2 tablespoons minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 teaspoons milk
1 cup (about) plain dried bread crumbs

Olive oil (for frying)
andalusian, pork, rolls

2 tablespoons plus 1/4 cup fresh lemon juice
6 fresh artichokes (about 3 3/4 pounds)
1 lemon, halved

1/3 cup olive oil
8 green onions, chopped (about 2 cups)
3 cups (or more) water
1/4 cup chopped fresh dill
2 teaspoons sugar
1 1/2 teaspoons salt

2 tablespoons all purpose flour
artichokes, lemon, dill

Crust
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg

Filling
1 cup cherry preserves
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract

1/4 cup unsalted natural pistachios, chopped

Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons suga
cherry, tart,

1 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
2 large russet potatoes, peeled, cut into 1 1/2-inch chunks
2 teaspoons minced garlic
1 1/2 teaspoons ground turmeric
1 large lemon, peel and white pith cut away, very thinly sliced
1/2 cup raisins
3 1/2 cups (about) canned low-salt chicken broth
2 tablespoons fresh lemon juice
chicken, raisins, lemon