Photo by Michael Piazza / Styled by Catrine Kelty

In a food processor or with a mortar and pestle, blend together 2 cups of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ cup olive oil and 1 teaspoon salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper.

Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.

(Artichokes are a springtime crop from California; in New England, if we get a good artichoke harvest, it’s in the fall. Look for them in August/September at farmers markets and farmstands.)

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.