Smoked Salmon, Goat Cheese, and Artichoke Quiche

The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it’s baked.

For the crust:

• 9 oz. (2 cups) all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. kosher salt
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 4-6 T bs. ice water

For the filling:

• 1 oz. (2 Tbs.) unsalted butter
• 1/2 medium red onion, thinly sliced crosswise (1 cup)
• 24 frozen artichoke heart quarters, thawed
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 T bs. roughly chopped fresh dill
• Kosher salt and freshly ground black pepper
• Pinch nutmeg
• 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
• 4 oz. fresh goat cheese, crumbled (3/4 cup)

Make the crust:

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 Tbs. at a time until the dough just begins to come together— you may not need all the water. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch springform pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until the sides are set, about 25 minutes. Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400°F.

Make the filling:

Melt the butter in a 10-inch sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp. of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.

Put the springform pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top.

Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the springform ring and loosen the quiche from the pan’s bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate. Serve warm or at room temperature, cut in wedges.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Braised Lamb Chops with Black Olives & Artichokes

Fresh artichokes taste great with lamb, but frozen hearts will do in a pinch: thaw them, pat them dry, and add them about half an hour after you’ve added the olives.

• 4 lamb shoulder blade or arm chops, 3/4 inch thick
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil
• 2 cloves garlic, minced
• 2 tsp. chopped fresh rosemary
• 2 tsp. tomato paste
• 1 cup homemade or low-salt beef broth
• 1/2 cup dry white wine
• Juice of 1 lemon
• 2 large artichokes
• 1/4 cup niçoise or other good-quality black olives, pitted

Heat a heavy, straight-sided skillet over medium-high heat. Season both sides of the chops with salt and peper. Add the oilve oil to the heated pan and then sear the chops on both sides until well browned, about 3 minutes per side (work in batches if necessary so you don't crowd the pan). Sprinkle the garlic and rosemary over the chops in the pan. Whisk the tomato paste into the beef broth and pour it over the chops; add the wine. Bring to a boil, reduce the heat to a slow simmer, cover the pan, and simmer for 30 minutes.

Meanwhile, combine the lemon juice with cool water in a bowl. Snap off the dark-green outer leaves of each artichoke. Cut off all but 1 inch of the stem, as well as the top third of the each artichoke. Trim the outside and bottom to remove the bases of the leaves and the tough outer part of the stem. Cut each in half. With a spoon, scoop out and discard the hairy choke and purple inner leaves. Cut each half into four wedges and put these in the acidulated water until ready to use.

After the lamb has simmered for 30 minutes, remove the artichokes from the water and stuff them between the chops in the pan. Sprinkle the olives over the chops. Continue simmering over low heat, covered, until the chops are very tender and the artichokes are cooked through,  40 to 45 minutes. Transfer the chops, artichokes, and olives to a platter; tent with toil to keep warm. If the pan juices are greasy, tilt the pan and spoon off the fat. Put two chops on each plate and spoon the artichokes, olives, and pan juices over them.

Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter

The intriguing, slightly sweet, nutty flavor of sunchokes is reminiscent of potato and jícama, with a hint of artichoke. Here that affinity is played up by pairing roasted sunchokes with artichoke hearts. If you don’t have dry vermouth, use dry white wine instead.

• 2 Tbs. extra-virgin olive oil
• 1 lb. medium sunchokes, scrubbed and cut lengthwise into 3/4-inch-thick wedges
• Kosher salt
• 8 oz. frozen quartered artichoke hearts, thawed
• 2 Tbs. finely chopped shallot
• 3 Tbs. dry vermouth
• 1 Tbs. fresh lemon juice
• 2 Tbs. cold unsalted butter, cut into small pieces
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh tarragon
• Freshly ground black pepper

Position a rack in the upper third of the oven and heat the oven to 400°F.


