There are few aromas as evocative of a Sicilian springtime picnic as fire-roasted artichokes - known in the local dialect as carcoccioli arrustuti. It’s a dish deeply woven into the island’s countryside traditions, celebrated during festive outings on Easter Monday, Liberation Day or the first warm weekends of May.

As the artichokes roast slowly over hot coals, their outer leaves crisp and char, while the hearts soften and soak up the fragrance of garlic, parsley and fresh mint. The result is gloriously rustic: smoky on the outside, tender at the centre, and seasoned simply with olive oil, herbs and salt.

This is food meant to be eaten with your hands, still warm from the grill, perhaps while standing beside the fire with friends and family. It captures that uniquely Sicilian blend of spontaneity, conviviality and reverence for fresh seasonal produce.

Best enjoyed in spring, when artichokes are at their sweetest, these roasted beauties offer a sensory journey into Sicily’s beloved food traditions - one charred leaf at a time.