A Spring Flavored Taste of Italy

In honor of my mom and her friend Andrea’s travels through Italy this week, I decided to make one of my favorite Italian dishes, Baked Stuffed Artichokes. Italians love their artichokes prepped every way and they are a creative alternative to everyone’s favorite Italian spaghetti and meatballs! A Mediterranean staple, they are said to have been cultivated in Naples in the 9th century.

Deriving their name from the northern Italian words “articiocco” or “articoclos” (meaning “pine cone”), this member of the sunflower family celebrates its peak seasons in spring and fall. Although almost 100% of the United States’ crop comes from California, countries like Italy, Spain, and France are worldwide distributors.

It seems as though every time I make this dish I change it up a bit, depending on what I have in the house, and they still always come out delicious! It’s a great way to bring the spring indoors when it’s too cold for the grill but you still want a fresh, healthy, and flavorful meal. This is one of the more time consuming ones I have but just as easy as many of my others! Serve these delicious treats with a crisp white wine and imagine you’re surrounded by the sprawling vineyards of the Italian coastline!

As an interesting fact for all you other expecting mommies out there, in Ancient Greece, the artichoke was attributed to securing the birth of a boy! So, in honor of my mom, her fabulous friend, and (possible) grandson, Buon appetito!

For the recipe I decided on tonight and other recipe ideas, check out my blog at TheFoodetarian.com.