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There’s salads, pastas, and tarts and… yeah, ok. Dips.
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A slightly unhinged vegetarian version of the classic Parisian sandwich.
4.0
(4)
Easy
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All you need are your hands, some friends, and permission to get a little messy.
3.5
(3.51)
Vegan
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Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
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The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.
4.6
(4.6)
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Fair warning: spicy honey is about to become your all-time favorite pizza topping.
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Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.
4.7
(4.71)
Easy
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4.0
(4.14)
Easy
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Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.
Easy
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5.0
(5)
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Any sharp, salty cheese will work in this dip; try Pecorino or feta.
3.6
(3.6)
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Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.
4.7
(4.67)
Easy
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2.0
(2)
Vegan
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Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
4.0
(3.9)
Easy
5.0
(5)
Recipes
Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.
4.7
(4.67)
Quick
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1.5
(1.5)
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dinner, italian food, appetizers, vegetarian recipes, vegetable recipes, first course, side, artichoke recipes, breadcrumb recipes, herb recipes, parsley recipes, garlic recipes, cooking for 2, valentine's day food, oregano recipes
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4.0
(4.11)