Artichoke

“No one complains about it being vegan because they can’t tell the difference.”

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.