Author: David Downie
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell
Author: Oliver Strand
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Linda West Eckhardt
An easy side dish using canned green beans. Sun-dried tomatoes can be used instead of the optional pimiento. NOTE: Use fresh herbs of your choice. Oregano and thyme are good.
Author: Outta Here
Author: Carolyn Clark
This is adapted from an epicurious recipe. It is an excellent choice for a dinner party, especially if some of your guests are vegetarians. It is very rich. I recommend Barilla "no boiling required" lasagna...
Author: xtine
Author: Marge Perry
Author: Gina Marie Miraglia Eriquez
Quick and EASY hot artichoke dip! It only takes 15 minutes to make, and everyone loves it. Make it with artichoke hearts, Parmesan cheese, and mayo.
Author: Elise Bauer
Author: Gina Marie Miraglia Eriquez
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
This is one of the recipes I've developed to eat while on Lyle McDonald's "Rapid Fat Loss" program. It's a little carb-heavy, but if the rest of your day has been on track there's no harm in eating 1/4...
Author: mayness
Author: Michael Psilakis
Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with...
Author: threeovens