How to Make Jarred Artichokes 10x Better, According to Giada De Laurentiis

Have you ever wondered what to do with a jar of artichoke hearts? Well, Giada De Laurentiis has the answer and it's so simple it may just be your new favorite dip… or is it a sauce? Maybe a marinade? Whatever you want to call it, it's delicious!

The Italian-American chef, cookbook author and TV personality recently hopped on the IG account for her food and lifestyle brand The Giadzy (@thegiadzy) to share this fun and easy recipe that's perfect for whatever you're celebrating this spring.

Giada’s Artichoke and Arugula Pesto is a bright, zippy twist on classic pesto that’s bold, unexpected and wildly versatile. If you’ve never made pesto without basil before, this recipe will make you a believer. It’s herbaceous, a little peppery from the arugula and silky smooth thanks to the artichokes. Giada is known for putting a modern spin on Italian classics, and this one is amazing!

Related:How to Make Store-Bought Tomato Sauce 10x Better, According to Giada De Laurentiis

😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter🍳🍔

How to Make Giada’s Artichoke and Arugula Pesto

You’ll need just a handful of ingredients for this recipe and it all comes together in minutes. In a food processor or blender, combine canned or jarred artichoke hearts (drained well), fresh baby arugula, and lemon juice and zest. Add a pinch of salt and oregano, then slowly drizzle in some good-quality olive oil as you blend until the mixture becomes smooth and spreadable.

The texture is up to you—some people prefer it a bit chunky, while others enjoy a smooth sauce. It all depends on how you plan to use it. Taste as you go and adjust the seasoning—salt, pepper, lemon—until you have it dialed in just as you like it.

That’s it—no cooking, no measuring, no fuss. Just blend and go!

The arugula brings a peppery bite that balances out the mild, buttery artichokes. Lemon juice keeps everything fresh and tangy.

Related: Giada's Chicken Piccata is Weeknight Dinner Perfection

How to Use Giada's Artichoke Arugula Pesto (You’ll Want to Put It on Everything)

This pesto is so versatile—it goes way beyond a topping for pasta. Sure, you can toss it with hot noodles, but it also makes a fantastic spread for sandwiches or wraps. Try it with roasted veggies and mozzarella or as the secret sauce in your next grilled chicken panini.

Need a quick appetizer? Spread it on toasted baguette slices and top with sun-dried tomatoes or use it as a dip with crackers, pita chips and/or raw veggies and watch it disappear. It would make the perfect starter before Easter dinner.

You can add it to scrambled eggs or toast for breakfast or spoon a dollop onto grilled meats or fish for dinner. You can also stir a little into cooked rice or quinoa bowls or even use it as a pizza base instead of tomato sauce. Try it under roasted mushrooms and fontina cheese at your next pizza night.

Related: I Tried Giada De Laurentiis' White Pesto, and My Weeknight Dinners are Forever Changed

Why You Want This Pesto in Your Life

First off, it’s easy. There's no cooking and no fancy equipment. You need just a bowl, a blender and a few pantry-friendly ingredients. It’s the kind of thing you can whip up on a weeknight but still serve to guests at a dinner party.

Second, it’s different. We all love classic basil pesto, but sometimes you want something with a little more edge. The arugula gives it a spicy bite, and the artichokes add an earthy, briny richness you don’t get from herbs alone.

Giada’s artichoke and arugula pesto is a flavor-packed secret weapon. It’s that “little something extra” that can transform a simple dish into something really special.

Related: The Giada De Laurentiis Comfort Food That Fans Say Is ‘Unhinged in the Best Way’