Artichokes have arrived for their very brief season- now is the time to enjoy this springtime favorite! Perfectly tender leaves give way to reveal a rich and savory heart, the bulk of this prickly vegetable. The artichoke is a part of the ‘thistle’ family; the flowers are cultivated as food and enjoyed steamed, baked, or grilled! Unlike marinated hearts (found jarred in most grocery stores), fresh artichokes require some knife work to prepare this seasonal treat. Approach
Our artichokes are sourced from Tenaza Organics in the Rio Grande Valley and only here for a short time. If you need help trimming an artichoke properly, we love this Serious Eats guide for how to break it down! Read on for more ideas and recipes with fresh artichokes:
Baked Stuffed Artichokes
“Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.”
Oven Roasted Artichokes with Roasted Garlic Butter
“Don’t boil or steam the delicate flavor of artichokes away! This recipe is an easy way to cook artichokes to preserve their wonderful flavor.”
Crock Pot Artichokes
Cook fresh artichokes on slow, consistent heat for a tender heart that is full of fresh garlic flavor!
Fresh Artichoke & Kale Dip
“Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead–it will be a time-saver during the last-minute rush of putting on a party.”
Artichokes with Roasted Garlic-Wine Dip
“Add the roasted garlic in two stages–half is cooked with wine and broth to soften the flavor, and the rest is added at the end for a more potent taste.”
Grilled Artichokes with Olive Oil, Lemon, and Mint
“If the grill is large enough, cook the artichokes alongside steaks; otherwise, grill these first and serve at room temperature.”