An excellent time was had by all. A Spring-themed cooking class with lamb artichokes and cauliflower. Our couple hadn't even eaten artichokes before (can you imagine what they were missing out on) much less prepare them. But that's what we did. A simple rack of lamb was enhanced by a garlic rub with Dijon mustard and fresh rosemary. Medium size artichokes were trimmed to within an inch of their lives. The only way the French will eat them. And then braised in olive oil, salt and pepper. My three favorite ingredients by the way. A strip of Meyer lemon was thrown in just because there are so many of them on the trees right now. A super savory side dish of Cauliflower Bread Pudding was added as a great lagniappe. Who could ask for anything more. The pan from the lamb was deglazed, of course, with white wine and a teaspoon of grainy mustard was added. Voila.... pan sauce! Another great French inspired meal you can make everyday or save for a special occasion and look fabulous.