Artichoke

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked down to a sweet, gooey glaze to drizzle over your flatbread toppings. It’s like the “icing on the pizza”!

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

Two kinds of melty cheese make this dip extra luxe.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

Fair warning: spicy honey is about to become your all-time favorite pizza topping.

In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

There is no USDA data for water bath canning artichokes. I developed this recipe, which has a pH of 3.5, well within the safety limits for water bath canning. The processing time is based on the recommended time for marinated peppers, which contain similar quantities of olive oil—an important consideration when water bath processing foods. Rather than discard the outer leaves, boil them for about 10 minutes. Chill and serve with mayonnaise; or serve hot, with melted butter for dipping. The marinade left over after you've finished the jar of artichokes is delicious and can be used to flavor other dishes.

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

Artichokes are a rite of spring and essential to Easter in Italy where you will see this member of the thistle family piled high on market tables. Trimming the artichokes does take time, but they can be braised ahead and reheated. Garlic and lemon are a no-brainer with artichokes, while the anchovy is the secret weapon that adds a deep savoriness to the vegetable without any hint of fish.

Make ahead: Store, covered, in the fridge for up to 2 days.
Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.

SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.

I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew, seasoned with a potpourri of heady and healthful spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over Brown Rice Pilaf with Saffron and Ginger .

Even your dude will love this skinny pie. (He can bring the beer.)