How to Peel and Prepare an Artichoke (and more April Foods Day Delights)

Peak spring produce is finally here—and that's no joke.

Happy April Foods Day! Kristin Stangl, Editor For many, April 1st marks April Fools' Day—that one time of the year when you can pull pranks with abandon. But here at The Spruce Eats, the first of April has our attention for a different reason: spring produce. In the northern hemisphere, the frosty days of winter are beginning to thaw, making way for the buds of flowers on trees (aka seasonal allergies), the chirping of birds, and a bounty of fresh veggies. It's nature's way of letting us know spring has sprung. So head out and get your hands on the best of April foods. Beyond the usual suspects like asparagus, these are a few of my favorite spring produce. Artichokes: A freshly steamed or whole roasted artichoke is a perfect food. Mostly because the little leaves serve as the best scoopers for dipping into melted butter or a garlicky mayonnaise. Don't be intimidated with the preparation of these at home. Our step-by-step guide makes it easy to prepare these edible spring wildflowers at home. Peas: Spring peas are verdant and sweet, and I love making them into a minty pea soup, which is just as good served warm or chilled. Morel Mushrooms: These mushrooms are only available for a short window of time, so when you see them, grab up some of these special little fungi. They shine tossed simply in a pan with some butter and salt. Ramps: April's offering to the onion family, ramps are milder in flavor than a scallion and beautiful to boot. Blend them up to make a ramp pesto; pickle for future enjoyment with charcuterie boards or as a bloody mary garnish; or use some to create a compound butter for finishing a perfectly grilled fish or steak. Rhubarb: There are endless possibilities with this tart veggie, which often guest-stars in desserts. From an easy, freezable rhubarb compote or roasted rhubarb crumble, to this impressive rhubarb custard pie or this festive champagne rhubarb jelly, we have you covered. What is your favorite spring produce or the thing you most look forward to feasting on when the weather turns warm? Let us know @thespruceeats. READ MORE Spring's Bounty This Soup Tastes Like Spring in a Bowl Get the Recipe Why You Should Trim Fresh Asparagus Spears See More The Earthy, Garlicky Pesto You Want to Try Get the Recipe How to Steam Artichokes for Maximum Flavor Get the Recipe The Spruce Eats on YouTube What's in Evelyn From The Internets' Fridge?! Watch & Learn Did somebody forward you this email? Sign Up for Cooking School by The Spruce Eats Newsletter! Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. Follow us:   You are receiving this newsletter because you subscribed to Cooking School by The Spruce Eats newsletter. Unsubscribe © 2021 Dotdash.com — All rights reserved. Privacy Policy. A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005