ARTICHOKE
ORIGINS
As evidenced by the writings of a few ancient authors (De Rustica by Columella and Naturalis Historia by Pliny), the artichoke (Cynara scolymus) was already known in Roman times.
More specific information about its cultivation in Italy dates from the 15th century, when artichoke crops spread from the area around Naples, where it was introduced by Filippo Strozzi, to Tuscany (Caterina de' Medici was a great enthusiast), and later to many other regions.

ARTICHOKE CULTIVATION
This crop covers over 100,000 hectares worldwide, for a total production of around 1,200,000 tons.
The largest producers of artichokes are Italy (52,000 hectares), Spain (28,000), France (15,000), Greece and Morocco (5,000 each). Italy produces around 600,000 tons of artichokes; the most important regions for this vegetable are Apulia, Sicily, Sardinia, Latium and Tuscany.
The most widespread crops in Italy are Tuscan Violet and Catania Violet for the "violet" type; Campagnano, Castellammare and Macau for "Roman type"; Palermo artichoke, Sardinian Thorny and Masedu for the "thorny" type.

THE ARTICHOKE CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

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DEC

Harvest period

Market presence

FEATURES OF ARTICHOKES
Belonging to the Composite family, the artichoke is an herbaceous polyannual with an underground rhizome, with branching stalks growing from its buds.
The round stalk, 50 to 150 centimeters tall, is upright and has branches leading to a flowering tip known as the calathide. The flowers are blue-violet, while the fruit is an oblong, gray-brown achene.
Artichokes hate moisture, as well as temperatures below 4-5 degrees; they require a pleasant climate and prefer deep soils of medium consistency, well drained and neutral.
Because of the considerable crop attention it requires, the artichoke is a renewal and improvement species, and may therefore precede or follow cereals and other vegetables.

CONSUMPTION AND STORAGE
Thanks to a special substance (cynarin) contained in the leaves, stem and flower, the artichoke has positive effects on bile secretions, assists kidney dialysis and regularizes intestinal functions.
It also appears to be effective in treating hives and a few forms of eczema, as well as being an aphrodisiac. The vitamin compounds it contains help reduce the permeability and fragility of blood vessels.
The juice is a bio-activator, reviving and toning element in cosmetics, for devitalized and blemished skin.
Rich with sodium, potassium, calcium, phosphorous, iron, proteins and vitamins, artichokes may be prepared in a number of ways: Roman style, Judas style, Sicilian style, fried, just to mention a few of the best-known recipes. When young and tender they are best eaten raw, sliced and flavored with oil, lemon and a few sprigs of mint.
Once cooked, artichokes do not keep well and must therefore be consumed fairly quickly.
They may be refrigerated fresh for 30 days at 0-1 °C and a relative humidity of 95%.


NUTRITIONAL AND ENERGY INFORMATION FOR ARTICHOKE
(100 grams of product)

Edible part 34 % Water 84.0 g Proteins 2.7 g Lipids 0.2 g Glucides 2.5 g Fiber 5.5 g Energy 76 kcal

Sodium 133 mg Potassium 376 mg Iron 1.0 mg Calcium 86 mg Phosphorus 67 mg Niacin 0.5 mg Vitamin C 12 mg

Source: National Nutrition Institute

RECIPE

Roman-style Artichokes

Ingredients for 4 people: 4 Roman artichokes, 2 tablespoons chopped parsley, 1 chopped clove garlic, 5 tablespoons extra-virgin olive oil, 20 g breadcrumbs, salt and freshly ground black pepper.

Trim the artichokes, remove the outer leaves and even up the stems. Open them and season with a mix of salt, pepper, parsley, garlic and breadcrumbs. Arrange them in a casserole dish and top with oil. Cover with abundant water and cook them over a low flame and with a covered container for approximately 45 minutes. When cooked, drain and place them on a serving dish in their cooking juices.

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