Serve the artichokes however you like—warm, at room temperature, or chilled—with the basil mayonnaise on the side. Offer a Sauvignon Blanc to drink with the starter and the salmon main course. Components of the cake can be started ahead, and the completed cake can be refrigerated a day before serving.
Artichokes with Basil Mayonnaise
Sauvignon Blanc
Almond-Crusted Salmon with Leek and Lemon Cream
Roasted New Potatoes with Spring Herb Pesto
Lemon Layer Cake with Raspberry Curd and Whipped Cream
Serves 6