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Artichoke - Page 2 of 2

  • Recipe

    Roast Chicken with Lemon-Artichoke Pan Sauce

    Make a simple roast chicken even better by using the pan juices to make a tangy, light sauce. The dry-brining technique helps produce juicier, more flavorful meat without the hassle…

  • Recipe

    Artichoke Risotto with Lemon & Parsley

    I give the artichokes a head start here, braising them until tender before the rice is added. By the time the rice is cooked, the artichokes have all but melted.

  • Recipe

    Artichoke & Butter Lettuce Salad with Tarragon Vinaigrette

    In larger portions, this salad makes a nice lunch. An alternative cooking method for the artichokes is to steam them whole first and then remove the choke and leaves.

  • Article

    A Fresh Artichoke is Worth the Effort

    They take a little preparation but the payoff is their meaty sweetness

  • Recipe

    Artichoke Ragoût with Shallots & Fennel

    To prepare fresh baby artichokes, trim them (see How to trim baby artichokes). If you can't find baby artichokes, good-quality frozen ones will do.

  • Recipe

    Grilled Artichoke Hearts

    Some small artichokes are so young and tender that they have practically no choke. Others are small but mature, with tougher chokes that must be removed. For trimming, use a…

  • Recipe

    Artichoke Torta

    I like to use small, tender artichokes, about the size of a golfball. If these aren’t available, use larger artichokes, paring them down to their bottoms, removing the choke with…