Includes artichoke hearts, Parmesan Cheese, sour cream or yogurt, mayonnaise, cream cheese, and garlic. May be served with crackers, bread, or tortilla chips.

Extensive information about the plant. Includes history, how to buy, prepare, store, and cook; from Gourmet Sleuth.

A few recipes as well as information on how to keep artichoke bottoms for winter. From a book published in 1931.

Recipe from Riverwind Inn Bed and Breakfast, Deep River, Connecticut. Made with unmarinated artichoke hearts.

The chokes are fried and topped with cheese served on a bed of greens with a sherry shallot vinaigrette.

From Greek-Recipe.com.

Artichokes with dill.

Combine onion, garlic, cheese, whipping cream, and eggs with sauteed artichoke hearts and bake in pastry shell.