'The artichokes are already smothered in vinaigrette, so no dipping sauce is required. They are perfectly messy, saucy, and delicious,' Cara Mangini says of her Grilled and Smothered Artichoke' ...

Not too long ago my wife and I rented a house for the weekend in the seaside dunes north of Monterey. Out the front window all we could see was the ocean, seemingly just yards away. There wasn’t a ...

Artichokes are at their best when cooked over a hot fire and served with luscious lemon aioli — made with the smoky juices and pulp of grilled lemons. Paula Disbrowe is a writer, recipe developer, and ...

Whether you want to pull a jar from the pantry or trim and fry tender baby chokes, these recipes offer something for every occasion. While fresh artichokes signal the arrival of spring, many begin ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The heart of the artichoke is like the pearl in an oyster, the doll in an L.O.L Surprise!, the olive in a martini. It’s the coveted bite in the center of layers and layers of thick, fibrous leaves.

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...

We ate dinner on the back porch four times last week -- only partly because I’ve been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw ...