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Issue #118[all previous issues]
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In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
This recipe, from the Carmack Fish House in Vaiden, Mississippi, uses an overleavened batter to produce a crisper outside shell that encases a miraculously moist, oniony center.
One of our favorite ways to use tangy marinated artichokes is for crostini.
We love these everyday delicacies for their simplicity.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.