Our first course of stuffed artichokes turned out perfect. I learned this recipe at a cooking class I was invited to attend a few weeks ago. It was given by Ginny and Fiamma who's company Kitchen Chez Nous offers cooking lessons and private cooking services. I have to say the artichokes turned out better last night than they did during the cooking class - I think mainly because I chopped everything by hand and they used a food processor. The food processor made everything in the stuffing blend together into a solid dough, whereas my hand-chopped bread, herbs and cheese had a great texture. To avoid a really long post, I'll post the recipe separately below. It's labor intensive, but worth it.

I got the Tiramisu recipe off the internet (actually, I combined a few different recipes) and it turned out surprisingly well. The cream was light and fluffy, but held it's shape nicely and wasn't too runny. I used store bought ladyfingers which were fine, although I would imagine it could be even better with a fresh sponge cake or poundcake instead. Again, I'll post the recipe below.

Buona Pasqua, e Buon Appetito a Te!