Tag Archives: how to cook artichokes

Spring Forward For Oven-Roasted Artichokes

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Oven-roasting leaves these artichokes even more flavorful and even juicy tasting.
Oven-roasting leaves these artichokes even more flavorful and even juicy tasting.

My love for artichokes comes from my father. He’d arrange them in a pressure cooker, secure the lid, then let them cook away. Afterward, we’d tear off each leaf, dunking each one into a blob of mayo (Best Foods, of course) before using our teeth to scrape off the soft part to enjoy.

Because I always thought that old-school pressure cooker looked like a bomb about to go off, when I got older, I opted to use my rice cooker to steam my artichokes instead.

Of course, that had the disadvantage of only being able to cook to at a time. So when I spied this recipe for “Oven-Roasted Artichokes” that cooks four — or more if you want to add a second pan to the oven — I was keen on trying it.

The fact that the artichokes get flavored with garlic and aromatic herbes de Provence as they cook enticed me even more.

This super easy recipe is from “Mostly French” (Simon Element, 2025), of which I received a review copy.

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Vietnamese-Style Sauteed Artichokes

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Artichokes take to Vietnamese flavors uncannily well.
Artichokes take to Vietnamese flavors uncannily well.

Besides the abundance of raw, fresh herbs and addictive umami of fish sauce, the other aspect of Vietnamese food that I adore is the French influence on the cuisine.

Case in point: “Vietnamese-Style Sauteed Artichokes.”

Artichokes are certainly not a veg you’d normally see in Vietnamese dishes. But they work beautifully in this recipe from the cookbook, “Tasting Vietnam” (Rizzoli, 2021), of which I received a review copy.

Written by Anne-Solenne Hatte, an actress and model of French and Vietnamese heritage, the book showcases the home-cooking of her maternal grandmother, who grew up in the rice fields of Hanoi, then emigrated to Washington, D.C. and then France, where she opened the restaurant, La Hanoienne.

From surviving the famines of Vietnam to raising nine children in France, her grandmother’s cooking sustained and satiated through the decades, preserving tradition but also adapting to her surroundings along the way.

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