Try these mouthwatering recipes to make the most out of your artichokes. From grilled artichoke sides to classic spinach and artichoke entrées, every dish is rated with four- and five-star reviews ...

Loaded with not three, not four, but five cheeses, this positively cheesy spinach and artichoke dip is the ultimate crowd-pleasing party appetizer.

Baked artichoke hearts are simple and satisfying. With garlic, lemon, and crispy breadcrumbs, they’re a perfect appetizer or side dish. Ready in 30 minutes using basic ingredients, they’re ideal for ...

Food Network star Giada De Laurentiis stuffs these artichokes with Gorgonzola cheese and herbs and then bakes them to perfection. It’s the ultimate swoon-worthy serving suggestion for this bright ...

A perennial plant that grows year round in a suitable climate and is native to the Mediterranean region, the artichoke has a distinguished and lengthy past, first noted in the third century BC in ...

First off, prep your artichokes. Then before you begin cooking, take a melon baller and scoop out the thistle-like center of each 'choke (along with the inedible purple tinged leaves). Follow this ...

When treated correctly, artichokes can add a whole other dimension to a dish. Unmatched in texture and taste, the prickly treasure is well worth your time and efforts. When it comes to preparing and ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. On April 1, Stewart posted a photo of some delicious-looking ...

Preheat oven to 375 degrees. Using a food processor or blender, puree cream cheese, sour cream and artichoke hearts by pulsing until creamy. Add red peppers, Parmesan cheese and garlic; pulse until ...

Recipes, kitchen tricks and seasonal dishes from the L.A. Times’ Cooking team. Elsewhere, whole steamed artichokes are stuffed with brie, white wine and mustard for a stunningly rich upgrade on a ...

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...