12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion
artichoke, olive, crostini

4 oz goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup thinly sliced, skinless roasted chicken
1 cup drained and rinsed canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoon grated Parmesan
1 tablespoon fresh oregano
artichoke, goat, cheese

2 lemons, halved
4 large artichokes

3 tablespoons olive oil

3 ounces pancetta,* finely chopped
1/2 cup minced fresh Italian parsley
2/3 cup water
artichokes, stuffed, pancetta

1 12-ounce head radicchio, halved, cored, very thinly sliced
3 cups (packed) arugula
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
2 tablespoons fresh lemon juice
1/4 cup olive oil
6 tablespoons pine nuts, toasted
9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices
arugula, smoked, mozzarella