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Cut the tomatoes in half crosswire, sprinkle the cut sides with 1/4 teaspoon of the salt and place cut-side-down on paper towels or a rack to drain for 20 minutes. Pat the cut side dry. Sprinkle with the remaining salt,

Bring the chicken stock and artichoke hearts to a boil in a medium saucepan. Reduce the heat and simmer for 5-6 minutes, until a knifr inserts easily. Drain the artichokes, reserving the chicken stock separately, and cool. Return the chicken

Heat 2 tablespoons of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the artichokes anc cook until browned, about 3 minutes on each side. Using a slotted spoon, transfer the

Heat 1 tablespoon of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini and garlic and saute for 2 minutes on each side, to lightly brown. Transfer to a

Sprinkle the zucchini slices with 1/2 teaspoon of the salt and place in a colander or on paper towels to drain for 15 minutes. Pat the slices dry with a towel and set aside. Cook the oil over high heat in

Cook the olive oil in a large nonstick saute pan set on high heat until sizzling, about 2 minutes. Throw in the zucchini and saute for 2 minutes until lightly browned. Add the garlic, mint and orange zest, reduce the

Sprinkle 1/4 teaspoon of the salt over the cubed eggplant. Place in a colander, top with a plate and 2 cans of food to weight it down. Drain for 15-20 minutes with a bowl underneath, then pat the eggplant dry

Preheat the broiler. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper and 1 tablespoon of the parsley and cook

Heat the oil in a large nonstick saute pan set over medium-high heat until sizzling, about 2 minutes. Add the green beans and cook for 5 minutes, stirring occasionally, until just beginning to brown. Reduce the heat to medium, toss

Heat 3 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the beans and cook for 2 minutes. Stir in 1/4 teaspoon of the salt and the pepper, mix