Lately, it’s all I can do to keep from shouting, “Spring is here! Spring is here!” After the longest, gloomiest, most winter-y like winter I can remember, these days of sunshine, and balmy air, and blooming and budding everything are positively intoxicating. And then there are the new spring crops: artichokes, asparagus, strawberries, green garlic!
Inspired by the season, I opted to listen to Alice Waters: “When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.” And what it is, is good–bright and earthy and nutty and tasting of the promise of sunshine. You can make a light meal of these artichokes with some crusty bread, or serve them alongside grilled, herb-rubbed steak.