*These Roasted Baby Artichokes with Lemon Mayonnaise are a quick and simple spring appetizer. Delicious, savory artichokes are roasted until crispy and served with a creamy, tart lemon mayonnaise.*

I spent most of this last weekend outside because I swear, I can feel spring in the air! It was sunny, with clear skies and that crisp breeze that somehow has a warm, sweet quality to it – do you know what I mean? I enjoyed a delicious iced latte outside in one of San Francisco’s cutest little commercial districts, hung out on the grass in the park for pretty much all of Saturday afternoon, and took a quick jog down to the waterfront to admire the crystal clear view of the Golden Gate bridge.

We also hit up the farmer’s market on Sunday morning, where I treated myself to a delicious chocolate croissant. It was so fun to see lots and lots of asparagus! I’ve actually been trying to get my hands on some rhubarb for a certain recipe I’d like to make, but no luck yet. There just isn’t any to be found, anywhere in the city! I guess I’ll have to wait a couple more weeks. But until then, I’m excited to see the first signs of spring here in the city!

This roasted artichoke dish is a super quick vegetable side that’s perfect for spring. I simply toss baby artichokes in olive oil, salt, pepper, and a bit of hot red pepper flakes, then throw them in the oven until crisp. And easy dipping sauce – simply mayonnaise and lemon juice – is the perfect creamy, tart accompaniment. Here’s to many more spring recipes to come!