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.

Find out how to prep and cook artichokes »

Depending on the groundhog you ask, today may or may not indicate warmer weather to come.

Punxsutawney Phil predicted six more weeks of winter, but Staten Island Chuck, who resides much closer to Food Network’s offices, put the kibosh on continuing cold.

We’re going with the local rodent’s choice and planning our spring menus now. The first seasonal recipes to try this year include: Read more »