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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...

"A family favorite around here! I'm sure it will soon be a favorite in your home too. :)"

Ingredients: extra virgin olive oil, salt substitute...

"This delicious extra special and quick to prepare salad is a true treasure to serve anytime... Great to serve when entertaining and you want to impress your guests!"

Ingredients: goat cheese, baby spinach leaves...

"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...

"Serve as a main course, as a side salad, or use to make awesome crab salad subs!"

Ingredients: pepper, goat cheese...

Ingredients: lump crabmeat, shrimp...

"Original recipe by Deb Carpenter. Posted for the 2+5 Veg*n Challenge of Dec '05-Jan '06"

Ingredients: pitted black olives, marinated artichoke hearts...

"For easier chopping, freeze cranberries and chop with food processor fitted with metal blade. Those little suckers like to get away from you. Also, I don't generally like to stuff a bird out of the fear of food poisoning. Other well seasoned chefs know what they're doing though, so I included those instructions too. I like to use Rachel Ray's..."

Ingredients: pepper, cranberries...

"Chicken baked with artichoke hearts and mushrooms in a creamy tomato sauce seasoned with garlic and white wine. The chicken is accompanied by a colorful and fresh tasting peach, black bean and corn salsa served on romaine leaves. Recipe created and posted for the Ready, Set, Cook competition."

Ingredients: corn, cream of chicken soup...

"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...

"Adapted from Cooking With the Two Fat Ladies. Posted for ZWT6."

Ingredients: oranges, zest of...

"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...

"From Vegetarian Times, May/June 2006."

Ingredients: eggs, frozen puff pastry...