Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. sour cream
  
  


• 
  
  1 tsp. finely chopped fresh mint
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the couscous cakes:

• 
  
  3/4 cup couscous
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley leaves
  
  


• 
  
  1/2 cup canned chickpeas, rinsed and drained
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
  
  


• 
  
  3 Tbs. vegetable or canola oil
  
  

For the salad:

• 
  
  8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
  
  


• 
  
  1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
  
  


• 
  
  15 cherry tomatoes, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. crumbled feta (about 1/4 cup)
  
  

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Striped Bass en Papillote

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

• 
  
  2 Tbs. plus 4 tsp. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. plus 4 tsp. dry vermouth
  
  


• 
  
  5 oz. (about 1 cup) grape tomatoes, halved
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  4 6-oz. skinless striped bass fillets
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.

Heat 2 Tbs. of the butter with the oil in a 12-inch skillet over medium-high heat until the foam from the butter subsides. Add the artichokes cut side down and cook without stirring until light golden, 2 to 3 minutes. Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Stir in 2 Tbs. of the vermouth and remove from the heat. Stir in the tomatoes, mint, and 1/2 tsp. each salt and pepper. Transfer to a plate and set aside to cool.

Cut four 12x18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the  artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.

Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm the fish is cooked through. Transfer the packets to plates and serve.

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

• 
  
  3 Tbs. olive oil 
  
  


• 
  
  3 medium cloves garlic, minced (1 Tbs.) 
  
  


• 
  
  4 medium portabello mushrooms, stemmed, gills removed
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. cream cheese, softened
  
  


• 
  
  3 Tbs. mayonnaise  
  
  


• 
  
  1-1/2 tsp. fresh thyme
  
  


• 
  
  9 to 10 oz. frozen chopped spinach, thawed and squeezed dry 
  
  


• 
  
  9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped 
  
  


• 
  
  1/2 cup fresh breadcrumbs or panko  
  
  


• 
  
  1/3 cup finely grated Parmigiano-Reggiano 
  
  

Tip:

If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Position a rack in the center of the oven and heat the oven to 450°F.

In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 

Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp.  thyme with the breadcrumbs and cheese. 

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


• 
  
  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. salted butter
  
  


• 
  
  2 Tbs. dry (white) vermouth
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Artichoke, Leek, and Taleggio Frittata

Taleggio is a semisoft Italian cheese. Look for it in well-stocked supermarkets and specialty stores.

• 
  
  5 baby artichokes, trimmed 
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
  
  


• 
  
  6 large eggs
  
  


• 
  
  3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.


Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.


Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.


Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 tsp. salt.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 
  
  1/2 cup white wine vinegar 
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  1/4 cup kosher salt
  
  


• 
  
  8 baby artichokes, trimmed, and quartered
  
  


• 
  
  8 sprigs fresh parsley
  
  


• 
  
  4 sprigs fresh thyme 
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  2 cups extra-virgin olive oil; more as needed
  
  

For the salad:

• 
  
  Kosher salt
  
  


• 
  
  1 cup farro 
  
  


• 
  
  1/4  lb. feta (1 cup), preferably sheep’s milk
  
  


• 
  
  2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
  
  


• 
  
  2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
  
  


• 
  
  1  Tbs. red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.