What's in Season?

Winter, spring, summer, and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. Learn to choose and use each season's best.

Spring Clean Your Diet

Fresh fruits and vegetables abound during the spring, so make room for these nutritional powerhouses. By: Katherine Brooking, M.S., R.D.

Spring Vegetables and Fruits: Artichokes
Photo: Randy Mayor

Artichokes

While artichokes are harvested year-round, the crop peaks from March through May. A 2-ounce serving (approximately the size of the bottom of one large artichoke) has about 3 grams of fiber and just 25 calories. Artichokes are also a good source of iron, potassium, magnesium, folate, and vitamin C. Try them served in dips, or bake and toss in pastas or salads.

View Recipe: Artichokes with Roasted Garlic Wine Dip


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