Pat the thawed artichokes dry with paper towels and use kitchen shears to trim away any scratchy leaf tips.

Frozen artichoke hearts are a secret kitchen weapon that can save you hours of prep time, but you need to know how to thaw ...

The base of the artichoke is also edible; it forms part of the heart. The inner leaves (also called bracts) have part of the ...

Once you've overcome your fear, cooking with artichokes "is really ... Schoibl then puts the prepared artichoke hearts into a casserole containing a stock. Whether homemade or store-bought ...

Continue trimming off the dark-green, tough outer leaves from all around the artichoke, moving it in a circular motion as you cut off thin layers with your knife. This is what the French call tourner, ...

For my money, the most delicious pantry pasta is tuna pasta, so much so that even in its most bare-bones iteration (pasta, ...

Tuck a creamy spinach and artichoke filling into chicken breasts for an easy elegant dinner. Roulades are a little retro, but it’s time to bring them back for dinner parties and other standout ...

7. Return the mix to the pan, add lime-juice and cubed artichoke hearts. Add burnt garlic for garnish. Serve warm. Take polenta, refined flour and a pinch of salt along with half a cup of water and ...

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...

She is author of two cookbooks, A Couple Cooks: 100 Recipes to Cook Together and Pretty Simple Cooking. Her work has appeared in publications such as The Washington Post, TODAY Show, US News ...