It is spring in Melbourne, and artichokes (carciofi) and asparagus (asparagi) are at their seasonal best. This is the time of year when market stalls are filled with fresh, tender produce, making it the perfect opportunity to enjoy these two classic Mediterranean vegetables. Their delicate flavours capture the freshness of spring and feature prominently in many Italian, including Sicilian, kitchens.
While artichokes in large bunches with long stems are not as common in Australia, short stemmed artichokes have become more prevalent in larger Australian cities. I have even observed some in supermarkets, although they are not always fresh and crisp.
Last year I was able to buy artichokes from a grower in Werribee – not far from Melbourne. Produce bought from growers is always more fragrant and it lasts for a longer time in the fridge.
Asparagus is one of the highlights of spring in Melbourne. The slender green spears, traditionally sold in bunches, remain the most common, but the thicker varieties—sold by weight—have become increasingly popular. Available in both green and white, these robust spears are ideal for char-grilling, a cooking method that enhances their natural sweetness and has become a favourite in contemporary restaurants and home kitchens alike.
In Australia—or at least in Melbourne—we have yet to embrace the wild asparagus tradition that is so deeply rooted in Italy (see photos above and below). Wild asparagus (asparagi di bosco), with its slender stems and distinctive, slightly bitter flavour, is highly prized throughout the country. Each spring, Italians head into the countryside to forage for it, and the seasonal harvest is eagerly anticipated. It is most often cooked simply in omelettes, risottos, pasta dishes or lightly dressed with olive oil and a squeeze of lemon juice, allowing its unique flavour to shine.
I frequently cook asparagus and artichokes together. For a gluten-free friend, I stuffed the artichokes with a paste of almond meal, parsley, garlic and one egg. I braised them in stock and white wine.
I used whole potatoes to support the artichokes in an upright position. I then added asparagus a few minutes before I was ready to present the artichokes.
Although artichokes can be cooked in various ways I mostly liked them stuffed. as well as using potatoes and asparagus, I also like to add broad beans or peas at times. at times I have also added cooked cannellini.
Stripped of their tough outer leaves artichokes are perfect for eating with just a fork and a knife.
I have written many recipes for artichokes and asparagus on my blog… Use the search button and type in ‘artichokes’ if you wish to find how to clean artichokes and recipes. here are just a few:
ASPARAGI DI BOSCO and FRITTATINA (Wild Asparagus continued, and Frittata)
WILD ASPARAGUS IN SICILY AND TUNIS (ASPARAGI SELVATICI)
I remember you cooking us Broadbean and arctichoke Zuppa Fresh from our garden when you were visiting once, I have just picked more broadbeans but have scant artichokes and asparagus at present…spring is out of synch this year, I’ll try this recipe for artichokes if I can though when I have enough to use.
M x
So lovely to hear from you and yes, of course I do remember. I have always enjoyed collecting the prolific fruit, vegetable and herbs from your garden.. and the eggs…always under the supervision of the dogs.
We planted some Artichoke for fun this year with no idea on how to cook them, so will be searching the recipes on your blog Marisa. Thanks for the inspiration, love those wild asparagus…