When it comes to cooking fresh artichokes, most of the heavy lifting is really prep work. But, much like cooking lobster, the dirty work of getting past artichokes’ outer armor is well worth it.

This seafood boil is an homage to the crawfish boils of Louisiana, with a Sicilian twist courtesy of the addition of oranges and artichokes steeped in the broth. You can use this same method with ...

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 ...

IN A POT BIG ENOUGH TO HOLD THE ARTICHOKES (YOU CAN ADD 2 MORE ARTICHOKES WITH THIS RECIPE) ADD EVERYTHING EXCEPT THE ARTICHOKES, LEMONS, AND BUTTER. BRING TO A SIMMER OR SLOW BOIL. AFTER YOU RINSE ...

I love artichokes but haven't a clue how to turn the seemingly inviolable bud into a food; I conducted an unscientific poll among friends and realized I was not alone. So I scoured my cookbooks, ...

Sometimes cone shaped, sometimes spherical, artichokes are the unopened flower buds of a thistle-like plant. Tapering leaves tightly overlap around a tweedy choke, while the fleshy heart at the base ...

Once you microwave artichokes, you'll use this easy and quick cooking method over and over again. Serve with melted butter ...