Artichoke

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

Toasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale. Can be prepared in 45 minutes or less.

In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Trimming the artichokes for this recipe takes a bit of skill but gets easier with each one. Once you have mastered the technique, you'll find this dish is actually quite simple. Active time: 25 min Start to finish: 1 hr

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 45 min (includes cooling onion)

Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.

Active time: 45 min Start to finish: 1 hr