This slow cooker spinach and artichoke dip is the ultimate party MVP. It’s so easy to make and absolutely packed with creamy, ...

Drain. Heat two tablespoons of olive oil over medium heat in a large skillet. Add chopped artichokes hearts, sun-dried ...

Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled. For Green Olive Dip: In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tablespoons ...

Remove the beef from the pan and roll in the chopped oregano to coat ... or until firm. For the artichoke salad, thinly slice the baby violet artichokes and Jerusalem artichokes, placing them ...

Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots ...

Reset your diet and set healthy habits for the year ahead ...

Fill a large bowl with water and squeeze in the lemon juice from one of the lemons, keeping the lemon halves to rub the peeled artichokes with. To prepare the artichokes, begin by cutting off the ...

This salad can be made during winter, with the cold-weather Jerusalem artichoke With their deep, savoury, earthy flavour, Jerusalem artichokes are one of my favourite cold-weather vegetables.