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03/08/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
01/25/2008
Morel Tarts with Baby Fava Beans
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
04/05/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
04/05/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
04/26/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
Does Not Apply
08/03/2009
Deviled Eggs
Deviled eggs, with a little heat from mustard, make for a classic prelude to Easter lunch.
Does Not Apply
Source: Amateur Gourmet