No need to stress about trimming, steaming, and messing with whole artichokes. All of these simple snack and supper ideas start with canned artichoke hearts! If you, too, adore spinach-artichoke dip ...

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 ...

My mom was a prolific cook during my childhood. We ate veggie-stuffed omelets before school, toted hot lunches tucked into Thermoses to our lockers, and after she came home from work, she delivered a ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Green Bean, Artichoke and Radicchio ...

So, here’s the deal with these ricotta and artichoke cakes: they’re super popular in Central Italy. I mean, they’re a hit at ...

A globe artichoke is the edible flower bud of the artichoke plant, which belongs to the thistle family, and is the most common type of artichoke. Baby artichokes are smaller versions of the globe ...

Take a good look at an artichoke. See those sharp, thorny, pointy green and purple-tinged leaves? It certainly doesn’t look like something you would want to eat. I’ve often wondered who the first ...

Or, as one reader puts it, “what I want to eat for dinner for the rest of my days.” By Genevieve Ko Good morning! Today we ...

Gary Roussel's house in Old Jefferson "went down like the Titanic" in last August's flood, taking all those old Advocate recipes with it. We found the artichoke squares that had been the hit of the ...