15 Artichoke Recipes That Get to the Heart of Spring

There's a world of ways to use this versatile vegetable

The artichoke is a classic thistle—a tall, spindly plant with a rough, dinosaur-skin exterior that first developed thousands of years ago in the Levant. Over the centuries, the artichoke spread throughout the Mediterranean, prized for its meaty leaves and tender heart. Our ancestors cultivated scores of artichoke varieties many of which—from the wine-colored siena to the maroon-kissed chianti—are still grown today in Italy and Spain. American farmers, however, almost exclusively grow the bulbous Italian variety called Green Globe.

Don't be intimidated by the artichoke's spiky exterior. These versatile vegetables are great dipped in butter or piled on chips as a dip, and there's so much more you can do with them. Fried, added to soup, folded into pasta or risotto, artichokes are definitely worth the prep work. Our step-by-step guide on trimming and preparing an artichoke can help you get beneath those tough outer leaves into the meaty, tender flesh of the vegetable. If you need a crash course in artichokes, check out our spring produce guide. It'll give you all the artichoke advice you need, from purchasing and storage to sourcing the best of the bunch and keeping them fresh at home. Here are our 17 favorite ways to eat artichokes.

Artichoke Risotto with Capocollo and Pecorino

Artichoke Risotto with Capocollo and Pecorino
"I come from Milano, which is actually the patria, or land, of risotto," Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. "I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place." Get the recipe for Artichoke Risotto with Capocollo and Pecorino »Eva Kolenko

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)
The pairing of artichokes and local Sanlúcar prawns are a timeless Jerez classic, but this version gets a kick from a cup of nutty, briny amontillado sherry. Get the recipe for Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino) »Adrian Morris

Grilled Artichokes

Grilled Artichokes
This is a recipe you should double or even triple. Trust us. Most of the preparation is done in advance, leaving just a brief sear over high heat to finish—perfect for while you're waiting for the fire to die down. Get the recipe for Grilled Artichokes »Matt Taylor Gross

Fried Whole Artichokes

Fried Whole Artichokes
Get the recipe for Fried Whole Artichokes »Thomas Payne

Artichokes with Lemon Za'atar Dipping Sauce

Artichokes with Lemon Za'atar Dipping Sauce
Za'atar is a mixture of sesame seeds, dried thyme, and spices ubiquitous in the Arab world. Here it's used to make a lemony dip for simmered artichokes. Get the recipe for Artichokes with Lemon Za'atar Dipping Sauce »Thomas Payne

Spring Vegetable Stew

Spring Vegetable Stew
Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It's important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for Spring Vegetable Stew »Justin Walker

Roasted Artichokes

Roasted Artichokes
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted. Get the recipe for Roasted Artichokes »Farideh Sadeghin

Artichokes and Fava Beans (Aginares Me Koukia)

Artichokes and Fava Beans
Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for Artichokes and Fava Beans (Aginares Me Koukia) »Farideh Sadeghin

Fried Artichoke Hearts with Taratur Sauce

Fried Artichoke Hearts with Taratur Sauce
We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »Helen Rosner

Pasta Shells with Artichoke-Clam Sauce

Pasta Shells with Artichoke-Clam Sauce
In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. Get the recipe for Pasta Shells with Artichoke-Clam Sauce »Landon Nordeman

Spinach-Artichoke Dip

Spinach Artichoke Dip
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Get the recipe for Spinach-Artichoke Dip »Farideh Sadeghin

Calamari with Chorizo and Artichokes

Calamari with Chorizo and Artichokes
Squid and artichokes are sautéed here in the paprika-laced drippings of chorizo. Get the recipe for Calamari with Chorizo and Artichokes »Landon Nordeman

Crab, Spinach, and Artichoke Dip

Crab, Spinach, and Artichoke Dip
Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »Farideh Sadeghin

Vegetable Ragout with Pesto (Ragoût de Légumes au Pistau)

Vegetable Ragout with Pesto (Ragoût de Légumes au Pistau)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree. Get the recipe for Vegetable Ragout with Pesto (Ragoût de Légumes au Pistau) »Todd Coleman

Duarte's Cream of Artichoke Soup

Duarte's Cream of Artichoke Soup
Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. Get the recipe for Duarte's Cream of Artichoke Soup »Todd Coleman