When markets start filling with artichokes, usually from March through May at their peak, you know the season has shifted to springtime. Fresh spring artichokes are more tender and flavorful than their fall season counterparts fall. Spring artichokes have tighter leaves, sweeter hearts, and a signature earthy, slightly nutty bite. They pair beautifully with olive oil, garlic, fresh herbs, Parmesan, and citrus, making them one of the most versatile vegetables of the season. These spring artichoke recipes celebrate them at their very best when they’re fresh, vibrant, and absolutely worth the little extra prep.
8 Spring Artichoke Recipes
Artichoke Dip
Starting off with a comforting classic, Artichoke Dip is a friend to crusty bread, tortilla chips, pita bread, and raw veggies. It’s creamy with savory roasted artichokes as well as a blend of cheeses that make it perfect for any party.
Stuffed Artichokes
If you aren’t quite an artichoke lover then Stuffed Artichokes are an easy way to get into this vegetable. Large artichokes meet chorizo sausage, white wine, and plenty of seasoning before baking till crisp and golden brown.
Artichoke Puff Pastry Appetizer
Grab a pack of puff pastry from your local grocery store and a jar of artichokes to make up an appetizer that will also appease all your friends and family. Simply lay out your puff pastry then get to work with sun-dried tomatoes, cherry tomatoes, feta cheese, basil olive oil, and the goodness of artichokes.
Lemon Artichoke and Triple Tomato Hummus Two Ways
The Lemon Artichoke Hummus here reaffirms that homemade beats store-bought every time. As long as you have a food processor then you can break down chickpeas to mix with tahini, lemon olive oil, lemon zest, lemon juice, and preseved artichoke hearts.
Dandelion Artichoke Dip
Those who are looking to indulge in all of spring’s bounty will want to turn to the dandelion flower. The leafy green part of the dandelion also adds a little peppery taste to your usual artichoke dip. Don’t worry, there’s plenty of cheese too!
Baby Kale Salad with Citrus-Marinated Artichoke Hearts
As we transition from the end of winter into spring, we can still take advantage of winter citrus like oranges, lemons, and limes, as well as fresh baby kale. You’ll even make your own dressing for this salad that’s lemony with hints of agave and spice.
Crispy Artichokes with Lemony Breadcrumbs
We’re letting the flavors and textures of roasted artichoke hearts shine with this recipe. A crunchy breadcrumb mixture of panko bread crumbs, butter, Parmesan cheese, lemon zest, as well as herbs coats each of these artichoke hearts. Just don’t forget the extra lemon slices for serving.
Goat Rodeo Grilled Cheese with Artichoke Pesto
Artichokes can add a depth to any dish you combine them with. Here, we use artichoke hearts as a part of a pesto sauce with pepitas. Then, build a gourmet grilled cheese with sourdough bread, Goat Rodeo Wild Rosemary Cheese, fresh artichoke hearts, tomato slices, and your pesto.
Story by Kylie Thomas
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