MATERIALS: 2 cube glass vases, one large (6") and one small (4"); 1 small square (approximately 4" x 4" x 3\8") of floral clay; 4"-square flower frog; 5 floral stakes; 2 bunches peonies (approximately 10 stems) in two shades of pink; 1 bunch of lilacs; 1 bunch of miniature kale; 2 bunches of thin asparagus; 5 baby artichokes; 2' pink and green ribbon
EQUIPMENT: cutting board; pruning shears; scissors; ruler; awl; chef's knife; double-sided tape
Place the floral clay in the center of the larger vase and the smaller vase on top of the clay.
Asparagus stalks should be cut to approximately 5" before being placed in between the two vases. Use a pick or skewer to scoot them closer together. Add water to the outer vase so all stalks are covered by at least 1".
The flower frog—a heavy piece of lead with small spikes that sits at the bottom of the vase and holds the flowers in place—is next placed inside the smaller vase
Cut off the stems of the artichokes. Push floral stakes deep into artichoke centers so their weight will be fully supported. If the artichokes are very hard, make an initial hole using the awl.
Fill the smaller vase halfway with water (2"). Cut peonies, lilacs, and kale to 8" to 10" and slot them randomly into the flower frog so they stay in place—longer stems should be in the middle so they stick up, shorter stems on the sides so they curl under.
Artichoke stakes should be cut to 9" or 10½" and inserted so they sit higher than the flowers.
Choose a ribbon that pulls together the colors used. Attach double-sided tape to the back on both sides and wrap around the square vase, ensuring it is centered before affixing.