Baby Artichoke

Fish pie

Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 ...

British

Artichoke, Fennel, and Crispy Prosciutto Salad

A refreshing salad featuring tender artichokes, crisp fennel, and salty prosciutto, dressed in a tangy vinaigrette.

Poached Oysters and Artichokes with Champagne Cream

This luxurious dish features a harmonious blend of soft, gentle flavors from the spinach, artichokes, and oysters.

Crispy Artichoke Flowers with Salsa Verde

These twice-fried artichokes, or carciofi alla giudea, are a classic Jewish-Roman dish. The first frying cooks the artichokes, while the second frying at higher heat causes the leaves to spring open and become crisp.

Whole Stuffed Artichokes Braised in White Wine

In these stuffed artichokes, the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method, there's nothing like the tenderness the leaves acquire in a pressure cooker, which cooks the artichokes in a fraction of the time.

Chicken and Artichoke Fricassée with Morel Mushrooms

Crème fraîche is the secret ingredient that enhances the artichokes' sweet richness and brings this delicious spring braise together.