When it comes to cooking fresh artichokes, most of the heavy lifting is really prep work. But, much like cooking lobster, the dirty work of getting past artichokes’ outer armor is well worth it.

Try these mouthwatering recipes to make the most out of your artichokes. From grilled artichoke sides to classic spinach and artichoke entrées, every dish is rated with four- and five-star reviews ...

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 ...

When I was a child, there were plenty of foods I didn’t eat. In and of itself, this probably is not surprising. I’m fairly certain many, if not most, people could say the same, whether it was due to ...

Pour drained roasted red peppers into the bowl of a food processor. Pulse until puréed. Pour into a colander and allow to drain in the sink. Continue to press with a spatula as there will be a great ...

Recipes, kitchen tricks and seasonal dishes from the L.A. Times’ Cooking team. Elsewhere, whole steamed artichokes are stuffed with brie, white wine and mustard for a stunningly rich upgrade on a ...

Though not typically found in traditional baba ghanouj, I add a little yogurt here to add more tang and give the spread a creamier texture; leave it out, though, if you’d like to keep the dip vegan.

Hot dips are a great way to make snacks for a crowd. From gooey, indulgent cheese dips to warm, bubbling dips made with beans ...