When - or perhaps, if - you tire of steamed new season artichoke leaves dipped in butter, up the ante with a mayonnaise, sharpened with dijon mustard, minced garlic and onion and a touch of fresh chopped dill, or a garlicky aioli. On a cooler evening, dip small, steamed artichokes in a hot cheesey fondue - rock the seventies vibe on a plate.
Stir sauted quartered baby artichokes through a rissotto. Add plenty of unsalted butter, parmesan, chopped parsley and thyme. Perfect on its own or with a rich meat sauce.
Fire up the barbecue for a vege grill: slice cooked artichokes in half, scoop out the choke and fill with a sliced lemon; grill, turning often. A smokey, tangy crowd-pleaser, it pairs well with grilled tuna or chicken.