Preparing fresh artichokes is one kitchen task I will never do (I have my reasons). But if you’re staunchly settled in the fresh artichoke camp, don’t worry, we’ve got plenty of fresh artichoke recipes on latimes.com/recipes that utilize both globe and baby artichokes in all their alien glory. The Greek avgolemono soup provides the ideal bright, acidic base for meaty artichoke bottoms. And the most classic of all, a simple artichoke soup, is enriched with potatoes, cream and egg yolks and blended until silky smooth. Artichokes With Sizzling Shallot VinaigretteThis sizzling shallot vinaigrette works just as well spooned over cleaned artichoke bottoms or roasted/steamed baby artichokes.

Source: Los Angeles Times April 18, 2021 15:00 UTC