Everyone loves artichokes, but did you know they're best in spring -- and that your recipe repertoire is really missing a spring artichokes guide? This is when the artichoke plant puts on buds, which ...

The most common type of artichokes in the U.S. is the Globe variety. One plant can produce up to 30 chokes of varying sizes.

This artichoke heart and the parts of the leaves that touch it make all the prepping, cooking, and peeling that comes before totally worth it. Much of the flavorful appeal of artichokes comes from ...

This recipe is for Roast Chicken on Brown Rice with Artichokes and Peas from the food section of The Boston Globe.

Jerusalem artichokes work well boiled ... Keep an eye on them while cooking as they can turn to mush quite quickly. FAQs about BBC Food ...

Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use to stop them ...

The first bowl is packed with flavor, but the second — after a night in the fridge — is even better. The flavors get time to ...

Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure ...

1¼ cups all-purpose flour, plus more for rolling ½ teaspoon kosher salt 10 tablespoons (1¼ stick) cold unsalted butter, cut into ½-inch pieces 1 teaspoon white-wine vinegar 5 tablespoons ice ...

The filling has classic spinach artichoke dip flavor from cooking baby spinach with shallot, garlic, crushed red pepper, and marinated artichoke hearts, then mixing everything with cream cheese ...

In a large skillet, heat oil over medium-high heat and sauté onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce heat to medium-low and add spinach. Let cook, stirring ...