25 Ways to Use Artichokes

By: Contributor

Hot Spinach and Artichoke Dip; Alton Brown

Photo by: Tara Donne

Tara Donne

Artichokes peak twice a year, once in the spring and again in the fall. They are available all year round, but now is the time you can find them from local farms. Artichokes are rich in antioxidants and vitamin C, and they are a good source of magnesium, potassium and fiber. Young artichokes, also known as baby artichokes, are particularly fantastic mini versions of the large globe variety that we know and love. They can usually be found at farmers’ markets and grocery stores alike in the early spring, and they are almost completely edible — just peel off the tougher outer leaves, trim the stem and you’re ready to get cooking! Whether full-size, baby, pickled, frozen or canned, artichokes make every dish better.

Photo by: Matt Armedariz ©2012 Television Food Network, G.P. All Rights Reserved

Matt Armedariz, 2012 Television Food Network, G.P. All Rights Reserved

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