Spring Fling: Artichokes

by in In Season, Recipes, May 18th, 2011

baby artichokes
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus and rhubarb — today, we’re exploring artichokes.

An edible thistle, artichokes are one of those veggies that is easiest used from a jar or frozen. But if you’re going to pick one time of year to actually carve into an artichoke, spring is the time to do it, when fresh artichokes are at their peak. Don’t be intimidated by all those leaves and the inedible “choke” hiding inside – just follow the lead of Food Network chefs.

Start with this easy recipe for Steamed Artichokes (in the microwave) from Food Network Magazine, along with their step-by-step guide to cutting up baby artichokes.

For a quick demo and a little fancier fare, where the artichokes shine, follow Anne Burrell. “Artichokes are a labor of love, but they’re so worth it,” says Anne. See how she preps and cooks both large and baby artichokes. She makes an Italian classic, Stuffed Artichokes, with a recipe she picked up while living in Italy. Then, with the babies, she whips up an artichoke salad of thinly sliced, raw artichokes mixed with arugula, Parmesan and lemon.

For more basic artichoke buying, prepping and cooking info for all those recipes that call for “trimmed and cleaned” artichokes, read more about artichokes here.

And once you’re on a roll, try your hand at some of our top artichoke recipes:

More artichoke recipes from family and friends:

Steamy Kitchen: Baby Artichokes with Garlic and Tomatoes
Food2: The Art of the Artichoke
Pinch My Salt: Artichoke Recipe Roundup
Healthy Eats: All About Artichokes
White On Rice Couple: Grilled Artichoke Stems
What’s Gaby Cooking: Baby Artichokes
Cooking Channel: Artichoke Appetizers

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Comments (31)

  1. Ranjani says:

    I'm hooked after trying fresh artichokes for the first time recently: http://4seasonsoffood.blogspot.com/2011/05/artich

  2. Kelly says:

    I made Roasted Asparagus with Goat Cheese, Toasted Walnuts and Balsamic Glaze for Easter dinner this year. Recipe is really easy and it's delicious!
    http://clarendon.patch.com/articles/easter-feaste

  3. Alex says:

    I have developed an obsession with artichoke hearts, so I have added them to pasta with some garlic, red pepper flakes and a dash of lemon! Perfect for a spring time dinner!
    http://bourbonandchocolate.blogspot.com/2011/05/a

  4. spam_hater says:

    Did someone say post your spam sites here?

  5. Kirsten – I LOVE your Spring Fling idea! I’m going to the farmers market Sat and trying out a few of your recipes. Thanks for sharing!

    Would love to share some artichoke recipes with your wonderful readers….Check out:
    http://www.californiaoliveranch.com/recipes/Appet
    http://www.californiaoliveranch.com/recipes/Appet
    http://www.californiaoliveranch.com/recipes/Entre

    Hope your readers enjoy! I’m definitely returning for Strawberries….can’t wait.

  6. Here's another artichoke treat: Sicilian Stuffed Artichokes (my grandmother's recipe) http://www.fortycloves.com/2011/03/stuffed-artich

  7. Anita S. says:

    I steam artichokes stuffed with breadcrumbs, grated Romano, and herbs. It's a recipe handed down for a couple of generations…1800's!

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