I am always here for a spinach-artichoke moment. Whether it’s a riff on the classic party dip in the form of pasta, baked chicken or grilled cheese, I’ll happily oblige. Knowing this, then, you won’t be surprised to learn I have a spinach-artichoke-dip-inspired salad in my newest cookbook, “Salad Seasons.” It’s light and fresh rather than goopy, with still plenty of…

By Julie Giuffrida From Los Angeles Times Artichokes are serious business in my family. Not just any artichokes. My grandmother’s stuffed artichokes. This isn’t fancy, froofy food. Rather, it is down-home, roll-up-your-sleeves and eat-with-your-fingers food. Even my mother, who ate potato chips with a spoon, cast aside her cutlery for these Sicilian delicacies. Grandmother (as…

This is the beginning of the spring season for fresh artichokes. Don’t worry if they are a little brown, which sometimes comes from a light frost before harvesting. You will usually find that these are the tastiest and have large hearts. Make sure to select globe artichokes that have tight, compact heads and tiny thorns….

The mighty artichoke! Varying in size from enormous to mini, artichokes are easily steamed, boiled, sautéed, broiled, stuffed, fried, and yes, even blended, to make delicate-tasting recipes to celebrate the arrival of spring. There’s a lot more to this seasonal star than that ubiquitous spinach artichoke dip. These prehistoric-looking green globes are actually the buds…

Steamed artichokes are perhaps the easiest and simplest way to prepare this vegetable. I love serving them as a first course at informal gatherings, as they are a great ice breaker: They must be eaten with your fingers! To eat them, you pull away the leaves, dipping them in the accompanying sauce and nibbling on…

Artichokes braised in white wine with jamón serrano is quintessential spring fare, as suitable for a family-style meal as it is for a mid-week supper. I serve it with a toasted baguette, to mop up all the juices, and a chilled glass of wine. If you can’t find jamón serrano, prosciutto is a great alternative;…

This gratin is an elegant first course that can be made in individual dishes or baked in a single large tray. Use either frozen or unflavored canned artichokes hearts to make this dish—a way to quickly get to the heart. The artichoke hearts are first lightly sautéed in olive oil and butter, to bring out…

The best thing about seasonal produce is that mother nature always provides us with excellent sources of the nutrients that our body needs at exactly the right time. Springtime calls to mind artichokes, asparagus, and fresh greens—just what our body needs to detoxify from the colder months. Artichokes in particular help us prepare our bodies…