Sarah clued us in on the wonders of the artichoke, and since the season’s first spiny lovelies are just appearing in the market, here’s a simple, streamlined recipe to inspire you.

Artichokes make a great appetizer or side dish. These accompanied sautéed petrale sole and roasted potatoes. The roasted artichokes make a great base for risotto, pasta, or pizza, as well.

This recipe calls for small or medium artichokes, not the giant globe kind. These smaller artichokes are easier to prepare, as the choke is not fully developed. When trimming artichokes, it …

Tags: anchovy , artichoke , caper , cooking , dip , food , lemon , nutrition , Recipe , sauce , vinaigrette

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Though a striking plant with a large and stunning purple flower, the spiny leaves and stem of the artichoke plant are not inviting to the touch. I wonder how anyone could have guessed that the flower’s spiky-armored bud would contain anything edible? And not merely edible, but creamy and delightful, packed with fiber, vitamins and even calcium.

The artichoke may be hard to eat, but the phytonutrients make it worth the effort. A hefty combination of antioxidants work together to create a heart-healthy, cholesterol-lowering food. Some of these plant nutrients …

Tags: artichoke , food , healthy eating , nutrition , Recipe

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The first person to figure out that an artichoke was edible was either very hungry, very clever, or both. Certainly they lived somewhere in the Middle East, as that’s where this edible flower originated. From there, the green spheres spread to Italy, France, and the rest of Europe. They were brought to this side of the globe by both French immigrants who settled in Louisiana and Spanish missionaries along the coast of California. Stuffed artichokes are still an important dish in New Orleans.

A perennial from the thistle family, almost all U.S. …

Tags: artichoke , Recipe , seasonal food , vegetarian

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