The beloved artichoke is, technically a thistle, but its tough outer skin never keeps us at bay. Under its prickly leaves and stem lies a tender yet meaty and delicately flavored heart. Popular in Italy since Roman times, it is served in creative ways. With a prime season that begins in March and runs through May, we’ve scouted our favorite recipes in celebration of its spring return. As in Italy, we go beyond steaming and dipping artichokes and their leaves in butter, and work them into a savory gratin with veal, sink them in a creamy fonduta, paired them with braised rabbit, and more. 

March 2012

keywords:

spring, vegetables