In Season Now: Artichokes

Artichokes are one of spring’s most distinctive vegetables: beautiful, architectural, and slightly mysterious if you’ve never prepared them before. In season from early spring through late spring (with a smaller fall crop in some regions), they’re at their most tender and flavorful right now.

Technically the edible flower bud of a thistle plant, artichokes have a mild, slightly nutty flavor with a subtle sweetness. While their layered leaves may look intimidating, preparing them is simpler than it seems. Once you trim the tips and steam or roast them, the reward is well worth it, especially the tender heart at the center.

You’ll most commonly see large globe artichokes at the market, but baby artichokes are also worth seeking out. They’re more tender and often don’t develop the fuzzy choke inside, which makes them easier to cook whole.

Here’s how to choose, store, and cook artichokes, plus five delicious ways to enjoy them this season.

Buying & Storing Cheat Sheet

DOs	DON’Ts
Choose artichokes that feel heavy for their size	Buy ones that feel light or dried out
Look for tightly packed, compact leaves	Choose artichokes with widely spread or shriveled leaves
Check for vibrant green or purple color	Avoid excessive browning or dry edges
Store unwashed in the refrigerator in a loose bag	Trim or wash before storing
Cook within 3–5 days for best texture	Let them sit too long and dry out
Rub cut surfaces with lemon to prevent browning	Leave trimmed artichokes exposed to air

Tip: Fresh artichokes often squeak slightly when the leaves are pressed together; it’s a sign of good moisture and freshness.

General Uses for Artichokes

Artichokes are incredibly versatile once prepared. They can be:

Steamed whole and served with dipping sauce
Roasted until tender and lightly crisped
Grilled for smoky depth
Tossed into pasta or risotto
Added to grain bowls and salads
Blended into creamy dips
Layered onto flatbreads or pizza

They pair beautifully with lemon, garlic, Parmesan, olive oil, butter, white wine, and fresh herbs.

Artichoke Recipes

Steamed Artichokes with Lemon Garlic Butter

A simple, classic dish that celebrates artichokes at their peak.

Makes 4 servings

Ingredients

2 large artichokes
1 lemon, halved
2 cloves garlic, minced
4 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
Salt to taste

Instructions

Trim the artichokes: cut off the top 1 inch, trim stem to about 1 inch, and snip sharp leaf tips. Rub cut surfaces with lemon.
Bring a large pot with 2 inches of water to a boil. Add a squeeze of lemon to the water.
Place artichokes stem-side up in a steamer basket. Cover and steam 30–40 minutes until a leaf pulls away easily.
Meanwhile, melt butter in a small saucepan. Add garlic and cook 1 minute. Stir in parsley and a squeeze of lemon juice.
Serve warm with lemon garlic butter for dipping.

Roasted Artichokes with Parmesan

Roasting concentrates their flavor and creates deliciously crisp edges.

Makes 4 servings

Ingredients

3 large artichokes
3 tablespoons olive oil
3 cloves garlic, sliced
Salt and black pepper
½ cup grated Parmesan
Whole garlic cloves (optional)
Lemon wedges for serving

Instructions

Preheat oven to 400°F.
Trim and halve artichokes lengthwise. Remove fuzzy choke with a spoon. Rub with lemon.
Toss with olive oil, garlic, salt, and pepper.
Place cut-side down on a parchment-lined baking sheet along with the garlic cloves, if using.
Roast 30–35 minutes until tender.
Flip cut-side up, sprinkle with Parmesan, and return to oven for 5–7 minutes until melted and golden.
Serve with lemon wedges and roasted garlic cloves.

Baby Artichoke & Spinach Pasta

Bright, garlicky, and perfect for spring dinners.

Makes 4 servings

Ingredients

8 oz pasta (linguine or spaghetti)
6 baby artichokes
2 tablespoons olive oil
2 cloves garlic, minced
2 cups fresh spinach
½ cup grated Parmesan
Zest and juice of ½ lemon
Salt and pepper
Red pepper flakes (optional)

Instructions

Trim baby artichokes by removing outer tough leaves and slicing off top third. Halve lengthwise.
Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
Heat olive oil in a skillet. Add artichokes and cook 8–10 minutes until tender.
Add garlic and cook 30 seconds.
Stir in spinach and cook until wilted.
Toss with drained pasta, Parmesan, lemon zest, and juice.
Add pasta water as needed to loosen sauce. Season and serve.

Grilled Artichokes with Herbed Aioli

Smoky, charred edges and a creamy dipping sauce make this perfect for outdoor meals.

Makes 4 servings

Ingredients

3 large artichokes
2 tablespoons olive oil
Salt and pepper
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh herbs (parsley, chives, or basil)

Instructions

Trim artichokes and steam 20–25 minutes until slightly tender. Cool slightly and halve. Remove choke.
Brush with olive oil and season with salt and pepper.
Grill cut-side down over medium heat for 5–7 minutes until charred.
In a small bowls, miix the mayonnaise, garlic, lemon juice, and herbs.
Serve artichokes warm with herbed aioli.

Creamy Artichoke & White Bean Dip

A smooth, savory spread ideal for gatherings.

Makes 6–8 servings

Ingredients

1 cup cooked artichoke hearts (steamed or canned, drained)
1 can (15 oz) white beans, drained
2 tablespoons olive oil
1 clove garlic
2 tablespoons lemon juice
¼ cup grated Parmesan
Salt and pepper

Instructions

Combine all ingredients in a food processor.
Blend until smooth and creamy.
Taste and adjust seasoning.
Serve with crackers, toasted bread, or fresh vegetables.

Artichokes may look complicated at first glance, but once you learn the basics, they become one of spring’s most satisfying ingredients. Whether you’re steaming them whole for a hands-on dinner, roasting them until crisp, or blending the tender hearts into a creamy dip, they offer a depth of flavor that feels both rustic and elegant.

Spring is the perfect time to try them and to savor the simple pleasure of pulling apart each leaf on the way to the tender heart at the center.