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 ...

Drain the artichoke hearts, cut them into quarters ... Professor of Physics Dale Syphers, who first submitted this recipe as part of a 2007 faculty and staff collection, earned his PhD in experimental ...

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 ...

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

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

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.

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 ...

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 ...