How To Cook Fresh Garden Spinach

These versatile green globes (sometimes with a violet tinge) are fun to eat and full of flavor, whether they're full-size or "baby" versions. You'll find artichokes, which supply heart-healthy fiber, folate, and antioxidants, in markets year-round, but their peak season is May. Choose ones with tightly closed leaves; avoid artichokes that look dry or brown. Store them in an airtight plastic bag in the refrigerator for up to 5 days.

Artichokes with Lemony Dressing

SERVINGS: 4

Marcus Nilsson

4 artichokes
¼ c olive oil
2 Tbsp lemon juice
½ tsp Dijon mustard
¼ tsp salt
⅛ tsp black pepper
2 tsp fresh thyme

1. REMOVE stems from artichokes. With scissors, trim 1" from leaves.
2. STAND artichokes upright in steamer pot with water. Cover and steam until done, 15 to 20 minutes. (To test, lift an artichoke by one outside leaf. It should pull out easily.)
3.WHISKtogether oil, lemon juice, mustard, salt, pepper, and thyme.
4. PUT artichokes on plates. Gently spread leaves and drizzle dressing over them.

NUTRITION (per serving) 150 cal, 2 g pro, 7 g carb, 3 g fiber, 1 g sugars, 14 g fat, 2 g sat fat, 230 mg sodium

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Roasted Artichoke Toss

SERVINGS: 4

Marcus Nilsson

8 baby artichokes
½ lemon
1½ Tbsp olive oil
1 med red onion, sliced
2 cloves garlic, halved
½ tsp salt
2 Tbsp balsamic vinegar

1. HEAT oven to 400°F. Halve artichokes lengthwise, trim ½" from leaves, scrape out chokes, and rub outsides with lemon.
2. HEAT oil in large ovenproof frying pan over medium heat. Add artichokes, onion, garlic, and salt. Brown lightly, 8 minutes. Add ½ cup water. Cover and bake 20 minutes.
3. UNCOVER and roast until flesh of leaves is tender, 10 minutes. Splash with vinegar.

NUTRITION (per serving) 90 cal, 2 g pro, 11 g carb, 4 g fiber, 3 g sugars, 5 g fat, 0.5 g sat fat, 360 mg sodium

MORE:Fast Ideas For Spring's Freshest Veggies

Cheese-and Prosciutto-Stuffed Artichokes

SERVINGS: 4

Marcus Nilsson

4 lg artichokes
1½ c fresh whole wheat bread crumbs (about 3 slices)
1¼ oz provolone, diced (¼")
¼ c chopped parsley
3 thin slices prosciutto, finely chopped (about 2 Tbsp)
2 Tbsp olive oil
2 cloves garlic, smashed

1. HEAT oven to 400°F. Remove artichoke stems and trim 1" from leaves.
2. BLANCH in boiling water 5 minutes. Drain. Scoop out center leaves and chokes.
3. COMBINE bread crumbs, cheese, parsley, prosciutto, and oil. Spoon into artichokes. Stand in 8" x 8" pan. Sprinkle with salt and black pepper. Add garlic and 1 cup water.
4. COVER and bake until bottoms are tender, about 1 hour.

NUTRITION (per serving) 250 cal, 12 g pro, 28 g carb, 6 g fiber, 2 g sugars, 11 g fat, 3 g sat fat, 470 mg sodium

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