UPDATED June 13th, 2018
Artichokes may be native to the Mediterranean, but in the U.S., California produces close to all of the country’s artichokes. They’re at their peak from March through May, so now is the perfect time to serve up with your favorite artichoke recipe with some nice lemon-melted butter. If you’ve never cooked an artichoke before, do not fear, my friend. Prepping and cooking these thorny plants is easier than you think. Eating them is also an exquisitely slow-moving experience, peeling leaf by leaf to arrive at its tender and delicious center. The ever so charming Inspector Jacques Clouseau of The Pink Panther once noted: “A woman is like an artichoke, you must work hard to get to her heart.”
And it’s so worth it; aside from delicious, ‘chokes are high in fiber, folic acid, and vitamin C, and can be used in almost everything you make, from dips, soups, stews, grain and pasta dishes, and salads. When you’re in a rush, frozen, canned and jarred artichoke hearts can be added to practically any dish under the sun. Here’s a selection of 10 mouthwatering artichoke recipes for your upcoming culinary adventure.
