The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We love these everyday delicacies for their simplicity.
One of our favorite ways to use tangy marinated artichokes is for crostini.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
This dish is a specialty of the Macedonian port city of Thessaloníki.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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