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    Every April, the culinary world and Instagram explodes with artichokes, peas, fiddleheads, and ramps.

    Ah, but, Spring produce. Blink and you’ll miss it. For those not familiar with this favorite allium, ramps are perennial wild onions, which have to be foraged. So, to say these versatile, garlicky onions are in high demand is an understatement. What I’m trying to say is if you see ramps, buy them. Their season is short, and so is their supply.

    But, despite their ubiquitous popularity, I still love them. I steer clear of more pretentious applications in favor for simple ones using them like scallions or green onions. My favorite is on pizza with sharp Parmigiano-Reggiano cheese and a just-set egg.

    Artichoke and Ramp Pizza
    Artichoke and Ramp Pizza
    Artichoke and Ramp Pizza
    Artichoke and Ramp Pizza

    What worked: Makes an easy weeknight meal.

    What didn’t: Nothing I can think of.

    Know this: To store ramps, gently roll the entire plant in a damp paper towel and place in an unsealed plastic bag in the fridge.

    Ramp and Artichoke Pizza

    By Evan Kalman
    Makes two 12-inch personal pizza


    • 2 globe artichokes
    • 1 lemon
    • 2 oz ramps (about 10)
    • 4 oz mozzarella cheese – shredded
    • a chunk of Parmigiano-Reggiano cheese
    • 2 large eggs
    • 22 oz of your favorite pizza dough
    • 3 tablespoons vegetable oil
    • flaky sea salt for sprinkling
    • freshly cracked black pepper


    Preheat the oven to 475°F.

    Submerge the ramps in a bowl of ice water while you trim the artichokes. Start by cutting off the top two-thirds of the artichoke. Using a sharp paring knife, remove the woody, dark outer leaves until you get to the soft, paler leaves. Trim around the base of the artichoke and stem exposing the white part inside. Using a spoon, scoop out the fuzzy choke from the center. Slice into thin pieces and immediately submerge in a bowl of lemon juice and water to prevent the artichokes from browning.

    Divide the dough in half and stretch into two 10-inch circles. Place one circle of dough in a 12-inch cast iron skillet that has been brushed with vegetable oil before topping with half of the mozzarella cheese. Dry the artichokes and ramps with a kitchen towel before scattering half on the pizza. Grate about one tablespoon of Parmigiano-Reggiano cheese over the top and sprinkle with sea salt.

    Bake the pizza until nicely browned and the cheese is bubbling, about 15 to 20 minutes. Remove the pizza from the oven, top with an egg, and cook for 5 minutes more. Finish with black pepper and more Parmigiano-Reggiano cheese.

    Repeat with the other pizza.

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