Any good Recipes for Artichokes or Brussels Sprouts?

I love artichokes steamed in butter. All you do is wrap them in aluminum foil with butter and olive oil and let them cook for about an hour. They turn out delicious this way. Here is another recipe that I have used to make stuffed artichokes:

http://allrecipes.com/recipe/stuffed-artichokes/de...

As for brussel sprouts, I only eat them steamed.

Stuffed Artichoke

Place artichokes in pan with about 1 inch of water cover and steam until leaves start to pull away from center. Make sure your pan does not dry out.

Mix Italian sausage, bread crumbs, parm cheese, oregano, garlic and basil (light on basil) and stuff the mixture between the leaves. Beat 1 egg and drizzle over the stuffed artichoke. Bake in 350 degree oven for about 45 minutes.

This is such an easy brussel dish...and it tastes great. Make sure your brussels are large or else don't cut them in half.

Brussels Sprouts with Shallots and Mustard

1/4 cup (50 mL) olive oil

2 tbsp (25 mL) balsamic vinegar

1 tbsp (15 mL) Dijon mustard

8 shallots, peeled and halved

2 lb (1 kg) Brussels sprouts, trimmed and cut in half

Salt and freshly ground pepper

3 tbsp (45 mL) butter

1 cup (250 mL) chicken or vegetable stock or water

2 tbsp (25 mL) chopped fresh dill

Preheat oven to 425°F (220°C).

Whisk together olive oil, vinegar and Dijon mustard. Toss with shallots and Brussels sprouts. Season with salt and pepper.

Lay sprouts and shallots in single layer on baking sheets.

Bake for 20 to 25 minutes or until sprouts and shallots are tender and browned. Reserve.

Place butter in large skillet over medium heat. Add sprouts and shallots and toss until heated. Pour over stock and bring to boil. Reduce until stock thickens and sprouts glisten. Sprinkle with dill.

Serves 8

you can make a dip out of the artichoke...or....cut the stem off so its even with the bottom, put it in a microwave safe pan...put about 1/2 in of water in the pan...cook for 5 min or until the leaves pull off easily.....then melt a dish of butter...pull the leaves of, and dip them in butter as you eat the meaty part...then when you get to the heart trim all the "hairy" things off and eat the heart! YUM!

Wrap them in bacon before cooking.

put cheese sauce on top of them

No, that's why I don't eat them.