It's artichoke and asparagus season!
And in this case, keeping it simple is sometimes best.
After peeling the artichoke stems, breaking off the outer leaves and cutting the top third off, I boil the artichokes until the leaves pull off easily.
They are delicious as is, or together with your favorite dipping sauce. I personally love to dip them in Wildwood Aioli, a vegan mayonnaise that is light and oh, so tasty.
And this is my favorite way of serving asparagus. Blanch the asparagus spears in boiling water for a few minutes until tender, but not too soft. Drain the spears and place on a serving dish. Drizzle some good olive oil over the spears and then grind fresh black pepper over them. For the final touch, I grate some fresh pecorino or goat cheese directly over the spears. And they are ready to serve!