Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice to help prevent browning.
For quarters, cut each artichoke into quarters and rub cut sides with lemon juice. With a spoon, remove and discard the center fuzzy choke.
Combine stuffing ingredients as recipe directs. Do not stuff turkey until you’re ready to place…
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Peel an Idaho or Russet potato and slice it paper-thin with a mandolin.
Line a baking…
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