20 Artichoke Recipes to Make This Spring That *Aren’t* Spinach-Artichoke Dip
With spring underway, odds are you’ve already eaten your fair share of asparagus, peas and radishes. But if you’ve been dodging fresh artichokes at the farmers market—which are in season from March through May—due to their intimidating appearance, you’re missing out big time. Not only are they earthy and herbaceous, but they’re also super versatile, since they can be steamed, baked, turned into sauce, tossed into salad or pasta, and more. Here are 20 artichoke recipes to whip up while they’re at their tastiest. (Canned artichokes will work in a pinch, but read on to find out how to prepare fresh artichokes.)
How to Cook Fresh Artichokes
When it comes to cooking fresh artichokes, most of the heavy lifting is really prep work. But, much like cooking lobster, the dirty work of getting past artichokes’ outer armor is well worth it. Here’s how to do it:
Step 1: Trim the spiky tips of the leaves off and peel away any baby leaves.
Step 2: Using a sharp butcher or serrated bread knife, slice about ¾ of an inch off the top of the choke.
Step 3: Remove the stem or trim a bit off the tip and shave it down with a vegetable peeler.
Step 4: Wash the artichoke under cold running water, gently pulling apart the leaves as you rinse to clean the entire head.
Step 5: Boil the artichoke in a pot of salted water until its outer leaves are easy to remove from the base. You can also steam it in a steaming basket atop a pot of boiling water until tender. Either way, the artichokes will be ready to cook with (or eat plain with a side of melted butter and lemon).
Ready to get cooking? Here are 20 different ways to use artichokes in your next meal.
1. Crispy Roasted Artichokes
A half-hour in the oven takes artichokes from hard and fuzzy to crisp and golden brown. You’ll want to make a double batch of the lemon-garlic aioli, trust.
7. Goat Cheese Pasta with Spinach and Artichokes
Tangy, creamy goat cheese is just the match for earthy artichokes and robust spinach. Most importantly, it’s ready in 25 minutes.
8. Our Family’s Favorite Salad
This starter boasts everything from roasted red peppers to toasted pine nuts, but the real star is the zesty red wine vinaigrette.
12. Steak and Artichoke Salad with Blue Cheese Dressing
Forget the gloppy bottled stuff. The dressing is made from scratch with tangy Greek yogurt, fresh lemon, garlic and crumbled blue cheese.
13. One-Pot Chicken with Creamy Spinach Artichoke Pasta
This 45-minute gem is begging to be added to your weeknight rotation. Think seared chicken breast over orzo, both swimming with veggies in a zingy cream cheese sauce.
14. Artichoke and Broccoli Pesto Brie Panini with Thyme Honey
Psst: Did you know you can turn pretty much any green into pesto? Feel free to substitute basil with any soft green, like arugula, spinach or parsley. You can also use toasted almonds, pistachios or walnuts instead of pine nuts.
15. Artichoke Dip Bites
This take on artichoke dip brings the heat with canned green chiles, but the cream cheese, mayonnaise and sour cream cool it down beautifully. (In case you need more convincing, the bites are topped with bacon.)
16. Lemony Artichoke Soup
It’ll only take you 30 minutes from start to finish if you use jarred artichoke hearts, but this citrusy soul-warmer is definitely worth making with fresh ones, too.
18. Italian Marinated Artichoke Salad
The short ingredient list and zippy Italian vinaigrette really let the produce shine. Think peppery arugula, sharp red onion, juicy grape tomatoes and marinated artichoke hearts.
20. Herbed Spinach and Artichoke Pull-Apart Pretzel Bread
It’s essentially the savory monkey bread of the gods. If the name alone doesn’t convince you, we’re guessing the dreamy trifecta of mascarpone, fontina and Parmesan cheeses in the filling will.