Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.
Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.
Although the original recipe calls for crayfish, prawn chupe has become more widely eaten, as fresh or frozen prawn become more common.
Spicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe as they lend unique and extremely fruity flavours to the base of the soup.
Spaghetti alle vongole is a dish that is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine).