By now you are well aware of my artichoke obsession. I love to photograph them, eat them, cook them, share them. I’ve even invented my own personal hashtag to elevate them to trending status on instagram: #carciofogram.

As much as I love these green and purple globes, I do realize that they are a pain to prep. And for this reason I manage to indulge a lot of my carciofo cravings in restaurants in Rome. But don’t get me wrong. I also cook up quite a bit at home. In pasta, with risotto, stewed and even in salads.

Since artichoke season usually coincides with Easter, I almost always try to work them into the menu some way. But here it gets tricky. Easter lunch usually involves cooking for a crowd. And while I love the idea of artichokes for everyone, the idea of prepping more than a half dozen? Not so much.

So I’ve learned over the years to stretch these beauties out, to mix them with other vegetables that require a bit less attention. And so I present to you the perfect side dish for your Easter lamb: artichokes and potatoes.

This way you get all the goodness of artichokes going on, with half the trouble.

You don’t have to serve this with lamb (although if you are, here is a great recipe). And in fact, this year Sophie has declared our house to be a lamb free zone. She hasn’t turned vegetarian yet (and guanciale is still her drug of choice) but cute baby animals are now off limits ( I think it had to do with all the time we’ve been spending at the goat farm recently)

But whatever your main course this Easter, or Passover, or any night really, this is a pretty great side dish to celebrate spring.

So Happy Easter. Happy Pesach. And most of all, Buon Carciofo.