This party-approved recipe combines two beloved appetizers — spinach artichoke dip and crostini — into one bite-sized savory ...

Spinach-artichoke dip is not only creamy and delicious but also gets a crispy top when broiled before serving. Perfect for any watch party.

No need to stress about trimming, steaming, and messing with whole artichokes. All of these simple snack and supper ideas start with canned artichoke hearts! If you, too, adore spinach-artichoke dip ...

In this episode of In the Kitchen with Matt, I will show you how to make spinach artichoke dip. This easy spinach dip recipe ...

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 ...

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 ...

Simply boiling artichokes whole in very salty water makes them soft enough to open like a blooming flower and accentuates their delicate grassy taste. Dousing the still-warm petals with a simple ...

Gratins have a bit of seasonal affective disorder. They turn up in fall and winter but disappear when the sun comes back out in springtime. Which is surprising considering how well everything at peak ...

Simply boiling artichokes whole in very salty water makes them soft enough to open like a blooming flower and accentuates their delicate grassy taste. Dousing the still-warm petals with a simple ...