When it comes to cooking fresh artichokes, most of the heavy lifting is really prep work. But, much like cooking lobster, the dirty work of getting past artichokes’ outer armor is well worth it.

Whether you want to pull a jar from the pantry or trim and fry tender baby chokes, these recipes offer something for every occasion. While fresh artichokes signal the arrival of spring, many begin ...

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 ...

We may receive a commission on purchases made from links. Sicily is known for its plentiful seafood, robust produce grown in ...

Cooking with artichoke hearts raises the question of whether to pare fresh artichokes (and feel the thorns) or leave that labor to somebody else and work with frozen or canned/jarred artichoke hearts.

We recently hosted a spring-themed Community Education dinner at Bistro Verde on the Lincoln Land Community College campus. The star ingredient of the first course was an artichoke. I have to admit, I ...