Don't be intimidated by its appearance: find out what top chefs at Ama Ristorante and Amber in Hong Kong, and Published on ...

That’s where the best canned artichokes and the best jarred artichoke hearts come in. From casual snacking to gooey, cheesy artichoke dips, these preserved artichoke hearts can save you from trimming ...

The stem can be eaten if it is peeled before cooking. The other parts of the artichoke — the tough outer leaves, the choke (the fuzzy portion above the heart), and the thorny tips of the leaves ...

Continue trimming off the dark-green, tough outer leaves from all around the artichoke, moving it in a circular motion as you cut off thin layers with your knife. This is what the French call tourner, ...

Tuck a creamy spinach and artichoke filling into chicken breasts for an easy elegant dinner. Roulades are a little retro, but it’s time to bring them back for dinner parties and other standout ...

Towards the end of cooking add the artichoke hearts to the pan along with the parmesan, thyme leaves and another good crack of black pepper. Keep the hot stock next on the hob with a ladle handy.

Using a slotted spoon carefully remove artichokes from water and allow cooking liquid to drain out of artichoke ... underneath where the hairs meet the heart (hairs are considered the “choke”).

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...

She is author of two cookbooks, A Couple Cooks: 100 Recipes to Cook Together and Pretty Simple Cooking. Her work has appeared in publications such as The Washington Post, TODAY Show, US News ...