Bright, Mediterranean flavor takes center stage in these rigatoni recipes with artichokes and capers—a favorite for anyone ...

Artichokes are intimidating looking, but they're actually very easy to cook. Prep them by trimming a few leaves off, then either steam, boil, or bake.

Artichokes, for all their brilliance, aren't exactly the fastest food out there when it comes to cook times. They're versatile, sure. You can finish them off on the grill after steaming them, deep fry ...

If they weren't so darn tasty, artichokes almost wouldn't be worth the trouble. Prepping, cooking, even the actual eating part -- which requires working past spiny leaves and fuzzy inedible bits to ...

Take a good look at an artichoke. See those sharp, thorny, pointy green and purple-tinged leaves? It certainly doesn’t look like something you would want to eat. I’ve often wondered who the first ...

Editor’s note: Check the Napa Valley Register’s On Wine section for April 2 to read Dan Dawson’s wine recommendations for these artichoke recipes. If you’ve ever been to an Italian open market in the ...

In a large pot, fill 1/4 of the pot with water. Salt the water generously. Place steamer basket on top. Fill the basket with lemon slices. Heat water to boiling. Rinse artichokes. Snip off the pointy ...

Take a good look at an artichoke. See those sharp, thorny, pointy green and purple-tinged leaves? It certainly doesn't look like something you would want to eat. I've often wondered who the first ...