Are you ready for some serious spinach? With artichokes and cream cheese and butter, all warm and delicious with a golden Parmesan cheese topping? Good, because that’s what we’re making this week.

As promised, this week’s column is completely devoted to what is probably my favourite but most underrated winter vegetable — ...

Drain the artichoke hearts, cut them into quarters, and add them to the skillet ... Professor of Physics Dale Syphers, who first submitted this recipe as part of a 2007 faculty and staff collection, ...

This recipe for stuffed artichokes combines a host of classically Sicilian ingredients like anchovies, pine nuts, and ...

With artichoke hearts to mellow out the powerful garlic flavor, it’s mega-Mediterranean. Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the pasta ...

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

add artichokes and garlic. Sauté 3 minutes. Stir pesto, lemon juice, and chickpeas into cooked barley. Serve artichoke mixture over barley; top with cheese. Recipe courtesy of Cooking Light ...

Olive oil ; Chicken breasts – Use boneless skinless breasts, or debone them yourself and save the bones for chicken stock. Salt and pepper – I cook with kosher salt and freshl ...

Enjoy as a quick saute. Keep things simple and add your frozen artichoke hearts to a skillet with some olive oil. Season with salt and pepper and garlic or shallots or even some baby spinach or other ...

When the mixture is chilled, fill the artichokes with the mixture and serve with the remaining dill sauce. Here's a bonus recipe for dill sauce: Combine 2 cups of sour cream, 2 tablespoons of ...

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 ...