Baby artichokes steam until just tender, then hit the grill for char marks before joining peppery watercress, dandelion greens, and radishes under a creamy artichoke dressing.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Arrange baby artichokes in steamer basket set in 1-gallon pot filled with 2 cups water. artichokes until just tender when pierced with a toothpick. Cool and cut in half lengthwise. Toss with olive oil and salt. Set aside.
Heat . artichoke hearts until marks are visible. Remove from and set aside.
Combine watercress and dandelion greens in large bowl.
Toss watercress and dandelion greens with dressing (see below). Garnish with radishes and artichokes.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
