While you can use them raw, frozen artichokes are best used in cooked dishes since heat, especially dry heat or roasting or baking, helps boost their flavor and texture. Use canned artichoke hearts ...

Put the covered casserole in the oven and braise for 15 to 30 minutes at 180 degrees Celsius, depending on the size of the artichoke hearts. Before putting the artichokes in the oven, you can also ...

This is a variety whose hearts are tender enough to eat raw. Violetta artichokes, an Italian heirloom, ... Add the artichoke hearts and the asparagus pieces and cook, stirring, for 3 minutes.

Gremolata, the traditional Italian blend of chopped parsley, lemon and raw garlic, also makes a quick and pungent pasta topping. With artichoke hearts to mellow out the powerful garlic flavor, it ...

It’s artichoke season, and this bright salad goes well with nearly any meal. The combination of arugula, radicchio, and raw artichokes with lemon juice and olive oil makes for a bitter yet ...

Zesty, tangy artichoke hearts gets crisped up with a crunchy coating and topped with garlicky yogurt. ... too. If raw garlic is too intense for you, feel free to use roasted garlic.