Frank Sinatra's Stuffed Artichokes

4 large or jumbo artichokes
2 garlic cloves, halved
1 cup dry bread crumbs
2 tablespoons finely chopped black olives, preferably gaeta
2 tablespoons freshly grated Parmigiano-Reggiano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped nonpareil capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons olive oil
Salt, to taste

Preheat the oven to 450 degrees F.

Rinse the artichokes under cold running water. With a sharp knife, remove the stem, and cut 2 inches from the top of each artichoke. Pull the center leaves apart, and with a small spoon remove the fuzzy choke and tiny inner leaves. Insert a garlic half into the hollowed-out artichoke center. Reserve.

Place the bread crumbs, olives, cheese parsely, basil, capers, red pepper flakes, oregano, and 1/4 teaspoon pepper in a large mixing bowl. Add the olive oil gradually, stirring until throughly combined and moistened. Spoon the bread crumb mixture into the hollowed-out artichoke centers, tamping down wiht the back of a s poon until each artichoke is filled to the top. Season to taste wtih salt and additional pepper.

Place the artichokes in a baking dish and add enough water to cover the bottom halves of the artichokes. Cover the pan with foil, and bake in the preheated oven for 1 hour and 15 minutes, until the artichokes are cooked through. Check for tenderness by removing a leave or two after 1 hour and tasting. If the water level drops to less than 1/2 inch while cooking, add more.

Remove from the oven and increase teh heat to broil. Take off the oil and place the artichokes under the broiler until the bread-crumb topping has browned, about 2 to 3 minutes.

Place the artichokes on a serving platter and spoon 2 to 4 tablespoons of the pan juices over each artichoke. Garlic may be omitted, if desired, as frank did.

Yield: Serves 4

Grandmother Concetta's Tomato Sauce

4 1/2 to 5 pounds ripe plum tomatoes
1/4 cup olive oil
1 small yellow onion, minced (about 1/3 cup)
3 garlic cloves, quartered
1 ounce Merlot or other dry red wine
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tablespoons tomato paste (optional)
1/4 cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Remove the stem core from each of the tomatoes and cut an X on the bottoms. Add the tomatoes to the boiling water and cook for 2 minutes. Drain and allow to cool, then remove the skins, corasely chop, and set aside.

Heat the oil in a large saucepan over medium flame and saute the onion and garlic until soft and golden, about 3 minutes. Add teh wine adn tomatoes (with their juices) increase the heat to high, and bring to a boil. Add the bay leaves, reduce the heat to low, and simmer, covered, for 35 minutes, stirring occasionally. Remove the discard the bay leaves and continue to simmer 25 minutes. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 10 minutes. Remove and discard the garlic.

Yield: makes 7 cups.

Rollatini di Petto di Pollo e Spinaci

6 large w hite mushrooms
1/4 cup plus 2 tablespoons olive oil
4 garlic cloves, minced
1 10-ounce package chopped frozen spinach, cooked according to package directions and drained
2/3 cup freshly gratd Parmigiano-Reggiano
Salt and freshly ground black pepper, to taste
2 boneless and skinless chicken breasts (about 1 1/4 pounds), split and pounded thin
2 medium eggs, lightly beaten
1/2 cup Seasoned Bread Crumbs

Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes. Drain, chop fine, and reserve.

Heat 1/4 cup of the oil in a large nonstick skillet over medium flame and saute the garlic until just golden, about 1 to 2 minutes. Add the chopped mushrooms and cooked spinach and continue cooking for 2 to 3 minutes, or until any liquid has evaporated. Transfer the spinach-mushroom mixture to a bowl and refrigerate for 1 hour, or until cool. Stir in the cheese, season to taste with salt and pepper, and mix thoroughly.

Preheat the oven to 500 degrees F.

Place a quarter of the stuffing on the lower third of each cutlet and roll, tucking in the ends and sides. Season with salt and pepper. Coat the chicken rolls with the beaten egg, and then with the bread crumbs, covering completely. Coat a baking pan with the remaining 2 tablespoons oil and arrange the rolls in one layer. Bake for 20 to 24 minutes, turning once or twice, until rolls are browned on all sides. Serve immediately.

Yield: Serves 4.

Steak alla Patsy

4 slices bacon, diced small
1/4 cup olive oil
1 medium yellow onion, thinly sliced
4 scallions (white and green parts), thinly sliced
2 tablespoons fresh chopped basil
1/2 cup chicken broth
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sirloin steaks, each 1 1/4 pounds, 1 1/4 inches thick

Preheat the boiler.

Heat a large nonstick skillet over low flame. Add the bacon and saute until crisp, about 4 to 5 minutes. Remove the bacon with a slotted spoon and set on paper towels to drain. Remove and discard the bacon fat, wipe the pan clean, add the oil, and return to the low flame. Add the onion and saute until soft and almost caramelized, about 10 minutes. Add the reserved bacon, scallions, basil, broth, and wine. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce the heat to low, and simmer until the liquid is reduced by half, about 2 to 3 minutes. Remove from heat.

Place the steaks in the preheated boiler about 3 inches from heat, and broil, turning once, to the desird degree of doneness. Place the broiled steaks on a platter, and pour sauce over steaks.