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1824 Elm Street next to Historic Findlay Market
Cincinnati, OH

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What's Cooking

Classes and Events

At Artichoke we strive to provide demonstration cooking and classes to meet the needs of all levels of cooks. We are uniquely situated at Ohio’s oldest continuously operating public market, the historic Findlay Market in Cincinnati's Over-the-Rhine neighborhood. We will help you learn more about the wonderful finds at the Market and how to create amazing dishes with them in our state-of-the-art kitchen.

We keep our class sizes very small, so you will have an intimate experience with our exceptional instructors. All of our classes provide demonstrations of how to prepare each dish, along with tastings of each and full recipes to take home. You will have plenty of opportunity to interact with your instructor to make the most of your learning experience. 


We will remain open for your private shopping after class and you will receive 10% off any purchases of regular priced merchandise.
Pre-paid reservation required.

Seating is limited ; Saturday 2-hour classes limited to 8 seats, Weekday 1-hour classes limited to 10 seats

Visit the store or call 513-263-1002 to reserve.
Please carefully review our Registration and Cancellation Policies by clicking here.

Since all classes are BYOB, please feel free to stop by Market Wines beforehand, where their knowledgeable staff can help you select an appropriate wine to bring with you. We’ll provide the glasses and openers!


Saturday Classes


Our Saturday evening classes last for about two hours and include tasting portions of all recipes demonstrated, providing a "light" dinner along with your learning experience. We provide seating for 8 participants around our demo kitchen, so you have an intimate class with our instructor. You'll learn techniques for preparing a complete menu in an intimate setting that allows for plenty of interaction with your instructor.

Since all of our events are BYOB, we’ll be happy to supply the glasses for you to sip your favorite vintages throughout the evening. We suggest stopping by Market Wines before class so their knowledgeable staff can help you with an appropriate pairing.

Pre-paid reservation required
Seating is limited ; Saturday 2-hour classes limited to 8 seats
Visit the store or call 513-263-1002 to reserve

Please carefully review our Registration and Cancellation Policies at


Weekday Classes


We have developed a unique lineup of one-hour weeknight classes. Most classes are on Thursday, but occasionally we have a special class on another night; please check days/dates carefully when scheduling. 
Artichoke is more than your favorite source for top-quality cookware and kitchen equipment. Artichoke is a community space and event center with an active demonstration kitchen. Treat yourself to the full experience! Come enjoy a fun-filled evening of camaraderie and culinary tips and tricks. Sample recipes while learning from our demonstration chefs as they work their kitchen magic. Classes are casual, intimate, and informative – so we welcome everyone from the novice to the seasoned home cook.
Our weeknight classes last for about one hour and include tasting portions of all recipes demonstrated. The informal tone of the class allows you to wander through the store and explore items at your leisure, to stand around the kitchen counter and observe the demonstration, or to pull up a seat for a close-up view of the techniques and products used for the class. Since all of our events are BYOB, we’ll be happy to supply the glasses for you to sip your favorite vintages throughout the evening. We suggest stopping by Market Wines before class so their knowledgeable staff can help you with an appropriate pairing.

Pre-paid reservation required
Seating is limited ; Weeknight 1-hour classes limited to 10 seats
Visit the store or call 513-263-1002 to reserve
Please carefully review our Registration and Cancellation Policies at




We are working on new classes all the time, and will be posting more shortly.

Sign up for our emails at the bottom of this page so you will receive notices of new classes.

We also are happy to accommodate requests for special events. Just call us at 513.263.1002 and we can help with your special event of 8-12 people.



No Fear Fish with Hannah Luken
Saturday, August 26, 6:30-8:30
$65 per person, pre-paid reservations required. Limit 8 people.

What's Cooking: Fish And Shrimp (200x5)

No floundering.
Just for the halibut.
Don’t skimp on the shrimp.
Hannah Luken, who has over 7 years of professional experience with fileting, butchering, and preparing seafood and meats, will show you how to alleviate your fear of seafood. She’ll be demonstrating how to filet a fish, cook a whole fish, make ceviche, and prepare the best fresh tuna salad you've ever tasted using her own recipe that appears in the Findlay Market Cookbook.
Learn how to choose fresh fish and how best to cook it.



