Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre.

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Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).

Frozen artichokes make this luscious and refined soup weeknight-friendly. This rich, creamy appetizer by cookbook author and former restaurant critic Patricia Wells was inspired by an artichoke ...

Globe artichokes make a delicious starter simply boiled whole and served with melted butter, mayonnaise, hollandaise or vinaigrette for dipping the leaves. Break off each leaf and draw the soft ...

But the artichoke is rare in that most of it is thrown away and very little is typically eaten. The main attraction is the artichoke heart, which is prized for its mild, vegetal flavor as well as ...

Please note this magazine will be a current issue at the time. Artichoke is published by iSUBSCRiBE Ltd. (Intl AU) who handle delivery and stipulate the lead time shown above. To view other titles by ...

Spread the Spinach Artichoke Dip on the inside of the top bun and close up the sandwich. Place sandwich on the grill and cook until cheese is melted. Slice diagonally in half and serve.

She visited "GMA3" to kick off the release of her latest book and cook up her creamy no-cream artichoke pasta. Ingredients 1 pound fettuccine Two 14-ounce cans artichoke hearts, drained Kosher ...

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.