Carciofi Ripieni: how to make stuffed artichokes

The grass truly is greener. You can smell the faint smoke from the countryside where farmers are burning the pruned vines. Song birds are chirping to the canto of primavera. The smell of wisteria is in the air. And when you make your way to the local market, you are sure to find i carciofi displayed like a glorious, edible bouquet. Spring has officially arrived and the artichoke is the classic, in-season vegetable this time of year.