Vegetarian Pasta with Daniel Tonozzi
Thursday, September 7, 6:30-7:30pm
$35 per person, pre-paid reservations required. Limit 10 people.


Learn fast and simple vegetarian recipes that are quick enough for weeknight suppers yet tasty enough for company. These time-saving dishes can be done in the time it takes to boil the water! Recipes include:
Pasta alla Norma (with eggplant and tomatoes)
Pasta al Pesto Genovese (basil and pine-nut sauce)
Pasta alle Zucchine (with summer squash)


Whole Grain Salads with Terri Schmitt
Saturday, September 23, 6:30-8:30pm
$65 per person, pre-paid reservations required. Limit 8 people.

Head into fall with hearty and satisfying salads – perfect for an easy autumn meal at home and great for taking to work for lunch. Your coworkers will be jealous! Terri Schmitt will be in the Artichoke demonstration kitchen to show us how to prepare a variety of whole grains and combine them with modern vinaigrettes and tasty greens. You’ll come away with three amazing hearty salad recipes. Recipes include:
Rye Berries with endive, haloumi cheese, and orange zest
Quinoa and Spinach Salad with cinnamon, nutmeg, and cherries
Wild Rice with chili lime vinaigrette and arugula


Make-Ahead Autumn Brunch with Daniel Tonozzi
Thursday, September 21, 6:30-7:30pm
$35 per person, pre-paid reservations required. Limit 10 people.
Daniel will show you how to prepare a make-ahead brunch menu. We’ll begin with an oatmeal bake you can put in the oven the day before. Then we’ll put together a brandied apple compote and serve it on top of a light, puffy Dutch Baby Pancake. Your own homemade breakfast sausage adds a very special touch for morning guests. Recipes include:
Oatmeal Bake
Dutch Baby Pancakes with Brandied Apple Compote
Homemade Breakfast Sausage





Previous Classes

Here are some examples of classes we have done, most of which have been sold out. Let us know if you'd like us to repeat them!

Easy Summer Cocktails with Rachel Moore
What's Cooking: Summer Cocktail (200x5)
Mix it up for summer.
Splish splash.
Mastering the art of the cocktail.
What is better on a hot day than a cool cocktail?
Join OYO Distillery’s Rachael Moore (aka “Ginny Tonic” of the Charley Tonic Hour podcast) for a class that will up your cocktail game and have you ready to host a cool summer party.
Rachel will demonstrate how to make syrups from fresh ingredients and use them in summer cocktails. Learn her secrets for using ingredients like fresh rosemary or peaches to impart a unique flavor profile.

Under The Tuscan Sun, with Daniel Tonozzi
This movie came from the travel memoir of San Francisco-based writer Frances Mayes. Mayes highlighted the beauty and delight of la dolce vita for American readers and this 2003 movie put them on the big screen. As you might expect, cooking and dining fill up a sizable portion of the book and figure prominently in many movie scenes. Tonight, we will cook up authentic Tuscan recipes fit to serve any Florentine.
Recipes (vegetarian):
Crostini tipici – toasted bread topped with braised cannellini beans and olive oil
Fagiolini al pomodoro – green beans stewed with tomatoes
Ciliegie ubriache – spiced cherries with red wine

Vegetarian Oasis with Terri Schmitt
Fresh and flavorful for spring!
Menu (vegetarian):
Carrot and cashew soup
Tabouli loaf
Sprouted vegetable salad
In this class, veteran cooking instructor Terri Schmitt teaches you to put together an entire menu that is seasonal and vegetarian. Take advantage of local produce and spring flavors to create a full meal as light and colorful as a field of May flowers. You’ll end up serving these recipes all year once you learn how wonderful a vegetarian menu can be.

