Brighten your table with perfectly browned chicken, shallots, fresh citrus, and spring's baby artichokes


Baby Artichoke Antipasto with Red-pepper Pine Nut Aioli
Baby artichokes grow on the same plant as large artichokes; they’re just the smaller buds.

Roast Chicken with Meyer Lemon Shallot Sauce
Shallots roast alongside the chicken; then they’re puréed and browned with lemony pan juices to make a fragrant gravy.

Herbed Potatoes with Lemon
These tender, golden potatoes go well with any simple roasted meat or fish.

Rhubarb Compote with Toasted-Almond Ice Cream Balls
Tart, rosy red rhubarb goes very well with oranges, and its melting texture sets off the crispness of the almonds. The idea for the nut-coated ice cream balls is from Emily Luchetti, the executive pastry chef at San Francisco’s Farallon restaurant.

Wine note
Sauvignon Blanc has the best chance of standing up to the artichokes (a proven wine killer). For the main course, we liked an herbaceous, citrusy pinot gris.