Discover delicious ways to savor the spring vegetable, from salads to light stews to pastas.
“Don’t even try this salad unless you have very early artichokes, the first ones to show up in the spring markets,” says chef Joshua McFadden of Ava Gene’s in Portland. “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.”
Grill these artichokes until tender and slightly browned and serve with green olive dip for a truly special appetizer or side dish.
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 boneless chicken breasts–cook both, and call it a meal with one of our sauce recipes.
White wine brings out artichokes’ delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.
Baby artichokes grow on the same plant as large artichokes; they’re just the smaller buds. Prep and Cook Time: about 45 minutes, plus overnight chilling. Notes: Mozzarella balls come in various sizes. Those labeled ciliegine (Italian for “little cherries”) can be used whole; cut larger balls into chunks.
Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.
We like the fennel flavor of Italian sausage, but any chicken sausage will work.
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.
This dish is elegant enough for company but simple enough for weeknight meals. Couscous, rice, and green beans all make great side pairings for this delicious chicken dinner.
The crunchy toasted nuts, stir-fried favas, and curls of parmesan cheese add layers of richness to this first course.
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.
Chris Cosentino—chef at San Francisco’s Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it’s important to use super-fresh vegetables and top-quality olive oil and cheese.
These are best with a generous smear of ricotta.
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.
Not all spring days are warm. Take advantage of the last of soup weather with this bowl that is creamy and satisfying, yet still contains the flavors of the new season.
Three easy-to-grow antioxidant foods, plus black pepper, also high in antioxidants: a lot of benefits in one tasty dish.
Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde–bright parsley, tart lemon, piquant capers, and green olives–for a fresh, fast twist on cold-weather cooking.
Time: 1 1/2 hours. Every November, we’re asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It’s even better with extra parmesan, so we added some more here.
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