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An artichoke isn't exactly asking to be eaten. I mean, look at this thing!
Beautiful? Yes. Foreboding (and spiny and prehistoric-looking)? Absolutely. It's the vegetal version of a siren song.
But that doesn't mean you shouldn't buy and eat them: In the spring, when artichokes come into season, they're tender and small and green. If you're going to prep and cook an artichoke, the time is now.
For those among us (me!) who have to work themselves up just to buy one, take heart: There are a million ways to cook an artichoke once you get beyond the spines. And you're giving us lots of inspiration as to how to cook and eat them over on the (Not)Recipes app.
Your favorite mode of artichoke prep is, it seems, braising:
But you're also stuffing them (with quinoa and with breadcrumbs, Roman-style):
And you're grilling them, putting them on pizza, steaming, sautéeing, baking them with potatoes and chicken, baking them whole, and puréeing them into dip! (You can use freshly steamed or marinated hearts for the latter.)
Seasoned, layered (onion, lemon, butter (of course) and baked on a baking sheet at 425F for 1 hour.
What's your preferred method of artichoke prep? Simply steamed and dipped in butter? Stuffed? Tell us—and share any tips you have—in the comments.