THE ARTICHOKE: “Tender-Hearted Warrior”

Pablo Neruda defined it like this! The poet perfectly describes this plant, a vegetable that wears a shell of thorny and hard leaves, but has a tender and tasty soul.

Since ancient times, the artichoke has been part of the tables of aristocrats, much appreciated by Queen Catherine De Medici who introduced it to France when she married Henry II.

Not a poor vegetable at all, we can still notice this today as it has high prices compared to other vegetables.

Sicily is the leading Italian region for the production of artichokes, in fact different purple varieties come from here and take their name based on the harvesting area.

The artichoke requires a mild and humid climate; in the south it ripens from October to May, while in the central north it ripens from mid-February to June.

The Sicilian Violet artichoke forms slightly elongated flower heads and a closed, semi-globular calyx. The bracts are green with violet hues even in hot periods. The plant is medium tall, the leaves are unarmed and the flavor is sweet, delicate and slightly bitter.

Diuretic, digestive and adjuvant of renal function, rich nutritional properties that make this vegetable suitable for any type of diet also thanks to the few calories contained only 47 per 100 grams.

Artichokes are usually served both cooked and raw and in both cases the heart and the more tender leaves are presented, versatile and very well suited to the preparation of appetizers, first courses and tasty side dishes.

All you have to do is experiment with new recipes and that's why we recommend you try the fresh artichokes grown with love on our family farm.