'artichokes' on Serious Eats

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. 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

Easy Artichoke Dip

Although in theory this dip should serve six, I find that people get a little strange around artichoke dip. They elbow each other out of the way and scoop a little too much onto their bread. Be ye warned, you... More

Grilling: Artichokes with Mint and Chilies

I saw the first decent artichokes of the season, calling to me between the remains of the winter vegetables. In this recipe, they get a Mario Batali treatment—boiled in a lemon, wine, garlic, and mint mixture, then taken to the grill to crisp up, and finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here. More

Dinner Tonight: Artichoke, Olive, and Lemon Pasta

Wide noodles are layered together with preserved artichokes, shards of Parmesan, and briney green olives; the zest and juice of a lemon and a drizzle of olive oil bind it all together. It's substantial enough to be a light dinner but would also be marvelous next to a piece of grilled fish or chicken—or anywhere the bright flavor of citrus is welcome. More

More Posts