Growing up, I always looked forward to artichoke season in the spring, and my favorite way to eat them now is the same way I loved them as a kid: stuffed. Fresh artichokes, which are very different ...

There is something nostalgic about eating artichokes, but one thing is certain, they never go out of style. Artichokes are a true delight, and when cooked whole they make a perfect snack or side. Its ...

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1. Trim stem and clip thorns from the ends of leaves with kitchen shears. 2. Pull back leaves to allow room for stuffing about 2 cloves of chopped garlic, salt & pepper. 3. In large pot with a lid, ...

More than 25 years ago, when I was living with my young family in the suburbs of Houston, a lovely young French neighbor invited me to lunch. Our children were in school together and she was cracking ...

Take a good look at an artichoke. See those sharp, thorny, pointy green and purple-tinged leaves? It certainly doesn’t look like something you would want to eat. I’ve often wondered who the first ...

Artichokes are a food many of us rave about eating, but most do not know how to prepare or shop for them. To be honest, until I was doing a little research for this article, I wasn't even exactly sure ...

Flan di merluzzo is one of those starters that really make people take notice—it's both creamy and fresh, with just the right ...

Cut 1 artichoke stem until about 1" remains. Pluck bottom row of leaves and any leaves on stem. Using a vegetable peeler, remove outer layer of stem. Using a sharp knife, cut 1" to 1 1/2" from top of ...

Artichokes signal that spring is in the air. With their earthy, herbaceous flavor, artichokes are in peak season from March through May. But did you know that they aren’t actually vegetables?

I love artichoke hearts and buy them throughout the year in jars, cans and frozen to slip into dips, salads and stews, but when spring approaches and the lovely classic green globes start showing up ...