Discover delicious ways to savor the spring vegetable, from salads to light stews to pastas
1 of 18Annabelle Breakey
Classic Grilled Artichokes
A touch of char adds a pleasantly bitter counterpoint to artichokes’ natural sweetness. Once you clean and simmer them, they grill in about the same time as boned chicken breasts. Cook both, make one of the perfectly paired dipping sauces below, and your dinner is done.
2 of 18Recipes and tips adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden (Artisan Books). Copyright 2017. Photographs by Laura Dart and A.J. Meeker.
Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
Don’t even try this salad unless you have very early artichokes, the first ones to show up in the spring markets. As with all spring vegetables, the still-cold nights help the artichoke’s sugars develop for the best flavor; and because they are smaller, young artichokes are less fibrous and more tender … but only if you slice them very fine.
7 of 18Photo by Annabelle Breakey; written by Amy Machnak
Italian Chicken Sausage and Artichoke Soup
A twist on the classic Italian wedding soup, this uses leaner chicken sausage and artichokes to add flavor to a soothing broth. Finish each serving with a few sprinkles of freshly grated parmesan cheese.
18 of 18Photo by Leigh Beisch; written by Amy Machnak
Artichoke Parmesan Sourdough Stuffing
This artichoke stuffing recipe is one of our readers' favorites, and it’s so good that we see no reason to wait until Thanksgiving to enjoy it. Try it with a roast chicken for a simple, anytime dinner.