Farro with Artichokes and Herb Salad from In Season: Artichokes Slideshow
In Season: Artichokes Slideshow
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.
Roasted Veal Chop with Artichokes and Black Trumpet Ragù
Laurent Tourondel's veal chop recipe combines artichokes and cream, a classic combination.
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.
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.