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 ...

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

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 ...

frozen artichokes can be found as artichoke hearts or bottoms, giving you ultimate flexibility in creating the artichoke ...

Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until ... Make Ahead: The recipe can be prepared through Step 4 and refrigerated overnight; let return ...

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 ...

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 ...