Artichokes

NYT Cooking: Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss the...

NYT Cooking: Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Wine-Braised Chicken With Artichoke Hearts Recipe - NYT Cooking

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

This spring vegetables stew combines peas, asparagus, artichokes, spinach or chard, and fava beans into a healthy vegetarian meal.

Boiled, smashed, and pan-roasted sunchokes, enriched with butter and thyme, are the perfect side dish for any fall or spring meal.

Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.

Casarecce with artichokes, capers, dill, lemon and mozzarella recipe - Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

Australian Gourmet Traveller recipe for 121BC's crisp polenta, baby artichoke, peas and aioli.

Australian Gourmet Traveller recipe for lamb neck with artichokes, broad beans and peas.

Menestra, a medley of artichokes, peas, and green beans enriched with serrano ham and wine, is Spain’s most decadent vegetable dish, but it’s little known outside the country. Benjamin Kemper traveled to menestra mecca in La Rioja and returned with the ideal recipe for veggie-driven post-holiday meals.