Aperitivo: An Italian Cocktail Party with Daniel Tonozzi
Give your next happy hour an Italian accent
Menu (vegetarian)
Warm olives flavored with rosemary and lemon
Burro tonnato (Tuna spread with butter and capers)
Frittata di zucchine (summer squash omelet)
One of the great delights of life in Italy is the aperitivo– a pre-dinner cocktail served with real style and, in typical Italian fashion, a dazzling selection of salty snacks that tease the palate and prepare everyone for the sumptuous meal that is to come. While we can’t transport the cool Appennine breezes that gently blow across the piazza, we can recreate an authentic and luxurious menu of small bites that will help you host the perfect Italian cocktail party in your own home. We suggest a pre-class visit to Market Wines, where their knowledgeable staff can assist you with the selection of a suitable wine to enjoy as you learn to make the proper Italian accompaniments.

Flavor Bomb Spring Appetizers with Terri Schmitt
Big flavors in little bites!
Menu (vegetarian):
Morrocan carrot spread
Beet, apple, horseradish mash
Endive scoops filled with Greek lentil salad
Vegetable crudité
Exotic flavors help you put together a vegetarian buffet that will wow the neighbors the next time they come over for drinks. Up your appetizer game with these innovative recipes that will seal your reputation for hosting the happiest of happy hours.

Provençal Picnic with Daniel Tonozzi
Pack some French flair into your next picnic basket.
Tapenade of olives and capers
Pan bagnat
Pêche cardinal
Lavender fields in the distance scent the air with their lovely perfume. The late evening sun colors the horizon a soft pink streaked with gold and blue. Glasses of chilled rosé clink together as friends toast the good life. So goes a picnic supper for the lucky few who spend their days in the South of France. Let us recreate some of this Continental magic right here at historic Findlay Market with a special menu of flavors from Provence, the beautiful region of France where Julia Child kept her second home. This menu très classique begins with tapenade – a deliciously pungent spread of olives and capers and a staple of any meal in Provence. The centerpiece of the meal is a pressed sandwich loaded with tuna and vegetables, a pan bagnat. This do-ahead treat puts the traditional American tuna melt to shame! To round out the menu, we will demonstrate the preparation of a dessert made famous by Julia Child’s longtime friend and colleague, Simone Beck, who kept a peach orchard on her country estate. Pêche cardinal is a light, cool summer treat of peaches wrapped in a luxurious robe of raspberry sauce.

Derby Day Drinks, with Rachel Moore
Get ready for Derby Day!
A classic mint julep is a treat any time of year. Learn how to mix champion cocktails that will have you running to the winner’s circle. You can bet that this class will be a real winner.
Join OYO Distillery’s Rachael Moore (aka “Ginny Tonic” of the Charley Tonic Hour podcast) for a class that will be a sure bet for upping the ante on your Derby Party. We wager you will be the hit of the party with her trio of mint cocktail recipes, featuring the Derby essential Mint Julep.
What says Derby Day better than a Mint Julep? Now you can learn to make this classic and some additional mint cocktails and be the hit of your Derby party.

Cinco de Mayo Celebration with Ruth Zanoni
A fun fiesta for family and friends.
Cocktail de camarones
Tacos al carbon
Pico de gallo
Frijoles y arroz
Flan de ron
Go beyond guacamole! Learn to make a real Mexican feast that will help you celebrate with traditional flavors and authentic recipes. Serve your guests a variety of dishes that show off Mexico’s wealth of ingredients – from the briny depths of the sea to the sun-soaked plains to the rugged mountain tops. Olé!


Chocolat, with Daniel Tonozzi
In this 2000 film starring Juliette Binoche and Johnny Depp, a fascinating stranger cooks up scandal and delight in a small French village. Tonight, we will be taking our cues from this bittersweet fantasy and add chocolate in to all our recipes. First comes an unexpected combination of red meat and dark chocolate: short ribs braised in a cocoa-laced gravy. Then learn how to prepare a rich, moist chocolate cake that will become a birthday favorite in your house. A complete chocolate dinner, just like in the movie!
Chocolate-braised short ribs
Classic chocolate cake with crème Chantilly


Passage To India, with David Willocks
A fascinating culinary journey to the subcontinent. Bring these northern Indian classics home. Impress your family and friends by expanding your gastronomic repertoire. Find out how the tools and techniques you already use can help you create exciting new meals.
Chicken tikka masala
Handmade chapatis
Beet and yogurt salad with “magic” spices


Pi[e] Day, with Teeny Morris
Tuesday March 14 (Get it? Pi...3.14), 6:30pm to 7:30pm
Pi[e] Day - 3.14 - is a day to celebrate in the kitchen. So get ready to roll, fill, crimp, flute, bake, and serve your finest pastry. Teeny Morris, the brains and brawn behind Cincinnati’s only lady pie bakership, will be in the Artichoke demonstration kitchen, helping you get in some early training before developing this year’s entry for the county fair.

