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Artichokes: Ascoli Piceno Style!
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Artichokes: Ascoli Piceno Style!

Prep Time: 10-15 minutes

Cook Time: 25-35 minutes

The namesake for this recipe, a mountain region of Ascoli Piceno is situated north of Rome. Artichokes have been enjoyed by farmers and nobles for centuries – well, millennia! This recipe is easy, unique and delicious. It preserves and highlights the natural flavor of the artichoke.

The following recipe’s origin has disappeared in time. Yes, it is that old!


  • 3 medium to large artichokes
  • 2 garlic cloves
  • Olive Oil


1. Prepare the artichokes. Lay the flower bud (artichokes are the unopened flowers of the thistle plant - cardoons) on its side and cut off the top half inch. Using scissors, snip off the sharp points of each of the outer hard, green petal-shaped bracts. Use your thumbs to “open” up the flower bracts – you want to loosen up the interior. Cook the artichokes immediately after cutting, as they will discolor.

If you want to serve artichoke halves, cut them now. They will fall apart after cooking.

2. Set the artichokes topside up, stem end down, in the pot. Cover them with water. Add a teaspoon of salt to the water.

3. Bring the pot to a boil, turn the temperature down to medium and simmer the artichokes for 25-30 minutes (halved artichokes will cook faster).

The artichokes are done when a knife or skewer easily slides into the base (texture is like a cooked potato). Drain the artichokes and place them in a serving bowl.

4. Heat ¼ cup of olive oil in a saucepan. Add the sliced garlic and salt to taste. Heat until the garlic is fragrant – do not burn or brown the garlic! Drizzle the hot oil over the artichoke tops. Stud the garlic pieces into the leaves. The garlic is a garnish. You can eat it - but it is strong!

*Modern twist: Try adding soy sauce to the oil instead of salt. They didn’t have soy sauce in Ascoli Piceno, but it really enhances the taste of the artichoke!

Image Courtesy: Flickr

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Raised on an old fashioned farm, Andrea knew animals would be her passion. Her farm specializes in vegan homesteading - she is also a poultry behaviorist specializing in chicken rehabilitation and rescue. She teaches courses in writing and sustainability at a local university and her current work involves uncovering the language and culture of chickens and horses. After earning a Ph.D. from Boston University, Andrea became a freelance writer with a focus in animal welfare. She shows clients how to connect with their chickens and horses at Black Thistle Farm, where she is “just one of the flock” – and not at the top either. After all, it’s all about the chickens!

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  1. Support
    Just beautiful! Thanks for the recipe post!
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  2. Andrea Martin
    Andrea Martin
    The chickens at Black Thistle Farm are really cooking. Literally. They love writing for The Flaming Vegan! There is more "Cooking With the Chickens," at All recipes are vegan or vegetarian with vegan options. Since the chickens have eggs laying around - we do use them in recipes.
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  3. Andrea Martin
    Andrea Martin
    Hi, all. I will no longer will be writing for this company. They use random discriminatory tactics to blacklist certain writers. As a professional writer - I have no interest in playing petty games with these kinds of penny corporations. Don't waste your time writing for $15 when the going rate is $50. While I enjoyed writing for the vegan audience (and that is why I submitted posts) - the establishment made this venture not worth my time. For writers playing silly games with this company - please move on to greener and more professional pastures. Contact me if you need help getting REAL clients:
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