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 ...

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 ...

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 ...

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 ...

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 ...

It seemed so unlikely. Three ingredients: spaghetti, pecorino cheese and black pepper. That and a little of the salted water the pasta was cooked in. Toss them together, and you’d have a great dish.

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 ...