One of the best parts of spring is when the new crop of seasonal vegetables grace us with their presence at the market. Artichokes are among the first vegetables to appear in the early spring, and are one of those versatile vegetables that can stand up on it’s own as a side dish, as well as an ingredient in recipes.
Baby artichokes are so easy to prepare and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are ready to go. This artichoke recipe is a wonderful side dish to roasted chicken or fish, or can be tossed with pasta and sun dried tomatoes for a complete meal.