These lemon roasted artichokes will shake your artichoke world. As soon as you taste all their lemony golden-roasted flavor, there’ll be no going back to mere boil and butter-dipping. Lemon, olive oil, garlic, and salt and pepper–ordinary ingredients roasted into tender caramelized glory.

Par-cooking is the trick, the head start to perfect roasted artichokes. The green budding globes stay tender and moist when you steam them before roasting them cut side down in a hot skillet.

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This crispy spiced chickpea socca tastes deliciously sweet and nutty. It’s a simple batter of chickpea flour, olive oil and water spiced with curry and chile powder. You bake it in a hot cast iron skillet until it’s crisp on the edges. So good!

You will love the amazing depth of flavor in this rich vegan roasted cauliflower and white bean chowder. With both charred and pickled cauliflower–that’s stellar layering! Use the Instant Pot pressure cooker to cut simmer time by a third.

Darkly blistered cauliflower, from the oven or your grill, gets this tasty slurpable vegetable chowder started. Chunky with potatoes and white beans, it’s finished with wilted sharp bitter spinach and a salty lemony cauliflower relish.