This week's Big Little Recipe is almost as easy as opening a jar.
Ready in 45 minutes flat.
And tastiest, too.
It doesn't get much better than this.
Better make a double batch.
You really have to see it to believe it.
Even a French master chef loves frozen veggies.
See: elegant shrimp & artichoke risotto.
And it's perfect for spring
And toss them when you're done.
Braise, fry, bake, sauté, or grill 'em. Or eat them raw!
At the heart of it all...
What would Marcella do—with artichokes.
A celebration of spring vegetables, the Roman way.
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