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"Oustanding combination of vegetables, herbs and cheese; they complement each other perfectly. Would make a great vegetarian summer (or anytime) one-dish meal. I found this recipe on-line when searching for artichoke recipes (hey, you can never have too many good ones). Then I tweaked a little to improve it."

Ingredients: pepper, goat cheese...

"From Quick and Simple Magazine, February 2006. Use imported fresh olives for best results and canned black olives if you want to forsake quality and flavor."

Ingredients: goat cheese, marinated artichoke hearts...

"A sophisticated twist on the classic gratin. Serve this at your next dinner party to amaze your guests."

Ingredients: cream, dried thyme...

"This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!"

Ingredients: mixed sprouts, hearts of palm...

"This delicious recipe is very reminiscent of French Bistro cooking.
The flavours are elegant but the preparation is quite simple! Try serving it to dinner guests...you won't be sorry!"

Ingredients: lemon juice, olive oil, onions...

"Always use good quality bread in your sandwiches! Nice and comfy in a loaf of French bread, this travels very well, so great on picnics! Feel free to use your favorite vegetables. You can even throw in a little meat, if so inclined. Adapted from Caprial's Cafe Favorites cookbook."

Ingredients: water-packed artichoke hearts, cream cheese...

"This is a great starter for an elegant meal."

Ingredients: heavy cream, olive oil, onions...

"I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! A salad topped with artichoke hearts and shrimp! The picture in the book looks very yummy."

Ingredients: shrimp, fresh dill...

"This recipe first appeared in "La Cuisiniere Bourgeoise", in 1746, as a garnish for roasts and other meat dishes. I serve them as elegant hors d'oeuvres, also."

Ingredients: fresh ground pepper, dry white wine...

"A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere."

Ingredients: green asparagus, extra virgin olive oil...

"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...

"Layers of freshly seared tuna and nicoise salad deliver big, bold flavours in this sensational make-ahead baguette. Time does not include overnight chilling."

Ingredients: chives, cucumbers...

"I found this amazing recipe in a French magazine, (Femme Actuelle) whilst waiting in the doctor's surgery! It's such a great idea for portable chicken, hence its name. Chicken breasts are poached in a court-bouillon broth with garlic and thyme; the chicken is then mixed with fresh chèvre (goat's cheese) and artichokes and is popped..."

Ingredients: fresh ground black pepper, vegetable stock cubes...

"This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009).

How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops — about 1/2 inch from the..."

Ingredients: fresh ground pepper, tomatoes with juice...