Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain ...

It's no secret that Anthony Bourdain loved Rome, but there was one appetizer he enjoyed there that especially caught his eye.

The flavors of Roman-style stuffed artichokes come together in this elegant tart perfect for slicing warm and serving with cocktails. The artichokes are used two ways: the bottoms as a puree for the ...

A trip to Bella Roma will always be memorable. Magnificent art, awesome architecture, ancient ruins, fabulous fashion, mouthwatering food and breathtaking natural beauty. Any trip to Rome requires a ...

In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.

Carciofi alla Romana, the traditional Roman preparation of artichokes with garlic and mint, is surprisingly simple to make. The flavors blend to enhance the unique deliciousness of the artichokes.

Recipe courtesy of kosher chef Laura Frankel, who brings new flavors to the holiday table. Check out Chef Laura's blog at lauraskosher.com and follow her on Twitter at cheflaura1. I serve it with ...

Remove the outer leaves and slice the artichokes, then fry the slices in a frying pan with a good amount of vegetable oil. In a baking dish, spread a layer of béchamel, a layer of lasagna sheets, ...

1. Fill a large bowl with about 4 inches of water. Stir in lemon juice and flour. 2. Peel away the artichokes’ outer leaves until you reach the pale, softer leaves. Slice off the top third to remove ...