Artichoke season is upon us: 49 recipes to enjoy it all summer long without getting tired

Big greens from Laon, camus from Brittany, violets from Provence… Spring vegetables, rich in potassium and vitamin B9, are available and enjoyed in all forms. To select the best flower vegetables, we select products with a brilliant color, firm and crispy leaves, and a large and fleshy base. From la croque au sel slipped into a salad, as a dip or even in barigoule, here are 49 recipes that improve cauliflower. To cook again and again, May to November.

A versatile vegetable

To kick off the summer season and finally put the artichoke in the center of our plates, an aperitif dinner is a favorite choice. Transformed into a drink dipped in endive leaves, garnished with gorgonzola for transalpine-accented bites, or topped with red ash and peppercorns, its versatility is enough to satisfy the entire table.

The vegetable, whose outline resembles the outline of a flower, is also pictured as the perfect accompaniment, slid into a stew that combines beef cheek, tomato and fennel, or paired with fregola sardà, these small pastas from Sardinia that augment fillets. code. For their part, meat eaters will be tempted by the lamb’s milk recipe and the recipe consisting of small cooked and raw artichokes, while vegetarians will choose the version that combines artichokes and augratin mushrooms.

As a main course

If it embodies the ideal ally of fish, meat and salads, the artichoke has all the qualities to embody a main dish. And this, to the great delight of vegetarians. Therefore, we choose artichokes à la Royannaise, a Charente-Maritime recipe consisting of artichokes soaked in white wine and stuffed with bacon, onion and tomato.

For those long summer days on the horizon, you can also whip up a purple artichoke carpaccio topped with Parmesan shavings and garnished with lemon juice in just fifteen minutes. Meanwhile, those with a sweet tooth will opt for the artichoke au gratin recipe with ham and cheese. Because comfort is in all seasons.