Baby artichokes aren't really babies -- but they are easy to prep and work into meals from now till next week.

We turned artichokes, we split spring onions, and we kept on baking. This week in the test kitchen was a testament to spring, and we're showing you some of our favorite outtakes. 

The secrets to the artichoke's heart.

That simple and cozy old-faithful dinner of chicken and salad, spruced up and spring-cleaned for your enjoyment.

Jenny finds a recipe that'll make you the envy of your block.

Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:

My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.

I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.

Easter dinner deserves a little love.