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

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

Marie Viljoen, Freelance Writer
By Marie Viljoen Updated April 11, 2022
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Fresh artichokes
Credit: Johnny Miller

Get past the spiky tips of artichokes, and you'll find that these leafy, mild-flavored vegetables are downright delicious. For inspiration, we've rounded up our best artichoke recipes—dishes so good they'll become springtime staples in your household.

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Fresh artichokes
Credit: Johnny Miller

The world may be divided along artichoke lines. Those who do, and those who do not (like to eat them, that is). Does the sight of a fresh globe artichoke make your mouth water in anticipation, as you imagine dipping each delectable leaf in hot butter? Or is the prospect of working your way through all those bracts only to reach the center and be confronted by a hairy choke unthinkable? Luckily, we have a slew of artichoke recipes that cater to people who like to use their fingers, and others who prefer their food low-fuss. Artichokes are delicious, especially when fresh, and everyone deserves to enjoy them.

Globe artichokes are flower buds. If left on the artichoke plant they open into spiky thistle flowers with purple, tufted centers (the former, furry choke). The plants are native to the Mediterranean and have been domesticated for thousands of years. Most of the artichokes that we eat are grown in southern California, as well as in adjoining Arizona and Mexico, where diverse microclimates ensure an almost seasonless supply, with the peak season from March through May. 

A good artichoke is plump, firm and heavy for its size, with bright green (and sometimes purple) leaves (technically bracts). When fresh these tend to squeak when squeezed. Avoid artichokes that look dry, pale, or have split leaves. A little browning might indicate a touch of frost and will not affect flavor.

Here are our favorite artichoke recipes including appetizers, as an indulgent lunch for one, and recipes that make dramatic party fare.

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Steamed Artichokes with Lemon-Garlic Aioli

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Credit: Andrew Purcell
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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.

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Baked Artichokes with Breadcrumbs

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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.

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Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

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Credit: Jonathan Lovekin
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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.

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Steamed-Artichoke and Asparagus Salad

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Credit: Romulo Yanes
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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. 

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Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta

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Credit: Romulo Yanes
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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.

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Braised Baby Artichokes

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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.

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Raw Artichoke and White-Asparagus Farro Salad

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

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Feta-and-Dill-Stuffed Artichokes

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Credit: Christopher Testani
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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.

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Shaved Artichoke Salad with Parsley and Parmesan

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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.

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Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips

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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.

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Roman-Style Artichokes

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Credit: Chris Court
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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.

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    1 of 12
    2 of 12 Steamed Artichokes with Lemon-Garlic Aioli
    3 of 12 Baked Artichokes with Breadcrumbs
    4 of 12 Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons
    5 of 12 Steamed-Artichoke and Asparagus Salad
    6 of 12 Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta
    7 of 12 Braised Baby Artichokes
    8 of 12 Raw Artichoke and White-Asparagus Farro Salad
    9 of 12 Feta-and-Dill-Stuffed Artichokes
    10 of 12 Shaved Artichoke Salad with Parsley and Parmesan
    11 of 12 Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips
    12 of 12 Roman-Style Artichokes

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