Talking to a group of experts, we put together a guide to spring artichokes: Everything you need to know about this so-called ...

A creamy spinach-artichoke filling tucks into pounded chicken breasts in this impressive yet comforting chicken roulade ...

I t's no secret that we can't get enough of beans, and our newest obsession features iconic spinach and artichoke dip ...

While the rice is cooking, thaw the shrimp if frozen ... Stir in the diced tomatoes. Drain the artichoke hearts, cut them into quarters, and add them to the skillet, stirring until the mixture is ...

To prepare artichoke hearts: Snap back the tough outer leaves on each artichoke until the pale-yellow leaves are exposed. Rub the cut surfaces with lemon juice as you go. Trim off the top with a ...

Place artichokes upside down on a table or board and press firmly. Remove chokes (the fuzzy portion) using a sharp knife and ...

and trim the leaves from the top of the artichoke bottom near the choke, turning the artichoke as you did previously when trimming the bottom. The choke, the inner fibrous strands in the top-center of ...

Serve artichoke mixture over barley; top with cheese. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...

It’s from a shop in the financial district called Pisillo Italian Panini—a chicken sandwich with roasted red peppers, artichoke hearts, arugula, and provolone on a thick, chewy roll.

Artichokes may be kinda prickly on the outside, but peel back the layers and they’re all heart. There's a reason ... But before you get into cooking artichokes, you've got to prepare them.