Roasted garlic and herb artichokes take this spring vegetable to new heights of deliciousness with minimal effort. After ...

It’s strange, it’s lovely, it’s a thistle, it’s a flower, it’s the pale-green blossom of spring — it’s the artichoke. Artichokes are in season, so it’s time to go to the market and get some thorny ...

Artichokes are a curious contradiction: spiky on the outside but tender at the heart. When prepared properly, they're a springtime delicacy with a serious fan base. Whether you prefer them steamed, ...

In medium pan with steamer, bring water to a boil. Trim artichoke bottoms and leaf-tops flat. Steam artichokes for 25 to 35 minutes until tender at the core. Drain, cool and cut in half. Cut out ...

1. Trim the ends of the stems and pare down the artichokes to the tender leaves and hearts. As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover. Remove ...

When I was a child, there were plenty of foods I didn’t eat. In and of itself, this probably is not surprising. I’m fairly certain many, if not most, people could say the same, whether it was due to ...

This miniature version of a side-dish favorite is as healthy as its big brother. May 7, 2008— -- In a recent study, USDA researchers found that artichokes have more disease-fighting antioxidants ...

Jonathan Swift said that, but he could have just as easily been talking about the artichoke, a member of the thistle family with spiky little thorns that looks like the Jolly Green Giant’s fist. You ...