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.
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.
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.
This is a good weeknight dinner that lets artichokes shine next to boneless, skinless chicken breasts. Served with a salad and a nice glass of wine and it’s ready for guests.
Recipe: Lemon-Artichoke Chicken
This falls between classic roast chicken and a braise. Adding a bit of water to the juices and the garlic creates a sauce to spoon over mashed potatoes.
Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.
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.