This is one of my favorite artichoke recipes because it combines so many delicious flavors on one of my favorite foods – baked potatoes. This recipe has a lot more going for it though. It’s got lots of fresh ingredients and it’s loaded with vitamins and minerals. You just can’t go wrong! Ingredients: 4 medium potatoes, scrubbed 2 - 5 to 6-ounce cans light tuna ¾ cup nonfat plain yogurt ½ cup plus 2 tablespoons chopped fresh basil, divided 1 6-ounce jar marinated artichoke hearts, drained and chopped 2 scallions, chopped 1 tablespoon capers, rinsed ¼ teaspoon salt ½ teaspoon freshly ground black pepper ¾ cup shredded provolone cheese 1 plum tomato, finely chopped Directions: Bake the potatoes in the microwave (pierce with a fork first) on medium for about 20 minutes, or until soft. Use the potato setting if you have one. In a bowl, combine the tuna, yogurt, basil, artichoke hearts, scallions, capers, salt and pepper. Cut the top third off each potato, scoop out the insides and add to the tuna mixture. Use a fork to mash the potato into the tuna. Scoop an even amount of the potato mixture back into the skins and top with cheese. Microwave until melted, about 30 seconds. Serve garnished with tomato and extra basil. Eating Well: eatingwell.com

It sounds like something you’d get in Italy, doesn’t it? Well I guarantee this is going to taste great, but it’s as easy as making a simple frozen pizza fancy. I won’t tell if you want to say it’s completely homemade. Ingredients: 1 frozen 12-inch cheese pizza 3 slices deli ham, julienned 2 ounces thinly sliced hard salami, julienned 1/3 cup chopped roasted red peppers 1/3 cup marinated and quartered artichoke hearts ¼ cup pitted Greek olives, halved ¼ cup shaved Parmesan cheese ¼ cup minced fresh basil Directions: Put the pizza on a ungreased baking dish and scatter the ham, salami, peppers, artichokes and olives over the top. Bake at 450 degrees until the cheese melts and the pizza is hot, about 12 minutes. Garnish with Parmesan and basil just before serving. Taste of Home: tasteofhome.com

My mouth waters just thinking about this yummy artichoke dish. It pairs really well with a thick, juicy steak or salmon filet. These fancy artichokes look like you slaved in the kitchen for hours when they only take a few minutes. Ingredients: 1 ½ cups olive oil 1 ½ cups dry white wine 2 tablespoons dried oregano 2 to 3 teaspoons crushed red chile flakes 12 cloves garlic, finely chopped Salt and black pepper, to taste 6 globe artichokes, stems removed Directions: Heat the oven to 500 degrees. Stir together the oil, wine, oregano, chile flakes, salt and pepper together in a bowl and set aside. Cut about an inch off the top of the artichokes and pull the leaves apart. Put the artichokes in a baking dish, upright, and pour the oil mixture over the artichokes, making sure to get it down in among the leaves. Bake for 45 minutes, covered with foil. Remove the foil and bake for an additional 30 minutes. Baste with the pan juices and serve. Saveur: saveur.com

Bruschetta is one of my favorite appetizers. It’s super simple to throw together, so I make it at home often. It’s also something I always order in Italian restaurants. This fun twist on the classic recipe is an interesting way to shake things up, but still enjoy a favorite. Ingredients: 1 6.5-ounce jar marinated artichoke hearts, drained and chopped ½ cup grated Romano cheese 1/3 cup finely chopped red onion 5 tablespoons mayonnaise 1 French baguette, cut into 1/3-inch thick slices Directions: Preheat your broiler. Combine the artichokes, cheese, red onion and mayonnaise in a bowl. Spread the mixture evenly on the bread slices and place them on a baking sheet. Broil for about 2 minutes, or until the toppings are bubbly. All Recipes: allrecipes.com

This is going to quickly become one of your go-to recipes to serve when guests come over. It’s elegant and decadent, but it’s not hard to prepare. Try this out any night of the week too. It’s always a good idea to treat yourself to delicious food, no matter the occasion or lack of one. Ingredients: 2 pounds skirt steak, cut into 4 portions Salt and pepper, to taste 1/3 cup plus 3 tablespoons extra virgin olive oil 2 pounds medium potatoes, peeled and cut into 1-inch chunks 15 baby artichokes 2 lemons, halved 1 cup flat-leaf parsley, coarsely chopped 2 tablespoons capers 4 cloves garlic, finely chopped Directions: Season the steaks with salt and pepper then rub them with about 2 tablespoons of oil. Allow the steaks to rest at room temperature for 1 hour. Bring a pot of salted water to a boil and add the potatoes. Simmer for about 4 minutes, or until tender. Drain and place on a baking sheet. Trim the outer leaves from the artichokes and slice into ¼-inch thick wedges. Rub them with the lemon halves and set aside. Heat 1/3 cup oil in a skillet and fry the potatoes over medium high heat until light brown, flipping as needed, about 10 minutes. Add the artichokes and flip occasionally while cooking another 10 minutes. Season to taste with salt and pepper. Add the parsley, capers and garlic and stir. Turn off the heat. Grill the steaks about 6 to 8 minutes, flipping once. Let the steaks rest for 5 minutes, then slice and drizzle with lemon juice. Serve with the potato and artichoke hash. Saveur: saveur.com