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It’s artichoke season. Here are their best starring roles in Philly restaurants.

This season, I have been especially cheering the ’chokes — artichokes, which peak from March through May.

Wood-grilled chunks of baby artichokes came mounded atop a warm chickpea pancake called “farinata” (an Italian riff on the suddenly popular socca) at Fiore.
Wood-grilled chunks of baby artichokes came mounded atop a warm chickpea pancake called “farinata” (an Italian riff on the suddenly popular socca) at Fiore.Read moreSTEVEN M. FALK / Staff Photographer
    by Craig LaBan | Columnist
    Published