Phil Kastel, executive chef of the Daily Grill, has a different and delicious take on how to make the perfect artichoke: grilling it. He steams the artichoke first in a water mixture infused with red ...

Michael Rossi, executive chef at The Ranch Restaurant and Saloon in Anaheim, often enhances the deep flavors in his dishes with fruits or vegetables grown on the restaurant’s local farm. His ...

Grilling season is almost over and Giada De Laurentiis has the perfect dish to close it out, grilled artichokes. The Food Network star grills artichokes and serves them with a quick and easy sauce.

Q I had the most delicious grilled artichokes at Madisons New York Grill & Bar in Boca Raton. Wish you could get the recipe so I could prepare them at home. — Loretta Scarantino, Delray Beach Growing ...

Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have ...

In a large pot, fill 1/4 of the pot with water. Salt the water generously. Place steamer basket on top. Fill the basket with lemon slices. Heat water to boiling. Rinse artichokes. Snip off the pointy ...

'The artichokes are already smothered in vinaigrette, so no dipping sauce is required. They are perfectly messy, saucy, and delicious,' Cara Mangini says of her Grilled and Smothered Artichoke' ...

Late winter-early spring in California is when we find the best artichokes, and seeing some today occasioned a wonderful recollection: When Cath and I were first dating we took little trips all over ...

Artichokes are a deceptive vegetable. Their prickly and tough exterior makes them look not only inedible, but a bit dangerous to handle. Underneath those sharp and rough leaves, however, is a sweet ...

We ate dinner on the back porch four times last week -- only partly because I’ve been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw ...

I was in Los Angeles recently and within the first week we grilled artichokes three times. While the earth in my neck of the woods back east is only now emerging from its winter slumber, agriculture ...