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and cook until just tender, 20 minutes. Drain in a colander, stem side up, to allow any excess water to drain from the leaves. When the artichokes are cool enough to handle, use a small spoon to scoop out and discard the fuzzy chokes.
    In a large nonstick skillet, heat 3 tablespoons of the oil over medium heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth.
    Return the pan with the anchovy oil to the heat and put the artichokes, cut side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, another 6 minutes. Put the artichokes, cut side up, in the prepared baking dish and season with the salt and pepper. Reserve the pan juices.
    Preheat the broiler.
    Return the pan to the heat and add the mushrooms, tomatoes, olives, and capers. Cook, stirring frequently, until the mushrooms are soft, about 7 minutes. Spoon the mushroom mixture into the artichokes, about ⅓ cup in each artichoke.
    In a small bowl, mix together the cheese and bread crumbs and sprinkle 1 teaspoon over each artichoke. Drizzle with the remaining 1 tablespoon of olive oil.
    Broil the artichokes until golden brown, 2 to 3 minutes. Serve hot.
    per serving: Calories 184; Protein 5g; Carbohydrates 15g; Dietary Fiber 5g; Sugar 4g; Total Fat 12g; Saturated Fat 2g; Sodium 530mg
    I was taught at a very young age, by my mom and grandma Nonna, always to take care of my skin. When I started wearing makeup as a teenager, I learned to always make sure to remove it all at the end of the day. It sounds simple, but is the most important thing to remember at the end of a long day. My nighttime beauty routine is one that has been learned and passed down for generations: Floss and brush teeth, remove makeup and exfoliate face, and apply face cream and eye cream. Another part of my ritual is a warm cup of chamomile and mint tea after dinner to clean off the day and get ready for the next, a fresh start!
    My skin tends to get dry, due to frequent travel and good old-fashioned genetics, so I prefer water-based facial products. I try to avoid anything with alcohol in it as it tends to be a little harsh on alreadydehydrated skin. Instead, I look for plumping, collagen-based creams for my face. Another very important ingredient for happy skin is sunscreen. Can’t say it enough! I always wear at least 30 SPF on my face, neck, and décolletage. I exfoliate those same areas nightly with a homemade paste of three tablespoons white rice flour mixed with two tablespoons olive oil (almond or grapeseed oil will work just as well, too). I apply it with a soft makeup brush, let it sit for five minutes, and then gently scrub in a circular motion with my fingertips. I rinse with warm water but always follow with a cold splash to seal up the pores. If you have oily skin, you can substitute water or, even better, aloe gel for the oil, changing the ratio to one part flour and two parts liquid. For a more masklike consistency, add an extra tablespoon of rice flour to the mixture. I always apply my face and eye lotions after the scrub. Todd thinks I am nuts for all my little lotion bottles, but my skin loves it! I try to get a proper facial every six weeks to help clean away the old layers of skin and keep the new skin fresh.
    Once every three months, my aunt Raffy, my sister, and I all head to the same Korean spa for a head-to-toe scrub, a tradition my aunt started. It is an inexpensive indulgence that we look forward to as much for the time we get to spend together as for the actual pampering. We get scrubbed, then rubbed (complete with oils to condition our hair and scalps), and have facials with fresh cucumbers. It’s a combination of the treatments and the girl time, but by the time we are finished, we are utterly rejuvenated, as if every toxin has left our bodies, and our skin positively glows.

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