And the cook time! Those artichoke nights were a treat, and one I couldn’t fully appreciate until I was the one responsible ...

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 — cannot be eaten and should be discarded. Trimming ...

That’s where the best canned artichokes and the best jarred artichoke hearts come in. From casual snacking to gooey, cheesy ...

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

Bring a large pot of salted water to a boil. Trim stem of each artichoke to 1 inch, and snap off dark outer leaves. Use a sharp knife to trim off the top 1 inch from the artichoke leaves.

Ancient Egyptians viewed the artichokes as a symbol of fertility and sacrifice. It is one of the oldest cultivated vegetables ...

Baked Stuffed Artichokes make a great first course in place of a salad for Passover. It's a delicious, filling, and very ...

A great way to showcase cheesy goodness is pairing it with a fresh veggie and some buttery bread crumbs, which we gently jam into some freshly trimmed artichokes, that just make us choke up.

Remove any small, tough leaves towards the bottom using a paring knife. Cut off the top third of the artichoke. Use kitchen shears to trim off the sharp pointy tips of each leaf. Rinse the artichoke ...

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 ...