Culinary Covers, with Terri Schmitt
Tonight’s special menu comes from celebrity chef Mario Batali and his flagship restaurant Babbo in Greenwich Village, New York City. Our instructor, Terri Schmitt will be using the first spring peas and fresh mint to fill luscious homemade ravioli. She’ll pair them with a basic tomato sauce flavored with Merguez sausages – a spicy lamb sausage from North Africa. This is the perfect meal for those cool spring temperatures that make you long for the arriving warm weather.
Pea, Mint & Parmesan Filling (for Ravioli)
Pasta Dough for Ravioli
Tomato & Merguez Sauce

Risotto (Vegetarian), with Daniel Tonozzi
Are you the sort of person who dreams of a rich, creamy plate of Italian deliciousness? Does the discovery of risotto on the menu blind you to every other option on the page? Learn to prepare this Northern Italian classic at home. This class will teach you the basic techniques with a few simple ingredients. From there, it will be up to you to experiment in your own kitchen with a recipe that has almost unlimited variations – from the elegant and exotic to the homey and comforting.
Mushroom risotto

Dinner With Julia, with Daniel Tonozzi
Julia Child, perhaps more than anyone else, worked to create recipes that could be approachable to even the most inexperienced cook. Wife, cook, television personality, author, spy, and general bon vivant, Julia Child was above all a master teacher. Join us in the Artichoke demonstration kitchen as we revisit classic recipes from the consummate cooking instructor and her authoritative volume Mastering the Art of French Cooking. Learn how to make even hamburgers with a special French touch. Celebrate the legacy of the kitchen’s grande dame with a dinner that will have you running back to your own kitchen, ready to master the art of any cooking.
Moules à la marinière [Mussels steamed in white wine]
Bitokes à la Russe [French hamburgers in cream sauce]
Poireaux braisés au beurre [braised leeks]
Poires au gratin [pears baked with macaroons]

Deep Sea Dinner, with Daniel Tonozzi
Fish stew is a standard of the Italian peasant culinary tradition. Almost every city, perhaps even every household, has its own variation based on the local seafood and produce available. Perhaps not surprisingly, then, this recipe goes by a thousand different names. Come and learn how to prepare a brodetto – a “short broth,” so called because it is made without any meat – brimming over with fish and a variety of seafood.
Brodetto, Italian fish stew

It's Greek To Me, with Ruth Zanoni
Get ready for a cooking lesson worthy of the School of Athens. This evening will have you yelling, “Opa!” as you learn to cook up a feast bursting with Greek flavors. Imagine the taste of olives, lemons, and oregano drenched with Mediterranean sunshine as Ruth shows you how to prepare a feast that would make Socrates himself drool. Just bring your own Ouzo - and please refrain from throwing any plates across the room!


Arabian Nights, with Ruth Zanoni
Did you ever wonder what Scheherazade had for dinner before telling all those stories? Imagine what wonderful flavors inspired her famous imagination and fortified her for each evening’s tale. Get to know how to fill your own kitchen with the exotic perfumes and flavors that spiced up the life of this remarkable woman!
Fragrant shawarma
Homemade pita bread with tahini
Fattoush salad Walnut baklava


Perfect Pairings, with David Willocks
Who says you shouldn’t gild the lily? Get ready to overload your Instagram account #OTT – Over The Top. Up your kitchen game with two sauces that perfectly pair with your favorite grilled proteins. Transform a steak into a culinary classic with a rich sauce flavored with shallots, tarragon, and vinegar. Update salmon with a new twist of South American flavor. Learn simple steps that will take your supper from simple to chic.


