After baking, top the pizzas with the artichoke salad.

The avocado and artichoke salad that cost so much in the restaurant works out to less than $2 a person when you make it at home.

Like the artichoke salad, angel hair pasta tossed with seasonal baby tomatoes and fresh basil is a simple delight.

Appetizers include a baby artichoke salad with wild arugula, and smoked sea bass with white beans.

I also admired her fennel and artichoke salad accented with a bit of truffle oil and Parmesan.

(They are also delicious served before or after the lamb and potato and artichoke salads.)

"Artichoke salad, then pheasant, then a brandy trifle."

The poached clams, though delicious, came with a too-rich cream sauce, and the artichoke salad was overly astringent.

"An artichoke salad."

Lunch might be an artichoke salad followed by a sweet potato curry with dhal, mango chutney and wheat-free chapattis.

The aperitivi, as the bar food is known, may include cheese ravioli, seafood risotto, crisp artichoke salad, grilled vegetables and tomato bruschetta.

Entrees will include an Asian gravlax roll with curried ginger vinaigrette, rock shrimp and crab quesadilla and artichoke salad.

At lunch on Sunday, starters include cold vichyssoise and asparagus soup; country pate; artichoke salad with a tomato sorbet, and grilled eggplant Provencal.

Alternatively, there's lobster and artichoke salad with truffle vinaigrette, and grilled langoustine with wilted arugula and a gazpacho sauce.

Other appetizers include steamed Prince Edward Island mussels in a tomato-fennel broth; chilled artichoke salad; and New England seafood chowder.

The mostly Italian menu includes Mediterranean favourites like crab, avocado, shrimp and artichoke salad, mussels Provençale, and homemade vegetarian pasta.

Start by ordering insalata di carciofi e marzolino, a fabulous shredded artichoke salad tossed with sheep's milk cheese that tastes like the world's toniest cole slaw.

Lobster sausage was insipid and tasted over-the-hill, a tuna and artichoke salad was drenched in lemon juice, and lobster bisque was bitter.

Octopus in a dark tomato sauce with fresh tomatoes and parsley was nearly as good, and a simple artichoke salad with greens, Parmesan and a nice lemon dressing also delivered.

A sliced artichoke salad is perched on a ring of arugula and crowned with small shavings of Parmesan cheese, the flavors so perfectly balanced the dish needs neither salt nor lemon.

An endive salad billed as having a light mustard vinaigrette arrived with a balsamic dressing, which was lacking on the arugula and baby artichoke salad that was supposed to have it.

An artichoke salad is no more than slivers of baby artichokes mixed with lemon and olive oil into a sort of cole slaw, then topped with paper thin squares of Parmesan cheese and served on arugula.

It also seems likely that this very book was used in the van Cortlandt family's Hudson Valley kitchens to prepare stewed sugar peas and summer turnips, chervil soup, artichoke salad, rice fritters, waffles, pancakes, hams and sausages.

Lamb and Roasted Potato and Artichoke Salads For the lemon vinaigrette: 1 teaspoon Dijon mustard 1/4 cup fresh lemon juice 1/2cup extra-virgin olive oil 1/2teaspoon salt Freshly ground black pepper to taste.

Steaks and chops, if ordered rare, are better bets, as are the wonderful appetizers like raw artichoke salad, and the pastas, especially the Ligurian pansotti, ravioli puffed with ricotta and herbs in a creamy walnut sauce.