While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Have a heart, and then some more! There's plenty to go around this March 16, because it's National Artichoke Hearts Day.
What do you get at the center of a prickly green artichoke? Only a nice, nutty little bite of goodness.
The fleshy base of the artichoke is perhaps the most enjoyably edible part of this oddly-shaped vegetable. You have to peel back quite a few leaves to get to the center, but it's more than worth it - and the culinary possibilities are endless. Don't feel like peeling? No worries, you can find artichoke hearts that are packed in vinegar, oil or marinade and canned.
If you want to keep it simple, toss them in the skillet for a savory sautée with pancetta, parmesan and garlic. It's a straightforward spring dinner that just might turn into a (healthy) addiction.