1. In 4-quart saucepan, combine water, vinegar, oil, lemon juice, garlic, herbs and seasonings. Bring to a boil.
2. Trim each artichoke stem just below bottom leaves so that artichokes stand level, also remove outer imperfect leaves.
3. Place artichokes in boiling liquid, returning liquid to full rolling boil. Reduce heat, cover and simmer 45 minutes. Test for doneness by inserting metal skewer or wood pick in stem, it should pierce easily. If needed, cook artichokes 15 minutes longer, or until tender.
4. When done, GENTLY lift from saucepan, drain well.
5. Serve with roasted red pepper aioli.
Makes 2 to 4 servings.

Note: To eat, dip end of each leaf in aioli and pull through teeth, removing the soft inside flesh from the leaf. Cut away choke and eat heart with knife and fork with more aioli.

Red Pepper Aioli - makes a bold dip for herbed artichokes

1. Turn pepper until blackened on all sides.
2. Place pepper in plastic bag and seal to let steam about 15 minutes until cool.
3. Peel, cut in half, remove seeds and veins.
4. In food processor fitted with metal blade, puree red pepper, scraping sides of work bowl occasionally.
5. Add mayonnaise, garlic, salt and pepper.
6. Blend well.
7. Spoon into tightly covered container and refrigerate until ready to use.
Makes 1 1/2 cups.

Indonesian Lamb Satay - with a spiced peanut sauce brings exotic flavor to skewered meat for a tempting appetized or entree.

Peanut Sauce:

1. Thread lamb onto 8-inch bamboo skewers.
2. In 9-inch square glass baking dish, combine soy, oil, garlic, brown sugar and seasonings.
3. Add lamb, cover and refrigerate 4 to 6 hours.
4. For peanut sauce, blend peanut butter, coconut milk, water, oil, chile, salt and pepper in food processor.
5. Add onion and garlic, process to mix.
6. Broil or barbecue lamb over medium coals, close to the heat 2 minutes per side, brushing with marinade, just until browned.
7. Serve with peanut sauce.
Makes 4 to 6 servings.

Minced Chicken is a Cantonese favorite

1. In wok or large, heavy skillet, heat 2 teaspoons oil.
2. Add egg and scramble.
3. Remove and set aside.
4. Add salami, stir fry until beginning to brown.
5. Add chicken and stir fry.
6. Add oil if needed, then mushrooms and stir fry.
7. Add chestnuts, return eggs to wok, add soy and pepper.
8. Stir fry until no liquid remains.
9. Spoon into bowl, serve with platter of chilled lettuce.

To eat, spread lettuce with hoisin, top with a few tablespoons chicken mixture. Fold lettuce into a tube, burrito style.
Makes 4 servings.

1. Peel eggplant, cut into 8 (1/8-inch) lengthwise slices.
2. Brush with olive oil.
3. Grill over medium heat 3 inches from flame or in cast iron pan with ridges, heated smoking hot, until grill marks form and eggplant is soft.
4. Let cool.
5. Spread with goat cheese, sprinkle with tomatoes and arugula. 6. Roll up.
7. In small saucepan, heat butter, add onion, saute over low heat 5 minutes.
8. Add red pepper, saute 3 minutes.
9. Add wine, cook over high heat until reduced by half.
10. Add stock, reduce by half.
11. Add cream, simmer 3 minutes more.
12. Puree in blender or food processor fitted with metal blade.
13. Season with salt and pepper.
14. Heat eggplant rolls at 250 degrees 2 minutes until warmed.
15. Arrange 2 on each plate, surround with sauce.
16. Toss lettuce with vinaigrette and place on plate.
Makes 4 servings.

1. Rinse beans, soak in water to cover overnight.
2. In kettle, heat oil, add carrots, celery, turnip, leek, potato and barley.
3. Saute vegetables until tender, but without browning, barley is golden, stirring often.
4. Stir in flour, coating vegetable mixture.
5. Add broth, chicken concentrate, beans with their water and herbs.
6. Bring to a boil, cover and simmer 1 1/2 hours, until barley and beans are tender.
7. Add creamer, lemon juice, salt and pepper to taste.
8. Remove bay leaf.
9. Sprinkle with chives.
Makes 6 servings.

1. In food processor, coarsely shred potatoes.
2. Remove from processor and squeeze dry.
3. In processor, beat eggs with onion until finely chopped.
4. Return potatoes to processor, add lemon juice, oil, flour, baking powder, salt, pepper and sugar.
5. Process until finely chopped and batter forms, pour into a pitcher.
6. Heat waffle iron according to manufacturers' directions on high setting.
7. Pour or ladle about 2/3 cup potato batter onto the bottom waffle grid, spreading evenly.
8. Close waffle iron and cook about 3 minutes, until golden brown.
9. Remove to baking sheet and keep warm in 250 degree oven.
10. Stir remaining potato batter before baking a new waffle.
11. Serve with sour cream and Raspberry Apple Sauce.
Makes 6 round waffles.

