Stuffed artichokes are delicious, but as Jeanine Donofrio shows us in her new book,
The Love & Lemons Cookbook, there's beauty in simplicity.
Why this dish isn't the same old: Roast baby artichokes for a half-hour and the leaves will be tender, the cut sides nicely browned; you can eat the entire thing.
The supporting cast: Lemon, olive oil, salt and pepper are all an artichoke really needs.
Get the recipe: Lemon-Roasted Artichokes
