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

The base of the artichoke is also edible; it forms part of the heart. The inner leaves (also called bracts) have part of the heart attached, which you can scrape off with your teeth when eating them.

Frozen artichoke hearts are a secret kitchen weapon that can save you hours of prep time, but you need to know how to thaw them without ruining them.

The meaty centers of artichokes, artichoke hearts are the most versatile (and most delicious) part of the vegetable. Nicole Hopper adds chicken thighs, capers, wine, and enough tangy Boursin ...

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, ...

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 ...

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 ...

Make the most of vegetables with an oozy risotto, a perfect taste of Italy. If you’re lucky enough to find really tender artichokes, simply cut about ten of them in half – you won’t need to ...

The stem can be eaten if it is peeled before cooking. The other parts of the artichoke — the tough outer leaves, the choke (the fuzzy portion above the heart), and the thorny tips of the leaves ...