Artichokes, the stunning bud of a plant in the thistle family, are in season March through May. Italians have a deep attachment to this vegetable, which is native to the Mediterranean and first appeared in modern records in Naples around 1400.
When spring rolls around in Rome, artichokes are served every way possible, from deep-fried to thinly sliced raw and topped with shaved pecorino and fruity olive oil. With characteristic Italian artistry they are even embellished with savory fillings in our easy stuffed artichoke recipe.
These spiky beauties can be intimidating in their fresh form, but we’ve made it easy to tackle them with our illustrated, step-by-step technique. And that’s a good thing, because plenty of fiber and a good amount of vitamin C, potassium and folate make artichokes an obvious healthy choice. But frozen and canned artichokes are definitely convenient, making them a great addition to weeknight meals and quick dips when the season is over.