Fresh Artichoke Recipes Because You Should Have a Heart

In Season: Originally from the Mediterranean region, most of the artichokes we enjoy are now grown in California. The globe artichoke is considered the true artichoke. Fresh globe artichokes are available year-round, with the peak season from March through May. 

What to Look For: Look for firm, heavy artichokes with stiff, bright green leaves. To test for freshness, squeeze the artichoke and listen for a squeaky sound. Avoid those that look dry or have split leaves or heavy browning. Baby artichokes are too immature to have developed their prickly defenses and will contain little, if any, fibrous fuzz.

How to Store: Fresh artichokes can be refrigerated in a plastic bag for up to five days; wash just before cooking. 

In this Roman-inspired preparation, artichokes are braised until tender in a bath of white wine and olive oil flavored with red-pepper flakes, garlic, and fresh parsley.

Be sure to serve these golden roasted artichokes hot, sprinkled with flaky salt and served with a side of briny caper aioli.

Steam baby artichokes before adding them to this aromatic chicken soup. The heat slightly wilts the peppery arugula tossed in at the end.

Artichokes are steamed then roasted with rosemary- and green garlic-infused oil for this showstopping spring appetizer.

Artichoke leaves become super tender when steamed. Here, they're paired with a lemony garlic mayo. Both can be made in advance and refrigerated until ready to serve.

Yes, you can eat artichokes raw! They're especially tasty when thinly sliced and united with two other spring ingredients -- pea shoots and radishes. Cheesy croutons and a simple lemon-olive oil dressing tie all the flavors together.

Ordinary butter becomes a spectacular dipping sauce for steamed artichokes when amped up with pungent store-bought horseradish and tangy fresh lemon juice.

Save this stunning salad recipe for a spring special occasion -- Easter or Mother's Day perhaps? It teams steamed globe artichokes and purple potatoes with blanched asparagus, mustard greens, watercress, radishes, Dijon vinaigrette, and for the piece de resistance, edible flowers.

We adore the combinations of flavors and textures in this hearty spring salad -- chewy farro, mild baby artichokes, tender white saparagus, fresh mint and dill, and salty feta.

Hand-torn pieces of rustic bread, crumbled feta, fresh dill, and chicken broth make a satisfying filling for baked artichokes. Serve with our Carrot-and-Lentil Salad.

A fuss-free lemon vinaigrette and plenty of fresh parsley are all you need to bring out the flavors of tender boiled artichokes and crisp blanched beans.