Beneath the spiky leaves, fresh artichokes are delicious harbingers of spring. Here’s how to cook them five ways, from ...

However, the thistle inside the artichoke (the "choke" part) must be removed because it is tough and inedible. All right, ...

However, artichoke is most flavourful when when you ... Turn the hearts over again and scrape out the inside using a teaspoon. For the filling, try Roman-style bread crumbs, garlic and herbs.

What a great subject for our cooking classes in March — artichokes. Our approach was to make dishes containing or featuring ...

While the temps seesaw from frigid to mild and back to frosty again, the lively flavors of this one-pan chicken with brown rice, artichokes, and peas, infused with a hefty amount of lemon ...

Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the ...

Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan ...

Beneath the spiky leaves, fresh artichokes are delicious harbingers of spring. Here’s how to cook them five ways, from steaming to grilling. Sonja Overhiser is a cookbook author and food writer ...

Fill a large pot with a few inches of water and place a steamer basket inside. Bring the water to a boil. Place the artichokes in the basket, stem side up. Cover and reduce the heat to a simmer.