For a lightning-quick Greek-style sauce for pasta, chop 1 jar (6 ounces) marinated artichoke hearts and toss the artichokes with 3/4 pound cooked pasta, along with the artichoke marinade from the jar, 1/4 cup olive oil, and 1 cup crumbled feta cheese.

For a flavored bread that guests can’t resist, make a filling with chopped marinated artichoke hearts. First, sauté 2 finely chopped leeks (white parts only) and 1 minced garlic clove in 1 tablespoon olive oil until soft, about 4 minutes. Add 1/2 package (5 ounces) frozen chopped spinach, and cook until almost dry. Season with 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and a pinch of nutmeg. Remove from the heat and add 1/4 cup drained, chopped marinated artichoke hearts. Spoon this mixture over 1/2 pound thawed frozen white bread dough patted into a 6 x 8-inch rectangle. Roll up like a jelly roll, starting at a wide side. 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 (85°F) free from drafts until the dough has doubled in bulk, about 1 1/2 hours. Preheat the oven to 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.

To give rice salad a distinctly Mediterranean twist, add artichokes. Bring 8 cups water to a boil in a large saucepan. Add 1 cup white rice, reduce the heat to medium, and simmer until the rice is tender, 15 to 20 minutes. During the last 5 minutes of cooking, stir 2 halved and sliced zucchini into the rice. Drain the cooked rice in a colander. In a large bowl, whisk together 1/3 cup V8 juice, 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Stir in 2 large chopped tomatoes, 1 can (15 ounces) drained and chopped artichoke hearts, 1/4 cup chopped, pitted, oil-cured black olives, 1/4 cup crumbled feta cheese, and 3 tablespoons chopped fresh parsley. Add the drained rice mixture and toss to coat. Serve immediately. Or to make ahead, mix together the dressing and salad mixture separately, then combine them right before serving.
For a quick and irresistible dip, blend the following ingredients in a food processor or blender:

1 can (14 ounces) water-packed artichoke hearts, drained
1 can (9 ounces) sour cream onion dip
2 garlic cloves
3 tablespoons olive oil
3 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To dress pork chops, lamb, fish, or chicken with an innovative salsa, finely chop the contents of 1 jar (6 1/2 ounces) marinated artichoke hearts, saving the marinade. Toss the artichokes and their marinade with 1 small minced garlic clove, the juice of 1/2 large lemon, and 1/3 cup pine nuts. Serve over the meat.

For hot sandwiches with a bit more zip, add chopped marinated artichoke hearts. For instance, arrange 3 or 4 thin slices of mozzarella cheese over 2 large slices of country-style bread such as sourdough. Add 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.

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 1 to 2 cups shredded fontina or mozzarella cheese and bake at 450°F until the cheese melts and the crust is crisp, 8 to 10 minutes.