Farro with Artichokes and Herb Salad from In Season: Artichokes Slideshow

In Season: Artichokes Slideshow

David Malosh

Farro with Artichokes and Herb Salad

Chef Jonathon Sawyer of Cleveland's Greenhouse Tavern uses jarred marinated artichokes in his salad, but when artichokes are in season, you can also try using fresh artichoke hearts instead.

Click here to see the Farro with Artichokes and Herb Salad Recipe.

Quentin Bacon

Roasted Veal Chop with Artichokes and Black Trumpet Ragù

Laurent Tourondel's veal chop recipe combines artichokes and cream, a classic combination.

Click here to see the Roasted Veal Chop with Artichokes and Black Trumpet Ragù Recipe.

Vassilis Stenos

Roasted Artichoke Hearts with Potatoes and Olive Oil

Diane Kochilas, author of The Country Cooking of Greece, shares a springtime country dish from the island of Milos in Greece.

Click here to see the Roasted Artichoke Hearts with Potatoes and Olive Oil Recipe.

John Lee

Charred Artichokes with Smoky Lemon Aioli

Richard Blais, author of Try This at Home, encourages home cooks to try his recipe, which works just as well with baby artichokes as it does large globe artichokes.

Click here to see the Charred Artichokes with Smoky Lemon Aioli Recipe.

Jothan Yeager

Grilled Artichokes

Jothan Yeager, who is The Bald Gourmet, goes over the finer points of grilling artichokes in his detailed yet easy-to-follow recipe.

Click here to see the Grilled Artichokes Recipe.

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In Season: Artichokes Slideshow

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