Grace Elkus Grace Elkus
April 06, 2015

With their tough outer leaves and intimidating structure, artichokes don't exactly scream "eat me." The good news? We've perfected the prep of the in-season veg and have five recipes that allow it to shine. So skip the canned veggies, and head straight to produce—because, trust us, fresh artichokes are one of spring's best gems.

Artichoke leaves act as disposable utensils in this deliciously creamy Fresh Artichoke and Kale Dip. Try it as an appetizer at your next spring gathering.

The best of spring's veggies combine in our Roasted Asparagus and Baby Artichokes side. Fresh lemon juice adds a bright burst of flavor, while toasted pine nuts give it a buttery touch.

Creamy garlicky beans act as the comforting base in this Brandade of White Beans with Baby Artichokes. It's a great vegetarian alternative to polenta or risotto.

Artichokes simmer with lemon, wine, and herbs in this flavorful and filling Kale Salad with Grilled Artichokes. Golden raisins lend a slightly sweet punch.

 

Baby artichokes and peppery radishes combine in our Artichoke Galette that just screams "Spring!" Whip it up tonight and enjoy it alfresco.

See More:Guide to ArtichokesFavorite Artichoke RecipesIn season: Spring Artichokes

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