作者一路上也很想嘗試意大利的雅枝竹，在香港只有C記高級超市有新鮮的買，但價錢貴得不捨得買，因此一直也沒有機會試食這個在意大利很普遍的食材。
Actually, I really wish to taste artichoke very long time as it’s very common in Italy, unfortunately, it’s hard to find and very expensive in Hong Kong, so I don’t have chance to try it.
有次在馬拉見到，可是作者人生做不熟，見過後又記不起那裏是什麼地方，所以一直耿耿於懷。幸好最近在一間批發公司見到有罐頭雅枝竹，雖然價錢可算是頗貴，但也能負擔的價錢，就買來一試吧。 不過作者一吃卻愛上了。
Fortunately I have found once in Malaysia, but I can’t remember what’s the place I’m visited as I’m really too new in here. Luckily, I found canned one in whole sale store, although it’s can say expensive here, but still affordable price, so I decided to buy one and try it. After I tried, really fall in love artichoke then.
今次所用的海鮮種類其實不限，讀者用什麼海鮮也可以，只是作者用剩餘的海鮮來做，各位讀者自由發揮吧。
This dish can use different kind of seafood as you like, I just use by remaining seafood to do it, so just let create yourself.
材料 (Ingredients) ：
不同種類的海鮮 (various seafood) – 隨個人喜歡 (Personal preferences)
雅枝竹 (Artichoke) – 2個 (2 pcs)
蒜頭 (garlic) – 2瓣 (2 pcs)
辣椒 (chilli) – 1條 (1 pc)
鯷魚 (anchovies) – 4條 (4 pcs)
車厘茄 (cherry tomatos) – 8個 (8 pcs)
鹽 (salt) – 1茶匙 (1 teaspoon)
黑胡椒 (black pepper) – 少許 (few)
蕃茜 (flat-leaf parsley) – 1小紮 (a handful)
白酒 (white wine) – 50ml
檸檬汁 (lemon juice) – 10ml
橄欖油 (olive oil) – 2湯匙 (2 tablespoons)
做法 (Method) ：
1. 先把海鮮在水喉下沖洗一下，備用
Just clean the seafood under tap water and set aside
2. 雅枝竹及車厘茄分別切開成四件，蒜頭、辣椒及鯷魚切碎，備用 (如果用新鮮雅枝竹，先用滾水煮過10分鐘)
Cut the artichoke and cherry tomato into 4 pcs, and chopped garlic, chilli and anchovies, set aside (If you are using raw one, please boil it for 10 minutes before use)
3. 由於海鮮有不同的生熟度，所以要耐心地每樣每次先煎或煮過海鮮，然後盛起，備用。例如 ： 帶子或蝦先用牛油煎香、蜆肉或青口用白酒煮過等等
Since there’re various seafood here, so please cook each seafood individually beforehand and set aside (i.e. grill scallops and shrimp using butter, cook clams and mussels using white wine)
4. 煮好不同的海鮮後，同一個鍋，先下橄欖油，爆香蒜頭、辣椒及鯷魚
After cooked all seafood, using the same pan, put some olive oil, cook some garlic, chilli and anchovies until fragrance
5. 再下車厘茄煮一會後，加入雅枝竹，炒多一會
Add cherry tomato and cook for a while, then add artichoke and keep on stir a little
6. 把之前的海鮮回鍋，快伴勻後，加入意粉及蕃茜伴勻，最後加上檸檬汁就完成。
Then put back the seafood in the pan and stir quickly, then add spaghetti and parsley, stir it, then finally squeeze some lemon juice on it and finished.
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溫馨小廚 