Basic steamed artichokes are a classic delight in this recipe from developer Tanika Douglas, a dish that elevates simple ...

Put artichokes in one inch of boiling water. Add a quarter teaspoon of salt. Cover the pan tightly and cook for 20 to 45 ...

This is especially true when you're working with boiled or steamed artichokes, and the best and most common option is to ...

Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes, then serve. Make Ahead: The recipe can be prepared through Step 4 and ...

In a large pot, bring 1 to 2 inches water to a boil. Add 1 tablespoon salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on ...

Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use to stop them ...

Neither from Jerusalem nor an artichoke, this misunderstood native American tuber is actually a kind of sunflower, or girasole in Italian. The sunchoke, as it’s also known, is nutty, rich in ...

Once prepared, they work well in everything from scrambled eggs to this artichoke and sheep cheese salad. The recipe calls for Zamorano cheese, a Spanish curd similar to better-known Manchego.

Top with sliced artichokes and pile salad mixture all around. Using a vegetable peeler, shave Fiore Sardo lashings over each flatbread. Season with black pepper and serve.

Two 14-ounce cans artichoke hearts, drained and halved lengthwise Vegetable oil, for frying Kosher salt or Herbed Salt, for topping Make the herbed salt, if using: Add the rosemary, oregano ...

Globe artichokes should have tightly packed, firm heads with no brown patches on the outer layers. Young globe artichoke buds can be cooked and eaten whole. Later, they still make a delicious ...