Artichoke

Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio.

Can be prepared in 45 minutes or less.

Outstanding in flavor and freshness, these marinated vegetables are unlike anything you'll find in a jar or deli case. But do make a trip to your local Italian delicatessen for sliced assorted cold cuts and crusty bread to go with the vegetables. It all adds up to an impressive no-hassle starter.

An elegant but easy first course. Frozen artichoke hearts are used for the filling, and purchased gyoza or wonton wrappers replace homemade pasta.

This recipe can be prepared in 45 minutes or less. Deli cucumber salad and one of the new microwavable soups, such as savory lentil or spicy rice and bean, make great side dishes. End with purchased fresh fruit salad.

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

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

Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.

A sophisticated dish made from an assortment of pantry staples.

Onions, olives, basil and lemon accent this unusual combination from Un Grand Café in Chicago, Illinois. If you cannot find Yukon Gold potatoes, regular white-skinned potatoes will do nicely.

Asparagus or peas may be added to this recipe. Gremolata—a mixture of lemon zest, garlic, and parsley typically sprinkled over osso buco (braised veal shank)—is not traditionally used in Italian Jewish vegetable dishes, but it gives this one lightness and sparkle.

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.

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.

Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish. To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.

There is very little fat in this delicious alternative to chips and dip. Uncork a cold bottle of Gewürztraminer to enjoy alongside.