Artichoke

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes." Donna brought back this version of the classic recipe from a trip to Athens.

"While vacationing in Vero Beach, Florida, I had a magnificent meal at Tangos," writes Peter Colley of Silver Creek, Colorado. "The food presentation was superb, and the outdoor patio made for a very romantic dining experience. I would like to have the recipe for the divine baked crab, Brie, and artichoke dip."

Active time: 15 min Start to finish: 30 min

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Crusty Italian bread and a simple salad round out a delicious meatless meal. What to drink: A robust Italian Barbera.

(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.

Serve with: Orzo tossed with fresh oregano and green onions, and buttered carrots.

Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.

Can be prepared in 45 minutes or less.

For this salad choose a very fresh, tightly closed artichoke with no brown edges and do all the prep work right before serving to prevent discoloration. Active time: 15 min Start to finish: 15 min

Warm pita bread would make a delicious accompaniment to this dish.

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

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.

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying. Note: Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.