In a 12-inch ovenproof skillet, heat the oil over medium-high heat until shimmering hot. Add the sunchokes and 1/4 tsp. salt; cook, flipping as needed, until well browned on both cut sides, 2 to 3 minutes per side. Add the artichoke hearts and 1/4 tsp. salt; cook, stirring occasionally, until lightly browned, 2 to 3 minutes.


Move the skillet to the oven and roast until the sunchokes are tender, about 20 minutes. Transfer the vegetables to a bowl and cover to keep warm.


Set the skillet over medium heat, add the shallot, and cook, stirring with a wooden spoon, until softened and lightly browned, 1 to 2 minutes. Add the vermouth and cook, stirring and scraping the bottom of the pan to loosen any brown bits, until the vermouth has almost evaporated.


Reduce the heat to low, add the lemon juice, and then the butter one piece at a time, swirling the pan to melt the butter before adding the next piece. Stir in the parsley and tarragon. Return the vegetables to the pan and toss to reheat and coat in the butter. Season to taste with salt and pepper before serving.

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
• 12 oz. frozen artichoke quarters, thawed and patted dry
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbs. salted butter
• 2 Tbs. dry (white) vermouth
• 1 tsp. fresh lemon juice

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Grilled Artichoke Hearts

Some small artichokes are so young and tender that they have practically no choke. Others are small but mature, with tougher chokes that must be removed. For trimming, use a stainless-steel knife and rub each cut surface with a lemon half.

• 1/4 cup olive oil  
• 4 to 5 medium cloves garlic
• 6 sprigs fresh thyme
• 1 Tbs. salt; more for seasoning 
• 1 medium lemon, thinly sliced, plus the juice of 1/2 lemon
• 16 small artichokes (or 8 large artichokes)

In a large nonreactive pot, combine 2 quarts cold water with the olive oil, garlic, thyme, salt, and lemon slices. Bring to a boil over high heat and then lower to a gentle simmer.

To prepare the artichokes, peel away the darker outer leaves until you see the pale green-yellow of the tender inner leaves. If using small artichokes, trim off about 1/2 inch of the tops and trim the tough end from the stem. With a sharp-edged spoon, scrape out the choke, if there is any. If using large artichokes, slice off the upper two-thirds of the artichoke and cut off the stem. Pare away the remaining tough leaves from the base. Cut in half lengthwise and scrape out the choke fibers.

Prepare a charcoal or wood fire. Immerse the artichokes in the pot with the simmering brine. Simmer gently until cooked through and fork-tender, 15 to 20 minutes. Drain the artichokes on paper towels and set aside until cool enough to handle.

When the grill is hot, for small artichokes, open out the leaves and press them onto the grill so that they flatten slightly. Cut larger artichokes into quarters and then grill. When nicely browned, remove them from the grill and season with lemon juice and salt.

Artichoke Ragoût with Shallots & Fennel

To prepare fresh baby artichokes, trim them (see How to trim baby artichokes). If you can't find baby artichokes, good-quality frozen ones will do.

For the ragoût

• 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry
• 1 lemon, halved
• 2 sprigs fresh rosemary, plus 1 tsp. chopped
• 2 large sprigs fresh thyme
• 2 bay leaves
• 1/4 cup extra-virgin olive oil; more for drizzling
• 3 cloves garlic, slivered
• 8 shallots (root ends intact), peeled and quartered
• 1 fennel bulb, trimmed and cut into 1-inch pieces
• 8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch pieces
• 2 Tbs. flour
• 1 tsp. salt; more to taste
• Freshly ground black pepper to taste
• 3/4 cup dry white wine
• 1-1/2 cups vegetable or chicken broth

For the persillade:

• 3 Tbs. coarsely chopped fresh flat-leaf parsley
• 1 large clove garlic
• 1 tsp. grated lemon zest

