'artichoke hearts' on Serious Eats

In a Pickle: Marinated Artichoke Hearts

I like using frozen artichoke hearts in pasta and will frequently buy them from the grocery store, marinated in flavorful oil. When presented with artichoke dip, I will not say no. And in the springtime, I do love ordering them lightly fried and dressed with lemon juice from an Italian spot in my neighborhood. But despite this lifelong appreciation for the artichoke, it wasn't until recently that I tried to trim a batch and marinate them myself. And like so many things, doing it myself increased my enjoyment many times over. More

Marinated Artichoke Hearts

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe... More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

More Posts