When we prepare artichokes in the kitchen, we often find ourselves discarding a significant amount of the outer leaves and ...

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

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 ...

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.

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 ...

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 ...

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

Preheat the oven to 180C/350F/Gas 4. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each ...

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.