Frozen artichoke hearts are a secret kitchen weapon that can save you hours of prep time, but you need to know how to thaw ...

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 ...

Raw or braised artichokes required too much prep for a quick meal, but jarred artichokes have been processed already. For textural interest, we tossed the artichoke hearts in cornstarch and fried ...

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 ...

Raw artichokes, which must always be trimmed down to their hearts before cooking or serving raw in a salad, in New York, April 14, 2018. You must always trim away the fiberous outer petals or ...

1 can of artichoke hearts packed in water (drained and chopped) Directions. To make the base, drain the cashews and blend with the half-cup of water until it’s a smooth cream. Add in the white beans ...