Spring has finally sprung and that means root vegetables are out and spring vegetables are in bloom! In my opinion, spring definitely has the best variety of produce; this means fresh peas, asparagus, ramps and, one of my personal favorites, artichokes, are going to start sprouting up in the grocery aisles! Canned artichokes don’t stand a chance next to fresh ones. Fresh artichokes have a great light and nutty flavor, and of course, are healthy. Artichokes are low in calories, naturally cholesterol and fat free and are a good sources of potassium, vitamin C, folate, magnesium and dietary fiber. While spinach artichoke dip may be the first dish that comes to mind when thinking of artichokes, its definitely not the healthiest. Here are some great, healthy recipes that showcase artichokes’ versatile and delicious flavor!
From Cooking Light, Pappardelle with Lemon, Baby Artichokes and Asparagus
From Martha Rose Shulman at NYTimes, Farfalle with stewed Fennel, Artichokes and Peas
From Health.com, Artichoke-Parmesan Stuffed Tilapia
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