Artichoke

This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.

A clever way to present every morsel of a cooked whole artichoke is to remove all the leaves before serving, and use their bits of tender flesh as a stuffing for the hollow artichoke bottom. It takes a bit of time to scrape the leaves of an artichoke clean, so reserve this as a special treat for 2, or at most 4.

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

Salty pancetta and briny marinated artichokes are a perfect match in this luscious pasta featuring pantry-friendly ingredients.

Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.

A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

The parcooking is essential for a tender result, but the extra effort’s worth it.

If you can’t find burrata, fresh mozzarella makes a fine substitute.