Author: Alice Waters
Author: Amy Finley
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta...
Author: Rhoda Boone
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection....
Author: Katherine & Ryan Harvey
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Author: Bon Appétit Test Kitchen
Author: Jody Williams
Author: Linda West Eckhardt
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Molly Stevens
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Ruth Jacobson
Author: Paula M. Zwolak
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Molly Stevens
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the...
Make and share this Artichoke and Asparagus Salad recipe from Food.com.
Author: Nyteglori
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
Author: Tracey Seaman
Author: David Downie
This is adapted from an epicurious recipe. It is an excellent choice for a dinner party, especially if some of your guests are vegetarians. It is very rich. I recommend Barilla "no boiling required" lasagna...
Author: xtine
Author: Peggy Markel
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Author: sofie-a-toast
Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad. Fresh oranges balance out the salty...
Author: Anna Stockwell