Growing up, holidays were always celebrated at my grandparents' house. But, even their big dining room set didn't have enough room for the adults and kids to sit all in once place. So, off to the hallway we went, relegated to the kids' table. It wasn't so much the different location or the fact that I had to sit with all my younger cousins (I'm the oldest in the family) that bothered me, it was the fact that we had to wait until all the food passed through the adult table before we got it. On Easter, that meant one thing: no stuffed artichokes left for the kids. I think the fact that I never got one of my own as a kid built up this larger-than-life expectation of a simple artichoke. But I can say I thoroughly enjoy each one I get to eat now because of that.
These springtime beauties are stuffed with sun-dried tomatoes and feta for a salty bite in each leaf. They're the perfect way to celebrate the beginning of the fresh vegetable season after a long, cold winter.
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