Artichoke

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.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

Pat Christofolo runs the kitchen at this restaurant, located only a few minutes from downtown Phoenix. She's particular about the way she puts this sandwich together: The mayo should touch both the chicken and greens, so each has its own bit of dressing.

"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter — an artichoke dip — stands out most in my memory. Any chance that chef David Cassler would share his recipe?"

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.

At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms, and tender asparagus tips are scattered over the fillets as a final garnish.

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.

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Vibrant sweet and savory flavors characterize this sunny Mediterranean-style salad.

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