The best time to enjoy artichokes (freshly picked) is coming to an end... so make the most of it and savour them in all their forms, with just the right touch of flavour. Let’s take a look at which spices and herbs go best with artichokes to bring out their flavour.

The herbs that go best with artichokes

The pairing of artichokes with aromatic herbs, whether fresh or dried, is undoubtedly a successful match: first and foremost, wild mint, followed by mint, thyme, sage, rosemary and marjoram. Wild mint (fresh or dried), for example, is a staple in all variations of the traditional Roman-style artichoke recipe.

Although it isn’t one of the most common pairings, when it comes to boiled artichokes, you might also try adding some parsley.

Spices to use with artichokes

As well as the classic garlic, chilli and pepper (in all its forms), we recommend trying artichokes with coriander (if you’re someone who enjoys its flavour), cloves, onion, nutmeg, saffron and even cinnamon. The latter in particular may seem like a risky combination, but try adding it to an artichoke soup or to stuffed artichokes – you’ll be pleasantly surprised.

The artichoke-saffron combination, on the other hand, is widely used in first courses, whether based on pasta (fresh, dried or stuffed), risottos or soups.

Spices and herbs for artichokes and baby artichokes, preserved in oil or vinegar

To season artichokes and baby artichokes for preserving in jars, in oil or vinegar, the most commonly used herbs and spices are the aforementioned lesser calamint, oregano, bay leaf, parsley, pepper and chilli.