Artichokes are serious business in my family. Not just any artichokes. My grandmother’s stuffed artichokes. This isn’t fancy, froofy food. Rather, it is down-home, roll-up-your-sleeves and ...

Method: Preheat oven to 350°F. If the artichoke bottoms are canned, soak in cold water for one hour to remove the brine and vinegar taste. In a heavy-bottomed skillet, melt ¼ cup butter over ...

I love artichoke hearts and buy them throughout the year in jars, cans and frozen to slip into dips, salads and stews, but when spring approaches and the lovely classic green globes start showing up ...

Recipes, kitchen tricks and seasonal dishes from the L.A. Times’ Cooking team. Elsewhere, whole steamed artichokes are stuffed with brie, white wine and mustard for a stunningly rich upgrade on a ...

Comment: There are as many recipes for stuffed artichokes as there are Italian families in New Orleans . This is one of those traditional favorites. There are many flavor variations to this dish, ...

Cut the bottoms and tops off of the artichokes. Next cut the points off of the outer leaves. Use a spoon to clear out the insides of the artichokes to make room for the stuffing. Add cooked sausage, ...

Preheat oven to 400°F. Pulse bread in a food processor until small crumbs form, 8 to 10 times. Add Parmesan, Asiago, garlic, parsley, lemon zest, and butter and pulse twice to combine. Season with ...

When artichokes are plentiful, this is Marcelle's choice for them. They are ideal for a laid-back supper on the patio. If you would like a sauce in which to dip the bottoms, combine a cup of ...

Select a pot that all artichokes will fit into comfortably. Add water, wine and juice of one lemon and boil with 1 teaspoon of salt. Clean the artichokes by cutting off the stem where the artichoke ...