This roasted artichoke dish from America’s Test Kitchen’s “The Complete Plant-Based Cookbook” comes together in a flash at any time of year — yes, really. That’s because it relies on frozen artichokes ...

Artichokes deserve better treatment than being stirred into dips laden with sour cream and cheese. This recipe celebrates their unique flavor and doesn't rob them of their minerals, fiber and ...

For the lamb: Preheat the oven to 425 degrees. Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Sprinkle each piece of the meat generously with salt, chopped ...

Artichokes are a food many of us rave about eating, but most do not know how to prepare or shop for them. To be honest, until I was doing a little research for this article, I wasn't even exactly sure ...

Heat oven to 425°F. On a rimmed baking sheet, gently toss artichokes with 2 Tbsp oil and ¼ tsp each salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 min. 2 ...

An artichoke is not a vegetable. It is a flower, or it would be, if it were allowed to bloom. At the stage we eat it, before the bright purple blossom emerges, the artichoke is actually a fat, ...

DIRECTIONS Preheat the oven to 375F. In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon salt, a little pepper, and about 1/3 cup of the olive oil. Rub this mixture all ...

Cook bacon in large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes. Heat oven to 375 degrees. Add shallots and ...

Artichokes — often stirred into dips laden with sour cream and cheese — deserve a healthier treatment that pays respect to their unique flavor and strong nutrient makeup, including fiber, minerals and ...

This stunning traybake delivers on all fronts: the artichokes, olives and lamb work beautifully together, while the cannellini beans soak up all the wonderful flavours from the tin at the end. Perfect ...