Carnevale!, with Ruth Zanoni
Artichoke is putting the fat in Fat Tuesday with this over-the-top Cajun class. Drive away the midwinter blues with the bright colors of Mardi Gras. Come celebrate with Ruth in true New Orleans style and learn recipes that will spice up these long, cold evenings. She'll be doing a spicy jambalaya as the main course. Swapping out Findlay Market for the French Quarter, this is a menu worthy of Bourbon Street.

Make-Ahead Winter Brunch, with Daniel Tonozzi
Daniel will show you how to prepare a make-ahead brunch menu. We’ll begin with an oatmeal bake you can put in the oven the day before. Then we’ll put together a brandied apple compote and serve it on top of a light, puffy Dutch Baby Pancake. Your own homemade breakfast sausage adds a very special touch for morning guests.

Southern-Fried Soul Food, with David Willocks
When it’s cold outside, nothing is more welcome than a kitchen table laid with everyone’s favorite comfort foods. So get ready to pull out the cast-iron skillet and learn to fry up a chicken dinner that is sure to be a winner, along with cole slaw and collard greens. David will demonstrate a Southern menu that will warm up any winter night.


Super Bowl Tailgate Party, with David Willocks
Learn how to make French fries and chicken wings so good that they will turn your TV room in to the best tailgate you ever hosted.


Pizza With Pizazz
How to turn your kitchen into your favorite pizzeria.


Cocktails 101
Learn to mix classic cocktails like a ‘mad man’ at this fun evening of food and (very adult) drinks.


Venezuelan Arepas Dinner with Ruth Zanoni


Whole Grain Salads
How to prepare a variety of whole grains and combine them with modern vinaigrettes and tasty greens.


Soup's On
Making a trio of comforting winter soup recipes: curried cauliflower, cream of mushroom, and a rich green vegetable soup flavored with blue cheese..all vegetarian.


Meat And Potatoes
How to properly sear and serve a nice piece of beef along with classic steakhouse sides.


Decorating Your Holiday Cookies
Learn tips and tricks for making beautiful, festive cookies. Learn tips and tricks of making your sugar cookies too gorgeous to eat



Holiday Traditions
Our two cooking instructors will share their holiday traditions with you. Ruth will fry up her favorite latkes, flavored with onions and parsley, and serve them with applesauce. Daniel will bake a batch of biscotti – dry, crunchy anise cookies. And since no holiday feast is complete without a special elixir, Ruth will teach you to mix ponche crema – thick, creamy eggnog with a Venezuelan accent.


Bringing on the Heat Southeast Asian Style
Spice up the season with exotic Asian flavors. The highlight of this dinner will be a Malaysian-style Nyona chicken curry with rice. Ruth will serve it with a green papaya salad – Som Tum – from Thailand. And to complete the meal, she will show you how to make Khao Neeo Mamuang, sweet rice with coconut and mango.


Healthy and Hearty Cooking for Winter
A nutritionally balanced, delicious meal using the right tools shorten prep time. Our focus is on the benefits of eating foods close to their original form and of including fermented foods at each meal. Luscious Beet Salad with Toasted Pumpkin Seeds, Rosemary Red Soup, and a seasonal fruit dessert.


A Cozy Fall Dinner
We’ll start with an appetizer of artichoke crab cakes with tarragon lime aioli, followed by baked salmon marinated in brown sugar and spices, quinoa with sautéed with vegetables, and end with apple puff pastry tarts.


Making Pasta
In this two-hour class, learn how to mix, roll, and cut the dough to make pasta in your own kitchen.

A Taste of the Iberian Peninsula
How to improve your Spanish (cooking) with a sampling from Spain and Portugal, including Bunuelos de bacalao (cod fish croquettes) for appetizer, Paella as a main course, and Almond Flan for dessert.


An Aperitivo Under the Stars
One of the great delights of life in Italy is the aperitivo– a pre-dinner cocktail served with real style and, in typical Italian fashion, a dazzling selection of salty snacks that tease the palate and prepare everyone for the sumptuous meal that is to come.


