Braising is one of the most useful cooking techniques to learn. Once mastered, it turns tougher cuts of meat and vegetables into a hearty meal that warms your stomach and your heart. Also, it makes your casa smell fantastic. Braised dishes are always a crowd pleaser and perfect for entertaining, as they can be made a day in advance. In fact, I try to always cook mine a day ahead because it allows the flavor to enhance and deepen. What could possibly make this dish any better? To serve it on top of creamy, cheesy polenta.

Nothing says the arrival of spring like beautiful bunches of asparagus and fresh artichokes at the market. In the past, I have made this dish with fresh baby artichokes that I have to peel and clean. But, there were none at the market, so I’m using frozen artichoke hearts. The frozen artichokes paired very well with the fresh asparagus. They taste quite nice and are absolutely no work at all. We perfectly steam the asparagus and artichoke hearts, than toss them with a tangy vinaigrette and top with some roasted hazelnuts. Serve as a lovely first course or along side the main dish. I’ll be making this recipe all season since it goes so well with so many different meats and fish dishes.