Rachael honors her beloved grandfather by making his recipe for stuffed artichokes; she also prepares Roman-style artichokes that are infused with fresh herbs and garlic and then sauteed in oil.

Rachael's friend, author Anna Gass, demonstrates how to make an Italian potato and horseradish frittata, a traditional snack from the Basilicata region of Italy; Rachel also shares how to cook a tender Florentine steak.