Artichokes. Enough said.

How do I love thee? Let me count the ways. Pastas, pizzas, frittatas, quiche, omelets (let's face it, any egg/breakfast-related dish really), dips (um hello artichoke dip with fantastic pita chips), salads, stuffed, and my personal favorite...steamed. I know, I know - it sounds boring compared to the rest of these glorious options, but is there anything better than a steamed artichoke in the spring? Growing up, my mom would steam a few and our whole family would hunker down with sides of mayonnaise and polish them off faster than you can imagine. Now I like them with a different type of dipping sauce - an aioli of sorts. It is made up of light mayo, dijon, lemon juice, salt and pepper. Hey - I never said I was a culinary genious. I wanted an alternative to mayo or melted butter (another standby in the artichoke dipping sauce world) and grabbed the ingredients I had on hand. Throw in fresh basil if you have it (which I will after I plant my herb garden next week with the help of my mom - yay!). It's as easy as that. Now if only my husband and I could stop fighting over who gets the heart (really the only reason for eating the artichoke in the first place)...

XOXO Jenna

PS. I couldn't resist adding a tidbit about my other spring favorite - asparagus. This is all that needs to be said - smother in olive oil and salt, roast in a 500 degree oven for 10 or so minutes. Take out and sprinkle with feta cheese. The feta is a new addition for me, courtesy of the masterpiece known as epicurious.com. I'm never turning back.