If using fresh artichokes, rub the cut surfaces with the lemon to prevent browning. Tie the rosemary sprigs, thyme, and bay leaves into a bouquet. In a large Dutch oven, heat the olive oil with the garlic and the herb bouquet over medium-high heat. Add the shallots and fennel. Cook, stirring frequently, until the vegetables are nicely browned, about 10 min. Add the artichokes and potatoes; sprinkle the flour over them and stir well. Cook, stirring, another 5 min., until the vegetables' edges are browned. Add the salt, a bit of ground pepper, and the wine. Simmer vigorously, scraping the browned bits off the bottom of the pan, until the wine is reduced by half. Add the broth, bring to a boil, and cover the pot. Reduce the heat to low and simmer until the vegetables are tender when pierced with a knife, about 40 min., stirring occasionally. Stir in the chopped rosemary. Remove the herb bouquet and adjust the seasonings, if needed.

Prepare the persillade: Chop the parsley and garlic together until finely textured; add the lemon zest. Ladle the ragoût into soup plates, sprinkle some of the persillade onto each plate, and serve.

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

• 3 Tbs. olive oil 
• 3 medium cloves garlic, minced (1 Tbs.) 
• 4 medium portabello mushrooms, stemmed, gills removed
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened
• 3 Tbs. mayonnaise  
• 1-1/2 tsp. fresh thyme
• 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry 
• 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped 
• 1/2 cup fresh breadcrumbs or panko  
• 1/3 cup finely grated Parmigiano-Reggiano 

Tip:

If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Position a rack in the center of the oven and heat the oven to 450°F.

In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 

Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp.  thyme with the breadcrumbs and cheese. 

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
• 12 oz. frozen artichoke quarters, thawed and patted dry
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbs. salted butter
• 2 Tbs. dry (white) vermouth
• 1 tsp. fresh lemon juice

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Striped Bass en Papillote

Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

• 2 Tbs. plus 4 tsp. unsalted butter
• 1 Tbs. extra-virgin olive oil; more for drizzling
• 1 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large
• 2 medium cloves garlic, minced
• 2 Tbs. plus 4 tsp. dry vermouth
• 5 oz. (about 1 cup) grape tomatoes, halved
• 2 Tbs. chopped fresh mint
• 4 6-oz. skinless striped bass fillets
• Kosher salt and freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.

Heat 2 Tbs. of the butter with the oil in a 12-inch skillet over medium-high heat until the foam from the butter subsides. Add the artichokes cut side down and cook without stirring until light golden, 2 to 3 minutes. Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Stir in 2 Tbs. of the vermouth and remove from the heat. Stir in the tomatoes, mint, and 1/2 tsp. each salt and pepper. Transfer to a plate and set aside to cool.

Cut four 12x18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the  artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.

Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm the fish is cooked through. Transfer the packets to plates and serve.

Artichoke Ragoût with Shallots & Fennel

To prepare fresh baby artichokes, trim them (see How to trim baby artichokes). If you can't find baby artichokes, good-quality frozen ones will do.

For the ragoût

• 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry
• 1 lemon, halved
• 2 sprigs fresh rosemary, plus 1 tsp. chopped
• 2 large sprigs fresh thyme
• 2 bay leaves
• 1/4 cup extra-virgin olive oil; more for drizzling
• 3 cloves garlic, slivered
• 8 shallots (root ends intact), peeled and quartered
• 1 fennel bulb, trimmed and cut into 1-inch pieces
• 8 small fingerling potatoes (about 1 lb. total), scrubbed and cut into 1-inch pieces
• 2 Tbs. flour
• 1 tsp. salt; more to taste
• Freshly ground black pepper to taste
• 3/4 cup dry white wine
• 1-1/2 cups vegetable or chicken broth

For the persillade:

• 3 Tbs. coarsely chopped fresh flat-leaf parsley
• 1 large clove garlic
• 1 tsp. grated lemon zest

