Similar Recipes

Artichokes with Mint and Chiles Recipe | Grilling
I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables. In this recipe, they get a Mario Batali treatment—boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here.
Deep Fried Blooming Artichoke
How To Make The World's Best Artichoke (Carciofi alla Giudia) This 500-year-old Roman Jewish fried artichoke recipe (carciofi alla giudia) is one of the best artichoke recipes in the world.
Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'
While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book.
Old-Fashioned Artichokes à la Barigoule With Mushrooms
Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. It's most commonly made by braising artichokes in white wine and olive oil without the mushrooms and pork used in this version, but about a century ago, this richer, deeper approach was more common. Both versions of the recipe are delicious, it just depends which one you're in the mood for.
Easy Carciofi alla Romana (Roman Braised Artichoke Hearts)
Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs.
Dinner Tonight: Artichokes with Lemon Butter
Photograph from carvalho on Flickr Need some last minute Valentine's dinner plans? Think artichokes. They're tender and subtly flavored, reminiscent of a flower, and have a heart in the middle. The possibilities for metaphor are endless. Though artichoke season isn't...
Marinated Artichoke Hearts
These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad.
Artichokes à la Barigoule (French Braised Artichokes With White Wine)
Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. It's light and bright, with a clean yet comforting flavor, the result of braising artichokes and other vegetables in white wine with olive oil until soft and tender.
Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette
I was quite the picky eater in my youth. I didn’t touch green beans, wouldn’t go near cooked carrots, and never had a salad I liked until junior high. But against all reason and logic, I did love artichokes. From...
Roman Artichokes
Rome's Other Famous Artichoke You Need To Know! (Carciofi Alla Romana) In Rome, Just like there are 4 famous pastas, there are 2 famous artichoke recipes the Romans treasure once spring comes along. The first is Carfiofi alla Guidia, or Jewish styles artichokes, deep fried to a golden crispy perfection, they are heavenly. Then there is Carciofi alla Romana, Roman Style artichokes, a braised style artichoke that may not sound as fun on paper, but in my opinion, is just as special and just as deli

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Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. To the center she adds a subtly fragrant and fluffy ricotta, egg, and saffron filling that puffs and browns over a long slow roasting time. Drizzled atop is a brilliant mixture of lemon juice, dried mint, and grape seed oil that permeates the delicate leaves a reduced sauce in the pan perfect for greedy dipping and slurping.

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