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.
Crisped Baby Artichokes with Caper Aioli
Be sure to serve these golden roasted artichokes hot, sprinkled with flaky salt and served with a side of briny caper aioli.
Baby-Artichoke and Chicken Soup
Steam baby artichokes before adding them to this aromatic chicken soup. The heat slightly wilts the peppery arugula tossed in at the end.
Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta
Artichokes are steamed then roasted with rosemary- and green garlic-infused oil for this showstopping spring appetizer.
Steamed Artichokes with Lemon-Garlic Aioli
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.
Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons
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.
Artichokes with Horseradish Butter
Ordinary butter becomes a spectacular dipping sauce for steamed artichokes when amped up with pungent store-bought horseradish and tangy fresh lemon juice.
Steamed-Artichoke and Asparagus Salad
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 Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips
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.
Raw Artichoke and White-Asparagus Farro Salad
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.
Baked Artichokes with Breadcrumbs
Fresh chives, lemon zest, garlic, and Gruyere cheese gussy up the breadcrumb stuffing for these succulent baked artichokes.
Shaved Artichoke Salad with Parsley and Parmesan
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.
Cured Country Ham with Grilled Artichokes
Beautifully charred, caramelized artichokes are served on a bed of serrano ham with a side of Dijon-oregano aioli in this party-ready dish.
Fresh Beans and Artichokes
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.
Grilled Artichokes with Raw Tomato Compote
We love the contrast between hot flame-kissed artichokes and cold aromatic tomato compote in this sophisticated starter.
Baby Artichokes with Olives en Papillote
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.