Artichoke

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.

There’s salads, pastas, and tarts and… yeah, ok. Dips. 

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

Americans hate artichokes, and I hate that.

Deb Perelman piles vegetables under a blanket of cheese for a kid- and parent-approved dinner.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

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

Some people switch majors five times before they find the dip they’re going to dedicate their life to.

Step away from the olive bar. Marinating your own beans, artichoke hearts, and veggies at home couldn't be easier, or more impressive.

A no-cook summer salad with a lemony, garlicky dressing. And salami.

If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.

What is this evil science?

Learn the ways of the farm, also known as the frozen vegetable aisle.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

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

Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.

The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.