The 17 Best Artichoke Recipes for Springtime and Beyond Latest Best Recipy 2023

 The 17 Best Artichoke Recipes for Springtime and Beyond

Whether they’re canned, frozen, or fresh, artichokes pack bright flavor and creamy texture.

Our Best Ideas for Artichokes

Artichokes are versatile vegetables that can add bright flavor to dishes like salads, portions of pasta, or casseroles. They come in a variety of styles—like fresh, canned, or frozen—and each one has its own strengths and benefits. While fresh artichokes are a labor of love (they require a bit of preparation before cooking), the canned alternative is a quick and easy shortcut to spring weeknight dinners and crowd-pleasing dips. Whichever option you choose, artichokes are a great way to brighten up any meal. Just take this savory appetizer, for starters. It combines two of your favorites (stuffed artichokes and crab cakes) for an impressive upgrade that’s perfect at dinner parties all throughout the year. The nuttiness of the artichokes and the sweetness of the crab meat is perfectly balanced with a simple garnish of fresh lemon.

Crab Cake-Stuffed Artichokes

Level: IntermediateTotal: 2 hrActive: 50 minefields: 4 servingsNutrition InfoWe took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.

 Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt, and a few good grinds of pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and has the texture of wet sand. Set aside. Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves, and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves).

 Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy “hair” in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest. Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixtures as well. 

Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.  Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don’t worry if they’re snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.  Within the last 5 minutes of cooking, preheat the oven to broil.  Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up.

 Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges. IngredientsDeselect All8 ounces jumbo lump crab meat, picked through of any shells3 cloves garlic, finely grated 1 1/2 cups plain breadcrumbs 1 cup finely grated Parmesan 1/2 cup lightly packed fresh parsley leaves, roughly chopped 2 teaspoons seafood seasoning, such as Old Bay, plus more for serving 3 large lemons: 1 zested and then halved, 1 cut into wedges for serving Kosher salt and freshly ground black pepper 3/4 cup olive oil 4 medium artichokes.

Spring Produce at Its Best

Catch all the best spring produce at its peak, like peas, rhubarb, and radicchio.

Roasted Asparagus

Try roasting fresh asparagus for a quick and simple weeknight side.

Green Salad with Strawberry Balsamic Vinaigrette

• Level: Easy
• Total: 5 min

• Prep: 5 min

• Yield: 4 servings

Ingredients

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2 teaspoons strawberry jam

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil, eyeball it

Salt and pepper, to taste

1 pint of strawberries, sliced

4 to 5 cups chopped romaine or mixed greens of any kind

60 Amazing Asparagus Recipes for Springtime and Beyond

As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, see why it's well worth learning to cook at home.

A Seasonal Favorite

There’s no denying that spring and this beloved green veggie go hand in hand. Whether you grow your own asparagus at home or buy from your local farmers market, you’re bound to start seeing these tender green stalks popping up all throughout March, April, and May. One of our favorite seasonal treats, asparagus is perfect for everything from spring weeknight dinners to your special Easter brunch—and surprisingly simple to cook. Once you get the hang of trimming it properly you’ll find that it’s a breeze to grill, roast, sauté, and more. One of our favorite recipes? This simple, 10-minute side. There's no need to preheat the oven—quick steam gives the spears just the right amount of tenderness. Finish with a drizzle of olive oil and lemon and you're ready to serve.

Directions

1. Pour about 1 inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to a boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 to 5 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper, to taste. Garnish with lemon and serve immediately.
2. Cook's Note: You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.

Ingredients

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1 pound medium asparagus, stalks trimmed and peeled

1 to 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 lemon, cut into wedges