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A one-skillet take on a Moroccan classicI steamed up a couple of artichokes for the first time this spring and wondered why I don’t cook them more often. True, cleaning artichokes is a little more time consuming than, say, snapping asparagus stems. But dunking those fleshy artichoke petals into warm, melted butter spiked with lemon is just so satisfying — nutty, buttery, tangy and pleasingly tactile — that the extra work is absolutely worth it. This said, frozen artichoke bottoms will work nicely in Joan Nathan’s chicken with artichokes and lemon. Scented with cinnamon and saffron, it’s her one-skillet take a Moroccan classic that’s festive and fragrant. Or go all out and use fresh artichokes, giving yourself over to the mediative trimming and snipping. Either way, you’ll end up with a lovely meal to ring in spring. Featured Recipe Chicken With Artichokes and LemonMore food for thoughtBroiled wild salmon and peppers: This speedy new recipe from Eric Kim was inspired by a roasted salmon he had at Buca on the Upper West Side, a now-closed restaurant that was famous for its brick oven cooking. Eric gets similarly crispy, charred fish skin by running the mayonnaise-slicked filets under the broiler. Sliced onions, peppers and mushrooms cook in the same pan, turning this into a weeknight-friendly one-pan meal. Butter bean dip with frizzled onions: Flavored with toasted cumin and topped with golden, crispy onions brightened with preserved lemon, Yotam Ottolenghi suggests serving his earthy, velvety dip as a side dish or as a filling for shawarma. But I love to savor it as the star of a meal, with some crunchy vegetables for scooping up the garlicky, creamy purée. Plantains with jammy tomatoes and eggs: Yewande Komolafe’s colorful, meatless dish is perfect for both dinner and brunch. Based on tomato eggs, a beloved recipe from Lagos, Nigeria, it’s filled with sweet plantains that are simmered slowly with tomatoes, roasted peppers and chiles, and then topped with runny eggs. Or skip the eggs and substitute tofu for a vegan version with a bit more texture. Chorba beida (chicken and chickpea soup): This mildly spiced North African soup gains its plush texture from whisking an egg yolk into the broth. Nargisse Benkabbou then finishes it with a sprinkling of chopped herbs and a squeeze of lemon for color and zing. Flourless fudgy brownies: Here’s something sweet to bake whether you’re looking for a last-minute Passover dessert or are just craving the bittersweet goodness only a batch of homemade brownies can provide. In his dairy-free, gluten-free recipe, Brian Levy uses olive oil for richness and almond flour for structure. For the neatest looking slices, be sure to allow the brownies to cool completely before cutting, otherwise they tend to crumble. That’s all for now. If you have questions about any technical issues, you can send an email to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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