Best Artichokes Recipes - The Daily Meal

Poached Halibut
Halibut is a delicious, juicy fish with a delicate flavor, so you always want to make it the star of the dish. By poaching the halibut in an infused olive oil, you can keep the fish prominent but still pack...
Braised Chicken with Artichokes and Sun-Dried Tomatoes
Braising chicken doesn't take as long as you think — this recipe takes just 25 minutes from start to finish. And braising allows the meat to really soak up the seasonings and the flavor of the broth. The result is...
Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad
Love artichokes? We do, too. Their herbaceous, slightly nutty flavor is so refreshing on a hot day, especially when combined with some sweet sun-dried tomatoes and rich, ripe black olives for a simple salad that would go well with your...
You'll love this creamy pasta, rich with artichoke and bacon flavor.
Braised Spring Vegetables with Israeli Couscous
This recipe makes the most of the season’s best ingredients — snappy artichokes , young carrots, fresh peas, and their tender shoots — and will guide you through each step of the braising process. On a side note, if using...
Feta is Greek for "piece" or "slice," and refers to an important step in the process of making this delicious cheese. Adding this traditional Greek ingredient to a flatbread filled with olives and other fresh vegetables makes for a nutritious...
These cocktail tidbits have a stuffing of cream cheese, celery, and artichoke that's a creamy contrast to the crisp grilled bacon that wraps the dried plums. Recipe courtesy of the California Dried Plum Board .
Farmer's Fridge Mediterranean Salad
The perfect (not to mention healthy) make-ahead meal that can be toted around wherever you go. Packed with beans, artichoke hearts , and pine nuts, this salad will keep you full until dinner. Recipe courtesy of Farmer’s Fridge .
Halibut Barigoule
A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!
Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.” Recipe courtesy of Executive Chef Massimo Bebber...