Yes, Buy the Artichoke

Then make these recipes 🤤

It’s peak artichoke season. This is your sign to grab some the next time you see good ones at the store. Today we’re going to fry them, but you could stuff them, mash them, or pulse them into dip. If it’s not artichoke season where you live—or if you’re reading this in the future—I’m giving recs for using jarred artichokes, too.

My oldest and I make Spinach & Artichoke Dip all the time. Sometimes it’s dinner, sometimes a snack. I make it with cottage cheese so it’s packed with protein, and because it’s so simple (this one uses jarred), it’s a great way for her to practice her cooking skills. I made it last night with kids at the high school and they loved it, too. Now it’s your turn.

• My organizational hero, Aly, came over again the other day and helped clear out my stairwell that was overflowing with storage. We can walk again!!

• I got a copy of Broma Bakery’s cookbook and want to make every recipe. We have the same palate; it all looks incredible.

• Another hero: The kind stranger who returned my Owala bottle after I was hit by the e-bike a few weeks ago. I take it with me everywhere.

• We love our Ninja Creami so much we sent one to our friends in Florida. Now is the perfect time to get one! Then make this ice cream 🤤

Fried Artichoke Hearts with Lemon-Dill Yogurt

• 5 whole artichokes

• ½ cup bread crumbs

• ½ cup all-purpose flour

• 1 egg

• ⅓ cup parmesan, grated

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 teaspoons garlic powder

• Avocado oil spray

For the lemon-dill yogurt:

• 1 ½ cups full-fat plain yogurt

• 2 garlic cloves, grated with a microplane

• Juice of 1 lemon

• ½ teaspoon salt

• ⅓ cup dill, chopped

1. Prepare the artichoke. Holding the stem, cut the top part of the leaves off so you have a flat edge. Set the artichoke on this edge and use a paring knife to cut at a 45-degree angle to remove the remaining leaves. Once you’ve carved out the heart, use a spoon or paring knife to scoop out the center (filled with fuzzy thistles). You should be left with a soft heart that, when turned upright, resembles a chalice. This pale, soft flesh may turn brown as you cut the rest, that’s normal! Cut most of the stem off the artichoke. Watch how I did it here. (You can also steam the whole artichoke, eat the leaves with butter, then carve the hearts out. Yum.)

2. Once your artichoke hearts are ready, add them to your steamer basket.

3. Add a few inches of water to the bottom of a pot so it just touches the bottom of the basket, then place your steamer basket with the hearts inside. Cover the pot and steam for 25-35 minutes, until the hearts are fork-tender, keeping an eye on the pot and adding more water as necessary.

4. Carefully remove the hearts from the steamer and season with salt and pepper. Cut the hearts into quarters.

5. Next, set up three plates: one with breadcrumbs, the next with flour, and the third with the egg.

6. Grate the parmesan into the breadcrumbs and stir with a fork.

7. Add the salt, pepper, and garlic powder to the flour, and give that a stir, too.

8. Whisk the egg well.

9. Using one hand for wet ingredients (egg) and the other for dry (breadcrumbs, flour) take one of the heart quarters and coat it in the flour mixture.

10. Transfer it to the egg and fully coat.

11. Finally, transfer it to the breadcrumbs and make sure all sides are well covered. Place the breaded artichoke heart on a plate and repeat until all artichoke hearts are breaded.

    
    Using an air fryer:

    Spray the breaded artichokes with avocado oil, then add to the air fryer basket or tray.

    Air fry at 400°F for 10-12 minutes, flipping once halfway through, until golden brown.

    
    Using an oven:

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

    Place the artichokes on a baking sheet and spray with avocado oil. Flip it over and spray on the other side.

    Bake for 12-15 minutes, flipping once halfway through, until golden brown.
    

12. While the artichokes are cooking, make the dipping sauce. In a small bowl, whisk together the yogurt, garlic, lemon juice, salt, and dill until smooth. Serve as an appetizer or eat them standing over the kitchen counter. I won’t judge.

If you love fresh artichokes, stuff them, too.

If you want to use jarred or canned artichokes instead:

• Spinach & Artichoke Dip

  Our go-to dip recipe. It’s a little lighter than typical artichoke dip and is made with cottage cheese for extra protein. So good.

• Artichoke Salad

  This one is for everyone who doesn’t want to fuss with a whole artichoke (or can’t find one). Jarred artichokes give it a delicious briny flavor that takes it to the next level.