The artichoke, carciofo in Italian, is one of the most distinctive vegetables of the Mediterranean and a much-loved ingredient in Italian cuisine.
With its unusual shape, delicate flavour and many regional varieties, the artichoke has a fascinating history that goes back to ancient times. Italy, in particular, has a long tradition of growing and cooking this remarkable vegetable.
Two varieties that are especially interesting are the Romanesco artichoke from Lazio and the Sardinian thorny artichoke.
A little history of the artichoke
Artichokes were already known and appreciated by the ancient Greeks and Romans, who cultivated and enjoyed them as a prized food.
Over the centuries, the artichoke spread throughout the Mediterranean and eventually reached other parts of Europe.
According to tradition, Caterina de’ Medici introduced artichokes to France when she married Henry II of France in the sixteenth century. She was famously fond of the tender hearts of the plant.
Artichokes also reached England around the same period, where they were being cultivated in the sixteenth century, including in royal gardens.
From the Mediterranean to European royal tables, the carciofo gradually became part of European culinary culture.
Italian artichokes
Italy is one of the countries most closely associated with artichoke cultivation, with different varieties linked to specific regions.
Among them, the Romanesco artichoke and the Sardinian thorny artichoke are particularly distinctive.
Romanesco Artichoke
The Romanesco artichoke, known in Italian as Carciofo Romanesco del Lazio and commonly called mammola or cimarolo, is a large, round and compact variety traditionally associated with Lazio and Roman cuisine as:
Carciofi alla romana, or Roman-style artichokes, are slowly cooked with herbs until tender.
Carciofi alla giudia, or Jewish-style artichokes, are fried whole until their outer leaves become crisp and golden.
The Carciofo Romanesco del Lazio has PGI (Protected Geographical Indication) status, recognising its strong connection with the Lazio region.
Celebrating the Romanesco Artichoke in Ladispoli
The importance of the Romanesco artichoke is also celebrated every year in Ladispoli a town on the northern Lazio coast with the Sagra del Carciofo Romanesco di Ladispoli.
The festival began in 1950 and has become a much-loved celebration of the local artichoke, bringing together food, local traditions and, of course, plenty of artichoke dishes.
It is a lovely example of how the carciofo romanesco is much more than an ingredient: it is part of the food culture and identity of Lazio.
Roman Artichoke Mammole – Photo by Birgit Böllinger from Pixabay
Sardinian Thorny Artichoke
The Sardinian thorny artichoke, known in Italian as Carciofo Spinoso di Sardegna, has a very different appearance.
Its pointed outer leaves and elongated shape make it instantly recognisable. It is one of the characteristic products of Sardinian agriculture and an important part of the island’s food traditions.
The Carciofo Spinoso di Sardegna has PDO (Protected Designation of Origin) status.
Don’t throw away the artichoke leaves
The tougher outer leaves can be used to add flavour to vegetable stock or broth, particularly when making an artichoke risotto.
The softer parts of the leaves can also be cooked and scraped from the leaves, then blended into a purée for soups or sauces.
Even the stems can be enjoyed: once peeled, the tender inner part is perfectly edible.
It’s a simple way to make better use of the whole carciofo and reduce food waste.
Marilyn Monroe, Queen of the Artichokes
The artichoke even has a surprising connection with Hollywood.
In 1949, Marilyn Monroe was crowned “Queen of the Artichokes” in Castroville, California, a town famous for its artichoke production.
Quite an unexpected chapter in the history of the humble carciofo!
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