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.

• Stuffed Artichokes are super simple and are a staple at all of my family parties
• Spinach artichoke dip in any form is always a hit: Try Spicy Bacon Spinach Artichoke Dip, Ellie Krieger’s light Warm Spinach and Artichoke Dip or Alton Brown’s classic Hot Spinach and Artichoke Dip (pictured above).
• Prepare some fresh baby artichokes by sauteing them in olive oil until they're golden brown. Season with a little salt and pepper, then finish with a squeeze of fresh lemon juice.
• Food Network Kitchens’ Hummus Trio makes enough traditional hummus, spinach-artichoke hummus and sweet-and-spicy hummus to feed a crowd.
• Running short on prep time? Swap in store-bought pizza dough in Kelsey Nixon’s Shrimp, Artichoke and Fresh Ricotta Flatbread and your flatbread will be on the table in no time.
• Anne Burrell’s Braised Baby Artichokes are the perfect spring side dish for your next dinner party.
• Take a walk on the lighter side with Giada’s Asparagus, Artichoke and Mushroom Saute With Tarragon Vinaigrette.
• Even the meat eaters will appreciate the deliciousness of Rachael Ray’s Spinach and Artichoke Stuffed Portobellos.
• Cynar is a bitter liqueur made with artichokes, among a dozen other ingredients. While it’s said to be an aphrodisiac and have countless medicinal properties, I just enjoy Cynar for its bitter, earthy taste. Try it served over a few ice cubes, or replace Campari with Cynar in any classic cocktail.
• Steam and marinate your artichokes the day before you want to make this Artichoke BBQ recipe. The only thing you'll have to do before serving them is toss them on the grill.
• Giada features artichokes twice in her Orzo With Artichoke Pesto and Grilled Corn recipe.
• Food Network Kitchens’ Salmon With Baby Artichokes recipe is big on flavor and, at 420 calories per serving, makes for a sensible dinner during swimsuit season!
• A little bit of honey balances out the vinaigrette in Giada’s Grilled Artichokes With Creamy Champagne Vinaigrette.
• Robin Miller’s Chicken Piccata With Lemons, Capers and Artichoke Hearts gets a delectable dinner on the table in less than half an hour.
• Impress your beau with Rachael Ray’s surf and turf for two: Baked Scallops and Seared Tournedos With Artichoke Hearts and Asparagus Tips.
• If you’re rushing to get dinner ready, prep all of the ingredients for Sunny’s Quick Artichoke Salad while you get your pasta cooking.
• Food Network Kitchens’ Agnolotti With Artichoke Sauceis a perfect weeknight meal — most of the components are pantry staples, so you don’t have to make an extra trip to the market. Agnolotti are half-moon-shaped, cheese-stuffed pasta (closely related to ravioli).
• Make a jar or two of Michael Chiarello’s Calabrese Antipasto to keep on hand for impromptu get-togethers or as a no-mess travel option for summer potlucks.
• Jeff Mauro packs in the flavor with his hearty (vegetarian — shh) Grilled Artichoke Sub by adding a lemon ricotta spread to the baguette.
• Ina Garten finishes off her Spring Green Risotto With Artichokes recipe with a dollop of mascarpone to smooth out the dish and tie all of the flavors together. And, really, who can object to adding mascarpone to just about anything?
• Tuna and Artichoke Salad on Kalamata Bread With Provolone Cheese and Garlic Herb Aioli: My mouth is watering just from reading the title of this recipe, and yours should be, too. Can’t find kalamata bread? Substitute in a crusty country loaf and add some chopped up kalamatas to the tuna salad. Don’t have a panini press? Heat this sandwich up in the grilled cheese fashion.
• Giada’s Halibut in Artichoke and Tomato Broth is a low-maintenance, super-healthy dinner that's ready to eat in less than half an hour.
• Emeril’s Eggs Sardou recipe hails from New Orleans. It’s composed of hollandaise-coated poached eggs on a bed of spinach and asparagus hearts — really, it's the perfect excuse to eat hollandaise by the spoonful.