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"Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes..."

Ingredients: dried thyme, lemons, olive oil...

"From Cottage Living Magazine (March 2005). The original recipe also includes instructions to sear a tuna steak to accompany this, so that would be a good addition if you'd like."

Ingredients: marinated artichoke hearts, fresh parsley...

"This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!"

Ingredients: lemons, olive oil...

"Very yummy. The orange flavor interacted really really nicely with the kalamata."

Ingredients: extra virgin olive oil, oranges...

"I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large egg) that are completely edible (except the stem). For proper-sized baby artichokes, only the outer-most layer of leaves needs to be pulled off. If..."

Ingredients: extra virgin olive oil, fresh flat-leaf parsley...

"Copycat recipe posted by request. I have never made this recipe, and therefore times and servings are simply SWAG (scientific wild-assed guesses)."

Ingredients: pepper, angel hair pasta...

"When first discovered this recipe, I was intrigued by the ingredients and the presentation. The original recipe specified fresh crabmeat, which I haven't tried but am certain is very delicious, too."

Ingredients: dark rum, pink grapefruit...

"A low-fat version from Weight Watchers "Quick Italian Favorites" (2006)"

Ingredients: fresh parsley, lemon juice...

"A lovely lemony vegetable salad that is easy to prepare with trimmed, fresh artichoke hearts. From Food & Wine, May 2005. For making ahead of time, the artichokes can be refrigerated for up to 2 days."

Ingredients: dill, salt & freshly ground black pepper...

"This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger...."

Ingredients: pecorino cheese, extra virgin olive oil...

"In the Orient, oranges are regarded as a sacred fruit. Found recipe in the Woman World magazine."

Ingredients: natural almonds, baby spinach leaves...

"This traditional Italian dish just screams "Spring and Summer" and tastes of the flavors of the Italian countryside."

Ingredients: dried thyme, extra virgin olive oil...

"Sunset."

Ingredients: dried rosemary leaves, dry white wine...

"The Lime Aioli is a great compliment for seafood and vegetables. Found this on hgtv.com/hgtv it looked so good."

Ingredients: light olive oil, egg yolks...