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.