Artichoke

A clever way to present every morsel of a cooked whole artichoke is to remove all the leaves before serving, and use their bits of tender flesh as a stuffing for the hollow artichoke bottom. It takes a bit of time to scrape the leaves of an artichoke clean, so reserve this as a special treat for 2, or at most 4.

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

A halfway-homemade pastry to wow anyone.

Salty pancetta and briny marinated artichokes are a perfect match in this luscious pasta featuring pantry-friendly ingredients.

Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.

A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

The parcooking is essential for a tender result, but the extra effort’s worth it.

If you can’t find burrata, fresh mozzarella makes a fine substitute.