Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Green Bean, Artichoke and Radicchio ...

Artichoke salad is a classic from Central Italy—simple, crisp, and full of the tender crunch of fresh, raw artichokes. Seriously, what makes this artichoke salad recipe so special is how it lets the ...

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...

This quick recipe is packed with nutrition and flavor. And it can go from grown-up dinner party to family picnic with ease. Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, ...

Roast the garlic cloves in 350-degree oven wrapped tightly in tin foil. Sear the artichoke hearts until golden brown. In a food processor, pulse all ingredients except Parmesan until smooth Then fold ...

- Today I'm making a salad toppedwith fried artichoke hearts.I know it's a little bit of a rich meal,but man, is this salad good?So to make fried artichoke hearts,you wanna make sure you first buy the ...

HARRISBURG, Pa. — Earthy artichokes are in season, and this week’s Seasonal Servings takes advantage of their peak freshness. Instead of the can or the jar—or even frozen—we’re going to prepare them ...

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a ...