Meaty Leaves and a Tender Heart, We Love Artichokes

Don't be intimidated by the artichoke's spiky exterior. These versatile vegetables are great dipped in butter or piled on chips as a dip, and there's so much more you can do with them. Fried, added to soup, folded into pasta or risotto, artichokes are definitely worth the prep work. Our <a href="https://www.saveur.com/video-basics-how-prep-artichoke/">step-by-step guide</a> on trimming and preparing an artichoke can help you get beneath those tough outer leaves into the meaty, tender flesh of the vegetable. If you need a crash course in artichokes, check out our spring produce guide. It'll give you all the <a href="https://www.saveur.com/content/spring-produce-guide-artichokes/">artichoke advice</a> you need, from purchasing and storage to sourcing the best of the bunch and keeping them fresh at home. Here are our favorite ways to eat artichokes. (Eva Kolenko/)
Za'atar is a traditional mixture of sesame seeds, dried thyme, and spices used in Middle Eastern cooking. Added to a mayonnaise base, it makes a perfect dipping sauce for steamed artichokes. This particular version calls for sumac, an African spice that adds a bright lemony flavor to balance out the richness. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Artichokes-with-Lemon-Zaatar-Dipping-Sauce/">Artichokes with Lemon Za'atar Dipping Sauce</a> (Thomas Payne/)
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Carciofi-Arrostiti-Roasted-Artichokes/">Roasted Artichokes (Carciofi Arrostiti)</a> (Farideh Sadeghin/)
Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Aginares-Me-Koukia-Artichokes-and-Fava-Beans">Artichokes and Fava Beans (Aginares Me Koukia)</a> (Farideh Sadeghin/)
We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Fried-Artichoke-Hearts-with-Taratur-Sauce/">Fried Artichoke Hearts with Taratur Sauce</a> (Helen Rosner/)
Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It's important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for <a href="http://www.saveur.com/french-spring-vegetable-stew-recipe">Spring Vegetable Stew</a> (Justin Walker/)
In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. Get the recipe for <a href="https://www.saveur.com/article/recipes/pasta-shells-with-artichoke-clam-sauce/">Pasta Shells with Artichoke-Clam Sauce</a> (Landon Nordeman/)
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Spinach-and-Artichoke-Dip/">Spinach-and-Artichoke Dip</a> (Farideh Sadeghin/)
Squid and artichokes are sautéed here in the paprika-laced drippings of chorizo. Get the recipe for <a href="https://www.saveur.com/article/recipes/calamari-with-chorizo-and-artichokes/">Calamari with Chorizo and Artichokes</a> (Landon Nordeman/)
"I come from Milano, which is actually the patria, or land, of risotto," Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. "I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place." Get the recipe for <a href="https://www.saveur.com/artichoke-risotto-capocollo-pecorino-recipe/">Artichoke Risotto with Capocollo and Pecorino</a> (Eva Kolenko/)
The pairing of artichokes and local Sanlúcar prawns are a timeless Jerez classic, but this version gets a kick from a cup of nutty, briny amontillado sherry. Get the recipe for <a href="https://www.saveur.com/marinated-artichokes-prawns-fino-sherry-recipe/">Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)</a> (Adrian Morris/)
This is a recipe you should double or even triple. Trust us. Most of the preparation is done in advance, leaving just a brief sear over high heat to finish—perfect for while you're waiting for the fire to die down. Get the recipe for <a href="http://www.saveur.com/grilled-artichokes-with-espelette-mayo-recipe">Grilled Artichokes with Espelette Mayo</a> (Matt Taylor Gross/)
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Fried-Whole-Artichokes-/">Fried Whole Artichokes</a> (Thomas Payne/)