open search
close search
, , ,

Steamed artichoke with garlic-miso mayo

Plus, a guide to the easiest way to cook this prickly (but rewarding!) veggie

By

Gabriella Vigoreaux

steamed artichoke
Artichokes are edible flowers; botanically speaking, they’re part of the thistle family. Eating a fresh one is a journey and a delicious lesson in patience. First you must remove their tough outer gre……
Gabriella Vigoreaux
Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.
Already a subscriber?
Log in

This article is only available to paid subscribers.

Want to dig in? Subscribe for access to it—and our complete archive.

Subscribe