Ten show-stopping artichoke recipes that get to the heart of spring:
, this edible thistle is ready for the skillet, stockpot, grill, or oven in no time. And on nights when we don’t feel like busting out the chef’s knife and rubber gloves , we invariably reach for a bag of frozen hearts, which add texture and pizzazz to risottos, braises, and dips. Trust us, none of your kin will be the wiser.
Today some 50 types of artichoke grow worldwide, the most prolific of which is the globe, a hardy, mellow-tasting variety whose peak season runs from March to May. Globes are available year round in many sizes—choose small ones for salads and frying and large ones for stuffing and steaming—but you can have even more fun withlike chianti, poivrade, or fiesole. Whichever is available to you, seek out buds with tight, compact leaves and as little browning as possible.
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