Recipes excerpted and adapted from Chez Panisse Vegetables by Alice Waters. Published by HarperCollins Publishers, Inc. Copyright 1996. Reprinted with permission of the publisher. All rights reserved.

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Artichoke and Pink Grapefruit Salad

Cut cooked artichoke hearts in half-moon slices about 1/4-inch thick. Section a pink grapefruit and arrange the sections on a plate alternately with the artichoke heart slices. Drizzle with very flavorful extra-virgin olive oil, season with pepper, and scatter some sprigs of chervil around the artichoke and grapefruit.