THE STAPLE

THE STAPLE

Artichoke hearts

They may not look like much,but they can completely transform a dish. Unlike mild-tasting fresh artichoke hearts (which have a fleeting spring season and are a chore to trimand clean), jarred, marinated ones are ready to useand have robust flavor from vinegar, salt, spices,and oil. (Skip thewater-packed kind,which lack the extra zip.)Addhearts to salads, pasta,omelets, andeven soups— they hold up during along cooking time.What’s not to love? 3 QUICK IDEAS

Zesty crab cakes

Combine 1 lb. drained and picked jumbo lump crabmeat; 1 6-oz. jar quartered, marinated artichoke hearts, drained and roughly chopped; ½ cup bread crumbs; ¼ cup mayonnaise; 1 large egg, beaten; and ½ tsp. kosher salt. Shape into 8 patties. Cook in a large nonstick skillet over medium-high until golden brown, about 3 min. per side. Serves 4.

Artichoke linguine

Toss 12 oz. hot cooked linguine with 3 cups firmly packed fresh baby spinach; 1 6-oz. jar quartered, marinated artichoke hearts, drained; 1 oz. shaved Parmesan cheese; ¼ cup olive oil; 2 Tbsp. red wine vinegar; ½ tsp. kosher salt; and ¼ tsp. crushed red pepper.

Bacon, leek, and artichoke quiche

Whisk together 6 large eggs; 1 6-oz. jar quartered, marinated artichoke hearts; ½ cup chopped leeks; ¼ cup half-andhalf; and 4 crumbled cooked bacon slices. Pour into a 6-oz. refrigerated piecrust. Bake at 375°F until the center is set and the crust is golden, about 30 minutes. Cool 5 minutes before slicing.

Written by Heath Goldman Recipes by Pam Lolley Photograph by Danny Kim