HELEN ROSNER
Recipes

Spring Appetizer Recipes

After a long winter, we can’t help but get excited about spring produce

After a long winter, we can't help but get excited about the arrival of spring produce. Artichokes, scallions, ramps, and more—as the weather warms up, we are gifted with an array of delicious produce. Start your meals right with these spring appetizer recipes.

With their earthy flavor and meaty texture, artichokes are one of our favorite hearty spring vegetables. They don't need to be fussed with—simply roasting them with white wine and olive oil until tender yields a rich Roman classic. Artichoke hearts take well to frying, especially when paired with an intense Levantine tahini sauce called taratur. Baby artichokes are tender enough to eat raw. We like to slice them thin and make them into a salad with arugula, mint, and parmesan.

Few vegetables elicit quite as much devotion as ramps. These alliums have a short growing season, but fortunately it's possible to preserve them. Charred and mixed with rice vinegar, honey, and olive oil, our ramp escabeche from chef Jose Enrique will last a couple of months in the refrigerator. Ramp jam can be canned and will last even longer. Both recipes are so good that you'll be tempted to eat them up before spring ends.

Even rarer than ramps are green almonds. If you are lucky enough to find them, be sure to grab them up. Simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack.

For even more appetizer recipes taking advantage of spring produce, check out our full gallery.

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