Our Favorite Fresh Artichoke Recipes Are So Good You'll Make Them Over and Over

The most delectable finger food, a steamed artichoke is about the pleasure of anticipation, as you tear and dip your way to the tender center.

Gather your best finger-licking friends and allow artichokes to take centerstage at your supper table. A mouthwatering dressing of lemon zest, chives, and garlic with breadcrumbs and rich Gruyère creates an exquisite topping for the tender vegetables.

In this feast of textures and flavors, the sweetness of raw baby artichokes is accentuated by a lemony dressing (which also prevents the slices from browning) and peppery radishes. Bright pea shoots with rustic, cheese-roasted bread make this salad a hearty meal.

Creamy artichoke hearts and baby potatoes are served with spring's crisp, raw asparagus, and edible flowers in an opulent composite salad destined for someone you love. 

A confit of mild green garlic is a fleeting, late spring treat, paired perfectly with grilled artichokes hearts atop toast schmeared with tangy goat's cheese.

The simple beauty of a panful of braised baby artichokes lies in restraint and high quality ingredients: white wine, good broth, your best salt, fresh pepper, and lemon are all you need to allow the artichokes' unique flavor to speak.

Celebrate spring's most alluring vegetables—white asparagus and baby artichokes—in this sumptuously nutty and intensely herbal grain salad made with farro.

In a delicious vegetarian entrée, creamy-salty feta and vivid dill tossed with olive oil and hand-torn pieces of bread place these roasted and stuffed artichokes happily in their Mediterranean homeland. Double the recipe for a supper party.

For the artichoke purist this is the best salad, where each ingredient sings: shaved slices of raw artichoke are dressed with lemon and Parmesan, olive oil, raw parsley, and toasted nuts.

Steamed artichokes are served with two addictive accompaniments in this Italian-inspired recipe: homemade garlic chips and a lemon-butter sauce spiked with pecorino Romano.

Boiled and then braised in aromatic herbs, garlic, and olive oil, these Roman-style artichokes only need a crust of good bread to mop the dish.