Recipes for the artichoke lover in all of us
Whether you use fresh or prepared, artichokes shine in everything from soup to sandwiches, long braises and elegant tarts.
(Ben Mims / Los Angeles Times)
April 18, 2021 8 AM PT
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Preparing fresh artichokes is one kitchen task I will never do (I have my reasons). Instead, I make use of the best prepared artichokes I can find — canned, jarred or frozen — to make simple, delicious starters and appetizers that allow the beguiling flavor of artichokes to shine, uninhibited by other star players. There are simple “oven-fried” hors d’oeuvres using oil-packed artichoke quarters; a smoky baba ghanouj-like spread using grilled artichokes; and for the canned loyalists among us, one recipe for artichoke tea sandwiches that my mom made for me growing up, and a carciofi alla Romana tart, which takes all the flavors of its namesake dish and puts them into a stunning, simple crisp pie.