Of all the delicious spring vegetables that are in season right now, the gorgeous globe artichoke is one of my favourites. A filling made with bread, garlic, oregano, black olives, and parsley is stuffed between the leaves of whole artichokes and is steamed with yellow potatoes until tender. Topped off with lots of olive oil…
I am kicking off my #AppyHolidays series on my blog with this recipe for Artichoke & Asiago Turnovers. This festive appetizer is a play on Artichoke and Asiago Dip—and effectively removes the risk of double-dipping! My inspiration for this recipe came from seeing lots of pre-made Artichoke and Asiago Dips at my local grocery store.…
