Zesty marinated artichoke hearts are the ultimate kitchen shortcut. All the hard work of prepping the vegetable has been done for you. Bonus: the flavorful marinade!Choose your 'chokesLook for whole or quartered marinated artichoke hearts near the pickles or in the deli section of your supermarket. You may also see large, long-stemmed artichoke hearts. The marinade, a mixture of oil, vinegar and seasonings, is a useful ingredient in its own right.Quick ideasDice and stir into egg salad.Toss with cherry tomatoes, linguine and grated Parmesan.Chop and stuff inside a pita with goat cheese and arugula.Puree with a bit of marinade and white beans for a healthy dip.Use marinade to make a vinaigrette.Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.Chicken and artichoke lasagnaThis comforting twist on lasagna is a great way to use leftover chicken. 3 tablespoons unsalted butter2 stalks celery, sliced 1/4 inch thick1 yellow onion, diced medium5 tablespoons all-purpose flour3 1/2 cups chicken broth3 cups shredded cooked chicken1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinadeSalt and pepper1 cup fresh breadcrumbs6 no-boil lasagna noodles1. Preheat oven to 375 degrees. In a saucepan, melt butter over medium heat. Add celery and onion; cook until translucent, about 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, about 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.2. Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.Nutritional information per serving: 309 calories, 12 grams fat (5 grams saturated fat), 22 grams protein, 30 grams carbohydrates, 3 grams fiber, 35 percent of calories from fat.Artichoke-citrus relishWe paired this relish with sauteed shrimp. It also goes well with fish, chicken or pork. 1 lemon1 orange1 medium red onion, diced medium1/4 cup olive oil1 cup marinated artichoke hearts, drained and cut into bite-size piecesSalt and pepper1. Remove half the zest from lemon and orange in long strips. Dice small and add to a small saucepan with onion and oil. Bring to a simmer over medium-low heat and cook until onion is softened, about 5 minutes.2. Meanwhile, using a sharp knife, cut away peel and pith from citrus and discard. Working over a medium bowl, cut out segments, then squeeze juice from membranes. Halve orange segments. Let onion mixture cool to room temperature, then add to bowl. Toss with artichokes and season with salt and pepper. (To store, refrigerate, up to 1 week.)Nutritional information per 1/2 cup relish: 147 calories, 13 grams fat (1 gram saturated fat), 1 gram protein, 12 grams carbohydrates, 3 grams fiber, 80 percent of calories from fat.Marinated artichoke saladLarge artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads. 2 bunches arugula, trimmed1 1/3 cups part-skim ricotta6 large marinated artichoke hearts, halved lengthwise, marinade reservedSalt and pepperLemon wedges and shaved Parmesan, for servingDivide arugula, ricotta and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.Nutritional information per serving (without Parmesan): 253 calories, 17 grams fat (7 grams saturated fat), 14 grams protein, 16 grams carbohydrates, 5 grams fiber, 60 percent of calories from fat.