Using a spoon, remove inner leaves and choke; place in lemon water. Repeat with remaining artichokes. Remove artichokes from water, and pat dry. Using your hands, open each artichoke, making space ...

13. Place stuffed artichokes into a braising pan. 14. Drizzle the top of artichokes with olive oil and place in a preheated 425F oven for 10-15 minutes or until bread crumbs slightly brown.

To eat my stuffed artichokes, arrange large napkins or small tablecloths around and have plenty of finger bowls. Drag the flesh off the tender bases of the leaves with your teeth, eating up the ...

Beneath the spiky leaves, fresh artichokes are delicious harbingers of spring. Here’s how to cook them five ways, from ...

These artichokes have an ample amount of stuffing in between each leaf. The savory bread crumbs and Parmesan cheese are a ...

Stuffed with parmesan here, they make a lovely starter. Globe artichokes appear in late spring and should be devoured as soon after picking as possible. However, if left to grow, the artichoke can ...