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We gave you a sneak peek at three photos from The Book of Tapas. You voted for your favorite, fried artichokes, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Culture
The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too.
Christina Chaey
Cooking
Americans hate artichokes, and I hate that.
Carla Lalli Music
Cooking
Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish
Julia Bainbridge
Cooking
If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.
Alex Delany
Cooking
This jarred brine is basically liquid gold.
Ali Francis
techniques
Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!
Dawn Perry
Cooking
Is there a more user-unfriendly vegetable out there? And why, if they're such a pain to eat, does the Nitpicker keep eating them?
Jason Kessler
techniques
Get beautiful segments every time with our step-by-step photo guide
Hunter Lewis
Cooking
And we're not complaining
Julia Bainbridge
Cooking
Skip the TikTok trend, this simple method for cutting pineapple works every time.
Meredith Stettner
Steamed artichokes and dip? It's a classic combination, made even better with salty Parmesan and plenty of black pepper.
Rochelle Bilow
Cooking
We're starting March's seasonal produce roundup off with a look at how to buy, store, and cook this prickly (but delicious) vegetable
Bon Appétit
Culture
It's a casserole dish of hot mayo and it's a showstopper.
Alex Beggs
techniques
Here are three steps to supreme-ing like a pro.
Lily Fink Harrington
techniques
Stay warm and cozy with this savory blend of artichokes, olives, basil, and cheese
Dan Piepenbring
techniques
Some herbs don't need a trimming: You can (and should) eat the whole things, from flowers to roots--and everything in between
Bon Appétit
Culture
Today, we're sharing the four best home cook-submitted recipes from food52's latest contests: Best Pizza and Best Artichoke Recipe.
Julia Bainbridge
Cooking
Finally, directions you can understand.
Sarah Jampel
Cooking
An appetizer so simple, you can focus on roasting the chicken.
Emily Schultz
techniques
Never let an orange peel or lonely lemon half go to waste again
Bon Appétit
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge