A recent dinner at Locanda del Borgo [2] introduced to us to the Park Hill restaurant's artichoke salad. Big enough to share, the dish arrives with two halves of a tender, lightly grilled baby artichoke served atop arugula, feta, and a daub of sun-dried tomato pesto. The aged balsamic vinaigrette pulls together the earthy, sharp, and sweet flavors for a bright beginning to the meal. Tip: Follow the salad with chef-owner Giancarlo Macchiarella's dreamy ricotta gnocchi with smoked speck and arugula in a lusty Parmigiano-cream sauce. 5575 E. Third Ave., 303-388-0282