Servings: 10-12 What you need: Two 15-ounce cans artichoke hearts in brine, strained; 1/3 cup fresh basil leaves, chopped or slivered; 4 cloves garlic, minced or pressed ...

Cook pasta in boiling salted water until al dente. Drain and set aside. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta ...

Here are some recipes I put together from pantry items paired with fresh produce and a few other nonperishable ingredients. They can be prepared in 30 minutes or less.

Emma Laperruque saves the day once again with this four-ingredient pasta dish; marinated artichoke hearts are used to make the entire sauce. 6. Roasted Chicken Thighs with Artichokes and Pearl ...