Learn how to make this Venezuelan classic. How to mix the arepa dough, grill the bread, and then stuff and serve the sandwiches. Students will learn how to prepare modern adaptations of traditional fillings – both vegetarian and meat.


Artichokes – the luxury vegetable
Learn how to select, prepare, and serve our vegetal namesake with a demonstration class in the Artichoke kitchen. We  show you how to prepare steamed artichokes with aioli and stuffed whole artichokes.


Bacon – It’s what’s for dinner
We’re bacon-laced from start to finish. To begin, see how to dress a spinach salad with warm bacon dressing. Sit down to a savory bacon pie, in which crisp strips float in a creamy, eggy baked custard flavored with cheese and onions. Complete the meal with bacon spice cookies, an old-fashioned treat that makes use of every last delicious drop of flavor-packed grease.


Tapas are small-plate bar snacks from Spain. Set up on the counter, they accompany the chilled glass of sherry, wine, or beer that people quaff after a long day of work but before sitting down to supper. We begin with a Spanish tortilla – a thick omelet made with potatoes, and also learn to make miniature meatballs made with beef and chorizo, served in a spicy sauce, and little shrimp al ajillo, cooked with garlic and olive oil.


French Macarons
Taren Kinebrew of Sweet Petit Desserts demonstrates the secrets of making French macarons – delicate little sandwich cookies of meringue layers and a creamy, decadent filling.


Baking Pies with Teeny
Learn from a real professional how to bake the perfect pie. Cookbook author Teeny Morris of Teeny Pies – a ‘lady bakership’ she started in Washington, D.C. – comes to the Artichoke demonstration kitchen in order to show us how to create beautiful, homemade finales for our holiday dinners. Teeny will instruct students how to blend and roll out her signature whole-wheat crust, a family recipe she inherited from her grandmother. She will also share some of her favorite Fall fillings: bourbon bacon pecan and sweet potato.


Thanksgiving Side Show
When the last Thursday in November rolls around, you know you are going to be eating a turkey and pumpkin pie. But how will you round out the meal? Artichoke will help you answer that question with a class that will fill out your Thanksgiving menu. It’s a full evening of updated classics. You’ll learn how to start your own holiday gathering with an earthy yet elegant bacon-laced sweet-potato bisque. Next, we’ll swap out the usual mashed potatoes for a creamy cauliflower gratin that is sure to become a new holiday staple. Finally, we’ll brighten up the flavors on the table with a splash of color. Instead of plopping jelly out of a can, learn to make a bracingly fresh cranberry relish.



News and Blog

Cast iron and why we love it (2/23/17)

We love cast iron, and here we explain what is so great about it and what we carry at Artichoke.

Cookware: Finex Wusthof JKAdams (Karen Monzel Hughes)


Meatloaf Memories (8/30/16)

Memories and recipes for the nostalgia of meatloaf.

Meatloaf scene (Samantha Theobald)


Ice Cream! What could be better on a hot July day? (7/21/16)

Ohio sweet raspberries...peaches...What could make a better cold, sweet treat?

Blog: Ice_Cream (Karen Hughes)



Can't stand the heat? Then get in to our kitchen! (6/15/16)

Artichoke will offer its first cooking class on June 25. We're getting great media coverage and spaces are selling quickly!


Making Macarons in May at Artichoke (5/10/16)

Macaron Demonstration by Taren Kinebrew of Sweet Petit Desserts at Artichoke on Saturday May 14

Blog: _Mastrad_macaron


Cristel Event and Sale (4/28/16)

French Chef Virginie Woo of Cristel demonstrates healthy gourmet cooking in our kitchen, and we will have 20% off all Cristel products from May 7-15 Read more...

We're making real progress! (11/2/15)

Check out the progress on our building renovation. We have just put in windows and sandblasted the cast iron storefront. Read more...

We are Artichoke! (9/18/15)

We’ll be opening at Cincinnati’s historic Findlay Market in Over-the-Rhine as a curated cookware collection. Artichoke will be a unique store at Findlay Market where the adventurous cook can find pots, pans, and visions for all their cookware needs as well unique handcrafted items for the kitchen. Read more...