Recommendations

Steamed Artichokes with Salted Garlic Butter

Name: Spicy White Bean Stew With Broccoli Rabe
Yield: 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
Ingredients: 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves; ¼ cup olive oil, plus more for drizzling; 4 garlic cloves, thinly sliced; 1 medium red or yellow onion, thinly sliced; Kosher salt and black pepper; 2 to 3 tablespoons harissa or tomato paste; Red-pepper flakes (optional); 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed; 4 cups vegetable or chicken broth; 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing; 2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled; 1 cup parsley or cilantro, leaves and tender stems; Fried or medium-boiled eggs, for serving (optional); Print Recipe; TIME — 40 minutes; Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.; YIELD — 4 servings

While a recipe for steamed artichokes might seem a basic one to include here, like a classic baked potato, it’s not here to give you a recipe, per se; it’s here to remind you that you should be eating steamed artichokes.