Fresh artichokes FTW.
Because we are so over winter.
Ready in 45 minutes flat.
And tastiest, too.
It doesn't get much better than this.
Better make a double batch.
You really have to see it to believe it.
Even a French master chef loves frozen veggies.
See: elegant shrimp & artichoke risotto.
And it's perfect for spring
And toss them when you're done.
Braise, fry, bake, sauté, or grill 'em. Or eat them raw!
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