What is it?

A perennial plant in the thistle group of the sunflower family, artichokes are believed to have originated in the Mediterranean and the Canary Islands. It is often said that artichokes make everything taste better—and it’s not just legend. They contain a chemical called cynarin, which is known for stimulating taste bud receptors. They are best in the spring months but are available year-round, and California grows nearly 100% of the crop in the United States.

Baby artichokes are smaller versions of the mature varieties, but are picked from the lower part of the plant, hence the smaller size. They require a bit less cooking time and generally do not have the prickly chokes at their centers that full-size artichokes do. Although boiling and steaming are common preparation methods in the United States, they’re delicious when prepared in ways that range beyond the steamer basket. The stems and hearts can be sliced and grilled or sautéed and whole flowers can be fried, grilled, stuffed or roasted. Whatever you do, don’t discard the stem—it’s just as tender and flavorful as the heart. 

Don’t have it?

Canned or frozen artichoke hearts can stand in in some recipes

How to choose:

Choose artichokes that feel firm and heavy for their size, a good sign that they’re meaty and still full of moisture. Winter cold can cause blistery spots on an artichoke’s outer leaves, but growers say the chill improves flavor and call such specimens “frost-kissed.”

How to prep:

Unless you’re steaming them whole, artichokes can be fairly labor-intensive to prep. The tough outer leaves must be removed, the cone of inner leaves cut away, and the prickly choke scooped out before the heart is ready to cook. Learn more about cleaning and trimming artichokes at the Test Kitchen blog.

How to store:

Store artichokes in a loose, unsealed plastic bag in the vegetable crisper, and try to use them within a day or two. They’ll hold up longer than that, but the leaves darken and the texture gets spongier with time.

Recipes

• 
  Recipe

  Roast Pork Chops with Baby Artichokes and New Potatoes

  This skillet dinner—with a pinch of cumin and a splash of balsamic—develops a sauce that delivers on flavor. To serve four, you can double the recipe and transfer everything to…

• 
  Recipe

  Rigatoni with Roasted Artichokes, Sun-Dried Tomatoes, and Olives

  Tender roasted artichokes and crispy panko add nutty, toasted flavors to a pasta brimming with briny olives and sweet sun-dried tomatoes.

• 
  Recipe

  Garlicky Roasted Artichoke Hearts

  Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried…

• 
  Recipe

  Salade Niçoise

  There’s really no room for inferior ingredients to hide in this salad, so use the best produce and canned tuna you can find; I especially like ventresca-style tuna, which tastes…

• 
  Recipe

  Raw Artichoke, Portobello, and Fennel Salad

  Raw artichokes have a mild, intriguing flavor and firm texture. A quick soak in vinaigrette not only enhances their flavor but also tenderizes them a bit. Be sure to slice…

• 
  Recipe

  Spicy Sausage and Artichoke Linguine

  Nutty, buttery artichokes balance spicy Italian sausage, while crispy breadcrumbs and creamy mascarpone sauce make the whole dish hard to resist.

• 
  Recipe

  Steamed Artichokes with Aïoli

  Mild artichoke leaves benefit from a dip in a tangy, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone,…

• 
  Recipe

  Artichoke-Olive Hummus

  This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

• 
  Recipe

  Potato-Artichoke Gratin

  This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…