Artichoke

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.

All you need are your hands, some friends, and permission to get a little messy.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!

Braised chicken for brunch? With fresh fava beans and artichokes, why not!

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.

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