Peak Season for Artichokes

Steamed Artichokes with Creamy Walnut Dip opens in a new tab

My mother loved artichokes.  Every spring, she would steam fresh artichokes and serve with either a lemon-melted butter sauce or sweetened vinegar dipping sauce. They were delicious! 

Artichokes are native to the Mediterranean. Italy, France and Spain are the largest producers. In the US, California produces close to 100% of all of our artichokes. They’re at their peak from March through May, so now is the perfect time to steam some fresh artichokes.

With just a little prep work, you’ll be on your way to artichoke heaven! Two good basic recipes for prepping and cooking instructions include Steamed Artichokes with Lemon Butter Sauce opens in a new tab and Steamed Artichokes with Creamy Walnut Dip opens in a new tab, both perfect for a simple, first-time treat.

Baked Artichokes Stuffed with Red Quinoa opens in a new tab

Artichokes can be stuffed, baked or braised. You can add them to dips and sauces. They’re wonderful in soups, stews, grain dishes and salads. Canned and jarred artichoke hearts are a popular addition to a variety of salads, mains and sides. Here’s a selection of recipes made with fresh artichokes:

• Baked Stuffed Artichokes with Garlicky Whole Grains opens in a new tab

• Baked Artichokes Stuffed with Red Quinoa opens in a new tab

• Chicken and Artichokes with Farro opens in a new tab

• Grilled Sausages with Peppers and Artichokes opens in a new tab

• Spinach Fettuccini with Artichokes and Sun-Dried Tomatoes opens in a new tab

These recipes are prepared with canned or jarred artichokes:

• Baked Risotto Casserole with Artichokes opens in a new tab

• Halibut and Artichokes with Tomatoes opens in a new tab

• Cheese Polenta with Mushrooms and Artichokes opens in a new tab

• Whole Wheat Pasta with Pesto and Artichokes opens in a new tab

• Linguini with Spinach, Artichokes and Red Lentil Sauce opens in a new tab

• Tortellini Salad with Shrimp, Artichokes and Roasted Peppers opens in a new tab

• Hot Crab and Artichoke Dip opens in a new tab

Remember, when cooking fresh artichokes, scrape out the fuzzy stuff on top of the heart with a spoon or a melon-baller.  It’s inedible and must be discarded.  Oh, and don’t forget the dip!  Artichokes are awesome on their own, but when dipped into a succulent sauce, they’re the highway to heaven, all the way.  You can melt butter or ghee (it’s like clarified butter) and add lemon juice or you can do what mom did and mix vinegar with a sweetener like honey or natural sugar or agave, or try one of our favorite dips:

• Tarragon Mayonnaise opens in a new tab

• Herbed Balsamic Vinaigrette opens in a new tab

• Vegan Pesto opens in a new tab

• Nutty Red Pepper and Basil Dip opens in a new tab

• Creamy Spinach Dip opens in a new tab

• Lemon Ricotta Kale Dip opens in a new tab

Do you cook artichokes?  Got a favorite recipe?  Let me know.
Originally published 2013. Updated 2015.