They’re perfectly golden on the outside, tender on the inside, and loaded with savory Parmesan and buttery garlic flavor. The ...

Toss artichokes and garlic with 2 tablespoons oil, salt and pepper in bowl. Spread vegetables evenly over hot baking sheet and roast until browned around edges, 15 to 20 minutes. Remove vegetables ...

If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. The tender inner leaves, heart and stem are entirely edible.

Sausage-Stuffed Artichokes. This recipe from Kevin Fisher, executive sous chef at Sea Root, at the Hyatt Regency Monterey Hotel and Spa, is a variation of traditional stuffed artichokes. Fisher ...

Artichokes are a boon for gut health filled with digestion-supporting nutrients like prebiotics. “A half cup of artichokes also contains 240 milligrams of potassium, which is an essential ...

Roast until artichoke edges are crispy, about 7 minutes. Return hot skillet to stovetop over medium heat; add garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 45 ...