A Farm-Fresh Easter Brunch Celebration

Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)

Artichoke Hearts Stewed in Olive Oil (Artichauts a la Barigoule)

Olive oil and lemon juice complement tender artichokes in this Provençal dish.Todd Coleman

Easter falls late in the season this year, which means an abundance of spring produce is available to cook with. This Sunday, fill your kitchen with the freshest of the season's produce, and use baby greens, artichokes, asparagus, and sweet young peas to furnish the dishes on your brunch table. Start the morning with delicacies like traditional sweet Easter Breads from Sweden and Greece, homemade jam, and rich, sweet Russian Pashka cheese. For the centerpiece of the meal, try something classic, like a glazed ham, or something traditional yet unexpected like an Italian lamb pie. A bowl of sparkling champagne tea punch, a pitcher of herb-rich bloody Marys, and plenty of sweets and spring berries and you'll be ready for egg hunts, family games, and all the other festivities your holiday may hold.