<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Spring recipe Archives &#8211; Tina&#039;s Table</title>
	<atom:link href="https://www.tinastable.com/tag/spring-recipe/feed/" rel="self" type="application/rss+xml" />
	<link>https://www.tinastable.com/tag/spring-recipe/</link>
	<description>Exploring Italy and its Cuisine</description>
	<lastBuildDate>Wed, 06 Apr 2022 09:03:04 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	
<site xmlns="com-wordpress:feed-additions:1">126940670</site>	<item>
		<title>Artichoke Crostini with Parsley &#038; Mint (Crostini ai Carciofi con Prezzemolo e Mentuccia)</title>
		<link>https://www.tinastable.com/artichoke-crostini/</link>
					<comments>https://www.tinastable.com/artichoke-crostini/#respond</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 18 Apr 2019 08:34:40 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Finger Food]]></category>
		<category><![CDATA[Spring recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=2738</guid>

					<description><![CDATA[If you follow me at all on Instagram, you know that I adore artichokes. I love cooking them, eating them, and I can&#8217;t stop taking pictures of them. I really can&#8217;t! If you are similarly afflicted, this recipe for Artichoke Crostini with Parsley &#38; Mint will be a winner. Toasted baguette slices are topped with a lovely, chunky puree of fresh artichokes that are delicately braised with garlic, then seasoned with parsley and mint. To finish, you top them with shavings of Parmigiano-Reggiano cheese to add richness, then drizzle with extra virgin olive oil. They make a lovely starter to&#8230;]]></description>
		
					<wfw:commentRss>https://www.tinastable.com/artichoke-crostini/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">2738</post-id>	</item>
	</channel>
</rss>
