DSC_0008It is asparagus and artichoke season in Umbria! That means that one also has to be alert for brigands attempting to steal your wild asparagus;  more on that later.

The winter greens have begun to fade from the markets (no more treviso or broccoli rape) and in their place are piles of fresh artichokes and bunches of asparagus.

We are all happy about this situation as everyone in the family loves artichokes. In the States, ‘fresh’ artichokes have such tough outer leaves that we usually steam them whole, discard the stems, and eat them by pulling off the leaves, dipping them in vinaigrette, and scraping off the soft end with our teeth.

In Italy the fresh artichokes still have a tough exterior but once that is pulled off the leaves inside are tender. In the last few weeks we have experimented with cooking artichokes in new ways.

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