Fresh Artichoke Recipes Because You Should Have a Heart

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.

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.

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.

Fresh chives, lemon zest, garlic, and Gruyere cheese gussy up the breadcrumb stuffing for these succulent baked artichokes.

Artichoke hearts thinly sliced on a mandolin join nutty Parmesan, buttery toasted hazelnuts, fresh parsley, and a lemon-olive oil dressing in this elegant spring salad.

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.

Beautifully charred, caramelized artichokes are served on a bed of serrano ham with a side of Dijon-oregano aioli in this party-ready dish.

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.

We love the contrast between hot flame-kissed artichokes and cold aromatic tomato compote in this sophisticated starter.

Cooking baby artichokes in parchment packets along with fresh thyme, garlic, lemon, and green olives yields incredibly flavorful, fragrant results. Serve with homemade aioli and more lemon.