When it comes to cooking fresh artichokes, most of the heavy lifting is really prep work. But, much like cooking lobster, the dirty work of getting past artichokes’ outer armor is well worth it.

Spinach-artichoke dip is not only creamy and delicious but also gets a crispy top when broiled before serving. Perfect for any watch party.

This party-approved recipe combines two beloved appetizers — spinach artichoke dip and crostini — into one bite-sized savory ...

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 ...

This basic spinach artichoke dip is what you need if you need a party dip that never fails to impress. Made in a slow cooker for ease and convenience, this treat is packed with creamy, cheesy goodness ...

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 ...

Preparing a fresh artichoke can be intimidating for the home cook. Resident chef Kathy Gunst lays out simple steps for cooking with the vegetable. Get To The Heart Of Cooking Artichokes With These ...

Cooking with artichoke hearts raises the question of whether to pare fresh artichokes (and feel the thorns) or leave that labor to somebody else and work with frozen or canned/jarred artichoke hearts.

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 ...