Poke

Method

1. Bring salted water to a boil and blanch the agretti for 10 seconds, then drain and set aside.
2. Cut the asparagus: separate the tips and set aside, use the stalks to cook the rice.
3. In a pot, add the same volume of water as the jasmine rice (using the asparagus water), add the rice and a whole clove of garlic (with skin). Bring to a boil, then lower the heat, cover, and cook until done.
4. Prepare the artichokes: cut large ones into quarters; in a non-stick pan, heat oil, add garlic, nepitella (mentuccia), and artichokes. Season with salt and a pinch of chili. Add a splash of wine, cover with a piece of wet paper, and cook until tender.
5. Slice the seppia (cuttlefish) in two ways: some thin diagonal strips (without cutting all the way through) and some small squares. Alternatively, cut into very thin strips.
6. In the same pan used for artichokes, quickly sear the seppia slices for about 2 minutes until curled and cooked through. Transfer to a bowl.
7. In the same pan, sauté the asparagus tips with a little oil, salt, and pepper until slightly charred.
8. Make the dressing: slice an orange into rounds, squeeze half of it into a bowl. Add chopped parsley, a pinch of salt, chopped chili, and extra virgin olive oil. Whisk with a fork.
9. Plate: place some cooked rice, then top with agretti (simply seasoned with salt and oil), asparagus, artichokes, seppia, orange slices, and drizzle with the dressing.