1. In food processor fitted with metal blade, whirl bread with garlic (makes about 1 cup coarse crumbs).
2. In medium skillet over medium heat, heat oil, add garlic crumbs, saute until crumbs are pale gold and crisp, about 8 minutes.
3. Shred potatoes in food processor, remove and squeeze dry with hands.
4. In large bowl, beat eggs, add potatoes, garlic crumbs, onion, cheese, tomatoes, oregano, salt and pepper.
5. Spread mixture evenly, forming a 10-inch round in well-greased and floured pizza pan or baking sheet.
6. Bake at 400 degrees about 40 minutes until crisp and golden brown.
7. Cut into wedges.
Makes 4 servings.

Note: For plain potato pizza, omit garlic, cheese, tomatoes and oregano, use 1 teaspoon salt. Serve with sour cream and apple sauce.

1. In food processor, finely shred potatoes, remove and squeeze dry with hands.
2. Return potatoes to processor fitted with metal blade.
3. Add onion, lemon juice, oil, flour, baking powder, salt and sugar.
4. Coarsely chop by pulsing, scraping sides of bowl.
5. In electric mixer, beat egg whites until stiff peaks form.
6. Fold in potato mixture.
7. Drop batter by heaping spoonfuls onto well-oiled griddle heated to 375 degrees (medium hot), spreading evenly to form 3-inch griddle cakes.
8. Cook 2 to 3 minutes on each side, until golden brown.
9. Remove to baking sheet to keep warm in 250 degree oven. 10. Coat griddle with oil before baking more.
11. Serve with sour cream and Raspberry Applesauce.
Makes about 2 dozen.

1. In medium saucepan, combine apples, juice and cinnamon.
2. Bring to a boil.
3. Reduce heat, cover and simmer, stirring occasionally, until apples are tender when pierced with a fork, about 20 minutes.
4. Remove cinnamon stick.
5. With electric mixer or rotary beater, beat apples lightly to form a chunky sauce.
6. Stir in jam.
7. Serve warm or cover and chill until serving time.
Makes about 3 cups.

1. In blender or food processor fitted with metal blade, place olives, anchovies, capers and mustard.
2. Pulse on and off until finely chopped.
3. Gradually pour in olive oil and water and process until smooth.
4. Turn into small crock and serve with toasted French bread.
Makes about 2/3 cup.

1. Prick eggplant well with fork.
2. Heat cast iron skillet with ridges until smoking, spray with vegetable spray.
3. Roast eggplant on all sides until grill marks form, then transfer to 400 degree oven and bake 45 to 60 minutes longer, until soft.
4. Let cool until easy to handle.
5. Peel and roughly chop pulp.
6. In a bowl, combine pulp with onion, garlic mashed with salt, tomatoes, then add oil, lemon juice, parsley and pepper.
7. Cover and chill. 8. Serve with crackers or toasted pita.
Makes about 2 cups.

1. In small saucepan, combine water, sugar and clove.
2. Bring to a boil, stirring until sugar dissolves.
3. Add pears, cover and simmer 20 to 25 minutes, or until tender.
4. Turn pears several times.
5. Place pears with syrup in a bowl.
6. Cover and refrigerate overnight for best flavor.
7. Remove clove.

For dressing:
1. In a bowl, combine 1/3 cup of the pear syrup, vinegar, shallot, mint, olive oil, salt and pepper.
2. Place salad greens in a large bowl.
3. Cut pears into quarters, removing stem and core.
4. Slice each quarter into 4 slices.
5. Toss with greens, moistening with dressing.
6. Divide salad onto chilled serving plates.
7. Scatter with hazelnuts.
Makes 4 servings.

1. In small bowl, beat egg with whisk.
2. Add milk, a little at a time, beating.
3. Add flour, sugar and salt, beat until smooth.
4. Stir in melted butter.
5. Cover and refrigerate 1 hour.
6. Heat a 6-inch crepe pan over moderate heat.
7. Coat lightly with butter.
8. With pan off heat, pour in 3 tablespoons batter, swirling to lightly coat bottom.
9. Cook until top of crepe looks dry, edges are lightly browned.
10. Turn and cook other side until barely colored.
11. Turn out onto a towel.
12. Set aside.
13. Butter pan before making each crepe.
Makes 8 to 10 crepes.

Spread 8 cooled crepes with sour cream, sprinkle with snipped chives. Cover with smoked salmon. Roll up. Place on platter, cover, refrigerate 2 to 6 hours. At serving time, diagonally slice each into 4 parts. Place 3 cut side up on each plate.

Garnish with chives and dill.
Makes 8 servings.

Photos by Michael Tov
"Placemats and plates, Courtesy of Tesoro, Los Angeles"