For the spinach with brown butter: Put the spinach in a skillet, add a dash of salt, and cook, covered, for 3-4 minutes, stirring occasionally, until wilted and soft. Drain. Using a spoon, press to ...

Globe artichokes make ... the heart and the meaty bottom with the remaining sauce. Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem ...

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

Add 1 tablespoon salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes. When cool enough to ...

Drain and add to the pan with the artichoke mixture. Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly. Serve immediately.

To make the gratin sauce: Melt the butter in a heavy saucepan, and add flour. Mix with a whisk and cook over med. heat for 10 seconds.

then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom with the remaining sauce. To prepare raw artichokes, cut the artichoke in half, through the 'equator' with a ...