When artichokes are in season in the spring, they make delicious, healthful additions to pasta dishes, rice dishes, salads and pizzas. Artichokes of any size are good sources of dietary fiber as well as an assortment of vitamins and minerals including vitamin C, vitamin K, folate, magnesium and potassium. Smaller artichokes are more tender than their larger counterparts. Blanching them cuts down significantly on cooking time.
