Beneath the spiky leaves, fresh artichokes are delicious harbingers of spring. Here’s how to cook them five ways, from ...

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

The part of the plant that we eat is the immature flower bud that is harvested before it blooms. The base of the outermost leaves of an artichoke is edible, and the innermost leaves are tender ...

When shopping, make sure that the leaves are tightly packed; if the leaves are opening up, that means it's probably past its ...

The perfect aioli for artichokes brings out their bright, acidic side with lots of lemon and chopped fresh herbs. Boil the ...

Globe artichokes make a delicious starter simply boiled whole and served with melted butter, mayonnaise, hollandaise or vinaigrette for dipping the leaves. Break off each leaf and draw the soft ...

cover and cook for 30-45 minutes. After 30 minutes check for doneness. If leaves pull off easily, they're done. 8. Using a slotted spoon carefully remove artichokes from water and allow cooking ...

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 ...

The most common type of artichokes in the U.S. is the Globe variety. One plant can produce up to 30 chokes of varying sizes. The part of the plant that we eat is the immature flower bud that is ...