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!
At the heart of it all...
What would Marcella do—with artichokes.
Sherrie Castellano of With Food and Love shares her favorite recipe, passed down from her large Italian family.
A celebration of spring vegetables, the Roman way.
Stuff artichokes with the humble heavy-hitters capers and anchovies and you'll end up with an anything-but-boring side dish.
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