Artichoke

These are equally good with either ground pork or ground lamb.

The lavish efforts involved — the vegetables are braised, then marinated, and finally sautéed — result in a succulent savory casserole that's spicy with pepper and juniper berries and sweet and sour with cherry nectar and vinegar; each vegetable gives the sweet and sour a slightly different twist. The chestnuts, cooked with salt pork, are particularly wonderful, salty and satisfying. Begin preparations at least 7 hours ahead of serving, since the vegetables must marinate for 6 hours.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

Baby artichokes are much easier to prepare than the large ones, as they can be eaten choke and all. For ease of serving, these vegetables may be tossed with the roasted potatoes (see Green Olive, Lemon and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy ) for a delicious all-in-one side dish.

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish. Active time: 40 min Start to finish: 55 min

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

Active time: 45 min Start to finish: 1 hr

In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time. Active time: 1 1/2 hr Start to finish: 2 hr

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

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

A simple dish from the Cottage Inn, Eureka Springs, Arkansas. Can be prepared in 45 minutes or less.

"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."

(Carciofi Ritti) The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised.

Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Steamed baby potatoes and a baguette are good partners for the fish. For dessert, spoon sugared raspberries over angel food cake.

Can be prepared in 45 minutes or less.