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As the weather here in Atlanta begins to feel more like Winter and as the color of the leaves fade, this chowder is destined to be one of your cold weather favorites.

Enchiladas are an Artichoke staple and there is no doubt why! Between being smothered in our  medium spiced enchilada sauce and topped with queso fresco and cheddar cheese there is no question why this dish is an instant classic. Today we’re going to share a behind the scenes tip with you to take this dish to the next level. Right, it is already great but just wait - we can hardly believe it gets any better than this… Next time you get the Enchiladas dinner: cook them 2 minutes in the microwave while you wait for the oven to preheat and then cook for a remaining 10 minutes in the oven with the lid off. This tip is what we at Artichoke...

Why do we love chickpeas (garbanzo beans) so much? Chickpeas are a great source of protein and are often under appreciated in the world of beans & legumes.  They are best known for being the backbone of hummus (I think this is a good base recipe and Ithaca is my favorite brand of hummus and is now available at Publix!) and falafel but they can be used for so much more and should not just limited to vegetarian/vegan dishes.  We love the way they can be used to thicken and enhance soups, sauces and dressings while boosting protein and not cholesterol or fat. How do we use them? We add chickpeas to a lot of our dishes, but you typically...

One of the most common ways to eat healthy is through meal planning and meal prep.  However, this can be a lot of work and it often means we are forced to reduce variety or sacrifice balance for ease.  That is why at Artichoke we look to ensure our dishes healthy by using lots of fresh dark green vegetables, offering lots of side choices for variety and using lean proteins. What are top foods for health? According to the USDA, CDC and UCSFHealth, there are some key foods we want to make sure we get a lot of each week: Dark Green Vegetables - these include broccoli, Brussels sprouts, green beans, peppers, kale and spinach.  Because of their nutrient density and, in...

Making bolognese was a Sunday meal prep tradition for me.  I would take the entire afternoon, use half the pans in our kitchen, and get sauce everywhere but have a great result.  The only problem was that I could never make a small batch; when I tried, it was not the same.  As a result, we would be eating Bolognese all week, on pasta, on rice, on buns as pseudo sloppy joes.   That is why we thought it would be great to offer a Bolognese so you can have a great dinner without the long hours of meal prep or the need to eat the same thing all week.  What makes a great bolognese sauce? Time.  When making a great...