oven Baked Paella with Artichoke Hearts and Seasonal Veg
Are you looking for the best recipes with canned or frozen artichoke hearts? This is my absolute favorite!
This easy Paella is packed with vegetables like artichoke hearts, black and green olives, capers, broccoli, yellow squash, onions, garlic, and more!
Click here for this vegan paella recipe!
If you tried this recipe with canned, jarred, or frozen artichoke hearts I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
PrintOven Baked Paella with Artichokes, Sausage, and Chicken
This simple Paella recipe comes together quick and easy! It's super customizable too meaning you can repurpose the bits and bobs in your crisper drawer and still be met with rave reviews at the same time.
This Oven Baked Paella with Artichoke Hearts and Seasonal Veg pairs wonderfully with Chardonnay or Pinot Noir from California.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
4 cups chicken stock
pinch of saffron
¼ cup California olive oil
1 medium yellow onion, minced
1 banana pepper, or another mild pepper, seeded and diced
1 jalapeno or Fresno pepper, seeded and minced
2 cloves garlic, thinly sliced or minced
2 cups Arborio rice
1 ½ teaspoons smoked paprika
coarse kosher salt and freshly ground black pepper to taste
1 cup sliced canned artichoke hearts
3 cups of toppings of choice: I used broccoli florets, yellow squash from my garden, Andouille sausage, and thinly sliced leftover grilled chicken breast. You could also use raw, peeled shrimp if desired.
1 tablespoon minced parsley for garnish
Instructions
Preheat the oven to 500F, or as closely as you can get it. Warm the vegetable stock in a saucepan with the saffron.
Place a large cast-iron skillet or paella pan over medium-high heat and add the olive oil.
When the oil has heated through and is shimmering add the onion, stirring occasionally until translucent, about 3 minutes.
Add the peppers and garlic and sauté for an additional 2 minutes.
Add the rice to the skillet, and cook, stirring occasionally until glossy - about a minute or two. Stir in the smoked paprika, season liberally with salt and pepper, and then add the warmed stock, taking care to avoid the rising steam. Stir well and turn off the heat.
Quickly arrange the sliced artichokes and the other 3 cups of toppings over the rice, sprinkle again with salt and pepper then transfer the pan to the oven. Bake for about 25-30 minutes, until all of the liquid is absorbed and the rice is dry on top. Garnish and serve immediately.
Nutrition
- Serving Size: 1 hearty serving
- Calories: 431
- Sugar: 6.2 g
- Sodium: 520.4 mg
- Fat: 22.3 g
- Carbohydrates: 46.4 g
- Protein: 13 g
- Cholesterol: 17.6 mg
Hungry for more artichoke recipes? We've got ya covered!
20+ Recipes that Will Teach You How to Cook Artichokes Like a Pro
Have you ever Googled, ” How to cook artichokes?”. Artichokes are one of those vegetables that eludes a lot of home cooks, but California Grown is seeking to change that with this article that will teach you how to cook artichokes like a pro!
Click here for more artichoke recipes!
Emma C says
Turned out great! I used frozen artichoke hearts and frozen broccoli, and it turned out great! I might add mushrooms next time! Thank you!