If using fresh artichokes, rub the cut surfaces with the lemon to prevent browning. Tie the rosemary sprigs, thyme, and bay leaves into a bouquet. In a large Dutch oven, heat the olive oil with the garlic and the herb bouquet over medium-high heat. Add the shallots and fennel. Cook, stirring frequently, until the vegetables are nicely browned, about 10 min. Add the artichokes and potatoes; sprinkle the flour over them and stir well. Cook, stirring, another 5 min., until the vegetables' edges are browned. Add the salt, a bit of ground pepper, and the wine. Simmer vigorously, scraping the browned bits off the bottom of the pan, until the wine is reduced by half. Add the broth, bring to a boil, and cover the pot. Reduce the heat to low and simmer until the vegetables are tender when pierced with a knife, about 40 min., stirring occasionally. Stir in the chopped rosemary. Remove the herb bouquet and adjust the seasonings, if needed.

Prepare the persillade: Chop the parsley and garlic together until finely textured; add the lemon zest. Ladle the ragoût into soup plates, sprinkle some of the persillade onto each plate, and serve.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

• 3 Tbs. olive oil 
• 3 medium cloves garlic, minced (1 Tbs.) 
• 4 medium portabello mushrooms, stemmed, gills removed
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened
• 3 Tbs. mayonnaise  
• 1-1/2 tsp. fresh thyme
• 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry 
• 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped 
• 1/2 cup fresh breadcrumbs or panko  
• 1/3 cup finely grated Parmigiano-Reggiano 

Tip:

If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Position a rack in the center of the oven and heat the oven to 450°F.

In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 

Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp.  thyme with the breadcrumbs and cheese. 

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

• 2 Tbs. fresh lemon juice
• 1 Tbs. sour cream
• 1 tsp. finely chopped fresh mint
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the couscous cakes:

• 3/4 cup couscous
• Kosher salt
• 1 large clove garlic, peeled
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1/2 cup canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
• 3 Tbs. vegetable or canola oil

For the salad:

• 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
• 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
• 15 cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 oz. crumbled feta (about 1/4 cup)

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Pan-Seared Artichokes with Sherry Vinegar & Thyme

These artichokes are a versatile side dish for grilled, roasted, or braised chicken, lamb, or beef—or even duck breasts or veal chops.

• 6 large artichokes
• 4 Tbs. extra-virgin olive oil 
• 3 Tbs. sherry vinegar
• 3 medium cloves garlic, peeled and cut in half lengthwise
• 1 tsp. finely grated lemon zest (from 1 medium lemon)
• 1/2 tsp. kosher salt; more as needed
• 1/8 tsp. freshly ground black pepper; more as needed
• 1 tsp. chopped fresh thyme

Prepare the artichoke hearts using my simple method.

Once the hearts have been prepared, cut each half into two wedges and toss them with 1 Tbs. olive oil in a large bowl. Combine the vinegar with 1/4 cup water in a small dish. Set aside.

Heat the remaining 3 Tbs. olive oil and garlic in a 10-inch straight-sided sauté pan over medium-high heat and cook, stirring, until the garlic just starts to turn golden, 2 to 3 minutes. Remove the garlic with a slotted spoon and discard. Add the artichokes to the pan (they may splatter at first) and arrange them with one cut side down. Cook until nicely browned, 3 to 5 minutes. Turn and cook the other cut side until nicely browned, about 3 minutes more. Turn the artichokes on their curved side. Scatter the lemon zest on the artichokes and season with the salt and pepper.

Reduce the heat to low, add the vinegar and water, cover, and simmer until the liquid has reduced to about 1 Tbs. and the artichokes are tender when pierced with a skewer, about 5 minutes. (If the artichokes are still a bit undercooked after the liquid has reduced, turn off the heat and let them sit, covered, for a few more minutes until they reach the desired doneness.)

Remove the pan from the heat, scatter the thyme on the artichokes and stir well. Season to taste with more salt and pepper. Serve immediately, or let rest, uncovered, and serve slightly warm.