We seemed to have skipped winter here in Southern California and have been enjoying spring-like weather for months. This means that everything has been blooming, earlier than nature planned. I know this, as my allergies blew up and have remained active since Christmas! My last tomato plant never died and is full of yellow blooms. Tulips and other bulbs are blooming everywhere. It’s quite a sight.
This might sound foreign to my friends who are
enjoying suffering through a real winter season. Frankly, ice and 3 feet of snow is equally foreign to ME. I hate being cold. I’m a big woosie when it comes the cold. I walk around my tiled house wearing my big, fuzzy boots to keep warm. I swear the house is freezing cold, but the thermostat says 68ºF.
It must be broken.
I received these gorgeous Sangria Artichokes from Frieda’s Produce again this year. They certainly scream out, “Spring!”
Every year I look forward to artichoke season. I did not appreciate them fully until I moved to California 15 years ago. We enjoy artichokes steamed, roasted, grilled – you name it. So this time, I decided to stuff them with scrumptious panko and parmesan cheese.
It took all of about 15 minutes for these babies to be inhaled.
Lucky for us, spring is only 3-weeks away!
You can find the full recipe here for these Italian Stuffed Artichokes. And try these other scrumptious artichoke recipes: