Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


• 
  
  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. salted butter
  
  


• 
  
  2 Tbs. dry (white) vermouth
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley

This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find.

• 
  
  16 baby artichokes, trimmed and halved or 12 large artichokes, trimmed to the heart and quartered 
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium cloves garlic, minced (1-1/2 Tbs.)
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 cup chopped fresh mint
  
  

Drain the artichokes and blot dry with a dishtowel. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-high heat until shimmering hot. Add half of the artichokes cut side down, sprinkle with salt and pepper, and cook until golden-brown, 3 to 4 minutes. As each one browns, flip it and brown the outside, about 2 minutes more. Transfer to a bowl and repeat with the remaining 2 Tbs. oil and the second batch of artichokes. Reduce the heat to medium and add the reserved cooked artichokes to the ones in the skillet, along with the garlic. Cook, stirring, until fragrant, about 1 minute. Add 1/2 cup of water and the lemon juice; bring to a boil. Reduce the heat to low, cover, and simmer until just tender, about 20 minutes. Uncover the pan, stir in the parsley and mint, raise the heat to medium, and simmer until any remaining liquid is mostly evaporated, 1 to 2 minutes. Season to taste with salt and pepper, and serve.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


• 
  
  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


• 
  
  8 baby artichokes, trimmed
  
  


• 
  
  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


• 
  
  1⁄4 cup dry white wine
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  3⁄4 lb. new potatoes
  
  


• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 not-so-hard-cooked eggs, peeled
  
  


• 
  
  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Artichoke & Smoked-Mozzarella Frittata

• 
  
  8 large eggs
  
  


• 
  
  1/2 cup grated smoked mozzarella
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup diced yellow onion
  
  


• 
  
  10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.
Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.
You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  2-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 baby artichokes, trimmed but left whole 
  
  


• 
  
  10 oz. baby arugula (12 cups)
  
  


• 
  
  1 cup loosely packed torn basil leaves
  
  


• 
  
  6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)
  
  

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Striped Bass en Papillote

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

• 
  
  2 Tbs. plus 4 tsp. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. plus 4 tsp. dry vermouth
  
  


• 
  
  5 oz. (about 1 cup) grape tomatoes, halved
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  4 6-oz. skinless striped bass fillets
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.

Heat 2 Tbs. of the butter with the oil in a 12-inch skillet over medium-high heat until the foam from the butter subsides. Add the artichokes cut side down and cook without stirring until light golden, 2 to 3 minutes. Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Stir in 2 Tbs. of the vermouth and remove from the heat. Stir in the tomatoes, mint, and 1/2 tsp. each salt and pepper. Transfer to a plate and set aside to cool.

Cut four 12x18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the  artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.

Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm the fish is cooked through. Transfer the packets to plates and serve.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 
  
  1/2 cup white wine vinegar 
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  1/4 cup kosher salt
  
  


• 
  
  8 baby artichokes, trimmed, and quartered
  
  


• 
  
  8 sprigs fresh parsley
  
  


• 
  
  4 sprigs fresh thyme 
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  2 cups extra-virgin olive oil; more as needed
  
  

For the salad:

• 
  
  Kosher salt
  
  


• 
  
  1 cup farro 
  
  


• 
  
  1/4  lb. feta (1 cup), preferably sheep’s milk
  
  


• 
  
  2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
  
  


• 
  
  2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
  
  


• 
  
  1  Tbs. red wine vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Spinach & Artichoke Dip

• 
  
  10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  
  


• 
  
  6 oz. can artichoke hearts, thinly sliced and patted dry
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3/4 cup mayonnaise
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Striped Bass en Papillote

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

• 
  
  2 Tbs. plus 4 tsp. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. plus 4 tsp. dry vermouth
  
  


• 
  
  5 oz. (about 1 cup) grape tomatoes, halved
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  4 6-oz. skinless striped bass fillets
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.

Heat 2 Tbs. of the butter with the oil in a 12-inch skillet over medium-high heat until the foam from the butter subsides. Add the artichokes cut side down and cook without stirring until light golden, 2 to 3 minutes. Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Stir in 2 Tbs. of the vermouth and remove from the heat. Stir in the tomatoes, mint, and 1/2 tsp. each salt and pepper. Transfer to a plate and set aside to cool.

Cut four 12x18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the  artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.

Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm the fish is cooked through. Transfer the packets to plates and serve.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


• 
  
  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


• 
  
  8 baby artichokes, trimmed
  
  


• 
  
  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


• 
  
  1⁄4 cup dry white wine
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  3⁄4 lb. new potatoes
  
  


• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 not-so-hard-cooked eggs, peeled
  
  


• 
  
  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Artichoke, Leek, and Taleggio Frittata

Taleggio is a semisoft Italian cheese. Look for it in well-stocked supermarkets and specialty stores.

• 
  
  5 baby artichokes, trimmed 
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
  
  


• 
  
  6 large eggs
  
  


• 
  
  3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.


Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.


Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.


Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 tsp. salt.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).