These fried baby artichoke hearts are perfect for Spring. Every spring, Diane and I go through the annual “What veggies are we going to plant?” ritual. First the weather starts to warm and we begin to crave more than leafy greens, sugar snap peas, radishes, and carrots.  We’ll hit our local nurseries and garden sections of the home improvement stores and nearly buy a bunch of boring varieties which we don’t really want but that is all they have because is it too early in the season. We’ll barely hold off on purchasing, then two days later the weather will drop winter cold again and we congratulate ourselves on not buying too early. Repeat two more times.

This recipe has been a seasonal favorite since 2011 when we first shared it.