Artichokes aren’t exactly the most inviting vegetable out there. But once you get past the spiky leaves, you'll reap gut and heart-health benefits, experts say.

Partially cover and reduce heat to gentle boil; cook until fork tender at base, 35 to 45 minutes (drain upside down). Artichokes can also be microwaved, grilled, or steamed.

To Boil: Bring a large pot of water to a boil. Add lemon slices and ½ teaspoon sea salt. Add artichokes, making sure they remain standing up. If you are using the stems, add the medallions to the ...

Place the artichoke hearts on the parchment, and drizzle over with 2 tablespoons of oil, salt, pepper and red pepper flakes, if using. Toss to combine, and then arrange so the pieces are spaced out.

Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.

Gold medal winners include omega-3-packed wild-caught salmon and extra-virgin olive oil, antioxidant-rich green beans, leafy greens, tomatoes and artichoke hearts, as well as hard-boiled eggs, a ...

In medium pan with steamer, bring water to a boil. Trim artichoke bottoms and leaf-tops flat. Steam artichokes for 25 to 35 minutes until tender at the core. Drain, cool and cut in half.

Last week, I made an artichoke for a snack for the first time. I boiled some water and placed the artichoke in the shallow pool, covered it and let it steam for about 20 minutes.

The boiled artichoke with Dijon sauce recipe featured here comes from the Hollygrove Market and Farm (8301 Olive St., 343-5537; www.hollygrovemarket.com), whose Web site features healthy recipes ...