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 ...

More than 25 years ago, when I was living with my young family in the suburbs of Houston, a lovely young French neighbor invited me to lunch. Our children were in school together and she was cracking ...

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 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 ...

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 ...

Baby artichokes, each cut in half, hang drying on a clothesline stretched across my kitchen. Artichoke leaves overflow the table and cascade across the floor. Dozens of meticulously trimmed large ...

This creamy spinach artichoke dip made with Greek yogurt, cream cheese, and fresh spinach bakes hot and bubbly and is perfect ...

Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter. Whole lobsters are messy to eat and much of the meat is wasted because many people don’t know how to ...