Artichoke

Frozen artichokes simplify this recipe, which is inspired by one from cookbook author Paula Wolfert.

What is unusual about this recipe is the conspicuous absence of garlic and the addition of artichokes to the roasting pan. Christos Koukoutsis, from the small village of Doloi, was adamant about the garlic when he explained to me how to make his village's Easter specialty. Olive oil—lots of it—is essential.

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.

Grapefruit zest stands in for lemon peel in the gremolata, an aromatic garnish.

When trimming artichokes in the following manner, make sure you scrape out every bit of the choke, as this will help prevent the artichoke bottoms from turning brown.

Insalata di Radicchio, Frisée, e Carciofi Including raw artichokes in a salad is an Italian trademark — their flavor is fresher and milder than that of cooked artichokes. Active time: 40 min Start to finish: 1 hr

"I had a delightful dinner at Andiamo! Ristorante while on vacation in San Diego," writes Laverne Smith of Seattle, Washington. "Could you get their recipe for fettuccine carbonara? It was the best pasta I've ever had." Prepare the sauce while the pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

Fried artichokes are usually served whole in Rome as a primo piatto, but we found that cutting them into wedges before frying made them a finger-friendly and addictive hors d'oeuvre. Active time: 1 hr Start to finish: 1 hr

This recipe can be prepared in 45 minutes or less.

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

A simple way to prepare artichokes, whether they are then to be stuffed and cooked whole, or cut up and cooked as a component in a dish.