When I spent Easter in Italy last year I learned to know that Easter means time for the artichokes. I tasted them at restaurants last year, but this year my goal was to use them in my own cooking.
On our way back home to Nati House one day we passed a vegetable market where the seller was peeling artichokes. "Wait", I said to Terje and Marta. "I have to check out this." The seller knew just a couple of English words, I know just a couple of Italian ones, but both of us interested in artichokes he was able to tell me how to cook the artichoke hearts with the help of salt, fresh garlic and some other greens.