When I put the words “food + spring + Mediterranean” into my mental search engine, artichokes are first to pop up. A couple of years back, I spent a week in Sicily in April, which is peak ...

They can be steamed or boiled. Chianti artichokes, an Italian variety, have distinctive maroon-colored leaves. Fiesole artichokes have a fruity flavor and a beautiful deep red color and tender stems.

Methods for Cooking Artichokes There are several ways you can cook an artichoke, and each offers delicious results—or you can enjoy the artichoke raw. Steamed Grant Webster ...

Steam the leaves (or petals, because the artichoke is technically a flower head) for plunging in a Greek-style dip of garbanzo beans spiked with lemon, garlic, oregano and olives.

Place artichokes on their side or upside down in the basket. Cover and steam until hearts are tender when pierced with the tip of a sharp knife and inner leaves pull out easily (25-35 min ...

To steam artichokes: In pressure cooker, combine wine, broth or water, coriander, peppercorns and bay leaf. Stand artichokes upright, side by side, inside cooker.

Steamed Artichokes with AioliBring to a boil, then reduce the heat to medium-low, cover and simmer until the leaves pull away easily, 25 to 30 minutes. Remove from the heat and drain the ...

From the Kitchen Window column1 clove garlic, chopped and ground to a paste 1/4 teaspoon salt Freshly ground pepper, to taste 1/2 teaspoon Dijon mustard 1 teaspoon lemon juice 1/4 cup olive oil ...

If you have smaller ones, you will need less stuffing and probably less cooking time, so check smaller artichokes about 15 minutes earlier.To steam on the stove top, see VARIATION, below.

Dip the artichokes in the batter, then fry in batches until nicely golden, 3 to 3 1/2 minutes per batch. Drain on paper toweling, then place on a baking sheet lined with paper toweling.